Mushroom Foo Yung - Twice Cooked | Mushroom Egg Foo Yung скачать в хорошем качестве

Mushroom Foo Yung - Twice Cooked | Mushroom Egg Foo Yung

Here is how I make the Chinese classic Foo Yung, this one is a mushroom Foo Yung. Super easy and super quick to make. ------------------------- MUSHROOM EGG FOO YUNG INGREDIENTS Oil for cooking any oil with a high smoke point – NOT Olive Oil! 3 Eggs ½tsp MSG or salt ½tsp sugar ¼tsp white pepper Splash of oil 2tsp cornflour to 1TBSP water slurry Mushrooms - sliced Shallot (or onion) sliced or chopped Bean Sprouts Sesame oil – to taste Light Soy Sauce – to taste Spring Onions, chopped – for dressing METHOD Place all the egg mix ingredients in a bowl and whisk until all the egg white is mixed in – no stray strands of white! Lightly fry the shallot/onion and mushrooms Remove the onions from the wok and allow to cool Add the onion/mushrooms and bean sprouts to the eggs and mix in with any extra oils etc Add half of the mix to a hot wok and cook until half set Spoon the semi-cooked eggs back into the raw eggs Bring the wok back up to temperature and add all of the egg mix Stir, or don’t stir as desired. Cook until the eggs are just set and serve! -------------- Equipment used in this video: Bamboo Chopping Board: https://amzn.to/2RDX7Gx Wok: https://amzn.to/3nnGkb4 Tefal Everyday Induction Hob: https://amzn.to/38a0qwq “Digwell Greenfingers” is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees (at no cost to yourself) by advertising and linking to http://Amazon.co.uk. ------------------- #eggfooyung #mushroomeggfooyung #mushroomfooyung #ddu #chinesenewyear #eggfuyoung