Clean the wok and heat it up again with 1 tablespoon cooking oil. Drop the tomato wedges into the wok and do a few quick stirs. Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds. Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.
3 tablespoons
cooking oil
white pepper powder
Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly. Add salt, sesame oil, white pepper powder, and lightly beat to blend well. Set aside. Heat up a wok(炒菜锅) with 2 tablespoons cooking oil. Add the egg mixture into the wok, and use your spatula(小铲) to spread the eggs. Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces. As soon as the eggs are cooked, dish out and set aside.
Cook’s Note: If you like your eggs extra flavorful, add 1/4 teaspoon oyster sauce when you season the eggs.
Braised Pork with Vermicelli 猪肉炖粉条
Chinese sauerkraut 酸菜
Home cooking
Scrambled Egg with Tomato
3 large eggs
Two fresh tomatoes (cut into thin wedges)
1/2 teaspoon salt
scallions（葱）
1 teaspoon r
sesame oil(香油)
Thank you