hey guys welcome back to MulYeung the cooking channel that's not so useless
so in this video we'll be cooking up a simple tomato egg stir fry
everyone has their own version of this dish and the end result will differ per your preference
at least for us we enjoy a nice velvety egg accompanied by the sweet tanginess of the tomatoes
and to make this dish you'll need to do two key things:
prep the ingredients
and then cook them
for the ingredients you'll need: eggs, light soy sauce, cooking wine, salt, sugar,
water, tomatoes, white pepper, ginger, and corn starch
for the quantities we'll separate them into the egg and tomato portions
so for the egg portion you'll need: 4 to 5 eggs, 1/8 a teaspoon of salt, 1/8 a teaspoon of sugar, 1/4 teaspoon of light soy sauce
half a teaspoon of cornstarch, and half a teaspoon of water
and for the tomato portion you'll need: 5 tomatoes (which is around 650 grams), 4 ginger slices,
half a teaspoon of light soy sauce, one teaspoon of cooking wine,
one to one and a half teaspoon of sugar (and this will depend on how sour your tomatoes are), and a sprinkle of white pepper
but before we begin if you do enjoy this video do consider subscribing as it does help the channel out
starting off give the tomatoes a quick rinse
now for us we prefer the skin off in this dish
and before we start scoring the tomatoes you want to boil some water
then grab a tomato
and with your knife make shallow cuts into the skin
then just repeat with the rest of the tomatoes
once you're done submerge the tomatoes in the boiling water
and let them soak for roughly one to two minutes or until the skin is easy to peel off
after about a minute run the tomatoes under your tap and gently peel off the skin
alternatively you can submerge the tomatoes in ice water before peeling
when peeling we advise that you peel from the bottom of the tomato as it will generally be easier to peel the skin off
once you've finished peeling the tomatoes you'll want to cut them into chunks
so cut the tomato in half, then cut as close to the core as possible
before removing the stem end core
then just cut into chunks
and in the end you'll have cut off the stem end cores and have a nice bowl of cut peeled tomatoes
then with the ginger peel the skin off
and cut a few slices
and then finally crack your eggs
now you should always make a habit of cracking your eggs into a separate bowl
as this will prevent you from cracking any bad eggs into your batch and ultimately wasting them
and if there's any floating imperfections in the eggs use a clean eggshell to scoop them out
then once you've measured out all the other ingredients you're ready to move on
add all the egg ingredients into a bowl except for the water and cornstarch
then gently beat the eggs
once beaten mix the cornstarch and water together
before adding it to the egg and gently mixing once more
next at your stove turn the heat on high and when hot add in your oil
once the oil is hot give the egg one last mix before pouring it into the pan
now you need to work fast
the moment you see any remotely cooked egg you want to gently push it aside
and allow the uncooked egg to flow into the unused space
and as you're gently pushing the cooked egg aside you'll want to gradually layer the egg together
the aim is to have about 70 to 80 percent of the egg cooked
and once you've achieved that immediately take the egg out of the pan
now again you need to be fast when doing this the egg alone took us less than 30 seconds to cook
afterwards be sure to clean your pan of any unwanted egg
then once more heat on high
and when hot add in some oil along with the ginger slices
then turn the heat down low
and cook until golden
once golden turn the heat back up high and add in the tomatoes
after a few tosses add in the cooking wine down the sides of the pan, light soy sauce, sugar, and white pepper
then toss once more until the sugar dissolves
be sure to take a quick taste
if the tomatoes are still sour then add in a bit more sugar
now for us we had too much tomato water so we allowed the liquid to evaporate
until you achieve a thicker consistency
and then add in your eggs and toss it through
now because we were fiddling around whilst filming our eggs were almost 90 percent cooked at this stage which is a shame
but this just further highlights the need to be quick when cooking this dish
once you've tossed it through plate it up
and garnish with whatever you like
and with that your tomato egg stir-fry is done
so guys that was my family's recipe for tomato egg stir-fry
I hope you all enjoyed this video and if you ever get the chance to make this at home be sure to tell us how it goes
and if you want to see any of our future videos be sure to subscribe
see ya