The soothing Chinese food made by my mom when life was busy

In the west, eggs are often associated Breakfast and brush– But an adult Hong KongI learned that eggs are perfectly acceptable dinner. At least once a week, my mom prepares Chinese fried eggs with shrimp, Char Siu (grilled pork) or tomatoes that we eat together. steamed fishthe stew something, roasted green And, of course, Rice. Of all the variations of Chinese fried eggs, my favorite is the tomato version.

In Chinese households, a loving “tomato egg” is called the soft, hilly tomato, which was folded into gentle fried eggs. Shaoxing wine brings delicious sweets, while soy sauce and toasted sesame oil give it a salty depth. However, each family has their own tomato eggs. As a serious meal contributor Jenny Dorsey wrote in it James Beard's premium recipe For food, “the variations of tomatoes and eggs are endless and increasing.”

Most versions, including Dorsey, require only a few chambers and will take less than 20 minutes. To achieve this, start with gently get eggs in a wok or frying pan. Once the eggs are cooked, move it to a plate and add the hazelnuts, garlic and ginger to the wok or pan and cook until they scent and soften. Then go in the tomatoes, and after they have softened, the eggs go back and mix everything.

While our website recipe does not ask for ketchupI take a page from my mother's book and sweeten the tomatoes with a tablespoon or two ketchups, a pinch of sugar that enhances the natural sweets of tomato. The food is particularly delicious if it is made with mature, seasoned tomatoes, but I replace it with all plum tomatoes fat, juicy tomatoes nearby. Just as tomato eggs were the adulthood of my parents' desk, it started to have dinner for today's family and when my son is old enough to cook, this is probably the first thing I teach him, because everyone should have some fast, easy and budget-friendly egg recipe in his back pocket.