Have you ever tried Egg Foo Young with ‘Ginger Juice’? It is very popular in my Home Cooked Menu, my girlfriends love it very much!

It has the sweetness of ginger juice, and it warms the stomach. It feels good when you taste it. It is also good to go with leek, sprouts, onions or any vegetable you like. When it comes to nutrition, it is considered as a balanced meal.

In terms of buying barbecued pork, choose the one ‘not toooo red’, too much artificial colouring is used. I don’t even need to prepare rice, it could be served alone, and it still tastes Super! How good is it! Use an easy-clean wok for frying, basically you can use less oil, which fully meets the requirements of weight management.

If you cannot find chives, try bell peppers or any vegetable that requires the least cooking time. Blanch the bean sprout for 1 mins before adding to the egg mixture, it avoids the Egg Foo Young becoming too watery after frying. (cooking tips)

Why not try to make Egg Foo Young with Ginger juice for your dinner this evening, and tell me about it!

Ingredients: Egg x 2, Chinese Roast Pork Char Sui 25g ,Bean sprout 40g, Prawns 40g, Onion 30g, Chives 30g, Scallion 1 stalk, Ginger 20g (grate ginger to obtain 1 tsp of ginger juice)

Add to egg mixture: Cornstarch, water 2 tsp each

Seasoning: Salt ⅓ tsp, Sugar ½ tsp, White pepper ½ tsp, Ginger Juice 1 tsp, Cooking Oil 2 tsp

芙蓉蛋你就食得多啦,加咗薑汁嘅芙蓉蛋你食過未呢?

大家姐今次分享呢個薑汁芙蓉蛋,特別受女朋友歡迎, 有薑汁嘅香甜,兼且好暖胃,食落去覺得好舒服,配合咗韭黃,芽菜,洋蔥,好食之餘又唔會太油膩. 講到營養都算係均衡!

叉燒方面,揀啲唔好太紅色嘅,總之幫襯啲有信譽嘅燒臘舖,買少少返嚟做個薑汁芙蓉蛋當正餐, 連飯都唔使煮,我覺得幾好呀! 用個易潔鑊嚟煎,基本上油都可以用得好少,完全符合多菜少肉,少油要求!

買唔到韭黃咪唔落囉,落啲三色椒,你喜歡嘅蔬菜都得㗎,總之唔使煮咁耐嘅蔬菜,生食都得嗰隻呢, 變化好多,只要加返少少粟粉就唔會話出太多水啦,唔想加肉,咪淨係落幾粒蝦仁,一定符合營養師嘅飲食建議標準. 芙蓉蛋最怕煎完出嚟好多水分, 大家姐先將啲牙菜出一出水, 之後加埋落啲蛋液度就OK!

愛健美嘅朋友,一於試試整大家姐呢個薑汁芙蓉蛋啦!

材料： 雞蛋 x 2 – 叉燒 25克 – 豆芽 40克 – 大蝦 40克 – 洋蔥 30克 – 韭黃 30克 – 蔥 1棵 – 生薑 20克（將生薑磨蓉，取1茶匙薑汁）

添加到雞蛋中：玉米澱粉 – 水 各2茶匙

調味： 鹽⅓茶匙 – 糖½茶匙 – 白胡椒½茶匙 – 生薑汁1茶匙 – 食用油2茶匙

For more cooking video, subscribe to my Youtube channel :

QRCookeasy 大家姐戀煮廚房