Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, my own version of egg foo young. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This dish's made it's way around the world, but we wanted to teach you the original Cantonese way of making. The best egg foo young I have ever had. To serve, place the egg patty over steamed rice and serve with the sauce on top. We'll never order this at a restaurant again as this version is so delicious, inexpensive to make & fast!
My Own Version of Egg Foo Young is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. My Own Version of Egg Foo Young is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have my own version of egg foo young using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make My Own Version of Egg Foo Young:
- Make ready eggs
- Prepare tiger prawn, cut into 3 parts
- Get small bowl of minced pork
- Make ready Spring onion
- Get White pepper
- Get Carrot, thinly sliced
- Take green capsicum
- Make ready salt
Egg foo young is an omelette dish found in Chinese Indonesian, British Chinese, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong. Egg Foo Young is often described as a Chinese omelet or egg pancake, leading some to confuse it with scallion pancakes.
Instructions to make My Own Version of Egg Foo Young:
- In a wok add oil, then stir fry minced pork Cook until done then add prawns, carrot, capsicum and cook a while. Transfer to a plate and let it cool
- In a big bowl crack eggs, add pepper spring onion and a little salt. Then beat it until the egg mixture are fluffy then pour the cooked ings. Mix well
- Then heat a pan add oil and batch by batch scoop the mixture and fry.
Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong. Egg Foo Young is often described as a Chinese omelet or egg pancake, leading some to confuse it with scallion pancakes. In the course of writing this, I discovered that my own version of Egg Foo Young figures into one of my favorite comfort meals - Slow and Crispy Egg-Fried Rice. Egg Foo Young is a classic–some might say retro–takeout dish that was transformed when Chinese chefs brought the dish to the US. My parents owned a Chinese takeout restaurant, and this was one of the most popular dishes on our menu!
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