Scrambled eggs in fresh tomatoes sauce

|scrambled eggs in fresh tomatoes sauce|

A few of my non Chinese friends thought sweet and sour pork, general tso chicken or deep fried chicken wings are our daily food, so i have decided to share this very ordinary, traditional and healthy Chinese home dish with everyone.

As simple as you can see it’s scrambled eggs in tomatoes sauce, but in Cantonese we call it “tomatoes fried eggs”.  Asian types of tomatoes sauce is very different than Italian pasta sauce, it’s rather sweet and sour.

My daughter is not exactly a fan of meat and egg yolk, so this dish is a pretty good supplement for her protein and omega 3, and apparently this is one of her favourite dish, too.

what you need:
– 2 vine tomatoes
– 4 large eggs
– 1 green onions, chopped
– 1.5 tbsp low sodium soy sauce
– 2 tbsp ketchup
– some fish sauce
– 1 tsp sugar

what you do:
1. cut tomatoes in quarters, remove seeds in one of the tomatoes and keep the other one with seeds (too much tomato seeds may release too much moisture while cooking)
2. scrambled the eggs and add a little bit fish sauce, then heat the wok and pour oil in, for nice scrambled eggs you will need quite some oil! ensure the wok and oil is hot enough before you pour the eggs into it!
3. when the eggs are about medium well cooked (if you can still see some egg flowing inside) then remove from the heat and place it aside on the plate
4. if you had good amount of oil and heat to fry your eggs, your wok should be fairly clean.
5. roughly wipe your wok with a paper towel than place it back to the stove and heat again with oil, sizzle with the green onions and tomatoes
6. as soon as you see the tomato seeds melting, add ketchup and soysauce and sugar, and quickly stir fry til it boils, then pour it over the eggs.

p.s. cooked tomatoes tend to release more moisture as it rests.  I would remove the tomatoes skin before I serve for better presentation and taste.

 

|鮮蕃茄炒蛋|

最近才發現其實有幾位外國朋友一直以為我們華裔的每天飲食都是咕嚕肉、左宗棠雞或者炸雞翼等。蕃茄炒蛋可以算是廣東家常菜中最家傳戶曉而又健康的一道住家菜。

材料雖然簡單不過要將蛋炒得滑和蕃茄汁的濃度調教恰當就是最苦難的地方。

這是一向對肉類和蛋黃不感興趣的女兒最愛的其中一道菜,亦都是為她補充蛋白質和奧米茄3的最好方法。

材料:
-2個 vine tomatoes (大小如一個布冧一樣大)
-4隻大蛋
-1條蔥切段
-1.5湯匙低鹽醬油
-2湯匙茄汁
-少許魚露
-1茶匙糖

做法:
1.先將1個蕃茄切成4份,然後將其中一個蕃茄的籽全部去掉(因為太多蕃茄籽會在煮的期間造成過多水份)
2.將蛋打勻加入少許魚露,然後於燒熱鑊再下油,確保油和鑊夠熱才放入蛋漿炒成滑蛋(滑蛋需要較多油啊!)
3.當滑蛋接近8成熟,就是依然有點兒蛋漿未算全熟的時候拿起放在碟上
3.這個時候鑊應該還算乾淨,如果已經有黏底的話就是炒蛋時用油太少
4.將鑊清潔好,再燒熱,下少許油然後爆香蔥段,再加入切好的蕃茄,轉慢火炒熟
5.當蕃茄籽開始散開就加入茄汁、醬油和糖快炒,這時應該會有香濃蕃茄汁,然後淋上炒蛋上。

p.s.圖中看似蕃茄汁較少,其實當你開始吃的時候煮熟的蕃茄會自然出水,如果保留全部蕃茄籽的話就會造成汁太多的情況。

 

 

 

 

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