兩道簡單的家常菜－ 番茄炒蛋 and 番茄蛋花湯

Here are two quick and easy to make Chinese dishes.  番茄炒蛋 is the first dish I taught my kids (and my husband) to make.  It only takes 10 minutes and is a perfect dish to make when you go home tired and hungry and found nothing edible in the refrigerator :)

Ingredients:
2 medium size tomatoes
4 eggs
1 scallion
a little salt, sugar, soy sauce and vegetable oil

Steps:
1. beat the eggs in a big bowl, add 1/2 tb salt.
2. chop tomotos into small 1 inch size chunks (I usually cut it in half, then cut each half into 4 or 6 wedges, then cut the wedges in half.
3. cut the scallions into small pieces (蔥花）
4. Heat 2 TB oil in the wok or a pan, when oil is hot, pour eggs into the oil and stir it quickly.  Take it out in 10 seconds (or even shorter depending on how hot your oil is) when the egg is still half running.  It is important that you take the eggs out before it become solid. 
5. Heat 1 TB oil in the wok, put tomatoes and scallions in, add a pinch of salt, stir fry them until the juice from the tomatoes come out (about 2-3 minutes).
6. Put in the eggs and add 1/2 tb sugar and 1 tb soy sauce, stir them well, take it away from the heat immediately and serve.  You have to do this step quick, do not let the eggs become solid.  The trick is to keep the eggs soft and a little running.  The eggs in the picture is already a little over done.   You may need some practice to get it right, but no matter what, it tastes good.  BTW, the suger and soy sauce is my secret weapon,  it really enhance the flavor of this dish.

Another similar dish I would like to show you (but I don't have a picture) is tomato egg flower soup 番茄蛋花湯.  This one is even easier than the one above.  You can make it in a cold rainy day, it will warm your heart.  But you probably don't want to make these two dishes together in the same meal :)

Ingredients:
2 tomatoes
1 egg (2 if you really like eggs)
1 scallion
1 can of chicken broth

Steps:
1. chop the tomatos as above, but I usually chop them in bigger pieces (save the last step)
2. beat the egg thoroughly (make sure the egg white is mixed well with the egg yoke)
3. chop scallion into small pieces
4. Heat 1 TB oil  in the wok, stir fry tomatos for 2 minutes, add 1tb salt
5. Add chicken broth and 3 cups of water, cover until it is boiling
6. pour in eggs slowly and use the 鍋鏟 (how do we call it in English?) in circular motion. turn off the heat right away
7. add scallion and some sesame oil.
Taste the soup, if it is not salty enough, you can add a little light soy sauce or salt.