🍅 Tomato + Egg 🥚 = The BEST Stir Fry?!

Upgrade your kitchen with Misen’s amazing cookware and knives! Go to bit.ly/3wQUl6m and use promo code ‘madewithlau’ to get 20% off your first order!
Watch Daddy Lau teach us how to make tomato & eggs, a popular Chinese classic. This recipe is super simple and easy to whip up!
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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3X6k1Wa
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/tomat...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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👋 CONNECT WITH US 👋
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨‍🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨‍🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
李子柒 Liziqi: • The life of tomato~番茄…...
Goldthread: • How Russian Borscht Be...
Angel Wong's Kitchen: • Beef & Tomato Stir Fry
America’s Test Kitchen: • Equipment Review: Best...
Vakies Film: • ⚡🔥⚡ ULTIMATE WOK SKILL...
Cooking Premium Japan: • 4K Pro【黒チャーハン エピソード3】D...
Eater: • How Carbon Steel Woks ...
Made With Lau (Tomato Tofu Soup Recipe): • 😊 Dad's HEAVENLY Toma...
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⏲ CHAPTERS ⏲
00:00 - Peel tomato
00:42 - Peeled or unpeeled tomatoes?
01:24 - Cut tomatoes
02:04 - Type of tomato?
02:33 - On tomatoes in Chinese cuisine
02:56 - Cut ginger
03:14 - Prepare eggs
03:51 - Prepare cornstarch slurry
04:13 - Cook eggs
04:25 - On carbon steel for cookware
06:29 - How to get the right egg texture?
06:45 - Cook tomatoes
08:06 - When/how to season this dish
08:56 - Add eggs & ketchup
09:46 - How to prevent the raw tomato taste
10:18 - Did parents grow up with this dish?
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15

[@MadeWithLau]

Join the Canto Cooking Club - bit.ly/3DCECdR Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/tomato-and-eggs What’d you think of Daddy Lau’s recipe?

[@CantoneseCorner]

This is my favourite comfort food dish!! Thanks for posting - can’t wait to try it! 😍

[@LiiraGaara]

I know about tomato eggs from Chenle (NCT Dream). He is Chinese and often cooks tomato eggs in their videos. It looks delicious and i really want to try it!

[@benzuckerman]

Another beautiful video. I thought your father's comment about getting to eat a whole egg by himself on his birthday in China when he was growing up was extremely poignant. It is amazing to think how far he has traveled in his life. It makes me happy to know that there are people like your father in the world.

[@elisawoo3231]

My parents said if they got an orange for Christmas,, that would have been a great year. Yup! Chinese people are resilient. And they don't complain too much.

[@sarahye3529]

China was sanctioned for long long period, since 1950 by western countries. Since 1960, China was sanctioned by western countries and Soviet Union.

[@Ben-kh2rh]

He probably went through the cultural revolution in China when he was young. It was a Shit ass period in the Chinese history

[@chadsityvang6504]

Go Pack Go!

[@TheButterMinecart1]

It's a Chinese New Year thing as well I think.

[@omoragan]

I love how your dad is like "do whatever", and your mom chimes in with more clarity

[@porkcutlet3920]

It's up to your personal taste. I've seen recipes that season only with soy sauce.

[@Obscurai]

The Cantonese name of "foreign eggplant" for tomatoes is accurate since tomatoes are botanically related to eggplants (genus: Solanum).

[@donpuma2168]

Really ??

[@erdyantodwinugrohozheng]

If you're in Taiwan, Malaysia, and Singapore, The word 番茄 is still used. But in the case, this is not only in Cantonese, some parts in Mainland China including Sichuan and even Wuhan (I'm not talking about politics over Wuhan in it), the word 番茄 is used. But, for Beijing, they use the word "西紅柿" which means "Western Red persimmons". That's my explanations......

