I just tried this recipe tonight, can’t believe what a difference it makes!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 teaspoon salt
- 2 tablespoons water
- 1 teaspoon sugar
- 4 large eggs
- 3 tablespoons cooking oil
- 8 oz. fresh tomato (cut into thin wedges)
- 1 teaspoon shaoxing wine (optional)
- 3 dashes white pepper powder
- 1/4 teaspoon sesame oil
- some chopped scallions
- Carbohydrate 3.10160333333333 g
- Cholesterol 1692 mg
- Fat 81.6860866666667 g
- Fiber 0.00883333333333333 g
- Protein 50.32365 g
- Saturated Fat 17.8388606666667 g
- Serving Size 1 1 recipe (475g)
- Sodium 1723.93966666667 mg
- Sugar 3.09277 g
- Trans Fat 8.67553866666665 g
- Calories 943 calories
Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly. Add salt, sesame oil, shaoxing wine, white pepper powder, and lightly beat to blend well. Set aside. Heat up a wok with 2 tablespoons cooking oil. Add the egg mixture into the wok, and use your spatula 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. 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.
