Wonderful Rare Chinese
Posted in Antiques on 01/19/2011 11:24 pm by admin
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How to make Chinese egg sauce?
I've looked absolutely everywhere, but I can not figure out how to make egg sauce style china. It is very thick and viscous, and I found a wonderful compliment thick chow fun noodles. It looks more like this: http://farm4.static.flickr.com/3230/2603321531_9f0b95628f.jpg Please help! I want to know how to make this dish so you can cook on my own, since it is a rare treat to get this in a restaurant!
I hope this is what you are looking for. For the sauce pppppppppppppppppppppppppppp china egg Fu Yung Recipe serves / makes 3 cups Ingredients: 2 cups sliced mushrooms 2 tablespoons oil 2 tablespoons bacon grease 1 teaspoon minced garlic 1 teaspoon minced ginger 1 / 8 cup sliced green onion 1 / 2 cup soy sauce 2 cans broth Superior chicken 2 1 / 2 tablespoons cornstarch pepper 1 / 8 teaspoon white half teaspoon MSG 1 teaspoon meinsee (bean sauce) 1 tablespoon hoisin sauce 1 teaspoon Ramo Cooking Instructions: Sauté mushrooms in hot bacon fat. Set aside. Heat the oil. Add ginger, garlic and green onion, then mushrooms. Saute until soft, deglaze the pan with soy sauce. Mix cornstarch with 3 / 4 cup chicken broth. Gradually add chicken broth and the rest remaining ingredients, add cornstarch mixture past. Simmer until thickened. This produces a rich brown sauce is slightly sweet and salty, and flavored with ginger and garlic. ppppppppppppppppppppppppppp
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