Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes

Category: Dairy and egg dishes
Kitchen: chinese
Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes

Ingredients

egg 4
a tomato 2 large or 3 medium
garlic 3-4 cloves
wine 1-2 tbsp. l.
soy sauce 1 tbsp. l.
green onions 3-4 pcs.
salt taste
vegetable oil 3-4 tbsp. l.

Cooking method

  • When I was studying in China, almost every morning I left home half an hour early to cycle to the eatery and eat Xihongshi Chao Jidan. A simple, hearty meal is the best breakfast before school.
  • I liked this Chinese version of eggs and tomatoes so much that I repeatedly tried to repeat it at home, but all the time it turned out to be some kind of nonsense, at best it was Shakshuka.
  • And then one time, dropping into a favorite eatery, she went into the kitchen and said: "Either you will teach me how to make Xihongshi Chao Jidan, or I will never come to you again." The Chinese aunt looked at me as if I were dim - even a Chinese child knows how to cook it. But she kindly shared a secret.
  • Unlike other national varieties such as Shakshuka, in the Chinese version, the ingredients are prepared separately and mixed at the very end!
  • ***
  • let's start
  • 1Xihongshi Chao Jidan, or Chinese Fried Eggs with TomatoesChop the garlic finely. Precisely cut, not with a garlic press. Prepare wine (I have red, the Chinese use Shaoxing chef) and soy sauce.
  • 2Xihongshi Chao Jidan, or Chinese Fried Eggs with TomatoesChop up the tomatoes. Of course, you can blanch them beforehand, but the Chinese don't do that, and I won't.
  • 3Xihongshi Chao Jidan, or Chinese Fried Eggs with TomatoesWe break the eggs not into a frying pan, but into a bowl. Sprinkle with salt. (it didn't turn out very photoynically with salt, but the salt can't be taken back)
  • 4Xihongshi Chao Jidan, or Chinese Fried Eggs with TomatoesPut a frying pan on fire, pour oil there. While the oil is heating, beat the eggs with a fork.
  • 5Xihongshi Chao Jidan, or Chinese Fried Eggs with TomatoesPour the egg mass into a preheated skillet and start stirring with a spatula to make small scraps of omelet. This takes one, maximum two minutes. Put the fried eggs on a separate plate (I forgot to take a picture, but the plate will be visible at stage 9).
  • 6Xihongshi Chao Jidan, or Chinese Fried Eggs with TomatoesPour more oil into the pan and add the garlic you chopped earlier.
  • 7Xihongshi Chao Jidan, or Chinese Fried Eggs with TomatoesWhen the garlic is lightly browned and gives its flavor to the oil, pour the soy sauce and wine into the skillet. Simmer for 1-1.5 minutes to evaporate the alcohol.
  • 8Xihongshi Chao Jidan, or Chinese Fried Eggs with TomatoesPut the tomatoes cut earlier in the pan, simmer for about 2-2.5 minutes. If the tomatoes are sour, then you can add half a teaspoon of sugar.
  • 9Xihongshi Chao Jidan, or Chinese Fried Eggs with TomatoesAdd previously fried eggs to the skillet.
  • 10Xihongshi Chao Jidan, or Chinese Fried Eggs with TomatoesStir and leave for 2 + - minutes over the fire
  • 11Xihongshi Chao Jidan, or Chinese Fried Eggs with TomatoesChop green onions.
  • 12Xihongshi Chao Jidan, or Chinese Fried Eggs with TomatoesTransfer to plates Xihongshi Chao Jidan, sprinkle with herbs.
  • All!
  • Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes

The dish is designed for

for two

Time for preparing:

10-15 minutes

Cooking program:

plate

Note

This is a very simple dish. All Chinese people love it, and this is one of the few dishes that is prepared in the same way in the north of the country and in the south. It is on the menu of any restaurant, from a village eatery to a very cool restaurant.

Differences may be minor. In the south, they will most likely add dried chili and / or Sichuan peppers, and in the north they will sprinkle with sesame seeds.

PS If possible, I'll tell you more about another favorite Chinese food from street fast food to holiday dishes for some holidays.

Masinen
Miranda, well, I'm the first to your exotic!
I sat straight and read and imagined how you started torturing a Chinese aunt
Miranda
MasinenI am very polite
Secret or life!
Kokoschka
Miranda, great, I immediately wanted to have a bite!
Miranda
Kokoschka, it really tastes different than if you fry them together, hammer eggs into tomatoes, or put tomatoes into eggs. Separately, another effect. Try it! And the garlic-wine-sauce add flavor too.
kavmins
How interesting! Seemingly the same eggs, but in profile .... but the taste is already different))) I will definitely try!
Miranda
kavmins, another, yes

So with any food.
Yes, and different hands the same recipe comes out differently.
MariV
Wow! As if the same eggs, but a side view!

