Big Foo Yung Egg in year. Egg foo young is an omelette dish found in Chinese Indonesian, British Chinese, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong.
Add all vegetables and the soy sauce and stir to combine. Egg foo young is a Chinese omelette made with eggs, sometimes meat, and vegetables. Egg Foo Young, Egg Foo Yung, Egg Fu Yung--however you spell it, it's all the same dish! You succeed heating brown Foo Yung Egg proving 11 method as well as 4 also. Here is how you reach.
instructions of Foo Yung Egg
- a little 4 of Eggs.
- add 1 pc of Chinese sausage or BBQ Pork.
- then 8 pcs of prawns.
- You need 1 pc of Onion.
- add 3 stalks of spring onion white part.
- Prepare of Seasoning.
- a little 1/2 tsp of salt.
- Prepare 1 tsp of sugar.
- Prepare 1 tsp of soy sauce.
- a little of Some white pepper.
- give 2 tsp of corn starch in 1 tbsp water.
Egg Foo Young 芙蓉蛋 is an authentic Cantonese egg cuisine. Since it looks like a western style There are many different translations of the word 芙蓉蛋. Egg Foo Young, Egg Fu Yung, Egg Foo. I love egg foo yung so I was very anxious to try out this recipe.
Foo Yung Egg in succession
- Unshell prawns, clean with salt and baking soda and wash with lots of water. Marinate prawn with salt, sugar, pepper, Shaoxing wine and some corn flour for 30 minutes. Pan fry the prawns till 80% cooked and set aside..
- Beat the eggs with seasoning and the corn starch solution till the egg yoke and white all mixed..
- Stir fry the Chinese sausage and add in the onions and spring onions till aroma. Remove everything in wok and put in the beaten eggs. Add in the prawns into the egg mixture also..
- Add in 2 to 3 tbsp oil in wok. This egg require more oil to fry. Add in the bowl of egg mixture into the wok. Wait for egg to settle down and slowly spread out the mixture to make the omelette round shape and larger. Flip the omelette to the other side and cook till a bit dry and aroma. Ready to serve..
I was actually surprised how well they turned out. Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar. In a bowl, blend cornstarch and water. Add to sauce and cook, stirring, until sauce bubbles and thickens. Serve with hot Egg Foo Yung.
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