Tomato and Egg Stir-fry
The origin of tomato and egg stir-fry can be traced back to the late Qing Dynasty and early Republic of China. As tomatoes were introduced to China from the Americas and gradually became popular in the early 20th century, people began to try pairing them with eggs. This dish truly became popular in the mid-20th century, quickly becoming a household dish due to its accessible ingredients, simple preparation, and nutritional value.
1Ingredients needed
Main ingredients
- Tomatoes300g
- Eggs80g
- Green onions1 stalk
- Garlic3 cloves
Seasonings
- Cooking oil2 spoons
- Starch1 spoon
- White sugar2 spoons
- Starch1 spoon
- Saltappropriate amount
2Production steps
Prepare tomatoes
Take appropriate amount of tomatoes, wash clean and cut into small pieces!
Prepare egg mixture
Crack 4 eggs and beat until well mixed.
Stir-fry eggs
Heat the wok with oil, pour in the prepared egg mixture, stir-fry quickly until cooked, then remove and set aside.
Stir-fry tomatoes
Leave some oil in the wok, add appropriate amount of green onions and thirteen-spice to fragrance, pour in tomatoes to stir-fry, add appropriate amount of white sugar to melt, stir-fry tomatoes until just cooked.
Season and thicken
Add eggs, salt, stir-fry a few times, add appropriate amount of starch water to thicken! When the starch water is cooked, serve!
💡Making Tips
- •Cut chicken into uniform-sized pieces for more even heating during stir-frying and better texture.