Pairs well with Egg Foo Young
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Egg Foo Young
305.9K views • 2y ago
12.3K
79
4.0% engagement
A classic Chinese omelette, Egg Foo Young, filled with crispy vegetables, tender shrimp, and topped with a luxurious sauce for a delightful meal.
00:05:00 total
Serves 4
medium
Seafood Main
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- red onions - watch the video to see
- eggs - watch the video to see
- salt - watch the video to see
- white pepper - watch the video to see
- sugar - watch the video to see
- cornstarch - watch the video to see
- water - watch the video to see (for cornstarch slurry)
- shrimp - watch the video to see (blanched)
- bean sprouts - watch the video to see (blanched)
- onion slices - watch the video to see (blanched)
- oil - watch the video to see (for frying)
Instructions
- Prepare Ingredients: Cut red onions. Crack eggs into a bowl and season with salt, white pepper, and sugar.
- Make Cornstarch Slurry: Create a slurry by mixing cornstarch with water.
- Blanch Ingredients: Blanch shrimp, bean sprouts, and onion slices separately.
- Combine Ingredients: Combine the eggs with the cornstarch slurry. Add in the blanched ingredients and mix well.
- Cook Omelette: Pour the mixture into a hot wok with oil. Spread the ingredients on top and let the bottom fry undisturbed until a nice crust develops, about a minute. Flip the omelette and cook on low heat for another three to four minutes, checking the bottom occasionally.
