There are two kinds of fried vegetable, black pepper beef with onion, and fried eggs with soy sauce in today's lunch. Yes! My favorite fried eggs with soy sauce again. My mom would add this course to supply my lunch if dishes are not enough. Especially it is very simple and quick to deal with it.> Fried eggs with soy sauce
Most time to fried eggs is just to put salt, not soy sauce. Mixing with soy sauce is our private dish. It is so easy that I could do it when I was a elementary school student. Sometimes we visited my uncle Yang when I was young, he would cook lots of fried eggs because he raised many chickens.
Another story for soy sauce is interesting. The importance of this sauce for Chinese is just similar to curry for Indian, cheese for European, and catchup for American (I guess:p). We almost cook everything with it. You can see my meals before; soy sauce is unavoidable everyday. Like cheese, there are so many sorts of it by difference of ingredient, consistency, brewing process and so on. It is mainly made by soy bean, but also made by fish or Kombu (a kind of kelp) especially in Japan. Because of brewing by salt, it tastes salty and comes little sweet like savoring wine. Hence when cooking, we usually replace salt with soy sauce. However, a bad soy sauce tastes only salty but not sweet. So the dish must fail, too.
[中文]
今天的照片是用手機拍的，所以有點模糊，而且下班回家後還有電視要看，本來一直在考慮今天到底要不要寫，但想說繼續偷懶下去的話，以後就會越來越懶，乾脆提起精神把它寫完。
> 醬油炒蛋
會介紹醬油炒蛋也是因為這個禮拜就吃了兩次，我是完全不會吃膩，但不知道其他人會不會好奇這到菜，因為平常看到的炒蛋頂多就是加點鹽，或加入其他食材，應該很少人跟我們家一樣是用醬油來炒蛋的。尤其這到菜的簡單易懂，成為我第一個會做的菜，小學在家就常給自己加菜。
另外這幾天介紹下來，發現「醬油」的使用頻率頗高，不愧是華人甚至東方人最愛用的調味料，不論煎煮炒炸蒸滷烤沾都有機會使用，我想大概就跟印度人喜歡用咖哩、歐洲人喜歡用起司、還有美國人愛用番茄醬(我猜的啦:p)一樣吧！而且廣義來說，醬油的種類可多的勒，不同的原料、濃度、釀造的方法都會成為不同的醬油，像是在日本還可以看到用魚或昆布做的醬油呢。
而好的醬油不只是有鹹味，還有甘甜的味道會慢慢散發出來，有點像品酒一樣，不過我不會用英文描述「慢慢散發出甘甜的味道」，有沒有人可以教我一下，像我直接寫「sweet」感覺很奇怪，好像在醬油裡面有加糖一樣。
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