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Beijing Egg Pancake


Beijing Egg Pancake
2 beefsteak tomatoes, skins peeled and discarded
1 Tablespoon vegetable oil
3 cloves garlic, peeled and chopped
2 Tablespoons granulated sugar
1 Tablespoon all purpose flour
2 Tablespoons water chestnut flour
4 or 5 eggs, beaten until light in color
salt and pepper, to taste
1. Coarsely chop the tomatoes.
2. Heat a wok or fry pan, add the oil, and when hot, add the garlic and stir-fry for one minute, then add the tomatoes and stir fry for two minutes before adding the sugar. Remove from the heat source, and drain the tomatoes.
3. Mix both flours with the beaten eggs, then stir in the drained tomatoes and reheat the wok or fry pan, and when hot add the egg mixture and the salt and pepper. Let them set in the pan, then turn this pancake over and let it set on the second side. Then remove to a platter, cut it in wedges, and serve immediately.

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