Stir-fried Red Cloud Snow Shadow

Name: Stir-fried Red Cloud Snow Shadow
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 chicken egg whites; 250 g milk; 65 g soaked elm fungus; 65 g cleaned crab roe; a pinch wet water chestnut starch; a pinch MSG; a pinch fine salt; a pinch white sugar; a pinch ground black pepper

A Cantonese dish featuring vivid red-and-white contrasts and a fresh, tender, silky texture.

25 min

Easy

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Ingredients

chicken egg whites 8

milk 250 g

soaked elm fungus 65 g

cleaned crab roe 65 g

wet water chestnut starch a pinch

MSG a pinch

fine salt a pinch

white sugar a pinch

ground black pepper a pinch

Instructions

Step 1

Slice the soaked elm fungus into thin pieces, then blanch in boiling water. Whisk together the egg whites, wet water chestnut starch, MSG, and 125g of milk until smooth. Briefly fry the crab roe in oil, then remove it. Mix the blanched elm fungus, fried crab roe, and the egg mixture, then pour the combined mixture into a wok with warm oil. Gently stir with a ladle; once the mixture puffs up, remove it with a soup spoon, drain off excess oil, and pour out the remaining oil from the wok.

Step 2

In a separate pan, combine 125g of milk, MSG, fine salt, white sugar, ground black pepper, and water chestnut starch, then stir to thicken into a sauce. Add the drained elm fungus and crab roe to the sauce, stir to coat evenly, and the dish is ready.