Recipe Infographic Watercolor Tomato Egg Stir-Fry

Visual design specification: 9:16 aspect ratio, vertical mobile infographic; background texture is breathable beige Handmade Washi Paper with fine fiber grain and slight water-stain bleeding around the corners; color palette: ripe tomato red (#E23A28), extra-virgin olive oil gold (#F2C94C), tender grass green (#6FCF97), and carbon-black ink lines; layout logic: large title at the top, a Z-shaped visual flow through the middle, a full finished-dish panorama at the bottom, with artistic use of negative space. Recipe content plan: 1) Top title: Tomato and Egg Stir-Fry: The Nation's Soul Food, in hand-drawn calligraphy, with a small ripe-tomato-red side stamp reading Chef's Pick. 2) Step blocks in a Z-flow layout: Step 1 Select and Prep (upper left): three tomatoes, four free-range eggs, and a small bunch of chopped scallions; note: cut tomatoes into small pieces and beat the eggs evenly; chef's secret: peel the tomatoes before cutting for richer juice and a smoother texture; takeaway: choose fully ripe tomatoes and you are halfway to success. Step 2 The Magic of Beaten Eggs (upper right): a hand rapidly stirs the egg mixture with chopsticks, creating bubbles and motion lines; note: add a little salt and a few drops of warm water; chef's secret: warm water or white vinegar makes the eggs fluffier; takeaway: beat thoroughly; air is the secret to fluffiness. Step 3 High-Heat Fluffy Eggs (middle left): egg mixture rapidly expands like clouds in an iron wok, with watercolor steam; note: pour in when the oil is hot, stir quickly, remove when about 80% cooked; chef's secret: high oil temperature, add as soon as it starts smoking to lock in moisture instantly; takeaway: slightly tender is better than overcooked. Step 4 Tomatoes Release Rich Juice (middle right): tomatoes tumble in the wok, edges half melted, bright red sauce flowing; note: stir-fry until juicy, add a little sugar and salt; chef's secret: press gently with the spatula to speed up juicing, and add a spoonful of ketchup to deepen the color; takeaway: sugar balances acidity and boosts umami. Step 5 The Final Ensemble (lower left): eggs return to the wok and mingle with tomato sauce, sprinkled with scallions; note: let the eggs soak up the tomato sauce, turn off the heat and plate; chef's secret: add a few drops of sesame oil before serving for aroma; takeaway: move fast to keep the colors bright. 3) Finished dish illustration at the bottom: a deep porcelain plate with blue floral rim filled with tomato and egg stir-fry, glossy red sauce coating large golden egg curds, scallions scattered on top, watercolor rendering the translucent sauce texture, with wisps of steam around the edge; visual feeling: it should make viewers want to serve a bowl of rice immediately. 4) Bottom center signature: [ Photographer's Kitchen Diary · 2025 ].