Description
China's absolute national dish, holding the same comforting status as miso soup in Japan. Unlike Japanese versions, tomatoes are cooked down into a rich, sweet/sour sauce that gets completely absorbed by the fluffy eggs.
Restaurants serving Xi Hong Shi Chao Ji Dan (Stir-fried Tomato and Egg)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Ripe tomatoes
- Eggs
- Scallions
- Sugar
- Salt
- Cooking oil
Instructions
- [Authentic Recipe]
- Score ripe tomatoes, blanch in boiling water to peel the skins, and chop roughly. (Peeling drastically improves the texture).
- Vigorously beat eggs in a bowl with salt and a splash of water/wine until completely combined.
- Heat generous oil in a wok until smoking. Pour in the eggs; they will instantly puff up. Remove while still soft-scrambled.
- In the same wok, fry scallions, then add the tomatoes. Add salt and a generous amount of sugar, stirring and smashing them on medium heat until they break down into a thick, saucy paste.
- Return the fluffy eggs to the wok, tossing briefly so the eggs act like a sponge, absorbing every single drop of the sweet, savory tomato juices.
Learn more Spice, substitutes, tips
Key spices
None(Tomato tartness and sugar sweetness are stars)
Substitutes at Japanese supermarkets
(Can be made perfectly with Japanese ingredients)
Pairing
White Rice(pour the sauce over it)
Trivia
[Trivia] The very first dish every Chinese person learns to cook. There is a perpetual debate between the 'North' (who add lots of sugar) and the 'South' (who prefer it savory and salty).
Eating tips & etiquette
[Unique Eating] Not just eaten as a side dish. The ultimate luxury is taking the 'sweet and sour juices infused with tomato and egg umami' left at the bottom of the plate and pouring every last drop over white rice.
Allergen
Eggs, Wheat