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Revision as of 05:32, 21 January 2007
, 05:32, 21 January 2007create
== Foo Yung ==
<!--Short Adsense-->
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=== Ingredients: ===
'''Gravy:'''
* 1 1/2 cups [[Recipe Ingredient:=chicken stock]]
* 1 tablespoon [[Recipe Ingredient:=cornstarch]]
* 2 tablespoons [[Recipe Ingredient:=soy sauce]]
* 1 teaspoon msg (optional)
* 1/8 teaspoon ground [[Recipe Ingredient:=pepper]]
* pinch of [[Recipe Ingredient:=salt]]
----
* 6 [[Recipe Ingredient:=eggs]], beaten well
* 1 cup shredded cooked meat (roast [[Recipe Ingredient:=pork]], [[Recipe Ingredient:=shrimp]], almost any!)
* 2 cups fresh [[Recipe Ingredient:=bean sprouts]] (or 1 can)
* 2 [[Recipe Ingredient:=scallions]], chopped, including the green ends
* 1 medium [[Recipe Ingredient:=onions|onion]], shredded
* 1 teaspoon [[Recipe Ingredient:=sugar]]
* 1/8 teaspoon ground [[Recipe Ingredient:=pepper]]
* 1 teaspoon msg (optional)
* 2 tablespoons soy sauce
* 1/2 cup chicken stock or [[Recipe Ingredient:=water]]
* vegetable [[Recipe Ingredient:=oil]] for frying
=== Directions: ===
Mix gravy ingredients together in a saucepan. Bring to a boil
slowly with frequent stirring. When gravy has thickened, turn heat
to very low to keep it warm until ready to use.
Preheat oven to 200F. Line a platter with several thicknesses of paper towel.
Mix all ingredients
except the vegetable oil together in a mixing bowl.
Heat a frying pan hot and dry. Put in vegetable oil to a depth of
about 1/2 inch. Keep oil at this level by adding more, as some is
absorbed in cooking. Bring oil temperature to medium. Stir up the
omelet mixture each time before you take a scoopful of it out, in
order to have the proper ratio of liquid and solid ingredients in each.
With a ladle or soup scoop, take a scoop of the egg mixture and gently
put into the frying pan. When the first omelet has stiffened, gently
move it over to make room for the next. The number of omelets you
can make at once depends on the size of your frying pan. When one
side of the omelet has turned golden brown, turn over gently with
pancake turner to fry the other side. When done, transfer from
frying pan onto paper-lined platter. Keep warm in oven until all
the omelets can be served together. Serve with or without gravy.
----
[[Recipe Name:=Foo Yung]]
[[Recipe Contributor:=KJ Kitchens]]
----
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 728;
google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
<br>
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
[[Category:Recipes]]
[[Category:Chinese Recipes]]
<!--Short Adsense-->
{| align=right
|-
|
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 120;
google_ad_height = 240;
google_ad_format = "120x240_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
|}
=== Ingredients: ===
'''Gravy:'''
* 1 1/2 cups [[Recipe Ingredient:=chicken stock]]
* 1 tablespoon [[Recipe Ingredient:=cornstarch]]
* 2 tablespoons [[Recipe Ingredient:=soy sauce]]
* 1 teaspoon msg (optional)
* 1/8 teaspoon ground [[Recipe Ingredient:=pepper]]
* pinch of [[Recipe Ingredient:=salt]]
----
* 6 [[Recipe Ingredient:=eggs]], beaten well
* 1 cup shredded cooked meat (roast [[Recipe Ingredient:=pork]], [[Recipe Ingredient:=shrimp]], almost any!)
* 2 cups fresh [[Recipe Ingredient:=bean sprouts]] (or 1 can)
* 2 [[Recipe Ingredient:=scallions]], chopped, including the green ends
* 1 medium [[Recipe Ingredient:=onions|onion]], shredded
* 1 teaspoon [[Recipe Ingredient:=sugar]]
* 1/8 teaspoon ground [[Recipe Ingredient:=pepper]]
* 1 teaspoon msg (optional)
* 2 tablespoons soy sauce
* 1/2 cup chicken stock or [[Recipe Ingredient:=water]]
* vegetable [[Recipe Ingredient:=oil]] for frying
=== Directions: ===
Mix gravy ingredients together in a saucepan. Bring to a boil
slowly with frequent stirring. When gravy has thickened, turn heat
to very low to keep it warm until ready to use.
Preheat oven to 200F. Line a platter with several thicknesses of paper towel.
Mix all ingredients
except the vegetable oil together in a mixing bowl.
Heat a frying pan hot and dry. Put in vegetable oil to a depth of
about 1/2 inch. Keep oil at this level by adding more, as some is
absorbed in cooking. Bring oil temperature to medium. Stir up the
omelet mixture each time before you take a scoopful of it out, in
order to have the proper ratio of liquid and solid ingredients in each.
With a ladle or soup scoop, take a scoop of the egg mixture and gently
put into the frying pan. When the first omelet has stiffened, gently
move it over to make room for the next. The number of omelets you
can make at once depends on the size of your frying pan. When one
side of the omelet has turned golden brown, turn over gently with
pancake turner to fry the other side. When done, transfer from
frying pan onto paper-lined platter. Keep warm in oven until all
the omelets can be served together. Serve with or without gravy.
----
[[Recipe Name:=Foo Yung]]
[[Recipe Contributor:=KJ Kitchens]]
----
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 728;
google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
<br>
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
[[Category:Recipes]]
[[Category:Chinese Recipes]]
