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Add a photoOsmanthus Tea is known to promote beautiful skin. The herb has an intense sweet fragrance which has been described as a blend of jasmine, gardenia & ripe apricots.
Ingredientes
- 300g Broccoli
- 3 Egg whites
- 3 Conpoy (dried scallops)
- 2 slices of Ginger (shredded)
- ½ tsp Osmanthus
- 1 tsp Chinese wine
- 2 tsp Extra-virgin Olive Oil
- ½ tsp Oyster sauce
- ½ tsp Sesame oil
- ½ cup Water
- Pinch of Salt & Pepper
Direcciones
- Cut up broccoli & wash thoroughly.
- Soak conpoy till soft & shred thinly using hands. Drain & deep-fry till golden brown. Set aside. Do not dispose water.
- Mix herbs & seasonings with egg-white & whisk well.
- Heat 1 tsp of oil & sautéed ginger till fragrant. Add broccoli, oyster sauce & stir-fry. Add water for soaking conpoy & simmer for about 1-2 minutes. Do not overcook veg or itâll turn brown & soft. Transfer broccoli to serving plate & arrange neatly to form a circle.
- Heat 1 tsp of oil & add egg mixture. Scramble your egg as per normal. When cooked, scoop into the center of the broccoli.
- Sprinkle more Osmanthus for extra aroma & top it up with your crispy Conpoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 3 servings | |
| Calories 57 | |
| Calories from Fat 35 | 61% |
| Total Fat 3.99g | 5% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 201mg | 6% |
| Total Carbs 4.45g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.07g | 1% |
| Protein 1.76g | 3% |
