Stir-fried Red Cloud Snow Shadow

Name: Stir-fried Red Cloud Snow Shadow
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 egg whites; 250 g milk (125g for beating, 125g for thickening sauce); 65 g soaked elm ear fungus (sliced into thin pieces); 65 g crab roe (cleaned); a pinch wet water chestnut starch; a pinch MSG; a pinch refined salt; a pinch white sugar; a pinch pepper powder; to taste raw peanut oil (for stir-frying)

炒红云雪影

A classic traditional Cantonese signature dish, stir-fried with egg white, milk, elm ear fungus, and crab roe. It features distinct red and white coloration, with a fresh, tender, and silky-smooth texture.

30 min

Easy

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Ingredients

egg whites 8

milk (125g for beating, 125g for thickening sauce) 250 g

soaked elm ear fungus (sliced into thin pieces) 65 g

crab roe (cleaned) 65 g

wet water chestnut starch a pinch

MSG a pinch

refined salt a pinch

white sugar a pinch

pepper powder a pinch

raw peanut oil (for stir-frying) to taste

Instructions

Step 1

Slice the soaked elm ear fungus into thin pieces, then blanch in boiling water. Beat the egg whites, wet water chestnut starch, MSG, and 125g of milk until well mixed. Add the crab roe to hot oil, briefly fry then remove, mix with the previous two mixtures, then pour into a wok of warm raw peanut oil. Gently stir with a ladle, and remove with a soup spoon as soon as it puffs up. Drain off the oil, then pour out the remaining oil in the wok.

Step 2

In a separate bowl, mix the remaining 125g of milk, MSG, salt, sugar, pepper powder, and water chestnut starch to make a thickening sauce. Then add the drained elm ear fungus and crab roe to the sauce, stir once, and it is done.