芙蓉蛋飯 Egg foo young

[Ho Kwok Leung]

前言 Preface
這個菜式一般香港茶餐廳酒樓都有賣
我炒這個菜式主要目的
是為了去掉雪櫃的芽菜和韭黃，都是之前炒粉麵用剩

This dish is generally sold in Hong Kong restaurants and traditional Chinese restaurants.
My main purpose for cooking this dish
This is to get rid of the bean sprouts and leek sprout in the refrigerator, which are leftover from the fried noodles.


簡介 Introduction
芙蓉蛋起源於廣東省、還有其他南部沿海省份。芙蓉蛋的古代食譜難以考究，但相傳是清朝時代翰林院編修官朱善祥在雲南任主考官時，在當地餐館吃到這道菜，而其鮮味軟滑的質感讓他想起盛放的「白芙蓉花」，菜式因而命名。而對於芙蓉蛋的記載，可以追溯到清朝光緒13年（公元1887年）成書的《美味求真》，當中記載許多芙蓉菜式（這裏的「芙蓉」直指煎雞蛋），包括：芙蓉肉、芙蓉蟹、芙蓉蝦、芙蓉豆腐、芙蓉魚翅。

Egg foo young
Fu rong dan (Chinese: 芙蓉蛋; pinyin: fúróngdàn; Jyutping: fu4 'jung4 daan6*2 (literally meaning "hibiscus egg"), also spelled egg foo young, egg fooyung, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong

Egg foo young originate from Guangdong Province and other southern coastal provinces. The ancient recipe for hibiscus eggs is difficult to ascertain, but it is said that Zhu Shanxiang, an editor of the Hanlin Academy in the Qing Dynasty, ate this dish in a local restaurant when he was an examiner in Yunnan. Its umami and soft texture reminded him of " "White hibiscus flower", hence the name of the dish. The record of Furong eggs can be traced back to the book "Delicious Pursuit of Truth" written in the 13th year of Guangxu in the Qing Dynasty (1887 AD), which records many Furong dishes (" Furong" here refers directly to fried eggs), including: Meat foo young, Hibiscus crab, Hibiscus shrimp, Hibiscus tofu, Hibiscus shark's fin.
Source: Wikipedia

難度 Difficulty
學徒級別 Apprentice level



食材 Ingredients
雞蛋 Eggs
叉燒/火腿絲/蝦仁 barbecued pork/shredded ham/shrimp
洋蔥 Onions
韭王 leek sprouts
綠豆芽 Mung bean sprouts

調料 Seasonings
鹽 Salt
濕馬鈴薯澱粉 Wet potato starch
雞粉（可選擇）Chicken powder (optional)
胡椒粉（可選擇） Pepper (optional)

芙蓉蛋豉油. Hibiscus Egg Soy Sauce
生抽 light soy sauce
老抽 Dark soy sauce
芝麻油 Sesame oil
或者 Or
可以直接選擇使用湘譚醬油代替芙蓉蛋豉油
You can directly choose to use Xiangtan soy sauce instead of Hibiscus egg soy sauce

（可選擇）：可按個人喜好選擇
(Optional): You can choose according to personal preference


烹飪方法 Cooking method
1.
洋蔥切絲，韭王切段，叉燒切絲
Shred the onion, cut the leek sprout into sections, and shred the barbecued pork.
2.
洋蔥，綠豆芽，韭王, 下鹽汆水，除去草青味
Onions, mung bean sprouts and leek sprouts are boiled with salt to remove the grassy smell.
3.
雞蛋攪拌成蛋漿，用鹽，雞粉調味，濕馬鈴薯澱粉
Stir eggs into egg slurry, season with salt, chicken powder, wet potato starch
4.
燒熱油鍋，下油，蛋漿，煎熟煎香兩面
Heat a pan, add oil and egg mixture, fry both sides until fragrant
5.
調制芙蓉蛋豉油，生抽，老抽，芝麻油
Prepare hibiscus egg soy sauce, light soy sauce, dark soy sauce, sesame oil

烹飪解說 Cooking commentary
雞粉可以增加雞蛋的風味
Chicken powder can add flavor to eggs
胡椒粉可以去除蛋的腥味
Pepper can remove the fishy smell of eggs
下鹽汆水可以去除草青味
Boil the water with salt to remove the green smell
最好是買瘦叉燒，因為瘦叉燒比較容易切絲
It is best to buy lean barbecued pork because it is easier to shred.