番茄滑蛋 Fried Tomatoes & Egg

 

Ingredients:
5 large Eggs
4 large Tomatoes
1/2 teaspoon salt
3 dashes white pepper powder
1 teaspoon sugar
2 tablespoons water
1/4 teaspoon sesame oil
3 tablespoons cooking oil
Some chopped Spring onion

Method: 
1)  Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly.
2)  Add salt, sesame oil, white pepper powder, and lightly beat to blend well. Set 
     aside.
3)  Heat up a wok with 2 tablespoons cooking oil. Add the egg mixture into the wok, and use your spatula to spread the eggs. Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces. As soon as the eggs are 70% cooked, dish out and set aside.
4)  Clean the wok and heat it up again with 1 tablespoon cooking oil. Drop the tomatoes into  the wok and do a few quick stirs.
5)  Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds.
6)  Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 30 seconds then add in cornflour mixture.
7) Dish out and serve immediately.