Egg Foo Yong
A Zhejiang-style dish made by pan-frying a well-blended mixture of beaten eggs, char siu, shredded bamboo shoots, shredded shiitake mushrooms, and shredded scallions; golden in color, savory and fragrant, soft and silky in texture.
Ingredients
Beaten eggs
200 g
Char siu (cut into medium strips)
25 g
Cooked bamboo shoot (cut into medium strips, blanched for 30 seconds, drained and patted dry)
125 g
Fresh shiitake mushrooms (cut into medium strips)
15 g
Scallion (old leaves removed, cut into fine strips)
10 g
Refined salt
2 g
MSG
2.5 g
Sesame oil
5 g
White pepper powder
0.5 g
Cooking oil (for frying)
60 g
Instructions
1
Ingredient preparation
Wash the char siu, cooked bamboo shoot, and fresh shiitake mushrooms, then cut into medium strips. Remove old leaves from the scallion and cut into fine strips. Blanch the bamboo shoot strips in boiling water for 30 seconds, drain, and pat dry with a clean towel.
2
Egg mixture preparation
Pour the beaten eggs into a bowl, add refined salt, MSG, sesame oil, and white pepper powder, mix well. Then add the char siu strips, bamboo shoot strips, shiitake strips, and scallion strips, and mix thoroughly.
3
Frying
Add cooking oil to the wok to coat the surface, then pour the excess oil out into a container. Remove the wok from heat, pour the mixed egg mixture into the wok, return to heat, and fry over medium heat while adding more oil as needed until golden brown on one side. Flip and fry the other side until fully cooked, then serve on a plate.
