Wednesday, 8 August 2012

Egg Omelette With Dried Scallops & Pork Belly Slices


Egg Omelette With Dried Scallops & Pork Belly Slices

 


 

Ingredients

4 eggs
30g dried scallops
120g pork belly
1/2 inch ginger
3 tbsp cooking oil

Marinade Ingredients

1 tsp Shao Hsing wine
1 tsp cornflour

Sauce Ingredients

2 tbsp Shao Hsing wine
3/4 tsp salt, or to taste
1/2 tsp soy sauce
3/4 tsp sugar
1 bowl of water

Mix all the sauce ingredients together in a large bowl

Cornflour Solution

Mix 1 tsp of cornflour with 1 Chinese soup spoon of water in a bowl


How to prepare :

 

Top left : marinated pork pieces,  Top right : 4 eggs,  bottom left : fine ginger strips,  bottom right : dried scallops soaked in warm water

1.  Remove the skin and wash the pork belly and cut into thin slices
2.  Add in the marinade ingredients to the pork slices and mix well. Set it side while you prepare other ingredients.
3.  Wash the dried scallops and soak them in 1/2 a bowl of warm water
4.  Remove  the skin of the ginger and cut into thin strips
5.  Beat the eggs in a bowl.

 Cooking Instructions :

1.  Heat a wok until hot. Add 1 tbsp of cooking oil
2.  Pour in the beaten eggs slowly to make a round omelette.
3.  Reduce fire to low and allow the underside to cook
4.  Once the underside is done, flip over and fry the other side
5.  When both sides of the egg omelette are golden in colour, dish up
6.  Cut the egg omelette into 8 quarters. Set them aside
7.  Using the same wok, add in 2 tbsp cooking oil
8.  When the oil is hot, saute the ginger strips until fragrant
9.  Add in the marinated pork pieces and stir-fry quickly for 2 minutes
10. Add in the dried scallops together with the water
11. Add in the sauce ingredients. You can add more water if the contents are too dry.
12. Add in the cut pieces of egg omelette
13. Let it boil and simmer for about 5 minutes
14. Lastly, add in the cornflour solution to thicken





 


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