Golden and Silver Treasure Stuffed Tomatoes
Juicy tomatoes hollowed out and stuffed with a savory mix of scrambled eggs, enoki mushrooms, and aromatic seasonings, then steamed to perfection.
Story
This dish, often called 'Gold and Silver Filling the Granary,' is a festive favorite. The 'gold' represents the scrambled eggs, while the 'silver' refers to the mushrooms, symbolizing prosperity and abundance.
Ingredients
Large tomatoes
2
Enoki mushrooms
100g
Eggs
2
Scallions
2 stalks
Cooking oil
2 tbsp
Salt
to taste
White pepper
a pinch
Instructions
1
Prepare the Tomato Bowls
Slice the top off each tomato to create a lid. Carefully scoop out the flesh using a spoon, leaving the shell intact. Finely chop the scooped tomato pulp and set aside.
2
Precook the Fillings
Rinse the enoki mushrooms and blanch them briefly in boiling water. Drain well and chop into manageable pieces. Beat the eggs and scramble them in a hot pan until just set, then remove from heat.
3
Stir-Fry the Stuffing
Heat oil in a wok and sauté the chopped scallions until fragrant. Add the chopped tomato pulp, mushrooms, and scrambled eggs. Season with salt and white pepper. Stir-fry for a minute until everything is well combined.
4
Stuff and Steam
Spoon the hot filling mixture into the hollowed tomato shells. Place the stuffed tomatoes in a steamer and cook for about 5-8 minutes until the tomatoes are soft but hold their shape. Serve hot.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
