Fu Yong Hai (Chinese omelette)

Ingredients for Fu Yong Hai (Chinese omelette)

Instructions for Fu Yong Hai (Chinese omelette)

To prepare the Fu Yong Hai (Chinese omelette) recipe, please follow these instructions:

Beat the eggs lightly with the finely chopped leeks, celery, salt and pepper. Cook the frozen shrimp for a moment. Arrow them and cut them up in the back to remove the black string. Cut the shrimp into slices, and add to the egg mixture.

Melt a tablespoon. pig fat (butter or oil can be used instead) in a medium-sized omelet pan, pour half the egg mixture in, and behind a small thick omelet by constantly pushing the egg mixture from the edge of the Pan against the middle. When it is baked on one side, turn over omeletten and bake on the other side. Yet an omelet bake by the rest of the egg mixture. The two omelettes are added together with tomato sauce in between and on top.

Tomato sauce: Fry the chopped onion and garlic in a little transparent lard. Add the tomato paste and broth and simmer for a moment. Season with salt, pepper, a little ketchup and a little the third spice. Smooth the sauce with a little maizenamel, touched off in the water.

Fu yong hai can be varied according to one's personal taste. Instead of Norway lobster can be URf.eks. use regular canned shrimp or crabs. A tablespoon. peas can be added to the sauce. Omeletten can garneres with pineapple or bamboo shoots