IBX5980432E7F390 Recipe Making Practical Fu Yung - Complete Cake Recipes

Recipe Making Practical Fu Yung

Recipe Making Practical Fu Yung
Recipe Making Practical Fu Yung
Recipe Making Practical Fu Yung -Fuyunghai cuisine is adapted from one of the chinese cuisine. Where if in Indonesian, egg foo young can be interpreted as an omelet with crab meat. This one recipe included in the menu dishes are very practical and easy to manufacture, and suitable as a side dish when dining with family. Want to know how to make it? The following is a recipe to make egg foo young we outlined practical for you.

Making material Fu Yung
  • 50 ounces crab meat 
  • 3 eggs 
  • 50 grams of bamboo shoots, chopped thin (boiled first) 
  • 1 carrot small size, chopped thin 
  • one leaves of cabbage, chopped thin 
  • 1 clove garlic, finely chopped 
  • 1 leek, chopped thinly 
  • 2 tablespoons flour 
  • gram to taste 
  • pepper to taste 
  • oil for frying

Sauce Ingredients
  • 3 tablespoons tomato sauce 
  • 1 clove bawng white 
  • peas, boiled first 
  • 2 tablespoons chili sauce 
  • 1 teaspoon Worcestershire sauce 
  • 1 tablespoon oil 
  • 1 tablespoon cornstarch, dilute 
  • 100 ml of water (to taste) 
  • salt to taste 
  • sugar to taste 
  • pepper to taste
How to Make Fu Yung 
  • The first step, beat eggs, then put all the ingredients Fu Yung Hai. Then stir until evenly distributed. After that, heat the oil and fry the dough Fu Yung Hai until lightly browned on one side, then flip and cook until browned and the inside should certainly have matured.
  • Next, make the sauce: Saute chopped garlic until wilted in hot oil, then enter the tomato sauce along with chili sauce and Worcestershire sauce. Then enter the water and cook until boiling. After that enter along with salt pepper and sugar to taste. Then enter peas which have been previously boiled.
  • Finally enter the cornstarch solution, then stir until thickened and then immediately remove and pour on Fu Yung Hi, After the artificial egg foo young you are ready to serve.

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