Pan-Fried Fu Rong Egg
Ingredients:
- 200 grams egg liquid
- 25 grams BBQ pork (char siu), shredded
- 125 grams fresh bamboo shoots, shredded
- 15 grams soaked dried shiitake mushrooms, shredded
- 10 grams shredded green onions
- 3 grams salt
- 2.5 grams MSG (monosodium glutamate)
- 0.05 grams pepper
- 0.5 grams sesame oil
- 60 grams peanut oil
Cooking Method:
- Shred the BBQ pork, mushrooms, and bamboo shoots into medium-sized strips. Blanch the bamboo shoots in boiling water for about 30 seconds, then remove and pat dry. Mix the egg liquid with salt and sesame oil. Add shredded BBQ pork, bamboo shoots, mushrooms, and green onions to form the “egg mixture”.
- Heat a frying pan over medium heat. Add 25 grams of peanut oil and tilt the pan to spread the oil evenly. Spoon 1/6 of the egg mixture into the pan, then return the pan to the heat. Fry until golden brown on one side, then flip and fry the other side. Add 15 grams of oil for each side until golden brown. Finally, add 5 grams of oil and fry until fully cooked.
- Arrange the fried egg pieces on a plate in a stack pattern of three, two, and one pieces.
Key Techniques:
Fry the Fu Rong egg over medium heat, adding oil gradually as you fry each side until both sides are golden brown, ensuring a crispy exterior and tender inside.
Flavor Characteristics:
“Pan-Fried Fu Rong Egg” is made by mixing egg liquid with shredded BBQ pork, bamboo shoots, mushrooms, and seasonings, then frying until golden brown on both sides. The dish features a tender and aromatic egg exterior with various ingredients tucked inside, making it a popular dish in Guangzhou banquet cuisine.
