Tomato and scrambled eggs 蕃茄(西紅柿)炒雞蛋
Once upon a time in a bustling Chinese village, there lived a young and talented cook named Li Mei. She had a deep passion for culinary arts and spent most of her days experimenting with different ingredients to create delectable dishes. One day, while strolling through the village market, Li Mei stumbled upon an abundant display of plump, ripe tomatoes and fresh eggs. Inspired by the vibrant colors and flavors, an idea sparked in her mind.
Li Mei decided to combine these simple ingredients to create a dish that would capture the essence of Chinese cuisine. She envisioned a harmonious blend of tangy and savory flavors, with the tomatoes adding a burst of freshness to the richness of the eggs.
Returning to her humble kitchen, Li Mei set to work. She started by whisking the eggs until they were light and frothy. In a hot wok, she added a splash of fragrant sesame oil and allowed it to heat up. Carefully, she poured the beaten eggs into the wok, allowing them to spread and cook evenly.
As the eggs started to set, Li Mei swiftly sliced the ripe tomatoes into thin wedges. She gently placed the tomato slices on top of the semi-cooked eggs, creating a beautiful mosaic of red and yellow hues. With a sprinkle of salt and a pinch of sugar, she enhanced the natural flavors of the ingredients.
Using a spatula, Li Mei skillfully flipped the entire mixture, ensuring that the tomatoes and eggs were thoroughly combined. The sizzling sound filled the kitchen as the aroma of the dish permeated the air. Li Mei knew she was onto something extraordinary.
After a few more minutes of cooking, the dish was ready. Li Mei delicately plated the tomatoes with fried eggs, garnishing it with a sprinkle of chopped green onions for added freshness and a dash of white pepper for a hint of spiciness.
As the villagers caught wind of the tantalizing aroma emanating from Li Mei’s kitchen, they flocked to her doorstep, curious to taste her creation. The first bite was a revelation—a perfect balance of flavors. The sweet and tangy tomatoes complemented the creamy texture of the eggs, creating a delightful culinary experience.
Word about Li Mei’s dish spread throughout the village and beyond. People traveled from far and wide to savor her tomatoes with fried eggs, a dish that would soon become a beloved staple in Chinese cuisine.
Li Mei’s humble creation, born out of her passion for cooking and a desire to combine the freshest ingredients, had captured the hearts and taste buds of an entire community. Her tomatoes with fried eggs became a symbol of her talent and creativity, forever etched in the culinary history of China.
Tomato and scrambled eggs
raw material:
3 tomatoes
1 spring onion
2 eggs
salt and pepper
vegetable oil
Pour two tablespoons of oil into the frying pan, the oil temperature is 160-170 degrees, pour in the eggs little by little, stir-fry until fluffy, and set aside. Be sure to pay attention to scrambled eggs, and fry them tenderly.
Put the spring onion in the wok (cut into small pieces), then add the tomatoes, also cut into 1cm pieces.
Saute until softened, but be careful not to dry it out. Add 1/2 teaspoon sugar and stir to combine. Add the scrambled eggs and mix carefully to combine. Add salt and pepper and serve to a plate.
You can use leeks or garlic
If you’re making this dish in the winter when you don’t have spring onions, you can use leeks or garlic.
A great dish to serve with rice, pasta, bread or potatoes.
Hope you enjoy this quick, easy and delicious dish.
Tomato and scrambled eggs. 蕃茄(西紅柿)炒雞蛋
原料：
3個西紅柿
1 根蔥
2個雞蛋
鹽和胡椒
植物油
兩湯匙油倒入炒鍋，油溫160度－170度將雞蛋一點一點倒入，炒至蓬鬆打散出鍋備用。炒雞蛋一定要注意，要炒嫩一點。
將蔥放入炒鍋中（切成小塊），然後加入同樣切成 1 厘米塊的西紅柿。
炒至變軟，但要注意不要太乾。 加入1/2茶匙糖攪拌均勻。 加入炒雞蛋，小心地混合攪拌在一起。 加入鹽和胡椒粉出鍋盛盤。
你可以用小香蔥裝飾。
如果你在冬天沒有小春蔥的時候做這道菜，你可以用韭蔥或蒜。
與米飯、意大利面、麵包或土豆一起食用的一道好菜。
希望你會喜歡這道簡單快捷好吃的菜。
