TOMATO & EGG THICK BROTH トマトと卵の炒め

INGREDIENTS (for 4)
- 1 tomato (chopped)
- 3 eggs
- 1 pinch spring onion (chopped)
(Seasoning)
- 1 dash pepper
- ½ teaspoon salt 
- 1 tea spoon sesame oil
  (Broth Base)
- 50 ml stock
- 2 tablespoons tomato sauce

METHOD:
1. Boil 400 ml of water, adding 1 tsp of salt and 1 tbsp of oil. Lightly cook tomato and cut into piece.
2. Beat eggs in a bowl, and add seasoning and spring onion . Mix well.
3. Heat 2 tbsp of oil in a pot, pour in the egg mixture. Add tomato when the egg is almost cooked. Stir gently and drain.
4. Heat 2 tbsp of oil in a separate pot, add the broth base. When the mixture boil, add the tomato and egg preparation, stir quickly.
Ready to serve.




Source : 杨 天 福