[@milesw2318]

Everyone knows lol

[@TronKyLam]

@@milesw2318 Not everyone tho. Im not actually speaking Chinese and this is the first time I've heard of it

[@blenderpain8249]

@@milesw2318 But Chinese includes Cantonese? Chinese includes many dialects.

[@Kenessavids]

That story about your dad’s generation not being well off enough to enjoy an egg except on special occasions like a birthday really resonates with me as I heard that from my dad as well who is a retired Cantonese/Dim Sum chef around the same age as your dad. I think it must resonate with many first gen ABCs whose parents grew up during the cultural revolution in China.

[@sarahye3529]

As a Chinese, you just know culture revolution. However you don’t know, since 1950, China was sanctioned by western countries, then since 1960, China was sanctioned not only by the west, but also by Soviet Union.

[@mrfoodskater]

@@sarahye3529 don’t try and pass off maos failures onto sanctions

[@maxqazwsxedc1050]

@@sarahye3529 And when we were sanctioned by ussr, we were aided by the states, no, CR was an internal issued caused by ccp and their religious pursuit on socialism just watch a recipe video like a recipe video, your opinion is wrong and irrelevant

[@ezekielvonlichenstein3476]

@@mrfoodskater but aren't sanctions from the west and Soviet at that time basically means isolated from the world .but you know past is the past and china learn there mistakes and now it's a rich land

[@Ummmmmmmm841]

@@sarahye3529 I don't think it's all due to the cultural revolution. For my parent and grandparents, life was hard before and after, mostly it was because the terrible economy and lack of development. Cultural revolution and sanctions certainly didn't help

[@sarahj3931]

Thanks for posting these recipes! My mum is Cantonese but because my dad doesn't like Chinese food she hasn't cooked it much. I made this today and towards the end she remembered having it as a kid - she said it tasted just like her mum's (similar thing has happened with a few recipes from here lol). It's been nice unlocking her food memories from when she was a kid and being able to have some myself! We ended up eating it with rice as that's how she said she had it.

[@katharinavonzitzewitz826]

Awesome Story!! Actually other food channels with chinese food serve this recipe with rice...😊

[@jordanharirchi4604]

I can vouch for this dish. One of the most delicious, economical dishes you can make. Super fast too.

[@spartang1835]

This account has quickly become one of my FAVOURITE cooking channels out there. Your family is so wholesome and the food is delicious, I’ve made one or two recipes now! I also love how you use subtitles instead of voicing over. It adds a level of personal touch. Thank you guys so much.

[@krisdikeman3879]

When I was an exchange student in Beijing, the dormitory chef made us eggs and tomatoes on Sundays as a special lunch! Can't wait to try this recipe.

[@pychow5666]

Thank you so much for creating this channel. I love watching Daddy Lau cooks and the interaction in the family is amazingly heartwarming as well.

[@chicki1227]

I love the way Papa Lau speaks to his Family......it so warm! love when he was explaining the bday egg.....its true in China back in the day if poor Family having a red egg is the best present!

[@goldenstar9379]

Looks tasty , I do the same but I add spinach to the tomato, very tasty .

[@katecalkins7503]

I just made this dish. I've never had this before. The flavor of the tomatoes is so good with Lau's recipe, and the combination of egg, tomato and ginger is so fresh!

[@mamacheung]

I love this dish! ❤謝謝劉師傅分享食譜 😊

[@ts6477]

Awesome to see Mama Cheung supporting Daddy Lau. I love both of you and have learned so much from you both!

[@Maryknoll-]

Wow mama cheung is here. 🥰🥰

[@TheJtizzle123]

Seriously my most favorite channel on KZbin. So wholesome and brings me back to family dinners, hearing incredible stories about my parents upbringing. Keep it up!!

[@oldrustycars]

My Chinese daughter in law showed me how versatile a Chinese chef's knife is. Now it's nearly all I use.

[@brydonyao3913]

It really gives me a lot of perspective, what your dad said at the end. Tomatoes and eggs is such a common dish these days it's kind of hard to imagine home cooking without it!

