Scrambled Egg With Tomato is a classic Chinese home-style dish made primarily of tomatoes and eggs. Due to its simple preparation and sweet and sour taste, it has become one of the most popular home-style dishes in China and is often regarded as an essential skill for beginners in cooking. The ingredients only require tomatoes, eggs and basic seasonings, and no special kitchen utensils are needed to make it. The core steps include peeling and chopping the tomatoes, seasoning and stir-frying the egg mixture, mixing the seasonings and reducing the sauce. The firmness of the tomatoes can be adjusted by controlling the stir-frying time, and the sugar and salt ratio can be adjusted according to taste . The finished product has a red and yellow color, and is both sweet and sour and tender. It can be served alone or with rice or noodles.
Two tomatoes,
two eggs,
a little scallion or Garlic
a pinch of salt,
Cooking Steps
1. Ingredients: Eggs, tomatoes, scallions
2. Cut a cross on the top of the tomato, blanch in boiling water for two to three minutes, then peel.
3. Crack the eggs into a bowl, add two tablespoons of water and a pinch of salt, and whisk well.
4. Peel and dice the tomatoes, chop the scallions, and prepare a cornstarch slurry.
5. Heat oil in a pan, pour in the egg mixture, and stir-fry.
6. Once the eggs are set, take them from the pan.
7. Adding some oil in the pan, Scallion or Garlic ,add the tomatoes, and stir-fry.
8. Once the tomatoes release their juices, add salt, a little chicken broth, and one tablespoon of sugar (omit if you prefer a sour taste).
9. Finally, add the eggs and mix well. Add a pinch of cornstarch slurry, stir-fry, and remove from the pan.
10. Plate the dish, sprinkle with chopped scallions (optional, added before serving).
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