Name: Saute Crab Stir-fried Tomatoes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 2 pcs tomato; Some oil; Some salt; 1 small piece ginger; 2 cloves garlic; 1 shallot; 2 tablespoons granulated sugar; 4 tablespoons Vinegar; 2 tablespoons ketchup; 1 tablespoon Cooking Wine; A few drops White wine; A few drops White vinegar; A few drops Ginger juice

Saute Crab Stir-fried Tomatoes

by Sea waves

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

The most delicious national home-cooked dish, anyone can cook it and eat it at home, but your scrambled eggs with tomatoes will not taste like crabs. The crab-eating season is here. Those of us who are far from the lake and the sea, want to eat the most delicious crab is really difficult! So many of my friends have gone to Dalian, Dandong, Huludao and other places to eat seafood these days. Friends who don’t have time to go to the beach, just follow the [Chinese restaurant] to learn how to cook crab-fried tomatoes. This dish has been popular for more than a year. Now, since I learned this dish, my home has never changed the stir-fry method. The different crabs are more delicious. "

Saute Crab Stir-fried Tomatoes

1. Prepare the ingredients, peel and wash the green onion, ginger, and garlic, and wash the tomatoes. My tomato is a green ingredient. My sister grows it by herself. It has a persimmon flavor. The effect is very good when I fry it. I often eat it as a fruit.

2. Make a cross knife on the top of the tomatoes, add an appropriate amount of water to the pot and boil, add the tomatoes as a whole and boil for 1 minute, remove the skins and set aside.

3. Slice garlic, chop ginger, chop green onions, save the green onion leaves for cooking, dice tomatoes, beat eggs, add a few drops of white wine, white vinegar and ginger juice and mix well. This is the detail. The flavor is more intense with the addition of crab.

4. Add the right amount of oil to the wok, pour in the egg mixture, and quickly loosen it with chopsticks.

5. Stir-fry until mature and ready for use.

6. Add a little oil or remaining oil to the pot and sauté the onion, ginger, and garlic.

7. Add the diced tomatoes and stir fry until the juice comes out completely.

8. Then add salt, sugar, vinegar, cooking wine, and tomato sauce to stir-fry to make a rich soup, which looks very tempting.

9. At this time, put in the fried eggs, simmer for a minute or two on medium-low heat, and turn off the heat after the eggs have fully absorbed the soup.

10. Sprinkle some chopped green onions out of the pot and serve.

Tips:
1. Add white wine, white vinegar and ginger juice to the egg liquid, the flavor is more intense, no need to add it. Baijiu gets rid of fishy, my mother always add white wine to the scrambled eggs, it is really delicious.
2. The eggs should be scattered quickly in the pot, and the eggs will not have the flavor of crab roe when they are old.
3. The ginger and vinegar in this dish must not be less. Sugar is used to synthesize the sourness. The egg must be fully absorbed in the soup at the end of the pot, otherwise the taste of crab will not be tasted.