Ingredients Sauce:
- 3 eggs Chicken Eggs
- 1 medium Tomato fruit
- 1/2 fruit Medium carrot
- 2 cloves of garlic
- 2 small pieces of Col
- 3 tablespoons Tomato Sauce
- 5 Onions Onion
- Water 5 tbs + 2 tbsp
- Leek onion 6 small size rods
- 1/2 tsp Maizena
- 50 gr Chicken Fillet
- 2 tbsp Edible Oil
- Salt 1 tsp or sufficiently
- 1/2 tsp Pepper
- 4 tbsp Maizena
- 1 cup of Edible Oil
How to make
fry the onion until yellow then lift set aside (forget photographed), finely chopped garlic, carrot cut matches, cabbage elongated, chicken fillet and tomato diced small
beat the chicken eggs in a large bowl. then mix the carrots, cabbage, chicken, green onion, fried shallot, salt and pepper
Put 4 tablespoons cornstarch then stir well the fuyunghai dough
Heat the oil over the teflon pot with medium heat. If the pan begins to give off white smoke the oil is really hot. just pour the fuyunghai dough. The oil used should be a lot for the top of fuyunghai fried evenly
Peek at the bottom of fuyunghai if it is browned it's time to turn the dough in order not to burn. For the time behind the dough is not split tips I use a machete at the bottom of the spatula at the top. flip both sides back slowly
fry until the other part is cooked. Seek occasionally so as not to burn too much.
Drain on a plate, use kitchen paper with gently pressing fuyunghai for oil to be absorbed
Meanwhile we make the sauce with sauteed garlic and tomatoes with 2 tbsp oil. wait until the tomatoes start to take out the water
Add water and tomato sauce stir well with low heat
Pour the maize solution. Mix well until thickened to fire. Flush over fuyunghai
