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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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17015 Posts
Haha I totally know what you're talking about :D I love this dish!
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5/5 xi hong shi chao ji dan. That is the shit, haha I have loved mixing it with my rice since I was little.
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Real men make omelettes!!!!! 
Looks good for a quick bite evan, educate me on more chinese cuisine !
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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.
Yes it's a northern style food.
Seafood is expensive in my hometown SiChuan, because it's far from the ocean. HongKong would be different.
Mongolians do have beefs, most chinese have more porks.
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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.
It's not something you order from restaurant. Reason obviously is that the dish is just too simple. It's not something you are suppose to make if you got time on your hands even if you eat at home. But yeah, in general you will find that your bros from the north don't eat as fancy as you blokes down south.
You can make a soup dish using the same ingredients. Just boil some water and add tomato first and egg last (don't really matter how you add the egg, beaten or not). salt and spring onions are a must.
One thing you have to watch for is that make sure you fry the tomatoes well. otherwise the skin will be there and it's disgusting.
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New build orders are always welcome!
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I don't like Chinese beef dishes. Chinese seafood generally suck as well. I'm too lazy to pick out the fish bones ~_~
The only worthy dishes using beef are cold dishes coming out the the central pov places.
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I altered the procedure abit, I remembered that I remove the egg from the pan for abit, add in the tomatoes, then put eggs back in.
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On November 20 2008 17:17 BloodyC0bbler wrote:Real men make omelettes!!!!! Looks good for a quick bite evan, educate me on more chinese cuisine !
I made omletts yesterday!
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i remember my mom use to make beef/tomato/egg, similar i guess 
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I'm going to try that :o!
Edit: OUT OF TOMATOES... T______________T
Edit: I might try this with first putting onion and a bit tobasco in the pan ;O! Also you maybe want to add slices of chicken^_^! .. Just an idea I'll try tradionally first
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Make more threads like this, I need more easy to make recipies yo.
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yeah im originally from fujian and this dish is very much a staple of my meals. although now we moved to australia we are trying new cuisines. but im pretty sure not tooo many dishes can top that. im in uni now, love to hear more simple recipes yeah!
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Hong Kong20321 Posts
im hongkongese and i have this all the time wtf
fucking racist huh u think we dont have tomato with eggs down south BITCHESSSS
:D
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ALFFLA MY MOM MAKES IT BETTER THAN YOURMOM MAKES IT! >=D
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Calgary25987 Posts
I feel like I should explain how to make proper scrambled eggs. I saw it on a cooking show and I've never cooked better eggs since I stole their technique.
Whip the eggs with milk or however you normally prepare them. DO NOT SEASON THEM as it breaks down the egg and you don't want that until it's cooked. DO NOT PREHEAT THE PAN. Get the eggs into a cold pan on a cold burner, and then turn on the heat. It should take a minute at least before you see any action. Once the eggs start to cook even slightly, whip them furiously while you take them off the heat and let them slightly cool (5-10 seconds) and then return them to the heat while still whipping. Repeat this process every 20-30 seconds until they are fully cooked. Remove from the heat and now season as you normally would (salt, pepper, any spice or sauce that you like your eggs with).
Try it!
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Aotearoa39261 Posts
Haha chill that's how i've cooked scrambled eggs all my life. Everytime i see this pushing eggs around then scrambling bullshit i get so fucking confused haha
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does peppers make a good mix with it?
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That looks pretty good; I'l give it a try with rice too. Thanks!
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Actually I'm going to make this when I get home I have all the ingredients right now at home and am starving.
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Make a series of "Easy Food" and keep them coming! :D
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Man, I haven't had this stuff in months. This is pretty much my favorite dish, I had it every day for an entire summer once and still didn't get sick of it.
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I love putting this on noodles and/or mixing some mu er (wood ears). Mmmmm mmmmm reminds me of my mom's cooking, god how i miss that
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Im dont add that much tomato usually... Theres also another version with a lot more tomato and less eggs. Its very good with rice, its basically a puree of tomatoes with eggs (Add eggs at the end and mix so it doesnt turn into scrambled eggs) mixed in. I prefer it more chunky.
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I LOVE THIS SHIT
SO GOOD
eggs+cucumber is also good
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EPT![[image loading]](http://photos-a.ak.fbcdn.net/photos-ak-snc1/v345/85/58/1036380376/n1036380376_30566960_9452.jpg)
