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Ingredients
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3 eggs
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150 gram minced pork
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300 grams turnip (cut into
small cubes)
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few stalks of Chinese celery
(chopped)
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3 slices of ginger
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1 cup of chicken soup
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1 tea spoon corn starch
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1 table spoon dried shrimps
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1 tea spoon light soy sauce
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sugar, salt and pepper to
taste
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Method
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Wet the corn starch with 2
table spoons of water, do not stir it, just let it settled
and pour away excess water.
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Season minced pork with light
soy sauce, sugar and pepper for 15 minutes, pan-fry with
little bit of cooking oil and set aside (drain excess oil
and gravy).
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Mix eggs and wet starch, beat
well and run through a strainer.
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Heat up 1 table spoon of
cooking oil in a frying pan, add 1 tablespoon of egg mixture
and let it form a round omelet.
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Add minced pork onto the egg
omelet and fold it into a half-moon shape, cook both side
till golden color. Fry one omelet at a time to get the best
results.
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Heat up 1 table spoon of
cooking oil in pot, sauté ginger and dried shrimps to
fragrant, then add turnips in and stir-fry for a while.
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Add chicken soup in and bring
to a boil. turn to low heat and simmer for 15 minutes.
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Add chopped celery, salt to
taste and omelet into the soup and simmer for another
minute.
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Serve hot.
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