Tomato and Egg Stew

Method

1. 01

   Step 1

   Finished product photo.

   

2. 02

   Step 2

   Cut a cross on the tomato and blanch it in boiling water to remove the skin.

   

3. 03

   Step 3

   Cut into small pieces and chop the scallions.

   

4. 04

   Step 4

   Heat oil in a pan, pour in the beaten eggs and scramble until cooked. Use a spatula to break them up and set aside.

   

5. 05

   Step 5

   Heat oil in a pan, add chopped green onions and stir-fry until fragrant.

   

6. 06

   Step 6

   Add tomatoes, drizzle with cooking wine and light soy sauce, and stir-fry.

   

7. 07

   Step 7

   Pour in an appropriate amount of water and simmer for about two minutes.

   

8. 08

   Step 8

   Pour in the scrambled eggs, season with salt, sugar, and chicken bouillon, and simmer over high heat until the sauce thickens.

   

9. 09

   Step 9

   Remove from the pot and place in a bowl.

   

10. 10

    Step 10

    Pour the prepared sauce over the hand-pulled noodles, mix well, and enjoy!