EGG FOO YOUNG

Serves 12
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Directions

  1. 1Dice up some cabbage.
  2. 2Dice up some cabbage.
  3. 3Dice up some cabbage.
  4. 4Put the diced cabbage into a mixing bowl.
  5. 5Put the diced cabbage into a mixing bowl.
  6. 6Put the diced cabbage into a mixing bowl.
  7. 7Dice some celery and add it to the mixing bowl.
  8. 8Dice some celery and add it to the mixing bowl.
  9. 9Dice some celery and add it to the mixing bowl.
  10. 10Dice one small onion and add it to the mixing bowl.
  11. 11Dice one small onion and add it to the mixing bowl.
  12. 12Dice one small onion and add it to the mixing bowl.
  13. 13Slice some green onions and add them to the mixing bowl.
  14. 14Slice some green onions and add them to the mixing bowl.
  15. 15Slice some green onions and add them to the mixing bowl.
  16. 16Crack eggs into the bowl with the vegetables.
  17. 17Crack eggs into the bowl with the vegetables.
  18. 18Crack eggs into the bowl with the vegetables.
  19. 19Add salt to the mixture.
  20. 20Add salt to the mixture.
  21. 21Add salt to the mixture.
  22. 22Add chicken bouillon.
  23. 23Add chicken bouillon.
  24. 24Add chicken bouillon.
  25. 25Add black pepper.
  26. 26Add black pepper.
  27. 27Add black pepper.
  28. 28Mix all ingredients well by hand.
  29. 29Mix all ingredients well by hand.
  30. 30Mix all ingredients well by hand.
  31. 31Add flour to the mixture.
  32. 32Add flour to the mixture.
  33. 33Add flour to the mixture.
  34. 34Add baking powder to the mixture.
  35. 35Add baking powder to the mixture.
  36. 36Add baking powder to the mixture.
  37. 37Continue mixing until the batter is thick and well combined.
  38. 38Continue mixing until the batter is thick and well combined.
  39. 39Continue mixing until the batter is thick and well combined.
  40. 40Heat frying oil in a pot to 350°F (175°C).
  41. 41Heat frying oil in a pot to 350°F (175°C).
  42. 42Heat frying oil in a pot to 350°F (175°C).
  43. 43Heat a stainless steel ladle in the frying oil for 10-20 seconds and leave about 1 tablespoon of hot oil in it.
  44. 44Heat a stainless steel ladle in the frying oil for 10-20 seconds and leave about 1 tablespoon of hot oil in it.
  45. 45Heat a stainless steel ladle in the frying oil for 10-20 seconds and leave about 1 tablespoon of hot oil in it.
  46. 46Spoon about 3-4 tablespoons of the batter into the heated ladle.
  47. 47Spoon about 3-4 tablespoons of the batter into the heated ladle.
  48. 48Spoon about 3-4 tablespoons of the batter into the heated ladle.
  49. 49Gently place the ladle with the batter into the frying oil.
  50. 50Gently place the ladle with the batter into the frying oil.
  51. 51Gently place the ladle with the batter into the frying oil.
  52. 52After about a minute of holding the ladle in place, release the egg foo young from the ladle.
  53. 53After about a minute of holding the ladle in place, release the egg foo young from the ladle.
  54. 54After about a minute of holding the ladle in place, release the egg foo young from the ladle.
  55. 55Use chopsticks to pierce a small hole in the center of the patty to ensure even cooking.
  56. 56Use chopsticks to pierce a small hole in the center of the patty to ensure even cooking.
  57. 57Use chopsticks to pierce a small hole in the center of the patty to ensure even cooking.
  58. 58Flip the egg foo young to cook each side to a golden perfection. Fry for 4-6 minutes on each side, depending on the size of the ladle.
  59. 59Flip the egg foo young to cook each side to a golden perfection. Fry for 4-6 minutes on each side, depending on the size of the ladle.
  60. 60Flip the egg foo young to cook each side to a golden perfection. Fry for 4-6 minutes on each side, depending on the size of the ladle.
  61. 61Remove the fried egg foo young when it is golden brown.
  62. 62Remove the fried egg foo young when it is golden brown.
  63. 63Remove the fried egg foo young when it is golden brown.
  64. 64Serve warm with teriyaki sauce.
  65. 65Serve warm with teriyaki sauce.
  66. 66Serve warm with teriyaki sauce.

Ingredients

  • 2 cups cabbage, small diced
  • 2 cups cabbage, small diced
  • 2 cups cabbage, small diced
  • 0.5 cup celery, small diced
  • 0.5 cup celery, small diced
  • 0.5 cup celery, small diced
  • 1 cup onions, small diced
  • 1 cup onions, small diced
  • 1 cup onions, small diced
  • 0.5 cup green onions
  • 0.5 cup green onions
  • 0.5 cup green onions
  • 7 large eggs
  • 7 large eggs
  • 7 large eggs
  • 1 cup all purpose flour
  • 1 cup all purpose flour
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 1.5 tsp kosher salt
  • 1.5 tsp kosher salt
  • 1.5 tsp kosher salt
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • Frying oil
  • Frying oil
  • Frying oil

Equipment

Chopping boardKnifeMixing bowlSpoonStainless steel ladlePotStrainerChopsticks

Tips

  • To ensure even cooking, pierce a small hole in the center of the patty while frying.
  • If not eating all at once, par-fry the egg foo young until lightly golden brown, cool completely, and freeze in an airtight container for up to one month.
  • To reheat frozen egg foo young, deep fry at 350°F (175°C) for 3-5 minutes, depending on the size.
EGG FOO YOUNG | Clip Recipe