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Tomato eggs (蕃茄炒蛋/ 西红柿炒蛋) is home-cooked comfort food popular in Chinese families. It is a quick and easy dish that you can get onto the dining table in 15 minutes.
I have been cooking for many years both for work and at home. It is not always necessary to use multiple ingredients and involve complicated techniques to prepare a fantastic dish. Tomato and egg stir fry is one of these typical examples.
To do this, you need to look for a winning combination of ingredients. Egg and tomatoes are the perfect matches, which are high in umami. Therefore, it only needs a few basic seasonings to bring out its flavor.
Recipe :
(Please refer to the article for more details: tasteasianfood.com/tomato-eggs/ )
For the tomatoes (A)
2 tomatoes (8 oz or 250g)
1/4 tsp of salt
1 tbsp of ketchup
2 tsp of sugar
2 tbsp scallion (white sections, thin rings)
2 tbsp water
For the eggs (B)
4 eggs
1/4 tsp of salt
1/4 tsp of ground white pepper
Others (C)
1 tsp of cornstarch mix with 2 tbsp of water (cornstarch slurry)
2 tbsp of scallion (green section, thin rings)
2 tbsp of cooking oil
Method
- Cut the scallion into thin rings and separate the green and white sections.
- Cut the tomatoes into small dices.
- Saute the white section scallion in oil. Then add the remaining ingredients in A, Cook for 2 minutes. Add the cornstarch slurry. Remove.
- Mix the ingredient in B. Pour into a pan with some oil over medium heat. Stir until it becomes half-cooked scrambled eggs.
- Return the tomatoes to the pan. Add some green scallion, Have a quick mix and dish out.
- Garnish with more green scallion.
#TomatoEggs #蕃茄炒蛋 #西红柿炒蛋
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