视觉设计规格描述：画幅比 9:16（竖版手机信息图）；背景纹理为具有呼吸感的米色手工纸（Handmade Washi Paper），带微小纤维纹理，边角有轻微水渍晕染；配色方案为熟番茄红（#E23A28）、初榨橄榄油金黄（#F2C94C）、嫩草绿（#6FCF97）、碳黑墨线；排版逻辑为顶端大标题、中间 Z 字形流线、底部全景成品、留白艺术化处理。食谱内容策划：1）顶部标题《番茄炒蛋：国民灵魂料理》，手绘书法体，侧边盖红色“厨师推荐”微型印章。2）步骤区块（Z 动线排版）：步骤1 挑选与备菜（左上）：三个番茄、四枚土鸡蛋、一簇葱花；说明：番茄切小块，鸡蛋打散均匀；厨师秘技：番茄去皮后切块，汁水更浓郁，口感更丝滑；心得：选熟透番茄，成功一半。步骤2 蛋液的魔法（右上）：手持筷子快速搅动蛋液，泛起气泡与动感线；说明：加少许盐和几滴温水；厨师秘技：加温水或白醋，鸡蛋更蓬松；心得：搅打充分，空气是蓬松秘密。步骤3 烈火蓬松蛋（左中）：铁锅中蛋液迅速膨胀如云朵，水彩表现热气；说明：油热下锅，快速划散，八成熟盛出；厨师秘技：油温高，烟起即入，瞬间锁水；心得：宁可稍嫩，不可过老。步骤4 番茄出浓汁（右中）：番茄翻滚，边缘半融化，亮红汤汁流淌；说明：煸炒至出汁，加少许糖和盐；厨师秘技：铲子轻压加速出汁，可加一勺番茄酱提色；心得：糖中和酸度、提鲜。步骤5 最后的合奏（左下）：鸡蛋回锅与番茄汁交织，撒葱花；说明：让鸡蛋吸饱番茄汁，关火装盘；厨师秘技：出锅前滴几滴芝麻油提香；心得：动作要快，保持鲜亮色泽。3）底部成品插图：青花边陶瓷深盘装满番茄炒蛋，红亮汁水包裹金黄大块鸡蛋，葱花点缀，水彩渲染半透明酱汁质感，边缘有袅袅热气；视觉感：看了就想立刻盛一碗大米饭。4）底部中央署名：[ 摄影师的厨房日记 · 2025 ]。

Visual design specification description: Aspect ratio 9:16 (vertical version of mobile phone infographic); background texture is beige handmade paper with a breathable feel (Handmade Washi Paper), with micro fiber texture, and slight water stains on the corners; color scheme is ripe tomato red (#E23A28), virgin olive oil golden (#F2C94C) ), tender grass green (#6FCF97 ), carbon black ink lines; the layout logic is the top title, the middle Z-shaped streamline, the bottom panoramic finished product, and the artistic treatment of blank space. Recipe content planning: 1) The top title "Tomato Scrambled Eggs: National Soul Cuisine" is in hand-drawn calligraphy and has a red “厨师推荐” miniature seal on the side. 2 ) Step block (Z moving line typesetting): Step 1 Selecting and preparing vegetables (upper left): three tomatoes, four free-range eggs, and a cluster of green onions; Instructions: Cut the tomatoes into small pieces and beat the eggs evenly; Chef’s secret technique: Peel the tomatoes and cut them into pieces, the juice will be richer and the taste will be smoother; Experience: Choosing ripe tomatoes is half the battle. Steps 2 The magic of egg liquid (upper right): Stir the egg liquid quickly with chopsticks to make bubbles and dynamic lines appear; Instructions: Add a little salt and a few drops of warm water; Chef's secret technique: Add warm water or white vinegar to make the eggs more fluffy; Experience: Whisk thoroughly, air is the secret to fluffiness. Steps 3 Fiery fluffy eggs (middle left): The egg liquid in the iron pot expands rapidly like clouds, and the watercolor expresses the heat; Instructions: Heat the oil in the pot, spread it quickly, and serve it out when it is medium-cooked; Chef's secret technique: The oil temperature is high, and the smoke is in, and the water is instantly locked; Experience: It is better to be slightly tender than too old. Steps 4 Tomatoes produce thick juice (middle right): The tomatoes are rolled, the edges are half melted, and the bright red soup flows; Instructions: Stir-fry until the juice comes out, add a little sugar and salt; Chef's secret technique: Press lightly with a shovel to speed up the juice production, you can add a spoonful of tomato paste to enhance the color; Experience: Sugar neutralizes the acidity and enhances freshness. Steps 5 The final ensemble (lower left): Return the eggs to the pot, interweave them with the tomato juice, and sprinkle with chopped green onion; Instructions: Let the eggs soak up the tomato juice, turn off the heat and put on a plate; Chef's secret technique: add a few drops of sesame oil before serving to enhance the aroma; Tips: Move quickly to keep the color bright. 3) Illustration of the finished product at the bottom: a blue lace-edged ceramic deep plate filled with tomato scrambled eggs, large golden eggs wrapped in bright red juice, garnished with chopped green onions, watercolor renders the texture of the translucent sauce, and there is steam curling around the edges; visual sense: just looking at it makes me want to serve a bowl of rice immediately. 4) Bottom center signature: [ 摄影师的厨房日记 · 2025 ].