Steamed egg with tomato(xi hong shi zheng nen ji dan )

Steamed egg with tomato

Introduction:

"The first time I cooked this dish was at the end of last year. At that time, it was because there were only a few drops of oil at home, and even a plate of scrambled eggs with tomatoes could not hold. Finally, I can only dice the tomatoes and steam them in the eggs. result! by surprise! it's so delicious. Tender taste, coupled with the small acidity of tomatoes, it can only be described as "fresh"! So, today, when there is only one tomato left at home, it's you! Steam up, tomato eggs! "And the point is, super simple! If we don't do it, is there any reason

Production steps:

Step 1: prepare a tomato and four eggs. Add 1.5 times water, 1 / 2 tbsp cooking oil, 2 tbsp soy sauce and 1 tbsp starch to the egg mixture, and stir clockwise. Dice tomatoes, add 2 tbsp salt and marinate for 10 minutes.

Step 2: pour half of the water out of the tomato and pour the egg liquid into the plate with tomato.

Step 3: steam over medium heat for 10-12 minutes. It's best to seal it with plastic wrap and poke a few holes with toothpick. But I don't have any preservative film at home today.

Step 4: although it looks very old, it tastes super tender! melt-in-the-mouth texture. People who have never eaten this dish will never feel this kind of surprise. What an unexpected harvest!

Materials required:

Tomato: 1

Eggs: 4

Starch: 1 / 2 tbsp

Salt: 2 tbsp

Soy sauce: 3 tbsp

Oil: 1 tbsp

Note: 1. Egg liquid with a little starch, can make the egg not deformed! 2. Put salt in the tomato for a while to remove the sour taste.

Production difficulty: unknown

Process: steaming

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Xi Hong Shi Zheng Nen Ji Dan