Tomato Egg Recipe Watercolor Infographic

Visual design specification: aspect ratio 9:16 (vertical mobile infographic); the background texture is a breathable beige handmade paper (Handmade Washi Paper) with fine fiber texture and slight water-stain bleeding at the corners; the color scheme is ripe tomato red (#E23A28), extra-virgin olive oil gold (#F2C94C), tender grass green (#6FCF97), and charcoal-black ink lines; the layout logic is a large title at the top, a Z-shaped flow line in the middle, a panoramic view of the finished dish at the bottom, and artistic use of white space. Recipe content plan: 1) Top title 《番茄炒蛋：国民灵魂料理》 in hand-drawn calligraphy, with a small red “厨师推荐” seal stamped at the side. 2) Step blocks (Z-flow layout): Step 1 Selection and Prep (top left): three tomatoes, four free-range eggs, a bunch of chopped scallions; Instructions: cut the tomatoes into small pieces, beat the eggs evenly; Chef's secret: peel the tomatoes before cutting them for richer juice and a silkier texture; Tip: choosing fully ripe tomatoes is half the battle. Step 2 The Magic of the Egg Mixture (top right): a hand holding chopsticks rapidly whisking the egg mixture, with bubbles and motion lines; Instructions: add a little salt and a few drops of warm water; Chef's secret: adding warm water or white vinegar makes the eggs fluffier; Tip: whisk thoroughly, air is the secret to fluffiness. Step 3 Fluffy Eggs over High Heat (middle left): in an iron wok the egg mixture rapidly puffs up like clouds, with the steam rendered in watercolor; Instructions: pour into hot oil, quickly break it apart, take it out when 80% cooked; Chef's secret: the oil must be hot, add the eggs as soon as it smokes to instantly lock in moisture; Tip: better slightly tender than overcooked. Step 4 Tomatoes Release Rich Juice (middle right): tomatoes tumbling, their edges half-melted, bright red juice flowing; Instructions: stir-fry until the juice comes out, add a little sugar and salt; Chef's secret: press lightly with the spatula to speed up the juice, and a spoonful of ketchup can be added to boost the color; Tip: sugar balances the acidity and enhances the flavor. Step 5 The Final Ensemble (bottom left): the eggs go back into the wok and mingle with the tomato juice, sprinkled with chopped scallions; Instructions: let the eggs soak up the tomato juice, turn off the heat and plate; Chef's secret: drizzle a few drops of sesame oil before serving to boost the aroma; Tip: work quickly to keep the colors bright. 3) Bottom finished-dish illustration: a deep ceramic plate with a blue-and-white rim, filled with tomato and scrambled eggs, glossy red juice coating large golden chunks of egg, garnished with chopped scallions, the translucent sauce texture rendered in watercolor, with wisps of steam rising at the edges; visual feel: one look makes you want to scoop a bowl of rice right away. 4) Signature at the bottom center: [ 摄影师的厨房日记 · 2025 ].