Beginning of Summer Egg~Tomato Steamed Egg

Overview

Tomato scrambled eggs on the national menu is a dish that often appears on almost every dining table. The two are a perfect match. Today, we will change the recipe. Of course, the ingredients are tomatoes and eggs. Steamed eggs with tomatoes are healthier and simpler. Spring has passed, and the hot summer has followed closely. The hot and muggy climate can cause symptoms such as loss of appetite, poor sleep, fatigue, stomach discomfort and other symptoms, and it is also prone to intestinal diseases. The principles of diet are to increase acidity and reduce bitterness, nourish the kidneys and liver, and regulate stomach qi. Mainly eat light food and eat less greasy food. Don't be greedy for raw and cold food because of the hot weather. It is not advisable to eat too much cold drinks and iced fruits. A large amount of super cold food will cause the gastrointestinal blood vessels to suddenly contract, causing gastrointestinal dysfunction, gastrointestinal cramps, abdominal pain, diarrhea, and digestive and absorption disorders. Traditional food customs vary from place to place, and the most classic one is the Beginning of Summer eggs. The custom of eating eggs in the Beginning of Summer has been around for a long time. As the saying goes, if you eat eggs in the Beginning of Summer, you will not suffer from summer heat in hot weather. This means that eating eggs in the Beginning of Summer can prevent common summer symptoms such as loss of appetite, body fatigue, limb weakness, and weight loss. Eggs are calm in nature, can replenish qi deficiency, and have the function of calming the mind and nourishing the heart. Eating eggs when sick can help restore physical strength.

Tags

• hot dishes
• home cooking
• common dishes
• pregnant women
• maternity
• children
• old man
• breakfast
• spring recipes
• egg
• light soy sauce
• oil
• tomato
• chopped green onion

Ingredients

Steps

1. 1 Peel the tomatoes and cut them into small pieces. Add a little water to a food processor and blend into juice. Then heat.

   

2. 2 Beat the eggs thoroughly.

   

3. 3 Pour the tomato juice into the egg liquid and stir while pouring. Pour into a bowl and skim off any foam. (The comparison between tomato juice and eggs is 2:1)

   

4. 4 Cover with a lid or plastic wrap and steam over low heat until just solidified.

   

5. 5 When the egg liquid has just solidified, add the tomato slices and chopped green onion and steam for another minute. Drizzle with light soy sauce and oil and serve.