[@charissadouglas4385]

I’ve been watching for some time now for the amazing recipes, but I just have to tell you, I will also watch sometimes when I miss my grandpa. He passed away 3 years ago and Papa Lau‘s voice sounds so much like my grandpa and it brings me to tears every single time. I’m especially missing him today and he used to make this dish so thank you for this. ♥️

[@MadeWithLau]

Ahhhh thank you for sharing this Charissa. This gives us so much meaning to what we do! I bet your grandpa was an incredible person with some great dishes and stories to tell. It’s an honor to hear that we’re able to connect you with him ❤️❤️❤️

[@charissadouglas4385]

@@MadeWithLau no thank YOU for sharing your family with us! My grandpa (yeh yeh) was also a chef and I used to hover around him in the kitchen asking him how to make this dish or that dish. I never wrote down exact measurements because he never cooked with real measurements lol, so I truly appreciate your videos!

[@su2004]

One of my favorite childhood dishes, a staple in Chinese cuisine. If anybody's interested, I highly recommend peanut(butter?) noodles

[@merciasimeon5729]

Greetings from the Seychelles! I was leaving in Hong Kong for the past 13 years, and my son now 21, loved the egg tomato recipe dish that we bought from the supermarket. I’ve just made the dish today with the step by step instructions from Mr. Lau, and he gave me a 100% rating, saying that it’s the best by far that he has eaten. Thanks Mr. Lau for an amazing and delicious recipe. Hats off to you. You’re the best chef and your instructions are very clear. Love your KZbin cooking videos. Thanks to your son for sharing with us your talents as a chef, so we can enjoy your recipes. Keep,it up. ❤️

[@daniell3235]

wow I didn't know this was actually a dish people made. thought my mom was putting random things together.

[@tommyliu7020]

This is a traditional Chinese dish eaten by many people! Myself included.

[@stinkiitofu]

I’m told by my follow Chinese colleagues this usually the first dish they learn to cook growing up. During study abroad in Beijing this was my favorite dish to order. But back in the States, I can count on my one hand the number of times I’ve seen it on a Chinese restaurant menu.

[@2116sassafrass]

I know a little bit about cooking and cookware, but this is the first time I've ever trusted a cookware reference that I saw on TV. Thanks, and the dish looks delicious!

[@kowalski8825]

Thank you Papa Lau for this recipe! My dad passed away before I could ask him to teach me (I was too young) so with some familiar extra touches, it tastes very close to my dad’s version. Now that I have moved out, this comfort dish feels like back home with my dad still around ❤🫶🏼

[@Nazrin133]

Finally tried it tonight after saving this one in my playlist. It tasted way different that I imagined and SOOO MUCH BETTER! I love it and I can see how I will be cooking this a lot for my family

[@biggiesmol]

This is really a wholesome dish to warm your belly on a cold rainy day.

[@cryzz0n]

This dish looks amazing! The questions were really on point too, made a lot of sense.

[@evilannie]

I made this last night (3 brown eggs, 3 tomatoes), and I also threw in some chopped mushrooms (large portebello) cause they were just sitting in the fridge. the sauce was so delicious over white rice! this reminds me of childhood. thank you

[@undrground5818]

The juice itself over white rice is 🤤

[@susangoodman2611]

I just made this. All I can say is the taste, the simplicity, the texture. Every bite was like heaven.

[@miketype1each]

I'm learning so much! Thank you!

[@Cirindell]

My mom has been trying various tomato and egg recipes over the last couple months but they haven't really been successful. After watching this video, she made it again today and omg what a difference! She did use a bit of ketchup previously but not as much as here. I felt like it really brought the dish together. We're going to try your congee recipe next. Thank you!! :)

[@toastedcoconut]

The key is that the eggs needs to go on a generous amount of oil and the pan needs to be blistering hot. You want that instant-fry taste and texture.

