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Osmanthus fried wings (桂花翅）






Whenever I went to a wedding meal. The first "Hot and Cold" dish, particularly the scrambled eggs with shark fin and crab meats, is always devoured by the diners. It turns out that it goes by the extremely lovely name of osmanthus Wings (桂花翅). Due to the propaganda to protect sharks. The restaurant no longer serves this dish with shark fins.

In Hong Kong, osmanthus fried wings with sweet-scented osmanthus are a unique meal. You can find interesting names for their items on the menu if you ever pay attention to it. when you order something only to discover that it is not what you ordered. This meal is comparable to another one called "ants on the tree,” (蚂蚁上树) which is stir-fried vermicelli with minced pork.

Originally, Osmanthus fried wings are not using real shark fins, but imitation shark fins which are replaced by vegetarian fins are made of gelatin, or you may also substitute with vermicelli. The scrambled egg looks like osmanthus fragrans, so it is called osmanthus wings.

Osmanthus fried wings are  delicious and easy to make and what is even rarer is that it uses the usual ingredients at home, so you can cook a delicious Hong Kong-style home-cooked Osmanthus fried wings at your fingertips.

 

INGREDIENTS

3 eggs

50g vermicelli

50g crab sticks

50g shredded spring onion

30g shredded carrots

 

Seasoning

½ tsp salt

½ tsp sesame oil

1 tsp Shaoxing wine

1 tsp light soy sauce

Some cooking oils

Some white pepper 





METHOD

 

1. Soak vermicelli in warm water until softened, wash and cut into short lengths.

2. In a bowl, whisk the eggs until thoroughly combined. Tear the crab sticks into strips. Shredded the spring onions and carrots.

3. Combined all the ingredients in a deep bottom bowl and add in all the seasoning. Whisk until all the ingredients are well combined.

4. Pour some cooking oil into a wok and heat slightly to 60 – 70% over medium heat. Pour the egg mixture slowly into the wok and stir and disperse, let the eggs completely spread out like sweet-scented osmanthus, and stir fry the egg mixtures until dry and cooked. ENJOY!


















 

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