Fuyunghai Authentic Chinese Style

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Materials :

Sauce

3 eggs Chicken

1 medium-size tomatoes

1/2 medium-size Carrots

2 cloves garlic

2 sheets of small size Cauliflower

3 tbsp tomato sauce

5 cloves shallots

Water 5 tbsp + 2 tbsp

Green onions 6 small rods

1/2 tsp Cornflour

50 g Chicken Fillet

2 tbsp cooking oil

Salt 1 tsp or to taste

1/2 tsp Pepper

4 tbsp Cornflour

1 cup cooking oil

Step :

FRY onion until yellow and lift set aside, finely chopped garlic, carrots cut in matchsticks, Col. sliced lengthwise, chicken fillets and tomatoes cut in small dice
Whisk the eggs in a large bowl. then mix together carrots, cauliflower, chicken, leek,fried shallots, salt and pepper
Insert the 4 tbsp of eating cornstarch then stir the batter fuyunghai
Heat the oil with teflon pans above medium heat. If Pan begins to smoke is white its mark of oil already really hot. new pour dough fuyunghai. The oil used must be a lotso that the top of the fuyunghai tergoreng evenly
Watch the bottom of the fuyunghai if it is Browning time flipping the dough so as not to overcook. So that time behind the batter did not split the tips I use the machete in the bottom of the top of the spatula. clamp both sides turning slowly
FRY till the other part is cooked. Peek once in a while so that's not too burnt.
Drain above the plate, use a kitchen tissue by pressing slowly fuyunghai in order for the oil to be absorbed
In the meantime we make the sauce by sauteing garlic and tomatoes with 2 tablespoons of the oil. wait until the tomatoes begin to dispense water
Add water and tomato sauce mix over low heat
Pour the cornstarch solution. Stir until thickens turn off the heat. Flush above fuyunghai