Tomato Fried Eggs With Trickled Pastry!

By Bibi's Little Kitchen
Contributed by Bibi Tang
Nutrition per serving    (USDA % daily values)
CAL
204
FAT
3%
CHOL
0%
SOD
8%
Uploaded by: Bibi's Little Kitchen

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Ingredients for 3 servings

All purpose flour:1.25 cup

Cold water:2/3 cup

Salt: 1 tea spoon

Vegetable oil:1 tea spoon

Egg:2

Big tomato:2

Sliced scallion:1 table spoon

Chicken stock: 2 tea spoon

Soy sauce:1 table spoon

White pepper powder: some

Preparation

1.

Mix the 1.25 cup all purpose flour+2/3 cup cold water+1 tea spoon salt+1 tea spoon vegetable oil.

2.

Transfer the dough to the other big bowl and add cold water over the dough. Leave the dough there about 30 minutes.

3.

Tear off the dough into 1 inch-think rounds and cook them with boiled water about 4 minutes.

4.

Cool the trickled Pastry down.

5.

Preheat a sauce pan with a table spoon spoon vegetable oil. Mix two eggs and stir fried them about 2 minutes.

6.

Add sliced tomatoes and stir fried them about 2 minutes. Add sliced scallion+1 table spoon chicken stock+1 table spoon soy sauce+1/2 cup cold water and keep cooking about 2 minutes.

7.

Add the trickled Pastry and keep cooking about 5 minutes.

8.

Serve with some white pepper powder and enjoy!

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