Good day everybody, this time we gives you tomato and egg stirfry π³ recipes of dishes which can be simple to know. We will share with you the recipes that you’re searching for. I’ve made it many times and it’s so delicious that you just guys will like it.
If you've had it, you know why you'd want to make it again and again. I also made this tomato egg stir-fry countless times in college when I got home late from class or practice, and I wanted something quick and on the cheap, with ingredients I already had. Today, we're making Chinese Tomato Egg Stir-Fry.
Tomato and egg stirfry π³ is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Tomato and egg stirfry π³ is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook tomato and egg stirfry π³ using 8 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Tomato and egg stirfry π³:
- Make ready 4 eggs
- Take 2 tomatoes
- Prepare half an onion
- Take a few sprigs of spring onion (optional)
- Make ready 1 pinch salt
- Take 1 tablespoon oil (rice bran oil or other cooking oil)
- Get 1 teaspoon sugar
- Take 1 teaspoon potato starch
Featured in: The Stir Fried Tomatoes And Eggs My Chinese Mother Made. Tomato and egg stir-fry is classic, simple and delicious. It is the dish that overseas Chinese students miss the most. The moment I pour the tomato and egg over rice, I can smell the sweet, sour and savory aroma that brings back nostalgic feelings of childhood. tomato & egg stir-fry is truly a national dish.
Steps to make Tomato and egg stirfry π³:
- 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
I'm wondering if any of you know what the colours of the Chinese Olympic team uniform are. They are red and yellow, representing the national flag. Personally I scramble eggs first, to just barely cooked. Move that to a bowl and then do tomatoes so I don't have to clean the pan. I don't bother with extra water/cornstarch - that's weird to me.
Above is tips on how to prepare dinner tomato and egg stirfry π³, very simple to make. Do the cooking stages appropriately, loosen up and use your coronary heart then your cooking will likely be scrumptious. There are a lot of recipes which you could try from this website, please find what you need. When you like this recipe please share it with your friends. Glad cooking.