Scrambled Egg White with Fish Fillet and Tomatoes

Scrambled Egg White with Fish Fillet and Tomatoes

This dish might has the reputation of being tricky to cook well at home, which means it is easier to do it in a professionally equipped kitchen where Chinese chefs may tell you to fry the eggs with a fiercely hot wok and warm oil 猛鑊陰油.
(…)
Read the rest of Scrambled Egg White with Fish Fillet and Tomatoes (450 words)


© TasteHongKong for Taste Hong Kong, 2013. |
Permalink |
8 comments |
Add to
del.icio.us


Feed enhanced by Better Feed from Ozh