RESEP FUYUNGHAI
Classic Fuyunghai (Chinese-Indonesian Egg Omelet)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris tipis wortel, iris kol, iris daun bawang, cincang bawang putih.
- Kocok telur, masukkan daging ayam dan udang cincang, bumbui dengan garam, kaldu ayam bubuk, dan merica bubuk, aduk rata.
- Masukkan wortel, kol, daun bawang, dan bawang putih, tambahkan tepung terigu, aduk hingga tercampur rata.
- Panaskan minyak agak banyak, tuang adonan fuyunghai, ratakan, masak dengan api sedang hingga bagian bawah matang kecoklatan, balik perlahan, masak hingga matang. Angkat dan tiriskan.
- Untuk saus asam manis, tumis bawang putih cincang hingga harum, masukkan bawang bombay iris, tumis hingga layu.
- Masukkan saus tomat, aduk rata, tuang air.
- Bumbui dengan garam, kaldu ayam bubuk, merica bubuk, kecap Inggris, dan kecap manis, aduk hingga tercampur rata.
- Setelah mendidih, kentalkan dengan larutan tepung maizena, tambahkan gula pasir dan cuka, aduk rata, koreksi rasa.
- Siram fuyunghai dengan saus asam manis, tambahkan kacang polong rebus di atasnya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Thinly slice the carrot, slice the cabbage, slice the scallions, and mince the garlic.
- Beat the eggs, add the chicken and chopped shrimp, season with salt, chicken bouillon powder, and ground pepper, and stir well.
- Add the carrot, cabbage, scallions, and garlic, add the flour, and stir until combined.
- Heat a generous amount of oil, pour in the fuyunghai batter, spread it out, cook over medium heat until the bottom is browned, flip gently, and cook until done. Remove and drain.
- For the sweet and sour sauce, sauté the minced garlic until fragrant, add the sliced onion, and sauté until softened.
- Add the tomato sauce, stir well, and pour in water.
- Season with salt, chicken bouillon powder, ground pepper, Worcestershire sauce, and sweet soy sauce, and stir until combined.
- Once it boils, thicken with the cornstarch slurry, add sugar and vinegar, stir well, and adjust the seasoning.
- Pour the sweet and sour sauce over the fuyunghai, and top with boiled green peas.
Cook Mode
RESEP FUYUNGHAI
Classic Fuyunghai (Chinese-Indonesian Egg Omelet)
RESEP FUYUNGHAI
RESEP FUYUNGHAI
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris tipis wortel, iris kol, iris daun bawang, cincang bawang putih.
- Kocok telur, masukkan daging ayam dan udang cincang, bumbui dengan garam, kaldu ayam bubuk, dan merica bubuk, aduk rata.
- Masukkan wortel, kol, daun bawang, dan bawang putih, tambahkan tepung terigu, aduk hingga tercampur rata.
- Panaskan minyak agak banyak, tuang adonan fuyunghai, ratakan, masak dengan api sedang hingga bagian bawah matang kecoklatan, balik perlahan, masak hingga matang. Angkat dan tiriskan.
- Untuk saus asam manis, tumis bawang putih cincang hingga harum, masukkan bawang bombay iris, tumis hingga layu.
- Masukkan saus tomat, aduk rata, tuang air.
- Bumbui dengan garam, kaldu ayam bubuk, merica bubuk, kecap Inggris, dan kecap manis, aduk hingga tercampur rata.
- Setelah mendidih, kentalkan dengan larutan tepung maizena, tambahkan gula pasir dan cuka, aduk rata, koreksi rasa.
- Siram fuyunghai dengan saus asam manis, tambahkan kacang polong rebus di atasnya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Thinly slice the carrot, slice the cabbage, slice the scallions, and mince the garlic.
- Beat the eggs, add the chicken and chopped shrimp, season with salt, chicken bouillon powder, and ground pepper, and stir well.
- Add the carrot, cabbage, scallions, and garlic, add the flour, and stir until combined.
- Heat a generous amount of oil, pour in the fuyunghai batter, spread it out, cook over medium heat until the bottom is browned, flip gently, and cook until done. Remove and drain.
- For the sweet and sour sauce, sauté the minced garlic until fragrant, add the sliced onion, and sauté until softened.
- Add the tomato sauce, stir well, and pour in water.
- Season with salt, chicken bouillon powder, ground pepper, Worcestershire sauce, and sweet soy sauce, and stir until combined.
- Once it boils, thicken with the cornstarch slurry, add sugar and vinegar, stir well, and adjust the seasoning.
- Pour the sweet and sour sauce over the fuyunghai, and top with boiled green peas.
Cook Notes
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