How to make tomato egg

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you how to make tomato and egg sandwich.

1. Remove the stems of tomatoes, cut them into two thick pieces and make a cut in the middle of each piece but do not cut through it.

2.1 Take the egg yolk, add salt, custard powder and appropriate cornstarch, mix into egg paste and set aside.

3.2 Put the salted egg yolk on the chopping board, flatten it with a knife and then put it into the tomato.

4.1 Heat 300ml of blended oil in a hot pan and heat over high heat. When it is 50% hot, add the tomatoes coated with flour and fry over medium heat until they float on the surface of the oil.

5.2 Put the picked tomatoes into the egg mixture until they are completely filled with egg liquid, then wrap them with dry cornstarch and set aside.

6. Turn to high heat and fry for a while, then remove from the heat and drain the oil. After draining the oil, place on a plate and sprinkle with Chinese mustard greens for garnish.

7. In another pot, add 20ml of water to prepare the sauce (10g tomato sauce, 5ml white vinegar, 15g sugar) and pour it over the tomatoes on the plate.

It is not complicated to make tomato and egg sandwich. I believe you will think so after reading the above carefully. Of course, if you want to taste your own craftsmanship, then please give it a try. Maybe you will feel a little "sour" the first time, but you will still taste a different kind of "sweetness".