Still sick in bed. I have very little energy today so I am going to repost a photo and add the recipe for it. Egg and Tomato (鸡蛋炒西红柿) is a classic Chinese dish that every household makes when in need of a quick and simple dish. It’s like the tomato sauce and pasta for Chinese families. I’d like to think this is a pretty healthy meal; you have your carbs, veggies/fruits, and protein. I crave this right now in my sickly state but would need to buy tomatoes to make this… reminder to self:
ALWAYS HAVE TOMATOES IN THE FRIDGE. edit: NEVER STICK TOMATOES IN THE FRIDGE! There’s a Z-3 compound in tomatoes that pretty much dies when it’s forced to live in cold environments. Without that compound, the tomato apparently loses most of its flavor, shrivels up, and becomes watery and grainy – GROSS. I can’t believe I’ve been making this mistake all these years. Thanks, S.V.L. for the pointers!
Recipe (as usual, measurements are approximate because I never measure when cooking Chinese food*):