Stir-fried Imitation Shark’s Fin 桂花仿魚翅. | Cook with Pam ASIA TO OZ скачать в хорошем качестве

Stir-fried Imitation Shark’s Fin 桂花仿魚翅. | Cook with Pam ASIA TO OZ

Stir-fried Imitation Shark’s Fin 桂花仿魚翅. | Cook with Pam ASIA TO OZ Gui Hua Dan (桂花蛋) means Osmanthus Flowers Eggs. The “original” name of this dish is actually Kwai Fa Chi (桂花翅) literally means Osmanthus flowers Fins. It is a Cantonese-style scrambled egg cooked with shark fins and there are no osmanthus flowers used in the dish as well. Then why is there osmanthus in the name? The name comes about because of the yellow scrambled egg pieces that resemble the osmanthus flower pieces. Kwa Fa Chi is made by scrambling eggs with shark fins. It is considered a gourmet dish because of the usage of shark fins and is usually served as a cold dish appetizer in a banquet. I’m all against using shark fins in any way and so this dish is prepared using imitation shark’s fin. This stir-fried imitation Shark’s fin is one of my husband’s favourite dishes, hope you will like it too. Hope you can recreate this yummy dish in the comfort of your home. Full recipe and steps: Ingredients: 200g imitation Shark’fin 200克仿鱼翅 150g crab meat， 250克 螃蟹肉 3 dried mushrooms, shredded, 3粒香菇,切丝 150g water chestnuts, shredded 150克馬蹄，切丝 100g carrot, shredded，100克红萝卜，切丝 4 eggs，4粒蛋 Seasoning: 1/4 tsp salt，1/4 茶匙盐 1/4 tsp ground pepper，1/4 茶匙胡椒粉 1 tsp chicken stock powder, 1 茶匙雞精粉 1 tbsp oyster sauce, 1湯匙蠔油 1 tbsp light soy sauce, 1湯匙醬油 1 tbsp “shaoxing” wine, 1 汤匙紹興酒 Garnish: Coriander leaves Serve: iceberg lettuce, 生菜 black vinegar, 黑醋 Thanks for watching!!! If you like this video, please like, share and subscribe to my channel. Remember to click on the bell to get the latest video of Cook with Pam ASIA TO OZ. 谢谢收看！ 如果你喜欢此视频，请点赞，分享和加订阅。点击小铃铛，这样你就不会错过我的任何视频。