Scrambled Egg White with Crab Meat and Bean Curd
Featuring characteristics of Shanghai, Cantonese and farm cuisines, the dish is high in nutritive value yet low in cost. Bean curd becomes tasty after being soaked in brine. The tip of making scrambled egg white with less oil is sprinkling water after scrambling.
Ingredients (Serve 6):
| Canola oil | 1/2 tablespoon |
| Egg White | 6 pieces |
| Broth (skinless chicken, lean pork) | 160 ml |
| Ginger (finely diced) | 30 gm |
| Starch Water | mix 1 tablespoon of starch with 2 tablespoons of water |
| Fresh Crab Meat | 80 gm |
| Bean Curd (diced) | 180 gm |
| Spring Onion (finely chopped) | 20 gm |
| Red Capsicum (finely diced) | some |
Seasonings:
| Salt | 1/2 teaspoon |
| Ground White Pepper | some |
| Sesame Oil | 1/2 teaspoon |
Cooking Method:
| 1. | Heat wok with canola oil. Add egg white. Scramble and then sprinkle with water. Cook until half done. Set aside. |
| 2. | Mix broth, ginger and Seasonings then bring to a boil. Thicken with starch water. |
| 3. | Add fresh crab meat and bean curd. Stir-fry to combine. Place on top of egg white. |
| 4. | Finally, sprinkle with spring onion and red capsicum. Serve. |
This recipe is provided by Federal Restaurant.
