Almost in every Chinese restaurant serves a menu of these foods. Fuyunghai is among the preferred menu of Chinese cuisine in Indonesia. If you do not have time to stop by the Chinese restaurant, you can make it yourself at home. Here is the recipe and how to make a delicious Fuyunghai and no less with the usual served in Chinese restaurants.
For some people, cooking Fuyunghai may be unfamiliar sound in the ear. Indeed Fuyunghai is not the kind of authentic cuisine from Indonesia. Fuyunghai is one type of Chinese cuisine prepared from omelet along with a combination of meat, vegetables and seafood. Fuyunghai stuffing can be shaped chicken, pork, beef or crab meat chopped until smooth. Fuyunghai be enjoyed along with sweet and sour sauce is generally made from tomatoes and peas but some sauce that added piece of pineapple. Fuyunghai dishes are common in Indonesia, USA and the UK. Said Fuyunghai meaningful pieces of egg fu yung, sourced from mainland Chinese community recipe precisely the Shanghai region.
Ingredient :
- 7 eggs
- 1 teaspoon salt
- 1 teaspoon pepper Vegetable oil
- 3 garlic cloves, finely chopped
- 50 g onion, finely chopped
- 75 g shrimp peeled, roughly chopped
- 150 g crabmeat / crabs boiled / canned
- 1 tablespoon margarine
- 25 g onion, chopped
- 2 cloves garlic, minced
- 2 large red chilies, seeded and thinly sliced lengthwise
- 50 g carrots, cut into julienne of
- 1 stem of leaves, cut into 4 cm, splits
- 200 ml of water
- 5 tablespoons bottled tomato sauce
- 1 tsp sugar
- 1 tsp vinegar cooking
- 1 teaspoon salt
- 1 tsp cornflour, dissolved in a little water
- 50 g frozen peas
Step :
1. Whisk the eggs, salt and pepper until foamy.
2. Heat 1 tablespoon oil, saute garlic and onion until wilted.
3. Enter the shrimp, stir until it changes color. Lift. Refrigerate.
4. Insert it into the beaten eggs along with crabmeat and stir well.
5. Heat the pan, put a little oil.
6. Pour the egg mixture partially, and cook until cooked on both sides. Do the same with the rest of the ingredients. Remove and set aside.
7. Sauce: Heat the margarine until melted. Saut� garlic and onion until wilted.
8. Enter other vegetables, stirring until wilted.
9. Add seasoning and water. Bring to a boil.
10. Pour the starch solution, stirring until thick. Lift.
11. Put the omelet on a serving plate. The sauce pour. Serve.
