Tomato and Egg Stir Fry 蕃茄炒蛋 肥媽 Maria Cordero

 蕃茄炒蛋

鷄蛋4隻

鹽少許

番茄2個 - 連皮對半切再每邊切開三塊(可隨意去皮)

茄汁2湯匙

糖 3茶匙

蔥 2茶匙 切條和拿一些切粒

水少許

注意煮之前要先將碟, 糖, 鹽, 茄汁及水凖備好放側邊備用

步驟：

1. 先將雞蛋打勻並放入少許鹽

2. 燒熱個鑊加油(可加多小小油), 加入雞蛋後用鑊鏟炒幾下, 馬上拿出來上碟 備用千萬不要煮熟

3. 倒些油入鑊內, 加入蕃茄再加糖, 鹽和茄汁, 再加少許水煮和炒幾下. 此時可加蔥炒下 , 但不要煮得太熟

4. 待蕃茄滾起時, 倒入雞蛋不要動侍它滾後便可上碟, 再灑上蔥粒, 完成.

Classic Tomato and Egg Stir Fry

(YouTube video starts at 14:35.)

Ingredients:

Eggs - 4 or more

Tomato - 2 (cut into chunks. Optional to remove skin.)

Seasoning ingredients:

Salt - 2 tsp

Sugar - 2 tsp

Ketchup - 2 tbsp

Water - a bit to make the sauce

Green onion - cut into chunks

White pepper - optional

Methods:

1. In a bowl, beat eggs, add a pinch of salt and mix well. Set aside.

2. Heat up a wok, add more oil than usual. Add in beaten eggs and stir fry for a FEW SECONDS and transfer to a plate. DO NOT fully cook the eggs for now.

3. In the same wok, add in tomato chunks, sugar, salt, ketchup, water, and mix well. Add in green onion chunks and cook until tomato chunks are soft but still chewable but NOT mushy.

4. Bring the wok to a boil.

5. Return partially cooked eggs back to the work. DO NOT touch them. Let it boil a bit.

6. Transfer to a serving plate. Garnish with more green onion pieces.