Wednesday, September 20, 2006

Cantonese Style Steam Egg

Egg 4 pcs
Lean Pork 100 g
Dry Black Mushrooms 3 pcs
Chopped Spring Onion 1 stalk
Chicken Stock same volume to egg

Salt 1/2 tbsp
Light Soy Sauce 1 tbsp
Pepper some
Yellow Wine 1 tbsp

1) Wash lean pork, mince it
2) Soak dry black mushrooms, cut into small dices
3) Heat up wok with 2 tbsp of oil, stir fry pork and black mushrooms
4) Add sauce when pork is cooked, stir fry well then set aside in a large bowl
5) Whisk well the egg with same volume of chicken stock and 2 tbsp of water
6) Pour the egg into bowl gently, and stir mix well gently
7) Put inside a steam case, steam the egg in medium heat when water is boiled
8) Steam for approx. 10-12 minutes until egg has solidified
9) Sprinkle chopped spring onion & serve


This is a really easy dish & tastes heavenly, just like those they served in crystal jade minus the prawns. U can add prawns to this recipe if u want.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...