Recipe: Tomato and egg stirfry 🍳
Tomato and egg stirfry 🍳. It's fast, easy, cheap, and delicious. If you've had it, you know why you'd want to make it again and again. If you haven't had it, it may not sound like much.
Featured in: The Stir Fried Tomatoes And Eggs My Chinese Mother Made. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup — you want a savory, tart-sweet sauce. You can cook Tomato and egg stirfry 🍳 using 8 ingredients and 14 steps. Here is how you cook that.
Ingredients of Tomato and egg stirfry 🍳
- 4 of eggs.
- 2 of tomatoes.
- half of an onion.
- a few of sprigs of spring onion (optional).
- 1 pinch of salt.
- 1 tablespoon of oil (rice bran oil or other cooking oil).
- 1 teaspoon of sugar.
- 1 teaspoon of potato starch.
Simple yet delicious, tomato and egg stir-fry is truly a national dish adored by every family in China. Although it involves neither fancy ingredients nor complicated techniques, tomato and egg stir-fry is by no mean a plain dish. It gives you layers of flavours, such as sour, salty, sweet, garlicky. Stir-fried tomato and scrambled eggs (Chinese: 番茄炒蛋/西紅柿炒雞蛋) is a common dish in China.
Tomato and egg stirfry 🍳 step by step
- Skin the tomatoes. One way to do this is make an X shaped incision on the bottom of the tomatoes and quickly blanch in boiling water for a minute. Quickly remove and put them into a bowl of ice-water. As they chill, the skin should come off easily..
- Slice the tomatoes into eighths..
- Beat the eggs and a pinch of salt until the mixture has an even consistency..
- In a frying pan or wok, heat the oil on medium heat..
- Add the egg mixture and stir fry on high heat until the eggs get a nice, fluffy texture..
- Stir fry on high heat until the eggs get a nice fluffy texture.
- Remove the eggs. We'll come back to them later.
- Heat some more oil in the frying pan again, and stir fry the onions..
- Once the onions start to brown, add tomatoes and heat on medium until the tomatoes liquify.
- While waiting for the tomatoes to liquify, mix the potato starch with some water in a 1:2 ratio (1 teaspoon of potato starch to 2 teaspoons of water).
- Once the tomato sauce mixture starts to simmer, creating a sauce. Add salt and sugar to taste to the sauce..
- Return the eggs to the sauce and stir them together.
- Turn off the heat, and then add the potato starch to the mixture to thicken..
- Dish it and serve! Optionally, garnish with some diced spring onions or dried parsley.
It is usually served as a main course. Because of the simplicity of preparation, it is popular in student canteens. Shakshouka (Arabic: شكشوكة) is a very similar dish eaten in the Levant of the Middle East. Today, we're making Chinese Tomato Egg Stir-Fry. This is an iconic dish that many Chinese people grow up eating for breakfast.
0 Response to "Recipe: Tomato and egg stirfry 🍳"
Post a Comment