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So I read all the food blogs, they're nice and tasty, but most of us college kids got nothing in our fridge, let alone to meet the requirement of finding all the fancy spices and herbs on the ingredient list. So I'll just share simple stuff that you can cook really quick and taste pleasant(even if you fail you can still call it food).
Nothing fancy, but cheap fast and practical, so let's begin.
Scrambled Eggs with Tomatoes
Chinese: 西红柿抄鸡蛋
It's a staple Chinese food, everyone knows about it in China (Unlike orange chicken, like, what the fuck is that I never heard it lolol). It is the first dish my dad learned when he was a kid, and if dad can make it, so can you.
Ingredients:
Eggs 4x
Tomatos 2x
Green Onion and/or Garlic and/or Onion
Salt
Sugar
Oil
Procedure:
-Beat eggs in a bowl with a fork(chopsticks) until it's evenly mixed, add salt. You know it's well beaten up if it begins to foam slightly.
-Cut tomato to slices, discard the stem on the top(obviously).
-Cut green onion to little pieces (cut horizontally into rings is the convention).
-Put some oil in the pan, heat it up until it's 70% hot (if it's smoking, it's too hot!) Normally I just turn fire to maximum, wait 1 minute, and turn it down to low, adjust it with your experience!
-Pour egg into the pot, and it will make scrambled egg (lol magic!) -If you never made scrambled egg then read this, else skip: You want to let the egg spread out until it fills up all of the bottom of the pan, then push it with your shovel to the side so the uncooked liquid in the middle squeeze out and spread again, then squeeze it to the side again. Then just scramble it up.
-Remove the egg and put it in a bowl or something
-Toss in the tomatoes and stir it. Liquid should be coming out of the tomato, which is what you want. You want the whole thing to be juicy and not dry. Add sugar, because the heat will decompose some of the chemicals in the tomato, making it more sour than it is when raw, so you need the sugar to balance it out.
-Put the eggs back in when it's saucy
-Don't overcook it! You don't want the tomato to collapse into shapeless lumps(not making pasta sauce here). When the seed/gooey part of the tomato melts away it's about time to wrap up. Toss in the green onions and toss the pan couple more times.
-Serve hot.
-Final remarks: You want it to be juicy, dry things don't taste good in general. If yours is dry, I suggest put some salt in so it 'kills' the juice out of the tomatoes. You can also add tiny bit of water if you wish, don't add too much though, it'll suck.
Notice I didn't put precise directions here. Chinese home food in general has a simple ingredients list, and few concise procedures. The rest is experiment and practice, no bake the cake by the book here, just try it out. It is very important to taste the food(if it's still raw, just spit it out) while you're cooking it, so you can adjust. Put bit more salt, more sugar, for instance. Good Luck!
P.S.
If successful it looks like this
P.P.S.
So I cooked it, what can I do?
-Mix it with rice
-Mix it with drained noodle
It'll make a good meal.
What else can I do with it?
-You can add some sausage links to it if you want, anything goes really, maybe even get the oil from frying some bacons, it'll taste nice and kill your heart at the same time. This dish is a solid "base" so you can extend it by adding other stuff in your fridge to it, try a bunch, although I do not guarantee quality in that case.
 
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my mom makes this all the time i love this
mmmmmmmm
On November 20 2008 16:05 evanthebouncy! wrote:
It's a staple Chinese food, everyone knows about it in China (Unlike orange chicken, like, what the fuck is that I never heard it lolol).
fucken amen
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Wasn't there a similar blog about the shame dish around 3 weeks ago?
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United States47024 Posts
5/5
Love this stuff when I go home over breaks.
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On November 20 2008 16:10 Avidkeystamper wrote:
Wasn't there a similar blog about the shame dish around 3 weeks ago?
haha awesome, link me please, I can learn maybe.
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yay, i gotta make some of these soon yum~
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I love this dish, it's awesome. Works well if you mix in baby-shrimp as well. :3
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On November 20 2008 16:05 evanthebouncy! wrote:
It's a staple Chinese food, everyone knows about it in China (Unlike orange chicken, like, what the fuck is that I never heard it lolol).
