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Scrambled Eggs with Tomatoes (番茄炒蛋)

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This scrambled egg dish which I want to introduce today is Chinese people’s favorite. A common home-cooked recipe that you must not miss is also common in various Chinese food restaurants.

This is Scrambled Eggs with Tomatoes (番茄炒蛋), a common dish in China. Because its raw materials are easy to collect and the cooking steps are relatively simple, and it is also very popular among kitchen beginners.

Does fry eggs first or tomatoes first? Different recipes have different preferences. NOW I want to share this recipe that can be easily completed at home which has the quality equal to the high-end Chinese restaurant.

Let’s see and follow me to get it!

Ingredients

280g 4-egg
420g 3-tomato
Scallion

Olive oil
Sesame oil
Salt
Potato starch

Cooking Follow Me

Preparation
Beat eggs in a bowl, add 2 tablespoons of oil and mix well.
Cut the tomato into a diced shape, add white pepper and stir evenly.

Pour two tablespoons of sesame oil into the pot, pour the egg mixture, stir fry to become scrambled eggs (80% cooked is good, becaouse we will put tomatoes in next step)

Add tomatoes, stir fry, pour in potato starch mixed with water, add one teaspoon of salt and one teaspoon of sugar.

stew the tomato until it is soft and lycopene released.

Add the scallion before serving.

Tips

There are four key tips. Stir the dish with sesame oil, add the oliver oil in advance in the egg liquid, season the tomato with white pepper, stew on low heat, master the four tips, and the finished Scrambled Eggs with Tomatoes (番茄炒蛋) must have the same Chinese restaurant level. moreover, this level is even beyond the Chinese restaurant level.

Potato starch mixed water, only need 1/2 tablespoon powder with 30cc of water, no need to thicken too thick.

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