Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tomato, egg, and shio-konbu stir-fry. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tomato, Egg, and Shio-Konbu Stir-fry is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Tomato, Egg, and Shio-Konbu Stir-fry is something which I’ve loved my whole life.
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.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Prepare 1 Tomato
- Get 2 Eggs
- Get 1/2 tsp Chinese chicken stock powder
- Get 1 tbsp Shio-kombu
- Get 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 is going to wrap it up with this special food tomato, egg, and shio-konbu stir-fry recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