[@lisamolinar]

See these are the kind of things that I miss my grandmother could make a rose and I never paid attention to her when she would do it so yes thank you Randy this is a blessing this is a skill little seems like this you have to learn from your grandparents or your parents it's the best to pass on its a tip in the kitchen how great can you get it there is no greater and I'm so glad you're sharing your dad's talents with us thank you...💐💐💐💐💐

[@sarachan]

So many amazing tips on this popular dish! I can’t wait to try this with peeled tomatoes cut on the angle, brown sugar, and keeping it simple like this. And I remember our parents telling us how special and rare having an egg was too :)

[@roah3312]

Thankyou for all the explanation 👍🏽👍🏽👍🏽👍🏽👍🏽step by step instructions and showing how to prepare n cook, so awesome 👏🏽 👏🏽👏🏽👏🏽👏🏽💝💝💝💝💝💝

[@huinitay5201]

I dint knw that this simple meal can explain for 10 minutes superb!!!

[@Rockaxldude]

Made this just now and it was amazing.

[@allthingslais]

Love this channel ! been trying to make a lot of canto dishes

[@Aeixyy]

Been waiting for this!! Thanks so much for showing this classic dish ❤️

[@sewyunzee]

Loved the info about where the meaning of “tomatoes” comes from

[@zptzge6086]

Having grown up in Hongkong and not being back due to pandemic, i found myself looking for recipes and i must say your channel is my favorite. Brings back a lot of memories eating in chinese restaursnts. Mr Lau reminds me of my favorite noodle place in HK. Keep it up! Always waiting for new videos to try out! Cheers

[@user-kj5zi2cc6w]

Thank you Chef Lau! You are my go-to chef for all Cantonese dishes. Your dishes are always done so well. The whole process from start to finish is always 簡單，乾淨，企理。👍👍

[@MacaroniDemon]

I love this recipe! I left my eggs a slight bit runny before I added them back into the tomatoes. It helped bring the sauce together and gave it a slightly richer texture.

[@theresahoffman7444]

Seriously, I love everything your dad makes!

[@fevreradeguzman3851]

thank you Mr. Lau for this video , its a big help for me😅 adding this recipe in my lists for dinner for my boss here in Hong Kong ..🥰

[@adamo3561]

One of my favourite recipes of all-time.so delicious

[@dannyxuan2008]

A little jealous you have a great cook dad. Wish I be a good cook, too. Learned a lot from your dad, thank you so much

[@makingmiracleshappen]

I love this dish. My mum makes this aswell but she also adds in fried tofu which absorbs alot of the sauce like a sponge 😋

[@cal2237]

Yeah same

[@user-le4zq4sp6c]

LOOKS SO GOOD!!!!!

[@ImTheKillaMonster]

i made this today and wow it was amazing! it new favorite recipe! thank you so much

[@cubix626]

Interesting, I cook it a different way. I cook tomatoes first, and just simmer the water away instead of cornstarch to give it a stronger tomato flavor, then I mix in eggs and actually cook on low heat like scrambled eggs, taking it off heat when still slightly gooey, letting the residual heat cook the rest of the way. I also season my eggs with a splash of tsuyu (shirodashi also works) and a squeeze from japanese garlic tubes to give the eggs some sweetness and flavor. I'll also top it off with cut green onions, and if I'm lazy I'll just use pre cut frozen ones. I generally like to use garlic more than ginger, but eager to try a different way to this dish!

[@brianrollins3245]

that's pretty much method how I learned to make it.

[@enexified]

same - i cook the tomatoes first and let the juice come out, then i take it out, cook the eggs just slightly then i add in the tomatoes. the difference is that after the step with adding in the eggs and tomatoes, you can either add ketchup or add tomato paste with half a teaspoon of sugar just to really bring up the sweetness of tomatoes. i haven’t tried adding the dashi but i imagine it would make it sweet too!

