Posts Tagged egg yolk

Egg Pancake

Mar 26th, 2011 Posted in Egg recipes | no comment »

Egg Pancake

Eggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell,

albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.

Ingredients for Egg Pancake:
3 eggs
1 tsp. salt, or to taste
1/2 tsp. scallions, chopped
5 tsp. vegetable oil

Directions to cook Egg Pancake:
1. Beat the eggs in a bowl and add the scallions and salt, mixing well.

2. Heat the oil in a wok over high heat until the surface ripples. Add the eggs and swirl the pan so the egg over the surface evenly. Turn the heat to low and low and cook until the bottom of the pancake is set and browned , turn and cook until browned on the other side. Remove and serve.

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Baked Cheese and Herb Souffle Potato

Sep 8th, 2010 Posted in Vegetable recipes | no comment »

Baked Cheese and Herb Souffle Potato

Ingredients :
454g   potatoes
2   egg whites
1    egg yolk
30g   butter
80ml   milk
40g   cheddar cheese, grated

1 tsp   minced garlic
little   salt and pepper
1/2 tbsp   mixed herb

Directions:
1.Preheat oven to 200℃.
2.Peel potatoes, rinse and boil until soft, drain and set aside.
3.Mash the potatoes, add butter, milk, egg yolk, and minced garlic, mix well and season.
4.Whisk egg whites until soft peak, fold into to the potato mixture, and place into a greased small gratin dish and sprinkle with cheese, and bake for 20 minutes until golden yellow.

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Stuffed Crab Shell

Aug 6th, 2010 Posted in Seafood recipes | no comment »

Stuffed Crab Shell

Ingredients :
2 pcs   mud crab
50g   minced pork
2   egg yolks
2 tsps   light soy sauce
1/2 tsp   water
little   sugar

2 tsps   oil
1/2 tsp   corn flour
little   pepper

Seasoning :
little   pepper
little   salt

 

Directions:
1.Wash crab and remove the gill. Take the fat out and set aside.
2.Steam crab for 10 minutes, leave to cool and remove meat.
3.Marinate minced pork for 15 minutes.
4.Heat 1 tbsp of oil, stir-fry minced pork until aromatic and remove.
5. Mix minced pork, crab meat, egg yolk and seasonings well and stuff in the crab shell. Steam over high heat for 8 minutes and serve hot.

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Onion and Beef Hash Browns

Jun 6th, 2010 Posted in Beef recipes | 2 comments »

Onion and Beef Hash Browns

Ingredients:
120g   minced beef
1/2   onion
300g   potato shreds
1   tomato
little   ketchup

Seasoning :
Marinade
1/2 tsp   sugar
2 tsps   corn flour
2 tsps   soy sauce
1/4 tsp   black pepper
1   egg yolk

Seasonings
1/2 tsps   salt
4-5 tbsps   flour

Directions:
1.Mix minced beef with marinade thoroughly and then leave it for a while; cut onion into fine dices, add in beef and mix well.
2.Cut tomato into slices and then set aside. Peel potato and then shred, soak in water and then squeeze to dry; sprinkle with seasonings and then mix it with beef.
3.Heat up 3 tbsps of oil in a frying pan, put in ladles of shredded potato one by one to pan-fry on medium heat until brownish, flip over and press gently to flatten, pan-fry until brownish and cooked, and then transfer to a plate. Serve with tomato slices and ketchup. This is a popular dish to children.

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Shrimp Tempura Uramaki

May 22nd, 2010 Posted in Seafood recipes | no comment »

Shrimp Tempura Uramaki

Ingredients:
2(each about 20g)   sea tiger shrimp
60g(each piece of sushi rice about 30g)   sushi
1   seaweed

little   Japanese style salad dressing
little   dry flour
little   crab roe
1   egg yolk
350g   tempura powder
500-550g   ice water

Directions:
1.Remove heads, shells and intestine, carve little cuts on the belly and cut off the tendons.
2.Mix the batter ingredients in a bowl and stir well lightly. Set aside.
3.Make the shrimps straight, sprinkle dry flour, dip in the batter to deep fry.
4.Take out the shrimps, let them rest on oil absorbing paper, set aside.
5.Place cling wrap on top of the bamboo rolling mat, put on top seaweed, then spread evenly sushi rice, then turnover the seaweed and rice(i.e. the seaweed is facing up), apply Japanese style salad dressing, two pieces of sea tiger shrimp and heads in the middle, roll up the bamboo mat, press firmly. Spread crab roe on the surface of the rice, cut into pieces and serve.

