Mince with Spinach and Trio Egg

Recipe at: https://goo.gl/GyNTox
This hearty assortment of salted eggs, century eggs and beaten egg whites with spinach is a popular “zi char” favourite. Loved by everyone for its simplicity and versatility, eggs are packed with a load full of proteins, vitamins and healthy fats. Nestled within each type of egg is a distinct taste of its own.
Moving away from the classic salted egg prawns, these simple golden spheres has seen a recent surge in popularity, even finding its way to sweet confectionery and snacks like waffles and chips. Oozing with rich eggy goodness, each crumb of salted egg yolk enriches the dish with its magical salty umami punch. On the contrary, the century egg is duller in appearance and has a rather peculiar odour. But don’t be put off by its gnarly facade, under that dark jelly exterior lies a creamy green yolk with a surprisingly addictive nutty flavour. Lastly, chicken eggs helps to thicken the broth with its silky egg whites.  
Add some texture to your dish without maxing out on your calorie content with Quorn Meat Free Mince. Comparatively lower in fat and calories versus the usual minced pork, this succulent meatless mince is made with Mycoprotein, which is a nutritionally healthy source of protein derived from fermentation of a natural fungus.
Perfect for any novice cook, enjoy these myriad of flavours and essential nutrients with just a few simple steps!
#themeatmensg #simple #delicious #quorn #meatfree

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Ingredients

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100g Quorn mince
250g Chinese spinach
1century egg (diced)
3salted egg yolks (diced)
1egg white (beaten)
10cloves garlic (peeled)
500ml vegetables consommé (refer to recipe below)
½tsp salt
¼tsp sugar
4tsp Hua Tiao Chiew
¼tsp white pepper powder
dash of cornstarch solution
2tbsp vegetable oil
10g wolfberries (soaked in water)
Vegetable Consommé:
300g Chinese cabbage
300g celery
300g carrot
200g white onion
200g dried soy bean – soaked in water for an hour
10g white peppercorn
3L water

Directions

1.

Deep fry 10 cloves of garlic until golden brown, strain and set aside.
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2.

Flatten 3 salted egg yolks, steam for 6-8 minutes until cook. Cut into quarters and set aside
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3.

In a wok, bring to boil 2 tbsp vegetable oil with 500ml vegetables consommé.
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4.

Add fried garlic cloves, 100g Quorn mince, salted egg yolks and diced century egg.
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5.

Season with 4 tsp Hua Tiao Chiew, ½ tsp salt, ¼ tsp sugar and ¼ tsp white pepper powder. Thicken with a dash of cornstarch solution.
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6.

Add 250g Chinese spinach and cook for a few minutes.
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7.

Stir in beaten egg white. Turn off heat and mix well.
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8.

Serve and garnish with soaked wolfberries.
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