Buddha Jump Over The Wall in Egg White Fortune Pouch
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Buddha Jump Over The Wall in Egg White Fortune Pouch

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Level

difficult

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Cooking

30 min

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Preparation

30 min

Ingredients

Servings

3
Buddha Jump Over The Wall
1 can
Oyster Meat
3
King Oyster Mushrooms
sliced
80 g
Chinese Yam (Huai Shan)
cubed
50 g
Sweet Potatoes
cubed
100 g
Chives
blanced
5
Chestnuts
cooked
6
Gingko Nuts
Cooked
15
Egg
use egg whie
5
Cooked Quail Eggs
6
Corn Starch
1 tbsp
Cooking Oil
1 dash
Dark Soy Sauce
1 tsp

How to cook

Prepare ingredients

  • Strain the Buddha Jump Over The Wall by separating the soup from the ingredients. Set aside.
  • Dust the quail eggs, chinese yam, king oyster mushroom, sweet potato with corn starch and deep fry till golden brown.
  • Mix the fried ingredients with the oysters and Buddha Jump Over Wall ingredients in a large mixing bowl.

Prepare egg white wrap

  • In a bowl, mix egg white with corn starch.
  • Over medium heat, add some oil and pour a small amount of mixture onto the frying pan (enough to fill the base of the pan thinly) to make a thin layer of egg white wrap.
  • Egg wrap is ready when the mixture is dry. Ensure there are no holes in the wrap.
  • Lay the egg white wrap in a bowl and add enough mixed ingredients to it.

Start steaming

  • Tie the wrap with the blanched chive and steam for 15 mins.
  • Heat up the soup from Buddha Jump Over the Wall and season with dark soy sauce.
  • Place the steamed egg white pouch on a deep dish plate and pour the sauce over the pouch.
  • Ready to serve.
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