Five-Star Hotel Executive Chef's Creative Tomato and Egg Dishes - 15 Minutes to Deliciousness
If you are given a few tomatoes, you would choose which ingredients to pair with them to make a dish. I believe most people would readily say eggs. Although tomato and egg is a common and ordinary dish, often eaten in our daily lives, the nutritional value of this combination is undeniable.
Tomatoes are rich in vitamins and lycopene, which are among the most abundant in vegetables. They not only protect our blood vessels, aid digestion, and moisturize the skin, but also promote brain health. Eggs contain the best quality protein, as well as lecithin and essential minerals for the human body. However, eating too much eggs can increase cholesterol levels. But the lycopene in tomatoes perfectly complements the eggs, so this combination of ingredients is suitable for all people to eat.
Although tomato and egg is a common and ordinary dish, often eaten in our daily lives, it is actually a versatile combination. While supplementing nutrition, it can also satisfy the palate's pursuit of exquisite flavors. Moreover, the method of making it is not complicated. Recently, I learned a dish from the Executive Chef of the Shangri-La Hotel in Qinhai, which tastes great and is very creative, although my version looks ugly, but it's really delicious.
Ingredients:Tomatoes 3, Eggs 3, Bell Peppers 1, Green Onion, Salt, Tomato Paste
1Wash and slice the tomatoes, using a tool or knife to carve out the tomato flesh, leaving tomato circles. Cut the tomato flesh into dicing, bell pepper diced. In a bowl, beat 3 eggs with 3 grams of salt, and cut the tomato paste, bell pepper and appropriate green onion;
2Fully stir the egg liquid with various ingredients, heat some oil in a pan and pour half of the egg liquid into it, stir-fry into a paste over a small fire, then pour the remaining egg liquid into it;
3Heat some oil in a separate pan, pour the oil, and then add the tomato circles, use a small spoon to fill the prepared egg paste into the tomato circles, stir-fry over a small fire until the surface is golden yellow, then flip and stir-fry for a while until it is golden brown, then you can get it out of the pan.
This Sichuan Bell Pepper Stuffed Tomato is both beautiful and delicious. The deliciousness of the tomato combined with the fragrance of the eggs creates a rich and layered flavor. Because it's already salted and seasoned, it is refreshing and crispy to eat directly, but still paired with garlic sauce and tomato sauce, which makes it even more delicious.
The remaining egg paste from making this dish can be stir-fried with thinly sliced pumpkin, add a few drops of old extract, and stir-fry evenly, which makes another dish, especially delicious when mixed with rice. My pumpkin is from a neighbor, it's very easy to cook, just stir-fry it for a while, and it's already soft and tender. If the pumpkin is not easy to cook, you can boil it for 5 minutes before stir-frying.
Small Tips:
1When making stuffed tomatoes, you should use butter to melt first, then put in the tomato circles, and then proceed with the following operations. But I don't have butter, so I used olive oil;
2Choose tomatoes that are firm and orange in color, my tomatoes are a little too ripe, it's easy to break and collapse when frying. Also, the tomato circles should not be cut too thick, otherwise the egg liquid will not be cooked well.
Night Photography Food, a food rookie, using the most ordinary ingredients, the most rustic method, the most simple combination, restore the most warm taste of home-cooked meals. Cherish every moment of enjoying a good meal and every precious moment of eating together. I hope to exchange cooking and making food experiences with everyone. If you like it, please follow me!
