Infographic Visualization Design

Visual design specification: aspect ratio 9:16 (vertical mobile infographic); the background texture is beige handmade washi paper with a sense of breathing room, 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), fresh grass green (#6FCF97) and charcoal black ink lines; the layout logic is a large title at the top, a Z-shaped flow through the middle, a full view of the finished dish at the bottom, and artistically handled white space.

Recipe content plan:
1) Top title 《番茄炒蛋：国民灵魂料理》 (Tomato and Scrambled Eggs: The National Soul Food), in hand-drawn calligraphic lettering, with a small red 厨师推荐 (Chef's pick) stamp at the side.
2) Step blocks (Z-shaped flow layout):
Step 1 挑选与备菜 (Selecting and prepping, top left): three tomatoes, four free-range eggs, a bunch of chopped scallions; instructions: cut the tomatoes into small chunks, beat the eggs evenly; chef's tip: peel the tomatoes before cutting for richer juices and a silkier texture; note: choosing fully ripe tomatoes is half the success.
Step 2 蛋液的魔法 (The magic of the beaten egg, top right): a hand holding chopsticks whisking the eggs rapidly, with bubbles and motion lines; instructions: add a little salt and a few drops of warm water; chef's tip: warm water or white vinegar makes the eggs fluffier; note: whisk thoroughly, air is the secret to fluffiness.
Step 3 烈火蓬松蛋 (High-heat fluffy eggs, middle left): in the wok the egg mixture puffs up like clouds, the heat rendered in watercolor; instructions: heat the oil, pour in the eggs, break them apart quickly, remove at about 80% done; chef's tip: high oil temperature, add the eggs as soon as it smokes to lock in moisture instantly; note: better slightly underdone than overcooked.
Step 4 番茄出浓汁 (Tomatoes releasing their juices, middle right): tomatoes tumbling, edges half melted, bright red sauce flowing; instructions: stir-fry until the juices come out, add a little sugar and salt; chef's tip: press lightly with the spatula to speed up the juices, a spoonful of ketchup can boost the color; note: sugar balances the acidity and enhances the flavor.
Step 5 最后的合奏 (The final ensemble, bottom left): the eggs return to the wok and interweave with the tomato sauce, sprinkled with scallions; instructions: let the eggs soak up the tomato sauce, turn off the heat and plate; chef's tip: a few drops of sesame oil before plating for aroma; note: work fast to keep the colors bright and fresh.
3) Finished dish illustration at the bottom: a deep ceramic plate with blue-and-white edging filled with tomato and scrambled eggs, bright red sauce coating large golden pieces of egg, garnished with scallions, watercolor rendering of the semi-transparent sauce, with wisps of steam at the edges; the visual effect: seeing it makes you want to serve yourself a bowl of rice immediately.
4) Signature at the bottom center: [ 摄影师的厨房日记 · 2025 ] (The Photographer's Kitchen Diary · 2025).