Cantonese FU Yung Hai (FU Yung Hai Ala Canton)

Cooking Adventures: Cantonese FU Yung Hai
(FU Yung Hai Ala Canton)

As known from the name, this food comes from the Cantonese, but also fu yung hai tune in many other places.
For 2 - 3 people

Ingredients:
5 eggs
85 g beef, chicken or fish, chopped and cook in few minutes
1 celery, finely chopped
4 mushroom hioko (jamur hioko), take in boiling water for 5 minutes
75 g bean sprouts
1 small onion bombai (bawang bombai), sliced finely
A little salt and pepper powder
1 tsp dry sherry
Oil to fry

Sauce
1 tbsp maize, add 3 tbsp cold water
375 ml chicken broth
1 tsp ketchup bottles
1 tbsp soy sauce salt
A little salt and pepper powder
A little sesame oil


Cooking Adventures Guide:
1. Shake the eggs, add the chopped meat and celery.
2. Dried really the mushroom, cut in thin slices. Enter shake egg, bean sprouts, and onion. Add salt, pepper and sherry, to the average confused.
3. Heat frying pan, pour oil 4 tbsp. If the oil was hot, enter approximately 5 tbsp egg mixture.
4. If the lower part was brown, back with the carefully and fry the other side. Put eggs, fried food on the plate, continue frying the rest.
5. Enter all the sauce ingredients in a small pan be thick, and boil until the sauce curdle stirred and the color bright. Take in sauce on the fu yung hai. Serve hot.

Time: 25 minutes duration of preparation, cooking time about 5 minutes to make the omelette of eggs and 8 minutes to create a sauce.
Variations: crab meat or shrimp that cook in a few minutes, can also be used as a substitute for beef. Can be used fresh mushrooms instead of dried mushrooms. The dough can be divided into two large omelet, omelet, or create one for each person.
Instructions economical: Remaining cooking beef, pork or chicken, can be used as this cuisine.

( From: The Complete Chinese Cookbook, Jillian Stewart )