Egg Fu Yong I Food

EGG FOO YOUNG

Steps:

• In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
• Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

EGG FOO YUNG

Steps:

• Mix eggs, vegetables, meat and soy.
• Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
• Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
• Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
• 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.

EGG FU YOUNG (PEONY FLOWER EGGS)

Steps:

• WHISK the SAUCE ingredients well in a medium bowl.
• POUR into a medium saucepan.
• BRING sauce to full boil until sauce thickens; REDUCE heat to low; STIR as needed before serving.
• BEAT eggs; ADD remaining egg mixture ingredients; COMBINE well.
• ADD 1 tablespoon oil to 8-inch saucepan or omelet pan over medium heat.
• POUR enough egg to cover bottom and swirl it around to coat sides; COOK 2 minutes.
• CAREFULLY flip eggs over; COOK one additional minute.
• REPEAT process with remaining egg mixture, refreshing egg mixture before cooking each batch to insure uniformity, and replenishing oil).
• POUR a moderate amount of warm sauce to cover.
• SERVE and ENJOY!

EGG FOO YUNG

Steps:

• Beat eggs.
• Heat skillet with 2 tablespoons oil.
• Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
• Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
• Flip over and brown other side.
• EGG FOO YUNG SAUCE:.
• Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

EGG FU YONG I

Steps:

• Lightly beat the eggs with seasoning.
• Heat about 3 tbsp of oil in a wok or pan.
• Stir-fry the onions for a while.
• Add the mushrooms and the shredded bamboo shoots into the pan.
• Stir-fry until cooked.
• Add the shrimps into the pan.
• Stir-fry until the shrimps change color.
• Removes the ingredients from the pan and mix it in the eggs with the shredded ham.
• Heat about 6 tbsp of oil in a pan.
• Swirl the oil in the pan to spread it.
• Pour the egg mixture into the pan and quickly stir to spread the mixture and ingredients evenly until mixture starts to solidifies (do not overcook).
• Lightly flatten to form a big pancake.
• If required add a little more oil to prevent burning.
• Continue to cook until the egg turns golden brown, then flip it over to cook the other side until golden brown.