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!


















 

Comments

Post a Comment

Popular posts from this blog

Steamed Ma Lai Gou （马来糕）

-
Image
  Today I will share with you how to make Malay kuih also known as “Ma Lai Gao”.   A steamed sponge cake from Malaysia, drew inspiration from British cakes. Later, Cantonese chefs modified it to become what we now know as dim sum. Traditionally, Ma Lai Gao's starter dough takes 24 hours to prepare. I'll show you how to make Ma Lai Gao quickly and easily today without losing out on texture or flavour. In fact, the appearance of “Ma Lai Kou” is very ordinary, not much different from ordinary cakes on the market, but its preparation method and texture are worth learning from. Because it is a fermented flour product, it has a soft and smooth texture. This recipe doesn't require baking, and the preparation of “Ma Lai Gao” is very simple, and the ingredients are divided into dry and wet. The wet ones are milk and eggs, while the dry ones are powdered ingredients. To put it simply, stir the wet ingredients evenly first, then slowly add the dry ingredients, ferment and then s...
Read more

Baked Cassava or Tapioca Cake （烤木薯糕）

-
Image
Cassava or tapioca cake can be prepared in several methods, including baking, steaming and wrapping in banana leaves. It can be made with or without eggs and with or without butter. Today, I am going to share how to bake cassava or tapioca cake. Tapioca cake is very easy to make, whether to steam or to bake. The only tedious part is grating. I used to grate them into fine silk manually. But now I blend them with Thermomix to paste form. If you are using a regular blender, add a little water to the blender to blend it together. This cassava cake has a beautiful burnt skin on top and dense golden color inside. My daughter thought it was burnt cheesecake. The texture is soft but firm and not too sticky compared to the steam type. Every bite taste of cassava, coconut milk and the burnt aroma. Not overly sweet and greasy. If using a blender, cut the tapioca into smaller chunks, then carefully cut out the tough, fibrous core from the middle of each piece using a knife.   Once the t...
Read more

Dong Po Rou （东坡肉）

-
Image
Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Read more