Chinese Prawn Egg Fu Yung (Chinese Cooking Channel)
Chinese Prawn Egg Fu Yung (Chinese Cooking Channel)
Welcome to Chinese Cooking. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
130g Raw Prawns
4 Eggs (broken in a bowl)
2 Tbsp Garlic Chives (finely chopped)
⅓ Tsp Ground White Pepper
Salt to Taste
Method:
1. Season the eggs with the ground white pepper and salt, beat and mix well
2. Heat 2 Tbsp oil in the wok over high heat
3. Place the prawns in the wok, stir-fry until turned pink
4. Pour the egg mixture over the prawns, stir and cook for 2 minutes or until the eggs are cooked
5. Add the garlic chives and stir-fry for a minute
6. Transfer onto a dish, serve hot
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Cantonese style Scrambled Eggs (黄埔炒蛋)
Whampoa stir-fried eggs! This is a classic egg dish and - what's for me at least - my very most favorite way to scramble an egg. One of the cool things about this egg frying method is that you can add in an assortment of other ingredients - when they're other stuff added in, it's generally referred to as '[whatever] huadan'. In the video we show you a simple sort with Char Siu barbecue pork and Chinese yellow chives, but feel free to get creative.
A bit fuller of a recipe is over here on /r/cooking, if you prefer:
INGREDIENTS
- 5 medium eggs
- Seasoning for the eggs: 1/2 tsp salt, 1/2 tsp sugar, a slurry of 1 tsp cornstarch (生粉) mixed with 1 tbsp water, optional 1/2 tsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp toasted sesame oil (麻油), 1/8 tsp white pepper powder (白胡椒粉), 1/8 tsp MSG -or- chicken bouillon powder (味精/鸡粉). Quick note that more traditional than the 1 tsp toasted sesame oil would be to add melted lard in the mix. You can definitely do that too, but I personally find it slightly redundant in the amount of lard I'm frying in. Totally up to you - if you feel strongly on the subject, add in, let's say... 2 tsp of melted lard.
- Lard, for frying. In the video I said 1.5 tbsp, but let's go 2 tbsp (I decided to measure again after cutting the footage, apologies it's one of those things I always eyeball). You can use butter for this too - preferably something clarified like ghee or clarified butter. I also tested this with bacon grease, which is delicious, but definitely gives everything an 'American breakfast' flavor.
- Add-ins: Char Siu BBQ Pork (叉烧), ~60g; Jiuhuang yellow chives (韭黄), ~20g -or- the white portion of, I dunno, ~4 scallions. Optional, of course.
If you're thinking about getting creative with you add-ins, I'd say that the quantity I like adding - if you don't mind me getting all grandmother with this recipe - is somewhere around a 'handful's worth'. If you want to get fusion-y with your ingredients, remove the Shaoxing wine and toasted sesame oil from the ingredient list (you can swap with relevant equivalents if you like, or just skip them). If you are adding something very salty as an add-in, be mindful of the salinity here - when I do this with smoked Chinese bacon, I'll cut the salt back to 1/4 tsp.
PROCESS
- Optional: separate the whites and yolks, whisk the whites until large bubbles start to form.
- If using any add-ins, cook your add ins. For us, we toasted the Chinese yellow chives for 2 minutes in a dry wok (note: Chinese yellow chives are very different from Western chives, do not toast your western chives for two minutes), and stir-fried the Char Siu for ~1 min
- Once you're almost ready to fry, add the whites back to the yolks. Whisk again. If you did not separate the eggs, whisk for ~1 minute or until you start to see big bubbles.
- Add in the seasoning. Quick whisk.
- If you have any add-ins, add the add-ins. Quickly combine.
- Fry according to the method in the video.
The famous Western-style soft scrambled egg video if you've been living under a rock: Actually a nice video now that I re-watch it.
And check out our Patreon if you'd like to support the project!
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
ABOUT US
-----------------------------------------------------------------------------------------
We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last twelve years - you'll be listening to his explanations, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get here. Our goal for each video is to give you a recipe that would at least get you close to some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
The secret of crispy Fuyunghai / Egg Foo Young
This dish is always available in chinese restaurant in Indonesia. I always ordered this dish together with Cap Jay (sauteed vegetables) and Koloke..hmm I already drooling...
It is so easy to make Fuyung Hai and its also nutricious. My secret ingredient is using Rice Flour to make it crispy.
Ingredient
1 1/2 carrots (shredded)
2 spring onion
1/4 cup chopped prawn
1 cup minced beef or pork or chicken (sauteed with salt and pepper)
5 eggs
Sauce
4 tbsp tomato ketchup
1 tbsp oyster sauce
1/2 tbsp soy sauce
1 tsp salt
1 tsp sugar
7 tbsp water
1/2 tbsp corn flour mixed with 2 tbsp water
TIPS
1. To make it morr crispy and to get rid of the oil. Bake it and vover with aluminium foil for 15 minutes at 180 celcius.
2. If you make a lots, you can store it in the freezer and reheat it in the oven.
I hope you enjoy my video and thank you for subscribe.
Guten Appetit
Selamat Makan
My Instagram : Asian Pawon in Germany
Music: My Summer Love
Musician: Belair
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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 .
Visit my channel and more videos at :
EASY RECIPE | Egg Foo Young by Food Network Chef Ippy Aiona
This is a very easy Egg Foo You g base recipe. You can add meat or other veggies to this recipe. Mahalo nui loa for watching and PLEASE SUBSCRIBE...
EGG FOO YOUNG
6 - eggs
1/2 - head cabbage
1/2- carrot shredded
1 - yellow onion
1/2 - tsp white pepper
1 - tsp sesame oil
Salt to taste
Canola oil to fry
Sauce
3 cups chicken broth
2 Tbsp soy sauce
2 Tbsp white vinegar
2Tbsp white sugar
2 Tbsp cornstarch
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