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Classic stir-fried tomato and scrambled eggs | 番茄炒鸡蛋 🍅🍳


Stir-fried tomato and scrambled eggs (番茄炒鸡蛋): A very simple, common dish and partucularry prominent around Shanghai. This dish remind me of the fun memory few years back at Shanghai where I used to stay at least half a year working with fellow mate at China exhibition design company. One of my Shanghainese colleague introduced me to this delish dish and she even cook for me for our dinner! Such a sweetheart ❤️ I remember she told me,


"In China, when a girl reached her puberty it is very important for her to learn cooking as part of the preparation for her future domestic role. The most basic and simple dish that she should know how to cook is this: Stir-fried tomato and scrambled eggs!"



INGREDIENTS (3 - 4 px):

  • 3 medium size tomatoes

  • 4 eggs (beaten)

  • 2 TBS cooking oil

  • 3 cloves garlic (minced)

  • 3 white part of spring onion

  • 1 TSP sugar

  • 1 TSP chicken stock

  • 1 TBS dark soy sauce

  • Some water

  • Spring onion (chopped)


INSTRUCTIONS:


1. Whisk all the egg and add in some half chicken cube powder, mix until combined. Heat up cooking oil in a pan and pour in the beaten egg. Cook for 2 - 3 minutes. Set aside.

2. Heat up cooking oil in a pan and add in minced garlic with white part of spring onion. Cook until golden brown. Then add in tomatoes. Cook for another 3 minutes.

3. Add in sugar, the remaining chicken stock powder and dark soy sauce. Simmer under medium heat for another 2 - 3 minutes. Pour in some water and let it cook for additional 2 minutes.

4. Now, put in the scrambled egg we made earlier. mix everything until combined.

All done! 🥰



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