Very interesting!
naya
Want!!! Miranda, Thanks for the recipe
BlackHairedGirl
Miranda, thank you, very interesting, I'll do it right today.
baba nata
Yes, and I liked the description - we love the egg with tomatoes, and this should be even tastier. I will definitely cook it (when I go to see my daughter), she is also an amateur. Thank you Miranda!
Kara
Vikul I'm not sure I will reprimand this Zidane of yours, but I will definitely cook Eggs with tomatoes, we really respect! Thank you very much for the recipe
Song
We also love eggs and tomatoes, but we cook it all together.
And we love eggs in a frying pan
Quote: Miranda
... stir with a spatula to make small scraps of omelet.
Now you need to try to cook all this separately and then combine.
Thanks for the recipe.
Miranda
Girls thank you

Sihunshi are tomatoes
Chao - fry (in oil)
Jidan - chicken egg (ji - chicken, tribute - egg)

Separate preparation of ingredients does not drain the flavors, but while maintaining the unique taste of both fried egg and fried-stewed tomatoes, it combines them, and it's delicious

That's the whole secret, quite indicative for the Chinese, because they cook a lot like that.
If the tomatoes are dry, the Chinese add a tablespoon of tomato paste to thicken the tomato sauce. True, in our understanding they do not have tomato paste, there is something like ketchup.
And in winter, when the tomatoes are plastic and without juice, I use these

Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes

***
You can add any spices that you like.
Some Chinese people like to throw in some ginger, they really like it very much. Sprinkle with pepper. They love to add sugar in the process of stewing tomatoes, because they are maniacs about the balance of sweet-sour-salty.

I gave the most basic description - eggs, salt, garlic, wine, soy sauce, tomatoes, green onion on top. These are absolutely required ingredients.

I wanted to write that I hope you enjoy it. But I don’t hope, I’m just sure!
win-tat
MirandaThanks for the interesting Chinese secret! She described the Chinese morning so well, presented it directly: a bicycle, a local restaurant and this yummy! I'll also try it separately, it's also interesting with wine and soy sauce.
Miranda
win-tat, Thank you

In addition, I ordered one more dish in the morning, but, unfortunately, I cannot repeat it.

Smoked soy skin salad with cucumbers and herbs.
I don't know where to get soy skin, this or smoked
Kestrel
Quote: Miranda
PS If it works out, I'll tell you more about another favorite Chinese food from street fast food to festive dishes for some holidays
Miranda, we want very much!
I am a baaal lover of this kind of food.

By the way, in my family only I love such tastes, and mine, when I cook, they always comment: Well, don't do it there as you do ... BUT! As soon as I stir up something hot-spicy-specific for myself in my personal plate - they will immediately run up - maam (or my husband asks), let me try? Oh, how delicious! Give me more! As a result, my plate is expropriated, and I make myself again
Miranda
Quote: Kestrel
As a result, my plate is expropriated

I understand you very much!
Bast1nda
Oops, thanks for another option for preparing eggs in the morning! I love eggs very much, but I'm already fed up with the omelet, fried too, so I'll do it tomorrow!
Miranda
Bast1nda, to your health!

Please tell us if you liked it in Chinese
Kestrel
Deleted, because my computer does not allow copying otherwise. I'll send it to you in a personal now.
Bast1nda
Miranda, I have a question about fault.
I have not seen any Chinese chef on sale. What are we replacing? This is rice wine, right?
Miranda
Bast1nda, yes, rice wine.

I replace it with what it is, then it takes a little longer to evaporate the alcohol.
If there is a rice cook, this is perfect!

***
Kestrel, then I will answer, otherwise they will suddenly ask

Fuju, which for some reason is really called soy asparagus - soy milk foam. In most cases, it is sold dry, it can be stored for so long. In every large supermarket there is a ready-made salad, both in packages and in the culinary department.

If you have questions about cooking Fuzhu, the answer is, it's very simple.

It looks like this (already soaked, ready-made)

Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes
Soy skin is a completely different product.
It's called skin because it looks like this. The drawing is from the gauze cloth in which it is prepared, and this drawing looks like leather.

Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes

And here is the salad. Plain leather. Also delicious, but smoked at times tastier. Well, for me

Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes

And a couple more images under the spoiler.


Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes

More often it is sold in such a roll

Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes

Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes


The main difference from fuju is that it is a fresh product. It does not require soaking, it is simply cut into strips into a salad. And well, a completely different taste. Because even though there is one origin, and even the beginning of the manufacturing process, the paths diverge further.

A roll with skin can be frozen, because otherwise it will dry out, the shelf life is short 3-4 days, like all fresh tofu.

And if you can find anything dry in our store, because you can keep it for at least a year, then it is difficult to find fresh. It is simply impossible to deliver in a suitable form, but we do not produce it. There are some types of tofu on sale, but good ones are rare.

