Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes

[1]

Xihongshi Chao Jidan, or Chinese Fried Eggs with Tomatoes

Category: Dairy and egg dishes

Kitchen: chinese

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

• 1

  Chop the garlic finely. Precisely cut, not with a garlic press. Prepare wine (I have red, the Chinese use Shaoxing chef) and soy sauce.

• 2

  Chop up the tomatoes. Of course, you can blanch them beforehand, but the Chinese don't do that, and I won't.

• 3

  We 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)

• 4

  Put a frying pan on fire, pour oil there. While the oil is heating, beat the eggs with a fork.

• 5

  Pour 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).

• 6

  Pour more oil into the pan and add the garlic you chopped earlier.

• 7

  When 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.

• 8

  Put 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.

• 9

  Add previously fried eggs to the skillet.

• 10

  Stir and leave for 2 + - minutes over the fire

• 11

  Chop green onions.

• 12

  Transfer to plates Xihongshi Chao Jidan, sprinkle with herbs.

• All!
• 

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.

[Miranda]

Miranda, well, I'm the first to your exotic!
I sat straight and read and imagined how you started torturing a Chinese aunt

[Masinen]

MasinenI am very polite
Secret or life!

[Miranda]

Miranda, great, I immediately wanted to have a bite!

[Kokoschka]

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.

How interesting! Seemingly the same eggs, but in profile .... but the taste is already different))) I will definitely try!

[kavmins]

kavmins, another, yes

So with any food.
Yes, and different hands the same recipe comes out differently.

Wow! As if the same eggs, but a side view!

Very interesting!

Want!!! Miranda, Thanks for the recipe

Miranda, thank you, very interesting, I'll do it right today.

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!

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

We also love eggs and tomatoes, but we cook it all together.
And we love eggs in a frying pan

... 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.

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



***
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!

[Miranda]

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.

[win-tat]

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

[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

As a result, my plate is expropriated

I understand you very much!

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!

[Bast1nda]

Bast1nda, to your health!

Please tell us if you liked it in Chinese

Deleted, because my computer does not allow copying otherwise. I'll send it to you in a personal now.

[Miranda]

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?

[Bast1nda]

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)


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.



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



And a couple more images under the spoiler.

More often it is sold in such a roll

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.

[Miranda]

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)?

[Kestrel]

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.

[Miranda]

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.

[Kestrel]

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

[Miranda]

Miranda, this is understandable, but writing is still interesting

[Kestrel]

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

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!

[Miranda]

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!

[Miranda]

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!

[Cvetaal]

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.

That is, something new!

New and fast is my favorite in the kitchen

[Miranda]

Miranda, thanks for the wonderful, as always, story and recipe. I will definitely try

[Miranda]

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!)))

[mamusi]

mamusiwow great

Glad you liked

[Miranda]

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!

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

[Miranda]

Miranda, thanks for the recipe! I intrigued my husband with such an interesting name. It turned out quickly and well.

[Ekaterina2]

Ekaterina2, and delicious

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.

[Scops owl]

Scops owl, glad you liked

[Miranda]

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!

[mamusi]

mamusi, yes, we also love him very, very much!

Thank you

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!

[mamusi]

mamusi, and thank you!

[Miranda]

Miranda, thank you! 😘 Already cooked, it will be a favorite dish on duty! Everything I love !!!
Are there any recipes for stewed tofu?

[Tyetyort]

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)

Miranda, photo report!

[Tyetyort]

Tyetyort, oh, I wanted to myself right now

Looks very tasty!
Thank you.