西红柿啊，绝对是厨房里的“老好人”。生吃清爽，熟做百搭，那股子酸甜劲儿，专治各种没胃口。特别是天热或者人懒的时候，厨房里翻出几个红彤彤的番茄，简单几步，就能变出两道让米饭瑟瑟发抖的下饭神器！今天咱不整复杂的，就这两道，番茄炒蛋和番茄烧豆腐，用料家常，步骤一看就会，味道绝对能打！

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第一道：番茄炒蛋

这道菜的地位，不用我多说吧？家家户户的保留曲目，但要做得好吃下饭，一丢丢小技巧不能少。

准备：大番茄2个，鸡蛋3个，小香葱1根，大蒜2瓣，食用油2大勺，盐1茶匙，白糖半茶匙，一点点生抽.

番茄洗净，顶部划十字，用开水烫个1分钟，轻松剥皮。去蒂切小块。鸡蛋打散，加一点点盐和小半勺清水，搅打均匀。葱蒜切好，备用。

锅烧热，倒1.5大勺油，油微微冒烟，哧溜倒入蛋液。别急着搅！等底部定型，再用锅铲快速划拉成大块，蛋液基本凝固，就盛出来。

锅里剩的油，中火下蒜末爆香，香味一出来，立刻倒入番茄块。翻炒几下，加剩下的盐和半茶匙糖。番茄慢慢变软，出汁。用锅铲稍微压一压，帮助出沙。炒到汤汁红亮、浓稠。

炒好的嫩鸡蛋倒回锅里，和番茄汁充分翻炒均匀。尝尝味道，不够咸加点盐或生抽。最后撒上灵魂葱花，翻两下，搞定！关火盛盘。

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第二道：番茄烧豆腐

豆腐吸饱了番茄的浓汁，比肉还香！超级下饭，还简单快手，简直是上班族的救星。

准备：嫩豆腐1块，大番茄1个，小香葱1根，大蒜2瓣，食用油1.5大勺，生抽1大勺，蚝油半大勺，盐小半茶匙，白糖半茶匙，番茄酱1小勺，清水小半饭碗。

豆腐切小方块，烧一锅水，加一小撮盐，水开下豆腐块，焯水1分钟，捞出沥干。番茄同样去皮，切小块。

锅烧热，倒1大勺油，油热后放入豆腐块，中小火煎至两面微微金黄。锅里留底油，中火下蒜末爆香。倒入番茄块，翻炒至变软出汁。加入番茄酱、生抽、蚝油、盐、糖，翻炒均匀，炒出红油和香气。

倒入小半饭碗清水，把煎好的豆腐块轻轻放进去，用勺子背稍微推匀，让汤汁基本没过豆腐。盖上锅盖，中小火焖煮5-8分钟。

打开盖子，看汤汁变得浓稠，豆腐也吸饱了味道。轻轻晃动锅子或用勺背推一下，避免豆腐碎掉。尝下咸淡，调整。最后大火稍微收一下汁，撒上绿油油的葱花，出锅！

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瞧，红艳艳的两大盘端上桌，热气带着酸甜香气直往鼻子里钻。番茄炒蛋，蛋块裹着浓稠鲜香的茄汁；番茄烧豆腐，豆腐吸饱了精华，每一口都软糯入味，酸酸甜甜带着酱香。挖一大勺盖在热腾腾的白米饭上，汤汁瞬间渗透下去…… 啥也别说了，赶紧扒饭吧！一粒米都舍不得剩下。