Osmanthus Eggs With Glass Noodles (Kwai Fa Chi / Gui Hua Dan) 桂花翅炒蛋

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Instructions

 

Preparing Ingredients: (Scrambled Eggs and Topping)

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  Have ready the ingredients to make scramble eggs and topping.
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  Soak dried scallop for 20 minutes, till soften. Then tear into strips and set aside.
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  Break eggs into a bowl. Add cornstarch solution and salt. Mix together using a fork. Then add in half of the soaked scallop and mixed into the egg mixture. Set aside while preparing other ingredients.

Preparing Other Ingredients:

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  Have ready all other ingredients needed to make the dish.
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  Soak dried mushrooms and glass noodles in room temperature water till soft, about 15 minutes. Then drain well. Squeeze out water from mushrooms.
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  Cut the glass noodles into 1½ inch in length. Remove tip from soaked mushrooms. cut crosswise into 2 pieces and then cut into thin strips.
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  Shred carrots into strips. Cut spring onions into 1½ inch in length and then shred into strips.
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  Remove wrapper from crab stick. Unroll the crab stick, place together and cut into long strips.
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  Place all cut ingredients on a plate. And we are ready to cook the dish. Prepare to fry the ingredients.

Fry Dried Scallop For Topping

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  First heat up 1 tbsp oil in a wok. Saute minced garlic. Add in the other half of the soaked dried scallop and fry till golden brown and crispy. Transfer into a bowl for topping.

Fry Other Ingredients:

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  Then heat up another 1 tbsp oil in wok. Add in dried shiitake mushroom and carrot strips. Stir fry to mix together. Then add in crab stick, glass noodles and cut spring onions.

  Just stir fry briefly to mix everything together. Do not overcook the ingredients. Transfer into a plate and set aside. Prepare to fry the dish.

Fry Osmanthus Egg With Glass Noodles:

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  Add 4 tablespoons oil in the wok. Pour the prepared eggs gradually from a height into the heated oil over medium heat. Cook the egg undisturbed for about 10 seconds. Then start scrambling the eggs to break them into small pieces.
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  Add the sautéed mushrooms, carrots, crab stick, glass noodles and spring onions into the bits of eggs. Then add in the light soy sauce, salt, sugar, ground white pepper and sesame oil. Mix well and before dishing up, drizzle with shoaxing wine. And we are done!
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  Get a deep medium-size bowl. Fill up the bowl nicely with the osmanthus eggs with glass noodles. Gently pack it down with a flat spoon so they won’t fall apart later. Put a plate you are going to use to serve this dish on top of the bowl and invert it. Top with crispy scallop and garnish with some cut lettuce.
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  This dish can be enjoyed with white rice too. So enjoy!