[@greatwhitenorth3717]

That technique sounds really delicous. Cooking the egg that way like in slippery eg shrimp makes them velvety and the reduction of tomatoe intensifies the tomatoe flavour. Gonna try that for sure!

[@roseg43]

I cook it your way but add a little of sugar to mine.

[@evelynvaldez1526]

Love it looks yummy and easy to cook

[@Emeraldwitch30]

One of my favorites dishes growing up was stewed tomatoes and scrambled eggs. Our family has grown and canned their own tomatoes since I was a child. I have loved tomatoes of all types even then. I'd tell my grandma that I was hungry while they were all canning and she would scramble a couple eggs and take a ladle of the simmering stewed tomatoes (usually they had a bit of celery/onions/bell pepper too) right on the almost done eggs. Then send me and my bowl out to the porch to get out from underfoot. My mother would also make this dish when tomatoes started ripening up. Now that I'm the grandma and can the tomatoes I have been putting stewed tomatoes in the little 8 or 10 oz canning jars for my own small breakfasts. I had not seen any other family make eggs this way until most of these great Asian chefs started putting out videos. I can almost taste this! Lol

[@kimberlyng2199]

May your dad continues to stay healthy so he can 😊cook more yummy food and share his knowledge!!

[@jimmygoh6158]

This was one of my first Chinese dishes from the restaurant, Looks very simple to make. Thanks, Laus

[@zimapani8228]

Omg I could cry!!!!! This dish!

[@enahsheen2597]

A must try! Thank you!

[@Industryworth]

This is one of my favorite dishes of all time! I’ll have to try out your recipe

[@ziggyleung]

The comment about the egg for his birthday! When I was young it was the same for me in Hong Kong during the 60s. Yes we have more now but I was so happy with just an egg.

[@skynet40433]

I love 🍅🥚It's so simple and so comforting ☺

[@johnnychang4233]

The humbleness of Mr. Lau is what make him lovable 😉

[@Samison]

Nothing made me smile and laugh more than when he said “HECK FAHN” which is the equivalent of “let’s eat” or “time for dinner” Makes me proud and appreciate my Chinese American heritage; wish I appreciated more as a child

[@Schubbbbbb]

Me too! I am Cantonese Australian. That really reminds me of my grandparents in China.

[@khinweepang]

"Sek" Fan. 食饭。 Not Heck.

[@realnatedawg]

@@khinweepang It's a dialect of cantonese; 臺山話 or as they refer to it in the western world, taishanese.

[@katharinavonzitzewitz826]

I would love to hear all kind of childhood memory stories !!! Although sad a lot of times it must be very interesting to learn about different upbringing ...🙏🏻

[@chongzm1]

This is one of the best! Thanks for sharing

[@mamapoohbr]

Yumm!! Thank you!

[@miszconnie]

Please make more delicious video recipes ! I always anticipate the next video upload as I want to get new inspiration for what to cook next for my family 😀

[@RhubarbAndCod]

That's a fantastic way to do up eggs! Nicely done Lau family!

[@samjones8208]

Awesome!

[@FelixG2070]

Brings back childhood memories of mum cooking the same dish. 👏

[@chesh1re_cat]

This is so cool! I'm pretty bad at cooking and I'm always looking for recipes that are _actually_ simple. Couldn't be more simple than this, still looks delicious

[@dearinlove]

look so good. yum

[@davefish84]

This just might have become my favorit channel..! Your dad reminds me of my father inlaw so much. Hes from Shun de and also loves cooking though not nearly as good at it as your father. Wachting these videos makes me feel like im back in China with family.

[@alexkoluzh8173]

Made it, loved it.

[@crabmansteve6844]

This is one of my favorite dishes ever. It's not traditional, but it is AMAZING on a piece of buttered toast.

[@alashburn543]

It's so good.. Never thought with just tomato and egg I can have a delicious meal. Nyum.

