Tomato and Egg Stir-fry
西红柿炒鸡蛋
China's most beloved home-style dish featuring silky scrambled eggs with sweet, tangy tomatoes. A simple yet perfect comfort food combining fluffy eggs and juicy tomatoes in harmonious balance.
Servings
2-3 people
Prep Time
10 minutes
Cook Time
15 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Add 1 small spoon salt to a small amount of warm water, beat in 4 eggs, stir well, add water equal to 1/4 of the egg mixture.
Add a little oil to the pan, wait a moment, when it's slightly warm pour in the egg mixture, heat on low heat, when the bottom turns white use chopsticks to scrape open, let the egg mixture on top flow to the bottom to continue heating.
Heat until there's still a small amount of egg mixture not solidified, then you can remove from pan.
Peel tomatoes: make a cross cut on top, add a little water to the pan, turn on high heat, after boiling add tomatoes, maintain high heat, about half a minute later, you can take them out to peel.
Cut into small pieces.
Add appropriate amount of oil to the pan, when oil temperature rises add tomatoes, 2 small spoons salt, adding salt at this time will make tomatoes release juice faster.
Add one large tablespoon sugar and stir well, cook until tomatoes release juice.
Finally add the scrambled eggs, sprinkle with chopped green onions then serve.
- Follow the steps carefully, and you can make super delicious Tomato and Egg Stir-fry!