Egg Foo Young 芙蓉蛋 is an authentic Cantonese egg cuisine. This video highlight seven primary difference between Egg Foo Young and the western style omelet.
1. Egg Foo Young has a different set of ingredients in the egg mixture.
2. Use only vegetable oil to prepare Egg Foo Young.
3. Pan-fried the egg surface until golden brown
4. Use more oil to prepare Egg Foo Young.
5. There is more than one way to prepare the egg mixture.
6. Pan-frying the Egg Foo Young until it puffed up
7. Serve the Egg Foo Young with (or without) the brown gravy.
Recipe and cook's note at:
tasteasianfood.com/egg-foo-yo...
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The Legend
Legend has it Egg Foo Young was invented by the scholar 朱善祥 in the Ching Dynasty in the 18th century. One day, when he worked at the province of Yunnan, he was attracted by a local egg delicacy. The scholar loved to eat it so much and described the look of the egg dishes resemble the beautiful lotus flower (芙蓉). When he was back to Zhenjiang, he improvised the dish and eventually popularized in Guangdong. He called it as ‘lotus egg’ (Foo Young means lotus in Chinese), and the name got stuck with it until today.
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Sound effects
Oriental Harp 2. By Soughtaftersounds
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Clear Day
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Website: tasteasianfood.com/
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27 апр 2018
