Buddha Jump Over The Wall in Egg White Fortune Pouch

Name: Buddha Jump Over The Wall in Egg White Fortune Pouch
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Cuisine: Chinese New Year
Ingredients: 1 can Buddha Jump Over The Wall; 3 Oyster Meat; 80 g King Oyster Mushrooms; 50 g Chinese Yam (Huai Shan); 100 g Sweet Potatoes; 5 Chives; 6 Chestnuts; 15 Gingko Nuts; 5 Egg; 6 Cooked Quail Eggs; 1 Tbsp Corn Starch; 1 dash Cooking Oil; 1 tsp Dark Soy Sauce

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Level

difficult

Cooking

30 min

Preparation

30 min

Ingredients

Servings

Buddha Jump Over The Wall	1 can
Oyster Meat	3
King Oyster Mushrooms sliced	80 g
Chinese Yam (Huai Shan) cubed	50 g
Sweet Potatoes cubed	100 g
Chives blanced	5
Chestnuts cooked	6
Gingko Nuts Cooked	15
Egg use egg whie	5
Cooked Quail Eggs	6
Corn Starch	1 tbsp
Cooking Oil	1 dash
Dark Soy Sauce	1 tsp

How to cook

Prepare ingredients

Strain the Buddha Jump Over The Wall by separating the soup from the ingredients. Set aside.
Dust the quail eggs, chinese yam, king oyster mushroom, sweet potato with corn starch and deep fry till golden brown.
Mix the fried ingredients with the oysters and Buddha Jump Over Wall ingredients in a large mixing bowl.

Prepare egg white wrap

In a bowl, mix egg white with corn starch.
Over medium heat, add some oil and pour a small amount of mixture onto the frying pan (enough to fill the base of the pan thinly) to make a thin layer of egg white wrap.
Egg wrap is ready when the mixture is dry. Ensure there are no holes in the wrap.
Lay the egg white wrap in a bowl and add enough mixed ingredients to it.

Start steaming

Tie the wrap with the blanched chive and steam for 15 mins.
Heat up the soup from Buddha Jump Over the Wall and season with dark soy sauce.
Place the steamed egg white pouch on a deep dish plate and pour the sauce over the pouch.
Ready to serve.