Posts Tagged tomato

Scrambled eggs with tomatoes

Mar 15th, 2011 Posted in Vegetable recipes | no comment »

Scrambled eggs with tomatoes

Scrambled eggs with tomatoes, yellow and red in color, fresh tasting, delicious and sour-sweet only with salt and green onion as the seasonings.

Without any chicken extract or monosodium glutamate, scrambled eggs with tomatoes tastes especially fresh with an original taste and flavor. It is very simple to cook but with high nutritive value, really a good recipe for body building and senility-resisting. There are five tips for cooking scrambled eggs with tomatoes. First, the proportion of egg to tomato should be proper to make it more delicious and nutritious. Second, the eggs must be stirred well to make the color of the egg more attractive. Third, enough oil should be added in the wok when stirring the egg to avoid sticking to the pan. Four, some white sugar can be added in when stir-frying the tomatoes to neutralize its sourness. Five, salt should be added in after the heat is turned off to make the dish more fresh and original.

Ingredients Scrambled eggs with tomatoes:
3 eggs
300 grams (0.66 lb)tomatoes
50 grams (3 1/2 tbsp)cooking oil
1 gram (1/4 tsp) MSG
2 grams (2/5 tsp)sugar
2 grams (1/3 tsp) salt, or to taste
20 grams (1 1/3 tbsp)water

Method to cook Scrambled eggs with tomatoes:
1. Cut the tomatoes into pieces 2 cm (0.8 inch) thick. Whip the eggs in a bowl. Add 1 g (1/6 tsp) of salt, half of the MSG, and stir well.
2. Heat the wok. Add 20 g (1 1/2 tbsp) of cooking oil and heat the oil. Add in the eggs and scramble. Then take out the eggs and put them aside.
3. Add 30 g (2 tbsp) of oil in the wok and heat it. Add in the tomatoes and stir-fry for 1-2 minutes. Add the water, sugar, 1 g (1/6 tsp) of salt, and the remaining MSG. Add the scrambled eggs and mix well. When the soup thickens, take out and serve.
Enjoy Egg Fried with Tomatoes with rice and noodles.

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Tomato, Potato and Cauliflower Soup

May 28th, 2010 Posted in Soup recipes | no comment »

Tomato, Potato and Cauliflower Soup

Ingredients:
160g   cauliflower
55g   tomato
230g   potato
80g   lean pork
2 slices   ginger
1,200ml   water
little   salt

Seasoning :
1/2 tsp   salt
1 tsp   corn flour
little   oil

Directions:
1.Wash cauliflower and cut into small pieces. Peel tomato and potato, and cut into pieces.
2.Wash lean pork, slice and marinate.
3.Stir-fry ginger in hot oil until fragrant. Pour in cauliflower and tomato and stir-fry briefly. Add water and potato. Bring to a boil.Then simmer over low heat for 30 minutes.
4.Add lean pork and cook thoroughly.
5.Season with salt.

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Onion Soup

May 3rd, 2010 Posted in Vegetable recipes | no comment »

Onion Soup

Ingredients:
1 pc   onion
1 pc   celery
2 pcs   tomato
1/2 pc   carrot
1 pc   potato
4 bowls   water

Seasoning :
1/3 tsp   salt
little   white pepper

Directions:
1.Wash and dice all the ingredients.
2.Cook all the ingredients in boiling water for 15 minutes. Add the seasoning and serve.

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Pan-fry Scallop Provencal

Mar 9th, 2010 Posted in Seafood recipes | no comment »

Pan-fry Scallop Provencal

Ingredients:
8(each 40g)   sea scallops
4   mushrooms(removed stalk, halfed)
120g   butter
20g   oil

10g   garlic, minced
10g   breadcrumb
80g   tomato(peeled, deseeded & chopped)
15g   pickled bean
4g   flat leaf parsley, chopped
little   salt, pepper, flour

Directions:
1.Spread salt, pepper and flour over scallops. Heat 10g oil and 5g butter in pan, pan-fry scallops until both sides are golden brown. Remove.
2.Add 15g butter and 10g oil into the pan, stir-fry mushrooms, season and remove.
3.Put remained butter, minced garlic and breadcrumb into the pan, stir-fry over medium heat until brown. Add tomato and pickled bean, season with salt and pepper. Sprinkle flat leaf parsley in and mix.
4.Set scallops and mushrooms on plates. Sprinkle sauce of step 3 over.

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Tomato Ball

Feb 13th, 2010 Posted in Beef recipes, Chicken recipes | no comment »

Tomato Ball

Ingredients:
2   tomato
25 g/e   beef ball & chicken ball
1 tbsp   diced baby carrot
1/4   onion

Seasonings:
1   tomato(diced)
1/4 tsp   powdered pepper
1/4 tsp   salt
1/2 tsp   light soy sauce
1/2 tsp   sugar
2 tbsp   water

Directions:
1.Cut beef and chicken ball in crisscross shapes, and cut onion into strips. Cut tomatos into pieces.
2.Put all seasonings in a bowl, stir up.
3.Heat 1 tsp olive oil in wok, saute beef ball, chicken ball, onion, tomato and diced baby carrot until 70% done.
4.Turn to use mild heat, pour seasonings in, braise for 3 to 4 minutes, serve.

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Braised Chicken with Fresh Tomato

Jan 10th, 2010 Posted in Chicken recipes | one comment »

Braised Chicken with Fresh Tomato

Ingredients:
2 chicken legs
1/2 onion(shredded)
2 tomatoes(seeded & cut to pieces)
1 1/2 cups soup stock
2 tbsp green peas
2 tbsp flour

Seasoning:
1/2 tsp salt
1/6 tsp pepper
1/4 cup white wine
1 tbsp ketchup
1 tbsp worcester sauce
1/3 tsp salt
1/4 tsp sugar
little pepper

Directions:
1.Chop each chicken leg to two pieces. Season with seasonings(1)for 20 minutes. Coat with flour.
2.Heat 4 tbsps of oil to fry chicken until surface turn golden brown. Remove.
3.Add onion in, saute to soft. Add wine in, flambee. Add tomatoes, saute again. Add seasonings(2)and chicken legs in, cook for 2 to 3 minutes.
4.Add soup stock in, cook over medium-low heat for about 20 minutes until chicken legs done. Add green peas in, cook for one more minute. Remove to a serving plate.

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Tomato Pot with Assorted Mushrooms Rice

Dec 17th, 2009 Posted in Vegetable recipes | no comment »

Tomato Pot with Assorted Mushrooms Rice

Ingredients:
1-2 tomato
1/2 bowl colorful rice
50g assorted fresh mushrooms
1-2 tbsp pine nuts
2slices bacon

1-2 pcs mint(for dressing)
Seasoning:
1/2 tsp salt
1/2 tsp sugar
1 tbsp teriyaki sauce

Directions:
1.Dice the bacon; toast the pine nuts; rinse the assorted mushrooms thoroughly, and crop.
2.Stir-fry the bacon in a heated wok until fragrant. Add the mushroom dices, colorful rice and pine nuts, stir-fry well, add seasoning and mix well.
3. Core the tomatoes, fill with fried rice.
4. Pre-heat the small oven for 2 to 3 minutes, bake the tomatoes for 10 minutes. Remove to plate, garnish with mint leaves and serve.

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