But I have not seen leather on sale for 10 years. Well, as on sale, it has never been in a store, except for a private order. The last time I bought it in Moscow from the Chinese. Surely there is somewhere, the same Chinese or in restaurants, but that in the store - did not see.
Kestrel
Miranda, Thank you! It was very interesting to know the details, I didn't dig further. Yes, this is probably a feature of any national cuisine - there are also difficulties from Russian cuisine abroad. Ehh, and I was already dreaming about a new interesting recipe. But it's still interesting, tell me more. You don't have your own Temka with stories about China (I'm not very familiar with this here yet)?
Miranda
Kestrel, maybe there is such a topic, I don't know

From Russian, yes.
In the same China, there is no black bread, no buckwheat (only green and all the same even if you ignite some nonsense), no dairy products.

And what kind of garbage cakes, pastries, beyond words. All sorts of sweets - yes, delicious, but pastries - what nonsense to kill.

Yes, they don't need it, they have a lot of delicious food of their own.
Kestrel
Miranda, I meant your author's theme, I would, I think, read it with pleasure, you are interested in about China and talk about their cuisine.
Miranda
Kestrel, oh, my life has changed ten times and is not connected with China. And the language also leaves. Eight years I can’t finish reading Jane Eyre in Chinese
Kestrel
Miranda, this is understandable, but writing is still interesting
Miranda
Kestrel, Thank you

Here, I plan to write more recipes.
Well, if it works. And then I did one recipe today (not Chinese, French), I photographed each stage, but it didn't work out - the final stage ruined everything

anyway
Bast1nda
Done! A great quick option. The taste is different from an omelet and just a fried egg. I took the red wine that was at home, but I'm already looking for a cook's one. Didn't even know about its existence before.
Thanks for the recipe!

Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes
Cvetaal
Miranda, and I did, I just didn't have time to take a picture, it was very, very tasty, the family asked me to do more. The taste of this dish resembles the taste of crab, in my opinion Thank you very much for the delicious breakfast!
mamusi
MirandaThank you, already wrote down
I will definitely like this. And unlike the "regular" Omelet with tomatoes, and for a hearty breakfast SAMON ONO! That is, something new!
Miranda
Quote: Bast1nda
Done!

Great!
Chef's wine is used in many Chinese dishes.

PS The tomatoes are not very liquid, I would then add a spoonful of tomato paste and a spoonful of water. But it's so delicious!



Added Sunday 02 Oct 2016 10:15 AM

Cvetaal, Hurrah!

Wow, it tastes like crab.
I don’t know the taste of crab, because 99% of everything that is from water, I don’t eat.

Quote: mamusi
That is, something new!

New and fast is my favorite in the kitchen
lyudmia
Miranda, thanks for the wonderful, as always, story and recipe. I will definitely try
mamusi
Miranda, well, I've already prepared!)))
We loved it! Eggs feel exactly SEPARATE when cooked this way. And at the same time they "play" in a new way * in this ensemble! The wine took her homemade grape "pink" dry.
Here's a Lunch!)))

Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes
Miranda
mamusiwow great

Glad you liked
Bast1nda
Miranda, liquid, yes ...... I blew the tomatoes myself!
It was written 2.5 minutes, but no - overexposed. And I realized that I overexposed it just when I began to collect the dish, I see that there is not enough liquid. Well, henceforth - 2.5 minutes and not a second more!
Miranda
Quote: Bast1nda
2.5 minutes and no more!

2.5 minutes is approximate time
Depends on the number of tomatoes, their juiciness, even the diameter of the frying pan - the more, the faster the liquid evaporates with the same number of tomatoes, than with a smaller diameter
Ekaterina2
Miranda, thanks for the recipe! I intrigued my husband with such an interesting name. It turned out quickly and well.

Miranda
Ekaterina2, and delicious
Scops owl
I've been going to cook for a long time and finally made a Chinese-style egg. When I began to lay out, I realized that it was necessary to hold the tomatoes on the fire longer, to evaporate. But after reading someone that was overdried, I turned it off a little earlier. In general, I noticed for myself that when I read reviews I am afraid to make the same mistake and as a result I make the exact opposite.
I liked the dish, the taste is unusual. I will cook Thanks Miranda for sharing the recipe.
Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes
Miranda
Scops owl, glad you liked
mamusi
Miranda, Hello! Today I again cooked this "Chinese omelet", as they called it at my place.
This is very, very tasty !!!
Thanks for the recipe!

Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes
Miranda
mamusi, yes, we also love him very, very much!

Thank you
mamusi
We were cooking again today!
Fresh tomatoes of the new crop play very differently. And young garlic! What can I say! Yummy!
Thank you with all my heart!
Miranda
mamusi, and thank you!
Tyetyort
Miranda, thank you! 😘 Already cooked, it will be a favorite dish on duty! Everything I love !!!
Are there any recipes for stewed tofu?
Miranda
Tyetyort, Thank you

There is no recipe, because there is no tofu and I am not very good at it.
I love soy skin very much (I told you on the previous page)
Tyetyort
Miranda, photo report!

Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes
Miranda
Tyetyort, oh, I wanted to myself right now

Looks very tasty!
Thank you.

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