Ingredients and Preparation
The key to a delicious dish is to remember: “Tomatoes should be ripe and eggs should be fresh.”
– Tomatoes: Choose deep red, slightly soft tomatoes as they are juicier and sweeter. Avoid hard, unripe tomatoes as they tend to be tart and less juicy.
– Eggs: Fresh eggs will have plump yolks and beautiful color when beaten. Adding a few drops of white vinegar helps eliminate any unpleasant odor and makes the eggs fluffier.
– Scallions: Don’t skip this final touch as it adds a powerful punch of flavor.
2. Handling Eggs for a Soft and Smooth Texture
Avoid putting eggs directly into the pan. Follow these steps instead:
– Beat the eggs thoroughly until fine bubbles form. Add a tablespoon of filtered water (not cooking wine) to make the eggs softer when fried.
– Heat the pan until you see steam rising, then add oil. When the oil is about 70% hot, turn down the heat and pour in the eggs.
– Sauté/Steam: Pour in the eggs and wait for the bottom to set before gently stirring with chopsticks. This technique creates a fluffy, cloud-like texture instead of a tough, dry one.
3. Tomato Handling for a Balanced Sweet and Sour Flavor
Never sauté tomatoes without proper preparation; you’ll miss out on the best flavor!
– Easy Peeling: Make a cross-shaped incision at the top of the tomato, then blanch it in boiling water for 30 seconds. The skin will come off easily. Alternatively, gently scrape the skin off with a spoon; cooking with the skin on affects the flavor.
– Strategic Cutting: Cut some tomatoes into larger pieces to retain their crunch, and finely chop the rest to create a tasty sauce.
– Sautéing Technique: Sauté some white onions first, then add the tomatoes and cook over medium heat. Season with half a teaspoon of salt at the beginning to draw out the tomato’s juices. Only add the remaining seasonings once the tomatoes are thoroughly cooked.
4. The Role of Spices
Should you add sugar to this dish? It’s a matter of personal preference, but if you like, you can add a teaspoon of sugar. The purpose of adding sugar is not to make the dish sweet but to balance the sourness and enhance the overall flavor.
When should you add the spices? Wait until the tomatoes are soft, then season with salt and sugar. Finally, drizzle in some sesame oil for aroma. Do not add MSG, as it will mask the natural sweetness of the dish.
For an even richer sauce, mix some cornstarch with water and pour it in at the end. This will ensure that the sauce coats the eggs evenly, making it perfect for serving with rice.
5. Combination Secrets – It’s Not Just About Mixing
– Don’t add the eggs too early. Sauté the eggs separately until just set, and set them aside. Only when the tomatoes are fully cooked should you add the pre-fried eggs and quickly stir them in. This ensures the eggs remain soft, and the flavors stay distinct.
– High Heat, Quick Stirring: When combining the tomatoes and eggs, turn up the heat and stir vigorously for precisely ten seconds. Any longer, and the eggs will become tough.
– Finish with a sprinkle of scallions or cilantro to enhance the aroma.
Though it may seem simple, there’s a world of tips and tricks to making the perfect tomato and egg stir-fry! Remember:
– Beat eggs with water for a fluffy texture.
– Sauté tomatoes to create a sauce before adding eggs.
– Season at the right moment, and stir quickly for a restaurant-worthy dish!
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