Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tomato, egg, and shio-konbu stir-fry. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
It's fast, easy, cheap, and Stir-fried tomatoes and eggs. If you've had it, you know why you'd want to make it again and again. If you haven't had it, it may not. tomato & egg stir-fry is truly a national dish.
Tomato, Egg, and Shio-Konbu Stir-fry is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Tomato, Egg, and Shio-Konbu Stir-fry is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have tomato, egg, and shio-konbu stir-fry using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Tomato, Egg, and Shio-Konbu Stir-fry:
- Take 1 Tomato
- Get 2 Eggs
- Take 1/2 tsp Chinese chicken stock powder
- Prepare 1 tbsp Shio-kombu
- Make ready 1 Pepper
This super easy dish is a really common dish all over China. I always think that tomato and egg love each other. I can tell by how good they taste together. Stir fried tomatoes and eggs is a common home-style Chinese food dish that's enjoyed both at home and at restaurants.
Instructions to make Tomato, Egg, and Shio-Konbu Stir-fry:
- Chop the tomato into cubes. Cut the shio-konbu in half if it's too long.
- Beat the eggs, and mix with the Chinese chicken stock powder.
- Heat oil in a frying pan, roughly stir-fry the eggs, then remove from the pan.
- Add vegetable oil, and stir-fry the tomato and shio-konbu. Return the eggs to the pan, and briefly stir-fry. Sprinkle with pepper if you like.
It's especially popular in school canteens in China. Essentially eggs are scrambled into large curds and stir fried with sliced tomatoes. Featured in: The Stir Fried Tomatoes And Eggs My Chinese Mother Made. Most tomato and egg stir-fry recipes are made with ketchup, but I'm breaking tradition and using tomato paste instead. The reason why I have started to use tomato paste, honey, and vinegar in place of ketchup is because I find that tomato paste has a bit more.
So that’s going to wrap this up for this special food tomato, egg, and shio-konbu stir-fry recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
