Stir-Fried Eggs with Tomato (Fanqie Chao Dan) | Kenji's Cooking Show скачать в хорошем качестве

Stir-Fried Eggs with Tomato (Fanqie Chao Dan) | Kenji's Cooking Show

Get the full recipe and write-up here:   / stir-fried-eggs-124718189   Fanqie chao dan, or tomato and scrambled eggs, is a dish that is both humble and beloved across China. It’s similar to, say, toast in America—while everyone may make it slightly differently, it’s so common and simple that a recipe is almost superfluous. My friend Francis Lam described it in the New York Times as “like air, present and invisible” It was a dish I was familiar with from my own childhood, when my mother would occasionally cook it for a quick lunch on Saturday afternoons between my Japanese school and music school classes. She, in turn, learned the dish from her mother, my grandmother, Yasuko, who would serve it to her when she was a toddler. Yasuko called it to-tama, a play on the word tomato and the Japanese word for egg, tamago. Keep reading:   / stir-fried-eggs-124718189   Joining my free Patreon, purchasing my books, or using the affiliate links below is the best way to support my work. 0:00 - Intro 0:07 - What is Tomato and Eggs? 0:49 - Two Ways to Make This Dish 1:15 - Prepping the Eggs 2:34 - Cooking the Eggs First 3:08 - Choosing the Right Wok 4:01 - Cooking the Eggs in the Wok 5:29 - Prepping the Tomato Sauce 5:55 - Why Pectin Matters in Tomato Sauce 6:46 - Cooking the Tomatoes & Seasoning 7:41 - Tomato & Eggs Around the World 9:09 - Adding the Eggs Back In 9:56 - Garnish with Cilantro and Scallions 10:57 - Taste Test & Closing Thoughts 11:49 - Where to Find More Content You can get any of my books (The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: https://booklarder.com/search?q=kenji I have a podcast! It's called The Recipe with Kenji and Deb and I host it with my friend Deb Perelman of Smitten Kitchen. In each episode we talk about the recipe development process--how we take a dish from conception to ready-for-someone-else's-kitchen to show you what goes on under the kitchen hood when it comes to recipe development. You can get it here: https://www.therecipepodcast.com/ BOOKS The Food Lab: https://booklarder.com/products/the-f... The Wok: https://booklarder.com/products/the-wok And my Kid’s book, Every Night is Pizza Night: https://booklarder.com/products/every... You can also buy my books anywhere books are sold, or from these online retailers: https://www.kenjilopezalt.com/books SUBSCRIBE Instagram:   / kenjilopezalt   Tik Tok:   / j.kenji.lopezalt   Patreon:   / kenjilopezalt   Website: https://www.kenjilopezalt.com/ AFFILIATE SALES: The following products linked or tagged in my posts or videos generate affiliate sales revenue for the site. This fact does not impact my review or recommendation process, and in general, we favor third-party affiliate links over direct affiliate links in order to avoid any conflicts of interest. Read more about my editorial standards here: http://www.kenjilopezalt.com/bio Joyce Chen Wok: https://www.amazon.com/Professional-1... Boos Cutting Board: https://www.amazon.com/John-Boos-R03-... Iwatani Portable Butane Stove: https://www.amazon.com/Iwatani-Casset... CREDITS Shot by: Michael Weiner Edited by: Alex Oh Produced By: Kenji Lopez-Alt, Lena Davidson