Tomatoes and Eggs
An easy but delicious dish, a favourite amongst children. This dish can be found in homes all over China and can be seen as one of those comfort foods everybody likes. It's not often you will find this dish in an restaurant, that's because it is so easy to make, so when people do eat it, it brings back memories of growing up at home. We often make it if we want to have one more dish for supper but don't know what to make, it's quick and easy and who doesn't have eggs and tomatoes at home?
2 tbsp shaohsing rice wine
1 pinch salt
1 pinch sugar
1 green parts of scallion (spring onion)
Beat the eggs with the Shaohsing rice wine and add a bit of salt to taste and a pinch of sugar. Cut the tomatoes into pieces en chop the green part of the scallion into small half a centimeter pieces (I didn’t have any spring onion so I used chives instead here).
Heat up the wok on high fire and add a little bit of oil. Start cooking the egg until it is still a little soft, around 1 minute. Remove the egg from the wok and set aside.
If needed, add a little bit oil to the wok and stir-fry the tomatoes for 1 to 2 minutes. Add salt to taste.
Add the eggs back into the wok and mix, put it on a plate and sprinkle the spring onion greens over it.