Buddha Jump Over The Wall in Egg White Fortune Pouch
Level
difficult
Cooking
30 min
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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