Difference between revisions of "Qi Cai Cao Dan"
RealRecipes (talk | contribs) m (Text replace - "Category:Snacks Recipes" to "Category:Snack Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 tbsp [[oil]] | * 2 tbsp [[oil]] | ||
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# Remove dirt of salty [[duck egg]]s, steam with shell until cook, remove shell | # Remove dirt of salty [[duck egg]]s, steam with shell until cook, remove shell | ||
# Chop the cooked salty [[egg]] into small dices, both white and [[yolk]] | # Chop the cooked salty [[egg]] into small dices, both white and [[yolk]] | ||
Latest revision as of 17:11, 29 June 2012
Description
Colorful stir-fried egg
Ingredients
- 5 eggs
- 1 preserved duck egg
- 1 salty duck egg
- 2 tomato
- 2 stalks chopped parsley
Seasoning
- ½ tbsp salt
- 1 tbsp light soy sauce
- 2 tbsp oil
Procedures
- Remove dirt of salty duck eggs, steam with shell until cook, remove shell
- Chop the cooked salty egg into small dices, both white and yolk
- Remove dirt of preserved duck egg and shell, chop into small dices
- Clean tomato, remove all seeds, chop into small dices
- Heat wok with 2 tbsp of oil, stir fry tomato dices for 2 minutes
- Dish up tomato with sauce, add 2 tbsp of cornflour and stir well
- Remove shell and whisk egg, add seasoning, all dices and tomato, whisk
- Heat wok with 3 tbsp of oil, pour in whisked and mixed egg
- Stir fry until cooked, dish up and serve
