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Receta Egg-White Broccoli with Osmanthus
by Blackswan

Egg-White Broccoli with Osmanthus

Osmanthus 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.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Singapur Singaporean
Tiempo para Cocinar: Raciónes: 3

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

  1. Cut up broccoli & wash thoroughly.
  2. Soak conpoy till soft & shred thinly using hands. Drain & deep-fry till golden brown. Set aside. Do not dispose water.
  3. Mix herbs & seasonings with egg-white & whisk well.
  4. 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 it’ll turn brown & soft. Transfer broccoli to serving plate & arrange neatly to form a circle.
  5. Heat 1 tsp of oil & add egg mixture. Scramble your egg as per normal. When cooked, scoop into the center of the broccoli.
  6. Sprinkle more Osmanthus for extra aroma & top it up with your crispy Conpoy.