Fu Yung Hai

Fu Yung Hai is known as an omelet mixed with various vegetables and meat, served with a distinctive sweet and sour sauce.

Fu Yung Hai is a classic dish in Chinese cuisine which is also popular in various countries, including Indonesia.

The name “Fu Yung Hai” itself comes from Cantonese, meaning “Hong Kong omelet.” This dish offers a harmonious combination of textures and flavors, making it popular with various groups.

Hello everyone, who loves Chinese main courses raise your hand! Especially this main course is made from beef, egg, and various vegetables with sauce. This dish can be filling for those who eat it.

This main course is very easy to make, the making time is 15 minutes, while the cooking time is 20 minutes. You can buy the ingredients at the market or supermarket.

The main ingredients for this dish are beef, egg, and various vegetables while other additional ingredients are all-purpose flour, salt, beef powder, oyster sauce, rice flour, baking powder, tomato sauce, chili sauce, brown sugar, vinegar, mushroom powder, cornstarch, and many more.

The recipe uses mixed vegetables for the filling used in this main course. This main course is perfect to enjoy when gathering with family. One piece of this main course is not enough, as it is addictive. Wow, it’s so yummy!

To make the sauce for Fu Yung Hai, first melt the butter and mix all the ingredients. After that, cook until evenly mixed.

To create Fu Yung Hai, mix all ingredients until all combined, fry using the deep-frying method, turn the mixture over, and cook until both sides are golden brown, then set aside.

History of Fu Yung Hai

Fu Yung Hai has its roots in Cantonese cuisine from the Guangdong region of China. Initially, this dish was created as a practical way to use leftover food ingredients. Eggs filled with various ingredients are an effective way to create the latest breakthroughs. Fu Yung Hai, can include a variety of available food ingredients, so it is easy to adapt to existing local ingredients.

Along with the large-scale migration of Chinese people to Southeast Asia in the 19th and early 20th centuries, Fu Yung Hai became known in countries such as Indonesia, Malaysia, and Singapore. In these new places, the dish underwent adaptations to suit local flavors and ingredients. For example, in Indonesia, Fu Yung Hai is often adds with tomato sauce and sugar to create a sweeter taste that suits local tastes.

Today, Fu Yung Hai is known throughout the world, especially in areas with large Chinese communities. In each locale, the dish undergoes modifications to reflect local tastes and preferences. However, the basic elements of Fu Yung Hai remain the same, namely an omelet filled with a mixture of vegetables and meat, served with an appetizing sauce.

What is special about this main course?

It’s easy to make

The process of making Fu Yung Hai is relatively easy and practical, making it a suitable choice for cooking at home. The omelet is made by beating the eggs and mixing them with the filling, then frying until cooked. You can make sweet and sour sauce quickly using simple ingredients such as tomato sauce, vinegar, sugar and a little cornstarch to thicken it.

Diverse ingredient combinations

One of the main characteristics of Fu Yung Hai is that it uses a variety of ingredients in this dish. Omelets are filled with various vegetables such as carrots, cabbage, and onions and are often added with meat such as beef, chicken, shrimp, or crab. This variety not only provides a delicious taste but also an interesting texture and is rich in nutrients.

The uniqueness of sweet and sour sauce

Sweet and sour sauce is one of the key elements that makes Fu Yung Hai special. This sauce provides a fresh and appealing taste that complements the softness of the omelet. In addition, this sauce also provides an attractive color, making this dish not only delicious but also appetizing.

Popularity and adaptability

Fu Yung Hai has become part of many Chinese cuisines around the world, with local adaptations making it suitable to local tastes.

Nutritional Values

Proteins

Eggs: Eggs are a high source of protein, which is important for the growth and repair of body tissues.

Meat or Seafood: If you use beef, chicken, shrimp, or crab as a filling, this will increase the protein content of the dish.

Carbohydrate

Vegetables: Vegetables such as carrots and onions which are often used in Fu Yung Hai fillings provide some carbohydrates as well as dietary fiber which is important for digestion.

Sweet and Sour Sauce: This sauce usually contains brown sugar, tomato sauce, and cornstarch, all of which add to the carbohydrate content. Brown sugar in the sauce provides quick energy but should be consumed wisely.

Fiber

Vegetables: The vegetables used in this main course add fiber content to the dish. Fiber is very important for digestive health and helps keep you feeling full longer.

Antioxidant

Vegetables and Sauces: Some vegetables and ingredients in sweet and sour sauces, such as onions and tomatoes, contain antioxidants that help fight free radicals in the body.

What are you waiting for? Let’s make this main course!

Ingredients Of Fu Yung Hai

• 4 oz Ground beef
• 5 Eggs
• 1 cup White cabbage thinly sliced
• 1 cup Carrot thinly sliced
• ½ tsp Salt
• ½ tsp Pepper
• 1 tsp Beef powder
• 2 tsp Oyster sauce
• 1 tsp Sesame oil
• 1 tsp Fish oil
• 3 tbsp Cornstarch
• 1 tbsp Rice flour
• 1 tbsp All-purpose flour
• ½ tsp Baking powder
• ⅛ cup Spring onion diagonally sliced
• 2 cloves Garlic grated
• ¼ Onion minced

Sauce

• ¼ Onion sliced
• 2 cloves Garlic grated
• 1 tbsp Butter
• 4 tbsp Tomato sauce
• 2 tbsp Chili sauce
• 1 tbsp Worcestershire sauce
• ½ tbsp Brown sugar
• ¼ tsp Vinegar
• ¼ tsp Salt
• ¼ tsp Pepper
• ½ tsp Mushroom powder
• ½ cup Water
• 1 tbsp Cornstarch dissolved in 1 tbsp water

How to Make Fu Yung Hai

Sauce

First, in a skillet, melt the butter into medium heat.

Second, saute the crushed garlic and sliced onion until slightly softened.

Add tomato sauce, chili sauce, Worcestershire sauce, and stir until combined.

After that add seasoning salt, pepper, mushroom powder, and white vinegar.

Then, stir again and pour water into the sauce mixture, cook until boiled.

Last, add the cornstarch solution then cook until the sauce thickens.

Fu Yung Hai

First, prepare oil in a skillet until very hot temperature.

In a medium-sized bowl, mix all ingredients to make Fu Yung Hai until all are combined.

Then, add into skillet and fry using the deep-frying method, then skewer all parts using a fork or chopsticks to expand and cook evenly.

After that, turn the mixture over and cook until both sides are golden brown, then set aside.

Last, cut into several pieces and serve with sauce on top, enjoy!

To enjoy this main course, it is suitable to be eaten with fried noodles or boiled noodles. Fried noodles or boiled noodles are also good alternatives if you are bored with cooked rice. Noodles cooked with simple spices and vegetables will complement Fu Yung Hai well. The springy texture of the noodles provides a pleasant contrast to the soft texture of the omelet.

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