Stewed tomato and egg noodle topping
Chinese cuisine › Xi'an · Chinese Cooking Demystified · ♥ 3.6K likes · 160.1K views · 10 min video
No ratings yet
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole tomatoes
- 1 whole egg
- 3 cloves smashed garlic
- 1 inch ginger
Blanch the tomatoes briefly, peel them, cut them open and dice them so they will break down into sauce.
- 0.125 tsp salt
- white pepper powder
- 3 tbsp oil
Beat the egg with the salt and white pepper powder until no stray strands of white remain.
Heat about three tablespoons of oil over a high flame until it bubbles around a pair of chopsticks, drop in the egg, shut off the heat and let it puff; remove and reserve.
- ¼ tsp salt
- ½ tsp sugar
On a medium flame fry the garlic and ginger about 30 seconds until fragrant, then add the diced tomato and let it bubble five or six minutes until mostly broken down.
Remove the garlic and ginger, season with the salt, sugar and optional MSG, return the egg and mix.