The braised Napa cabbage is a popular and common dish in Taiwan, they called it as 滷白菜.
The other day I saw this dish in a Taiwan cook show (by Taiwan's celebrity chef 阿基師), and I know this dish must be good, because use Napa cabbage to braise it, sure taste very refreshing sweet.
This egg floss is similar like our usual egg floss butter prawns, crispy and full of egg aroma. One tip shared by chef is add a bit of cooking oil into the egg, so it will not retain oil when deep frying.
I added one additional item which is not in the original recipe, Jinhua ham 金華火腿( I got this at the Non-Halal section at Tesco).
As I know it will give extra flavour to this dish.
Let see the ingredients used
This dish can be perfectly serve during CNY..Presentable and very delicious!
Braised Napa cabbage and Egg floss 蛋酥滷白菜
480g Napa cabbage, cut into 1 ½ to 2” pieces3 cloves garlic, chopped
4 dried scallops, soak in clean water till soften
3 dried shiitake mushrooms, soak in clean water till soften, sliced
20g carrot, sliced
80g lean meat, sliced
20g Chinese superior Jinhua ham 金华火腿, sliced
Pork lard oil
For egg floss2 egg yolks + 1 whole egg + 1tsp cooking oil
- Deep fry cabbage in a wok that fill with large amount of hot cooking oil (high heat) for less than a minute. Then blanch fried cabbage in a pot of hot boiling water, set aside.
- Mix egg yolk, whole egg and cooking oil well. Pour egg mixture slowly into a wok that fill with large amount of hot cooking oil (medium heat), use a hand whisk keep stirring until it turned egg floss. Drain on paper towels.
- Saute garlic and meat slices in a clean wok, add in carrot and mushroom, stir to mix well.
- Add in fried cabbage, Jinhua ham and scallop and the scallop water, also add in some water, continue to cook for about 10mins or until cabbage turned soft.
- Remove about a cup of soup, add in tapioca flour or corn flour, then pour into cabbage as to thicken the dish.
- Heat up a claypot, add in some pork lard oil. Then add in the braised cabbage and top with egg floss, serve hot.Recipe inspired here, by Sonia aka Nasi Lemak Lover