[@melodyauyeung3043]

I made this today and it reminds me of how my mom made it! I use to eat this all the time ☺️❤️ very delicious! I’m so glad I can relearn how to cook these Chinese meals from your videos !!!

[@beatpirate8]

i love everything on your channel. i feel like its my family friend. thank you so much! happy lunar new year!

[@FlayvorOfEvil]

I've been cooking tomato and egg for over 10 years and I never thought to put ketchup in it. Will try.

[@haydenwong659]

Lovely dish!! Love it 😀

[@yahlenggoe678]

I really enjoy your video. It is so real and close to heart

[@jjstarrprod]

This is one of those classic dishes you can find in pretty much every chinese restaurant, super easy to make yourself... Yet incredibly hard to truly master ! I've once eaten one in a little nameless street restaurant in Wuzheng in China, a decade ago, and it was probably the best one I've ever eaten in my life ! Nowhere else, except maybe in a restaurant in Taiwan, could I ever find such a good one. Been trying to replicate it for years, without ever fully getting to its quality, although I feel like I got pretty close, so I'm fairly satisfied. I like to add a little bit of cooking wine in the tomatoes during the stir fry, to give it a little extra kick. Works wonder ! Add on top of it all some green onions for beautiful color contrast between the red, the yellow and the green, and the crunchiness and voilà ! Glad to see your dad's version, just by the glistening of the sauce and the moist consistency of the egg, I could already tell it's top notch.

[@JasonBlack66]

That's a great tip about the angle cutting of the tomato pieces!

[@evonyang3522]

thank you for sharing this my favorite dish❤❤

[@seasonlove5099]

One of my favourite and easy cooking ❤

[@jyy9624]

Thanks for the tutorials on the great cuisine of HK

[@lllee3476]

Thanks for the tips especially on how to cut the tomatoes! I like the sweetness of the tomatoes without the added sugar. I usually use rice wine and rice vinegar which add a nice flavor to the dish I grew up eating.

[@forrealamusiclover]

I'm so gonna make this for tomorrow's lunch Thank you!

[@mr.goldfarmer4883]

love it!

[@liortepper3619]

The cutting of the tomato is just genius. Thanks for the video

[@pinkbombshellcasing2672]

Love this dish! Will definitely try making it :)

[@chrisdryer]

I love this dish and this video! My old Taiwanese parents (my managers at work) used to make this for me and now I know how to make it myself!

[@lunausagi510]

Omg!!! Tomato Egg dish!!!!!!! My family’s most favorite home dish. Yes, ketchup is must.

[@aymiying]

This has always been my favorite comfort food growing up, it's so nostalgic :')

[@jmwbt1609]

I made this today. It was super flavorful and very filling. Thank you for this excellent content.

[@Kennyjap]

Put that on a toast.. voila !! Perfect !! Thanks for the recipe

[@vivaldi_is_dreaming]

This video inspired me to try this dish, and wow! I had a bit too much egg compared to amount of tomato, but it was still delicious. I would have never thought to combine the two like this, much less so simply, but it's really great.

[@5pecialkei]

This is my favourite. Good to know I wasn’t far off! My dad always adds ketchup as well haha great videos thanks for making them and keeping the traditions going.

[@Andrew-nu8ez]

My wife's favorite is plan and very simple. 2 tomatoes, 4 eggs, and soy sauce at the end. I prefer to add a teaspoon of sugar at the end. She don't like ketchup. We cook the tomatoes with some water till it's all soft. It's all up to your preference. Maybe a few drops of hot sauce will be even better. 🔥

[@farahilyani3800]

Thank you so much for the recipe shared. I made it and it turned out so good! Really tastes like the one o had when i travelled to China.. great memories.. much love and thank you for being so generous in sharing recipes and tips..

[@pkw8er]

Thank you for this dish. My family loved it

[@yujisamadesu]

I've seen this dish mentioned in the chinese web novels i read online, this looks pretty delicious and easy to cook.