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Thursday, August 11, 2011

Scrambled Eggs with Tomatoes 【番茄炒蛋】




说起来可能有点奇怪,不过这个番茄炒蛋在我的记忆里不属于家常菜。在马来西亚也不属于家常的吃法。一直到我去了英国念书,隔壁的香港女孩常做这个,我才开始学的。

小菜园最近收成的番茄都是一盆盆的,做了一次意面红酱还剩下一堆,都已经红透了,今天拿来两只,加上几根也是院子里摘的青葱,做了这个非常简单的番茄炒蛋。味道真好!



This dish though a very common Chinese dish, is not something I grow up eating. In fact I never heard of it until my time in England.

It is summer now in Jersey, which means it is harvest time! We have tomatoes galore this year with my tiny little edible garden. I had made a couple of bottles of homemade pasta sauce and still have many left in the fridge.

So I made this dish for dinner and served it with my Assam Pedas Ikan Kembong.


Ingredients:
2-3 Ripe tomatoes
3 organic eggs

Seasoning:
Salt and pepper powder to taste
1 tbsp tomato ketchup

材料:番茄(中)两只
鸡蛋三只
盐和胡椒粉调味
一点点的番茄酱




1. Whisk together eggs with salt and pepper powder until fluffy.

2. Make a cross cut on tomatoes and blanch it in boiling water for 1-2 minutes before soaking in ice water. The heat and cold treatment will separate the skin from flesh, remove skin from tomatoes.

3. Heat up a wok with a tbsp of oil and make scrambled egg, dish out and and set aside.

4. In the same wok, add the blanched tomatoes and cook it at medium heat, break it into small pieces using the spatula cook until juice release. Season the tomato with salt and tomato ketchup.

5. Add the scrambled eggs and continue cooking for 1-2 minutes or until the eggs absorbed the juices.

1. 首先鸡蛋里加一点点盐和胡椒粉打散。番茄尾端划十字,入滚水里烫1-2分钟,然后泡到冰水里1分钟。把皮剥去丢弃,剥好的番茄备用。

2. 在一口锅里热上一大勺的食油先把鸡蛋炒好,不要炒老了,起锅备用。然后同一口锅里下番茄,用镬铲子铲碎番茄,番茄变软之后,倒入一点点的番茄酱和一点盐调味,倒入鸡蛋翻炒1-2分钟即可。

It is a simple and tasty dish! 很下饭的家常菜哦!



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