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トマトと卵の中華炒め｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

tomato : 1 piece
卵 : 3個
マヨネーズ : 大さじ1
(A)鶏ガラスープの素 : 小さじ1/2
(A)オイスターソース : 小さじ1
(A)砂糖 : 小さじ1/2
(A)料理酒 : 小さじ1
(A)水 : 大さじ1
水(マヨネーズ用) : 大さじ2
有塩バター : 10g
ごま油 : 適量
小ねぎ : 適量

Time required

8minutes

Procedure

1) make preparations 01:30
Cut the tomatoes into wedges.
Chop the onion finely.
Put mayonnaise in a container, add water in several batches and mix.
Beat the eggs in a bowl, add the mayonnaise water and mix.
Mix (A).
2) stir fry 04:02
Put the butter in a frying pan and heat it over medium-low heat.
When the butter melts, reduce the heat to low and sauté the tomatoes.
Add (A) and entangle.
Move the tomatoes to one side, add the remaining sesame oil, and pour in the egg.
Reduce the heat to medium-low and mix in the tomatoes.
When the eggs are soft-boiled, turn off the heat and warm with preheat.
Place in a bowl and sprinkle with small green onions to complete.

Point

・The amount of tomato is 200-250g. Cut into wedges so as not to crush them.
・You can buy chopped green onions.
・If you add eggs directly to mayonnaise, it will become lumpy. If you mix it after dissolving it in water, it will blend well with the egg and finish lightly.
・Spread the tomatoes all over and bake.
If the tomatoes are overcooked, water will come out of the tomatoes.
・Fry the tomatoes for 1.5 to 2 minutes.
Move the tomatoes to one side of the frying pan and fry the eggs in the empty space.
・Put the eggs in and wait. If you mix it immediately, it will not become lighter.
・By mixing the eggs gently, the mixture becomes soft.
・Turn off the heat when the eggs are half-boiled and cook through preheating.