Standard Chinese-style Stir-fried Egg and Tomatoes
I always make this dish, so my hands remembers how to make it.
Caution:
1) This dish is delicious seasoned simply with salt and tomatoes, so don't add other ingredients or vegetables or it'll mess up the dish. If you don't like the tartness of tomatoes, half the amount of tomatoes.
2) Use salt and pepper if you don't have ground Sichuan pepper powder.
1) Peel the tomatoes (tip at Recipe ID : 851662).
2) Use slightly more salt than usual to bring out the tartness of the tomatoes. Adjust the amount of salt depending on the tomato size. You can add water to the stir-fry so it becomes soupy. Recipe by Beru
Standard Chinese-style Stir-fried Egg and Tomatoes
I always make this dish, so my hands remembers how to make it.
Caution:
1) This dish is delicious seasoned simply with salt and tomatoes, so don't add other ingredients or vegetables or it'll mess up the dish. If you don't like the tartness of tomatoes, half the amount of tomatoes.
2) Use salt and pepper if you don't have ground Sichuan pepper powder.
1) Peel the tomatoes (tip at Recipe ID : 851662).
2) Use slightly more salt than usual to bring out the tartness of the tomatoes. Adjust the amount of salt depending on the tomato size. You can add water to the stir-fry so it becomes soupy. Recipe by Beru
Cooking Instructions
- 1
Cut the tomato into wedges.
- 2
Mix all ● ingredients in a bowl until slightly frothy. Pour 3 tablespoons of oil in a pan over high heat and fry the eggs. Cut the scrambled eggs into bite sized pieces while frying, remove from pan and set aside on a plate.
- 3
Heat oil for frying the tomato in a pan and stir fry the tomato with salt until it becomes soft over medium heat. Then add the egg mixture, quickly stir fry, then it is done.
- 4
PS: Remove the tomato skin before serving.
- 5
Arrangement 1: Make it with a lot of soup and serve over somen noodles. Arrangement 2: You can top it on spaghetti (best if the noodles are thin).
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