Scrambled Egg White with Seafood (賽螃蟹)



This recipe origin from China. Within the Qing dynasty, Empress Dowager Cixi needed to eat crabs however the palace was distant from the seashore. So the Royal chef used egg white to mimic crab meat which change into certainly one of Empress Dowager Cixi’s favourite meals.

Please Activate subtitles (cc) for directions and quantity of every ingredient. ~Out there in 15 languages~

Notice:
The ratio for milk to egg white is 1:1

Elements (For two)
120ml egg white (three eggs)
120ml milk
100g white fish fillet, cooked and mashed
1 tsp corn starch
half of tsp salt
1/three tsp sugar

相傳清朝的慈禧太后有一天突然想吃螃蟹,但由於北京距離海洋較遠,不能即時供應螃蟹,故御廚便以蛋白模仿蟹肉,製作出賽螃蟹,並深受慈禧太后喜愛。這道菜式其後傳到上海,並在上海發揚光大。

请打开字幕(cc)获取说明和成分。 〜可用15种语言〜

注意:
牛奶与蛋清的比例为1:1

成分(2)
120ml蛋清(3个鸡蛋)
120ml牛奶
100g白色鱼片,煮熟捣碎
1茶匙玉米淀粉
1/2茶匙盐
1/3茶匙糖

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