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
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.
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