Mixed Vegetable Egg Blanket Dish
This traditional Beijing home-style dish, popular in the period around the Spring Equinox, boasts an attractive presentation, a generous mix of ingredients and layered, complex flavors, and is most often served with spring pancakes.
Story
A beloved staple of Beijing home cooking during the Spring Equinox season, this dish features a bright, visually pleasing arrangement of fresh ingredients and a well-balanced, nuanced flavor profile. It is a classic seasonal pairing for soft, thin spring pancakes, and is a common sight at family gatherings throughout this time of year.
Ingredients
Pork (pan-fried into 3cm long tofu stick-style strips)
150 g
Bean sprouts (trimmed at both ends and rinsed)
150 g
Spinach (trimmed, washed and cut into inch-long segments)
100 g
Soaked vermicelli (boiled until cooked)
100 g
Beaten eggs
150 g
Salt
3 g
Cooking wine
5 g
Ginger juice
5 g
MSG
3 g
shredded scallion
5 g
soy sauce
10 g
oil
125 g
Instructions
1
Step 1
Cut the pork into 3 cm long uniform thin strips, trim both ends off the bean sprouts and wash them, pick the spinach clean, wash it, then cut into 3 cm long segments, cook the vermicelli until tender and arrange it on a plate.
2
Step 2
Heat cooking oil in the wok until hot, add the pork shreds and stir-fry, then add shredded scallions and stir-fry until fragrant. Add the bean sprouts and stir-fry over high heat, then pour in soy sauce, salt, cooking wine, ginger juice, and MSG. Add the spinach and stir-fry to combine, drizzle a small amount of finishing oil, then dish out and serve on top of the vermicelli arranged on the plate.
3
Step 3
Heat oil in a separate pan, fry the eggs until fully cooked, then place them on top of the dish on the plate to serve.
