Wednesday, August 22, 2012
Tomato And Egg Broth 蕃茄蛋湯
If you are a fan of tomato fried egg then you are going to enjoy this just as much. Thanks to the abundance of the tastiest tomatoes and endless supplies of the freshest eggs back home we were able to enjoy this delicious dish all year round. These days I can always count on the wonderful hot house tomatoes even in the middle of winter.
This delicious dish is hearty enough to be served on a cold winter night but delicate enough as a light lunch on a warmish day such as today. If you have a mint bush outside that is making a come back like mine, you might want to give my mint omelet broth a try too.
P.S you may slowly add in the beaten eggs last for an equally delicious tomato and egg drop soup.
serves 2 as part of a Chinese meal or serves one as a one dish meal
1 tbs of cooking oil
1 clove of garlic, chopped (optional)
3 tomatoes, sliced
3 eggs, lightly beaten with a little white pepper and sesame oil
1.5 l of stock
1 spring onion, chopped
Prepare the very basic ingredients and you are ready to go.
Heat up a wok and when it is smoking saute the chopped garlic briefly with 1 tbs of cooking oil before adding the sliced tomatoes, stir fry on high heat for 30 seconds.
Pour in the beaten eggs and scramble lightly.
Add stock and scramble a little more, bring it to a boil and check for seasonings.
Top with spring onion and a simple yet delicious meal is ready.