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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash 3 beef tomatoes, remove the stems, and cut them into thick slices or wedges.
Watch out
Tomatoes can be slippery
hold them firmly while cutting to prevent the knife from slipping and cutting your fingers
Heat a wok with 1 tbsp cooking oil, sauté 40g scallions until fragrant, then add 3 chopped tomatoes, 3 tbsp ketchup, and 1 tbsp sugar. Pour in 50ml soup stock and bring to a boil. Add 1 tbsp cornstarch slurry, stir-fry until thickened and smooth, then transfer to a bowl.
local_fire_departmentMedium-low heat, about 2 minutesWatch out
Stir rapidly while pouring the cornstarch slurry, otherwise it will form gelatinous lumps.
Hygiene note: Wash hands thoroughly after handling raw eggs to prevent Salmonella cross-contamination. Hands must be washed with soap after cracking eggs before touching seasonings or utensils.
Crack 5 eggs into a bowl, add 1/4 tsp salt, and beat thoroughly with chopsticks until well combined.
Watch out
Beat until uniform without over-whisking too much air, otherwise the eggs will turn dry.
Clean and dry the wok. Heat the wok with 1.5 tbsp cooking oil, pour in the eggs, and stir quickly with a spatula until soft curds form.
local_fire_departmentMedium heat, about 30 secondsWatch out
The pan must be thoroughly cleaned before frying eggs, otherwise residual food will stick and burn the eggs.
When the eggs are slightly solidified, pour in the prepared tomato sauce. Quickly mix until the soft eggs absorb the sauce, then turn off the heat.
local_fire_departmentMedium-low heat, about 15 secondsWatch out
Mix quickly and turn off the heat immediately, otherwise the eggs will release water and lose their silkiness.
Slide the scrambled eggs with tomatoes onto a serving plate and serve hot.
Watch out
The serving plate can get hot, handle carefully to avoid burning yourself.
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