Classic Chinese egg-tomato dish that I often eat at the Chinese Restaurant. It’s so easy and there are many versions of it. But eventually it comes to a similar taste. Most important for me is the texture of the egg shouldn’t be too dry, because it can ruin the whole dish. So, moist scrambled egg and good tomato sauce can do a perfect 西红炒鸡蛋 (Xi hong shi chao ji dan).
Total time: 15 minutes
3 Tomatoes, cut into 8-10 parts
1 Spring onion, chopped about 0.5 cm
¼ cup Ketchup
1 tsp Chicken powder
1 tsp Sugar
½ cup Water
1 tsp Corn starch, mix it with 1 tsp of water
4 Eggs, beat the eggs and add a pinch of salt
- Pre-heat a wok/cooking pan with a few spoons of vegetable oil. Stir spring onion for a few second continue with the tomatoes. Cook for about 1-2 minutes.
- Add ketchup, water, sugar, and chicken power. Mix it well.
- Once it’s boiling, thicken the sauce with mixed corn starch + water. Stir well, set aside on a bowl/plate.
- Clean the cooking pan/wok. Pre-heat again with vegetable oil on medium.
- Pour in the mixed egg, slowly scramble, don’t let the eggs get too cooked.
- Once the egg looks soft-cooked and have a slightly slimy texture, turn off the heat, quickly throw in the tomato sauce.
- Stir for a few second until it’s combine, ready to serve.