Scrambled egg with Tomato on Tofu 蕃茄炒蛋配豆腐

For sure we limit our grocery shopping to the minimum during the pandemic. Now we will only go once a week. In the first week, we usually eat like a king because the food is newly stocked up. However, the food becomes scarce and cooking becomes tricky when it comes to the second week. This week is just the week that we have only two tomatoes, a few eggs, and a block of tofu left in the fridge. Along with a can of spam, I cooked this dish to add some extra nutrient to our diet. It is super easy to make and I hope you will enjoy this recipe. 

INGREDIENTS:

4 Eggs

2 Tomatoes

1 Block Tofu

3 tablespoons Vegetable Oil

1/3 teaspoon Salt

1 tablespoon Sugar

12 teaspoon Cornstarch

DIRECTION:

1. Drain the tofu; cut it into small blocks. Reheat them in the microwave and then place them on the serving plate. Set aside.

2. Cut the tomatoes into wedges; whisk the eggs.

3. Heat up oil over high heat. Add egg. Fry until it is coagulated.

4. Add tomatoes, salt, and sugar. Continue to stir fry until the tomatoes are heated up.

5. Mix a little water with the cornstarch. Stir it into the tomato mixture. Cook a bit more until the sauce is thicken. Turn off the heat.

Stir-fried Tomato Egg ｜蕃茄炒蛋

It was one of the very first dish I learned to cook when I was a child. Back then my parents both worked full time and many nights we needed to cook for ourselves. Leaving children alone at home was so common that people wouldn't even be wary about it. It was the time, I had a lot of opportunities to experiment in my childhood kitchen.

Although I am the middle child, I was always the person in charge of the kitchen. The simple reason was that my sister'd rather occupied with things more interested her than cooking; she was pretty happy when I offered to cook. And my brother was basically just too young to be in the kitchen.

Very soon, I discovered that I could use the rice cooker to make many things other than cooking steamed rice - scramble egg, fry luncheon meat, noodle soup. So I'd never bothered to pull out my mom's big, heavy wok onto the stove. That rice cooker lasted only for a summer. Many years later, I still remember my mom's angry face when she was pointing the scorched egg and the scraped bottom of the rice cooker at us. 

I don't use rice cooker to make tomato egg now. Just like my mom, I use a wok or a pan. However, this sweet memory always steeps into my head whenever I cook this dish. The story belongs to this dish, and I always believe that a lovely dish must have a lovely story.

Hope you enjoy this recipe.

INGREDIENTS:

3 Tomatoes, big

6 Eggs, large

1 tablespoon Chinese Cooking Rice Wine

1/3 teaspoon Salt

2 tablespoons Vegetable Oil

Scallion, thinly sliced (optional)

材料：

3 隻  蕃茄，大

6 隻  雞蛋，大

1 湯匙  米酒

1/3 茶匙  鹽

2 湯匙  菜油

蔥，切幼絲 (隨意)

DIRECTIONS 做法:

1. Cut the tomatoes into wedges.  In a bowl, whisk eggs, rice wine, and salt together.

2. Heat up vegetable oil over medium-high heat.  Add tomatoes and fry them until they are slightly softened; about 2 minutes.

1. 蕃茄切瓣。在一只碗內，加入蛋、米酒和鹽；攪打至均勻。

2. 用中大火燒熱菜油。下蕃茄並炒至微軟；若2分鐘。

3. Pour in the egg mixture.  Continue to fry until the egg curds.  Remove the pan from the heat immediately.

3. 倒入蛋汁，繼續炒至其凝結；迅速離火。

4. Sprinkle it with scallion if use.  Serve it with steamed rice.

4. 灑上蔥，配飯享用。