Tasty Easy Tomato Egg | Chinese Fried egg with tomatoes | 番茄炒蛋 西红柿炒蛋

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This is a dish that was introduced into Singapore by the China Chinese Chef who started working in Singapore Mixed Rice Vegetable stalls. In the past, Singapore stalls usually employ Malaysia chef but nowsaday, Chinese chefs are very common today. I only noticed this dish last year. I decided to master it after my children fell in love with it. The truth is, there are 2 versions, dry vs wet. We prefer the wet type to pour over rice. My recipe is mainly the wet one. I did some research on how it was done in China, I think the difference is the tomato sauce. In Singapore, we prefer it sweet (Just like our Chilli Crab). Also, I cooked mine the Chilli Crab style. Hope you will try it and like it!!
谢谢观看食宴客！！
这次介绍的是一道从中国引进新加坡的美食。 既简单，实惠，还很营养！ 我是去年才发现的，之前几年就有了。 也是从杂菜饭摊位开始录用中国籍厨师开始的吧， 以前都是马来亚的厨师。现在可以普遍看见。买的话， 一小碟就新币2元至5圆。 自己下厨的话， 一大碟，可以3-4人吃才不到3圆，而且还很简单。煮法有两种 - 干 / 湿。 我们喜欢湿湿的， 淋在饭上。 我研究了中国的煮法， 不同的地方应该是番茄酱。 新加坡人爱吃甜的， 象我们的辣椒螃蟹夜市放番茄酱的。 我的煮法也是类似辣椒螃蟹的煮法。 大家可以试试， 也希望你们会喜欢！！
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Life Blossom by Keys of Moon | / keysofmoon
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