Yu xiang omelette
Chinese Cooking Demystified · ♥ 4.7K likes · 167.9K views · 12 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tsp soy sauce
- 2 tsp Chinese dark vinegar
- 2 tsp sugar
- ¼ tsp salt
- ¼ tsp MSG
- ½ tbsp starch
For the yu xiang sauce mix 2 tsp each of soy sauce, Chinese dark vinegar and sugar with a quarter teaspoon each of salt and MSG and half a tablespoon of starch.
Mixing the yu xiang sauce
- 5 g ginger
- 10 g garlic
- 1 sprig scallion
Mince 5 g, half an inch, of ginger and 3 to 4 big cloves, 10 g, of garlic, with one sprig of scallion, keeping the white and the green separate.
- 20 g zha la jiao
Mince 20 g, about a heaping tablespoon, of zha la jiao to break it down further and set aside.
Mix 1 tsp cornstarch with 1 tbsp water and a quarter teaspoon of vinegar.
- 1 tsp cornstarch
- 1 tbsp water
- ¼ tsp vinegar
- 4 whole eggs
Crack in four eggs and whisk until foamy.
Get the wok piping hot, shut off the heat, add about 3 tbsp of oil and swirl it to get a non-stick surface.
- 3 tbsp oil
Heat on high until a drop of egg puffs up immediately, then turn to medium low and pour in the egg.
Once the edges form, push the egg towards the centre with the back of the spatula to create layers and thickness, turning the wok so the bottom cooks evenly.
When no liquid egg flows on pushing inward, gently flip the egg over and keep pushing and swirling to cook the other side about two more minutes.
Fry on medium low until the oil turns red, then add the aromatics and fry until fragrant, about one minute.
Finishing the fish-fragrant sauce
Stir the sauce, add it to the wok, turn the heat to high and keep stirring until it comes to a boil and thickens.
Mix in most of the scallion green, shut off the heat and smother the sauce over the omelette. Sprinkle the rest of the scallion on.