NOOOOOOOOOOO orange chicken isn't authentic chinese cuisine?
What about lettuce wraps? Paper wrapped chicken? Peanut butter and jelly sandwiches?
My world is coming to an end 
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I used to hate this whenever my dad made it, but I love it now! I guess it was because back then I didn't like tomatoes, but now they are awesome.
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On November 20 2008 16:22 AcrossFiveJulys wrote:Show nested quote +On November 20 2008 16:05 evanthebouncy! wrote:
It's a staple Chinese food, everyone knows about it in China (Unlike orange chicken, like, what the fuck is that I never heard it lolol). NOOOOOOOOOOO orange chicken isn't authentic chinese cuisine? What about lettuce wraps? Paper wrapped chicken? Peanut butter and jelly sandwiches? My world is coming to an end
is tuna gonna have to choke a bitch
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On November 20 2008 16:22 AcrossFiveJulys wrote:Show nested quote +On November 20 2008 16:05 evanthebouncy! wrote:
It's a staple Chinese food, everyone knows about it in China (Unlike orange chicken, like, what the fuck is that I never heard it lolol). NOOOOOOOOOOO orange chicken isn't authentic chinese cuisine? What about lettuce wraps? Paper wrapped chicken? Peanut butter and jelly sandwiches? My world is coming to an end
Actually I'm sure I've heard of paper wrapped chicken somewhere... but maybe it's different in U.S. context...
Mongolian Beef is actually close to genuine. Although I never had it in China, the ingredients they use makes sense in a traditional way.
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i definitely seen this picture before, maybe u were the one posting it
dont u think tomatoes wont cook well enough if u add them when the egg is basically ready? If u let them cook the egg will dry out, unless u add them in while egg isnt done just yet
i actually like fried tomatoes so i would throw some garlic with olive oil and butter, then tomatoes, then eggs
but it wont look the same way obviously
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Is this a north chinese food...? Because no one in my family ever cooks this/talks about it/orders it at restaurants. I've never even heard of this before even while in Hong Kong.
About mongolian beef: Aren't beef dishes just pretty uncommon in general in China? Just being that beef isn't that common there. Seafood is sooo inexpensive though, shrimp/clam/lobster/crab at every meal hehehe.
Edit: Looks pretty good though, I want to try it.
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On November 20 2008 16:28 Fontong wrote:
Is this a north chinese food...? Because no one in my family ever cooks this/talks about it/orders it at restaurants. I've never even heard of this before even while in Hong Kong.
About mongolian beef: Aren't beef dishes just pretty uncommon in general in China? Just being that beef isn't that common there. Seafood is sooo inexpensive though, shrimp/clam/lobster/crab at every meal hehehe.
Edit: Looks pretty good though, I want to try it.
are you cantonese or just south chinese (i.e. nanjing)?
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On November 20 2008 16:38 SpiritoftheTuna wrote:Show nested quote +On November 20 2008 16:28 Fontong wrote:
Is this a north chinese food...? Because no one in my family ever cooks this/talks about it/orders it at restaurants. I've never even heard of this before even while in Hong Kong.
About mongolian beef: Aren't beef dishes just pretty uncommon in general in China? Just being that beef isn't that common there. Seafood is sooo inexpensive though, shrimp/clam/lobster/crab at every meal hehehe.
Edit: Looks pretty good though, I want to try it. are you cantonese or just south chinese (i.e. nanjing)?
My family is from Hong Kong, so yeah I'm cantonese.
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cantonese food is really different from most of the rest of the mainland. i'm pretty sure this dish shows up even in south chinese cities north of hong kong. also, cantonese cuisine uses rice flours and rice a whole lot more and has a whole lot more seafood than the rest of china (though china still has more seafood than say, USA)
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give us the hot'n'sour soup recipe
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Here in philippines we mix a little sugar on it. ^^
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This stuff is so good xDDDDD
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17029 Posts
Haha I totally know what you're talking about :D I love this dish!
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EPT![[image loading]](http://photos-a.ak.fbcdn.net/photos-ak-snc1/v345/85/58/1036380376/n1036380376_30566960_9452.jpg)