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Shrimp Tempura

Apr 29th, 2010 Posted in Seafood recipes | no comment »

Shrimp Tempura

Ingredients:
4-6   large shrimps
1 sprig   peppermint
little   corn flour
200g   tempura batter mix
700ml   iced water
1   egg yolk

1/2 tsp   salt
1/2 tsp   white sugar
little   pepper
100ml   tempura sauce
1 tbsp   minced turnip

Directions:
1.Shell the shrimps and remove the intestine. Wash. Blot dry. Separate the shrimp heads and bodies. Slightly press the shrimp bodies.
2.Marinate the shrimps for 5 to 10 minutes.
3.Combine the tempura batter mix and iced water. Stir well. Add the yolk. Stir well. Set aside for 5 to 10 minutes.
4.Heat a pan of oil. Coat the shrimp in sequence with the corn flour and tempura batter. Deep-fry until done. Dust some corn flour onto the shrimp heads. Deep-fry until done.
5.Dip peppermint in tempura batter, deep-fry until done. Serve with the dip.

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Spicy Soft Shell Crabs

Apr 11th, 2010 Posted in Seafood recipes | no comment »

Spicy Soft Shell Crabs

Ingredients:
6   frozen soft shell crabs
1   egg yolk
4 tbsps   corn flour
1 tbsp   minced garlic
1 tbsp   red chili dices
little   coriander, in sticks

Seasoning :
1 tsp   black pepper
1 tsp   salt

Directions:
1.Defrost soft shell crabs, open their shells, remove crab lungs, rinse briefly, and then strain.
2.Mix crabs with egg yolk, coat with corn flour, deep-fry in boiling oil until dry and firm, take them out and strain.
3.Heat a wok, add in a little oil, put in minced garlic and chili dices to stir-fry until aromatic, add in crabs and toss thoroughly, turn off the heat, add in seasonings and coriander, toss and then transfer to a plate.

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Beef Steak Tartare

Apr 4th, 2010 Posted in Beef recipes | one comment »

Beef Steak Tartare

Ingredients:
600g   beef fillet(trimmed)
60g   onion(finely chopped)
10g   Italian parsley(chopped)

20g   cornichons(chopped)
10g   capers(chopped)
3drops   Tabasco sauce
6pcs   egg yolks

Seasoning :
little   salt & pepper

Directions:
1.Chop the beef and mix with all ingredients except egg yolk, season with salt and pepper.
2.Shape the beef into rounds, place on individual plates and slightly hollow out the center with spoon.
3. Slide egg yolk into the hollow, serve immediately.

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Soft-shell Crab Rolls

Mar 25th, 2010 Posted in Seafood recipes | no comment »

Soft-shell Crab Rolls

Ingredients:
4   medium-sized soft-shell crabs
4 pcs   super-thin spring roll wrapper
little   organic lettuce, peppermint, basil & coriander(washed & strained)

4 tbsps   corn flour
1/2 tsp   table salt
1/2 tsp   black pepper, ground
1/2   egg yolk

Seasoning :
1/2 cup   fish sauce dip

Directions:
1.Soak soft-shell crabs in water to defrost, strain and then put in a bowl.
2.Put in egg yolk, corn flour, table salt and black pepper sequentially and the toss.
3.Place crabs flat, coat with frying batter evenly, shake off excess coating and then set aside.
4. Deep-fry crabs in medium hot oil until hardened, and then strain excess oil.
5.Brush spring roll wrapper with water to soften, add in lettuce, peppermint and other herbs, put a deep-fried crab in the centre, roll up the wrapper to make a spring roll, then transfer onto a plate and serve it with dipping sauce.

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Shrimps in Sweet and Sour Sauce

Mar 21st, 2010 Posted in Seafood recipes | no comment »

Shrimps in Sweet and Sour Sauce

Ingredients:
4 pcs   king shrimp
1/2   green pepper
1/2   red pepper
4 slices   canned pineapple
1   spring onion

Seasoning :
Deep Fry Batter
egg yolk 1
corn flour 1/2 cup

Thickening
ketchup 2 tbsps
pineapple sauce 1/4 cup
sugar 1 tbsp
corn flour 1 tsp

Directions:
1.Trim shrimps, devein, wash and pat dry.
2.Cut green and red pepper into wedges. Cut pineapples into slices and spring onion into sections.
3.Mix shrimps with egg yolk thoroughly and coat with corn flour. Deep fry the shrimps in hot oil until golden and drain excess oil.
4.Pour oil out with 2 tbsps of oil left in the wok. Saute spring onion, add green and red peppers and pineapples, then stir in sauce. When the sauce starts to be reduced, toss with the shrimps and serve.

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