Huangpu scrambled eggs is a traditional Cantonese dishes, this dish is neither fried nor Huadan omelette, shaped like a golden cloth, simple materials, but production is also very particular about. Whenever eaten were always impressed by that is fresh, creamy, oily.

Huangpu scrambled eggs is said to come from the suburbs of Guangzhou Huangpu boat dock hands. One evening, parked in a Guangzhou Huangpu water boat sudden visit friends and relatives, and sometimes can not buy what good food, people used to water at the stern chicken, fried eggs so readily picked up the hospitality, even among eager not put onions, but very tender fried egg dish, guests repeatedly praised, after this kind of scrambled eggs on the name "Huangpu scrambled eggs." After improvements become chefs City restaurants dishes, named, their preparation is between "scrambled Huadan" and "fried egg foo", both the wonderful flavor of both.

practice

material

Eggs, 250 g, 350 g of lard, salt 1.5 g, 3 grams of MSG.

step

Eggs, add MSG, salt and lard 75 grams stir into egg mixture. Wash the wok on medium heat, pour the oil in the oil return shabu pots, then 15 grams of oil, pour the egg mixture, while down while moving the shovel edge of oil, stir-fry until just cooked on the plate and serve.