Chinese Tomato Scrambled Egg. Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.
It is very simple so that many housewives and working class people would cook it very frequently.
The eggs are light as a cloud and, when mixed with softened tomatoes and a slightly sticky sauce, you'll want a second helping.
Chinese scrambled eggs with tomatoes is delicious.
You can cook Chinese Tomato Scrambled Egg using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Chinese Tomato Scrambled Egg
- Prepare 3 of eggs (beaton).
- You need 2 of tomatoes (boiled and peeled).
- You need 3 of garlic (chopped).
- Prepare of Spring Onion (chopped).
- Prepare of Salt.
- You need of Sugar.
- Prepare of Cooking oil.
In a medium saucepan or large wok, heat a tablespoon of oil over medium-high. Combine the egg and the tomatoes. Return the tomatoes to the pan and quickly combine it with the scrambled eggs by stirring gently with a. Tomato eggs are also known as stir-fry tomato with scrambled egg is a common main dish in China, it is super easy and the trick is to control the temperature so you get all the silky soft layers of eggs!
Chinese Tomato Scrambled Egg step by step
- Boiled the tomatoes and once it's boiled, let it cool then peel ans cut diced..
- Chop garlic and spring onion.
- Beat the egg then season with salt, sugar. Then put garlics and spring onion in..
- Heat the cooking oil, put the tomatoes in. Next, add the egg in, scramble, add some water if it gets dry..
Add the eggs and scramble until just set. Scoop out onto a plate and set aside. Sprinkle the tomatoes with the sugar, then add to the hot wok along with the scallions (add a touch more oil if the pan is looking dry). Return the eggs to the pan and toss well. Taste and add salt as needed.