How To make Egg Foo Yong (Master Recipe)
1 c Cooked ham or roast pork
1/2 c Chopped, onions
1 c Drained, canned bean sprouts
4 tb Chopped green onion tops
1 tb Soy sauce
1 ts Salt
3 Eggs
Oil for deep frying Sauce: 1 1/2 c Chicken stock
1 ts Molasses
1 ts Soy sauce
1 ts Cornstarch
2 tb Cold water
Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well. Stir the eggs lightly into the mixture. Use a deep-bowl ladle to spoon out the mixture and lower into the hot oil. Tip the ladle at once to release the omelets. Let them fry until they rise to the top. Turn each to brown the other side. Lift out with a large slotted spoon. Serve on a hot dish covered with a little of the sauce (below). Serve additional soy sauce separately. Egg Foo Young Variations Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork. Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or pork. Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork. Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork. Vegetable Foo Yong: Omit meat; use 2 cups chopped green pepper, celery, onion, and canned bean sprouts combined. Season with additional 1 teaspoon salt. Subgum Foo Yong: To the master recipe or any variation, add 1 cup diced mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned bamboo shoots. Mix and cook as directed. Sauce: Heat stock with molasses and soy sauce. Combine cornstarch with cold water; stir it until smooth. Let come to boiling point and cook until thickened. Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959
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Chinese Omelette - Egg Foo Young
This Chinese style Omelette with gravy sauce is an easy dish busting with flavor.
Ingredients
5 eggs
1 Carrot
1 cup Cabbage
Spring Onion
Pork 150 g
Oyster Sauce
Light Soy sauce
Sugar 1 tsp
Cornstarch 1 tbsp
Salt & Pepper
Chicken broth / Water
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芙蓉蛋 | Egg Foo Yong
芙蓉蛋 | Egg Foo Yong
2 个 鸡蛋
1 粒 洋葱(中等)
2 条 葱
10 只 虾( 中等 - 切半)
玉米淀粉水( 1 茶匙 玉米淀粉 + 2 茶匙 水 )
白胡椒粉( 适量 )
1/2 汤匙 美极鸡汤 / 盐(适量)
1 茶匙 芝麻油
** 以上成分可能 +/- 取决于您的喜好/口味。
2 pcs Egg
1 pcs Onion ( medium )
2 pcs Spring Onions
10 pcs Shrimps ( medium - cut half )
Cornstarch Water ( 1 tsp Cornstarch+ 2 tsp Water )
White Pepper Powder ( right amount )
1/2 tbs Maggi Chicken Stock or salt ( right amount )
1 tsp Sesame Oil
** Above ingredients may be +/- depend on your preference / taste .
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Chicken Egg Foo Young | The Wok Street | Chinese Recipes | Chef Ankit | Sanjeev Kapoor Khazana
An Oriental-style omelette fry with a fiery sauce to top it off.
CHICKEN EGG FOO YOUNG
Ingredients
2 chicken breasts
8 eggs
1 tbsp sesame oil
¼ tsp turmeric powder
1 tsp garlic powder
½ tsp paprika powder
1 tbsp oyster sauce
2 tbsps white vinegar
1 tsp dark soy sauce
1 cup chicken stock
1 tbsp corn flour slurry
2 tbsps oil
1 tbsp cooking wine
1 cup bean sprouts
1 large onion, finely chopped
2 spring onions, chopped with the greens
Salt to taste
Black pepper powder to taste
Method
1. Cut the chicken breasts into ½ inch cubes.
2. Heat sesame oil in a pan. Add turmeric powder, garlic powder, paprika powder, oyster sauce, white vinegar, dark soy sauce, and chicken stock. Add corn flour slurry, and mix well. Cook till mixture thickens.
3. Heat oil in a wok. Add the chicken and sauté on high heat for 2-3 minutes.
4. Add cooking wine, and mix well. Cook for 1 minute. Switch the heat off and allow to cool.
5. Break in the eggs in a large bowl. Add the chicken, bean sprouts, onion, spring onions, salt, and black pepper powder and whisk well.
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