Chinese name: 西红柿炒鸡蛋 (xī hóng shì chǎo jī dàn)
Characteristics: Scrambled eggs with tomatoes, yellow and red in color, fresh tasting, delicious and sour-sweet only with salt and green onion as the seasonings.

Without any chicken extract or monosodium glutamate, scrambled eggs with tomatoes tastes especially fresh with an original taste and flavor. It is very simple to cook but with high nutritive value, really a good recipe for body building and senility-resisting. There are five tips for cooking scrambled eggs with tomatoes. First, the proportion of egg to tomato should be proper to make it more delicious and nutritious. Second, the eggs must be stirred well to make the color of the egg more attractive. Third, enough oil should be added in the wok when stirring the egg to avoid sticking to the pan. Four, some white sugar can be added in when stir-frying the tomatoes to neutralize its sourness. Five, salt should be added in after the heat is turned off to make the dish more fresh and original.

Ingredients: 2 tomatoes 3 eggs  Preparation: A. Clean the Tomatoes and cut them into chunks. Put into a plate. B. Crack eggs into a bowl or a small basin and add some salt. Beat it up.

Seasonings: salt chopped green onion Preparation: Cut the green onions into chops and put them into a plate for later use.

Step 1: Place a wok over high heat until hot, add some cooking oil, swirling to coat sides. Add in the beaten egg slowly when the oil is hot. Stir-fry it for 10-20 seconds until the egg sets and forms yellowish. Turn off the heat and cut the egg into chunks with the cooking ladle. Pick them out of the wok and put them into a plate.

Step 2: Leave some cooking oil in the wok, swirling to coat the sides. Turn on the heat and add in the chopped green onion when the oil is hot. Stir-fry it for 10 seconds, add in the tomato chunks to be stir-fired for about 1 minute on high heat until you can see the tomato juice run. Add in the egg chunks to be stir-fired for 30 seconds more.

Step 3: Now, turn off the fire, add some salt and stir it until the salt is evenly mixed with the other materials in the wok. Pick the delicious scrambled eggs with tomatoes out of the wok and put it into a fine porcelain plate.

A plate of scrambled eggs with tomatoes is cooked, original in taste and flavor, fresh and delicious.

Tips:  If you like soups, you can try it sister dish Tomato and Egg Soup.

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  On May 14, 2010, Mr. William Casey Grier & Ms. Kathy Lynn Grier enjoyed a memorable home-cooked meal at a local family in Xian during their tour arranged by our company. All the dishes were cooked on spot by the hostess together with William and Kathy, except for Scrambled Eggs with Tomatoes which was mainly cooked by William and Kathy themselves under the instructions of the hostess.
  

  Ms. Kathy Lynn Grier Preparing the Tomato

  More popular vegetable dishe in China:

Stir-fried Bean Sprouts with Dried Tofu

Sautéed Potato, Green Pepper and Eggplant

Fried Egg with Black Fungus

Fried Egg with Cucumber

Braised Baby  Cabbage in Broth