A Five-Step Tomato and Egg Recipe Illustrated on Washi Paper

Create a 9:16 vertical mobile recipe infographic titled “Tomato and Egg Stir-Fry: The Nation’s Soul Food,” following the content and visual specifications below. 【Content】 1) Top: Render the title “Tomato and Egg Stir-Fry: The Nation’s Soul Food” in hand-drawn calligraphy, with a small red “Chef’s Recommendation” stamp to one side. 2) Middle steps section: Arrange five steps along a Z-shaped path: · Step 1: Selecting and Preparing Ingredients (upper left): Illustrate three tomatoes, four free-range eggs, and a small handful of chopped scallions. Instructions: Cut the tomatoes into small pieces and beat the eggs until evenly mixed. Chef’s tip: Peel the tomatoes before cutting them for a richer sauce and silkier texture. Takeaway: Ripe tomatoes are half the battle. · Step 2: The Magic of Beaten Eggs (upper right): A hand rapidly stirs beaten eggs with chopsticks, creating bubbles and motion lines. Instructions: Add a little salt and a few drops of warm water. Chef’s tip: Add warm water or white vinegar for fluffier eggs. Takeaway: Beat thoroughly; air is the secret to fluffiness. · Step 3: Fluffy Eggs Over High Heat (middle left): In an iron wok, beaten eggs rapidly puff into cloud-like shapes, with steam rendered in watercolor. Instructions: Add the eggs once the oil is hot, quickly scramble them, and remove when 80% cooked. Chef’s tip: The oil should be very hot; add the eggs as soon as it begins to smoke to lock in moisture instantly. Takeaway: Slightly underdone is better than overcooked. · Step 4: Tomatoes Become a Rich Sauce (middle right): Tomatoes tumble in the wok, their edges half melted, with bright red juices flowing. Instructions: Stir-fry until the tomatoes release their juices, then add a little sugar and salt. Chef’s tip: Press gently with a spatula to release the juices faster; add a spoonful of tomato sauce to deepen the color. Takeaway: Sugar balances the acidity and enhances the flavor. · Step 5: The Final Ensemble (lower left): Return the eggs to the wok, intertwine them with the tomato sauce, and sprinkle with chopped scallions. Instructions: Let the eggs soak up the tomato sauce, turn off the heat, and plate. Chef’s tip: Add a few drops of sesame oil before serving for extra aroma. Takeaway: Work quickly to preserve the bright, fresh colors. 3) Finished dish at the bottom: A deep ceramic plate with a blue-and-white rim, filled with tomato and egg stir-fry. Glossy red sauce coats large golden pieces of egg, garnished with chopped scallions. Use watercolor to render the translucent sauce, with wisps of steam rising around the rim. Make it feel like you want to serve yourself a bowl of rice immediately. 【Visual Specifications】 · Background: Airy beige handmade washi paper with subtle fiber texture and faint water stains blooming around the edges and corners. · Palette: Ripe tomato red (#E23A28), extra virgin olive oil gold (#F2C94C), tender grass green (#6FCF97), and carbon-black ink lines. · Layout: Large title at the top, a Z-shaped flow through the middle, and a full view of the finished dish at the bottom, with artfully composed negative space.