How To Cook Osmanthus Eggs with Glass Noodles

 

Ingredients for Scrambled Eggs

• 1 large egg
• 0.25 teaspoon corn flour
• 0.25 tablespoon water
• 0.06 teaspoon salt
• 12.5 grams dried scallops, soaked and shred into strips

Ingredients for toppings

• 12.5 grams dried scallops, soaked and shred into strips
• 0.25 tablespoon garlic, minced
• 0.25 tablespoon cooking oil

Other ingredients

• 0.15 carrot, cut into strips
• 0.5 stalk spring onion
• 15 grams fish golden slices
• 1 dried shiitake mushroom, soaked, drained and cut into strips 
  
  
   
  
  
  
• 7.5 grams glass noodles, soaked till soft 

  

Seasonings

• 0.25 teaspoon light soy sauce
• 0.06 teaspoon salt
• 0.06 teaspoon ground white pepper
• 0.25 teaspoon sesame oil
• 0.25 tablespoon shaoxing wine

Instructions

1. Soak dried scallop for 20 minutes till they soften. Then tear it into strips and set it aside. 
   
   
   
2. Break the egg into a bowl. Add corn flour solution and salt. Mix together using a fork. 

   

   
   
3. Then add in half of the soaked scallop and mix into the egg mixture. 

   

   
   
4. Soak dried mushrooms and glass noodles in room temperature water till soft for about 15 minutes. Then drain it well. Squeeze out water from mushrooms. 
   
5. Cut the glass noodles into 1 1/2 inch in length. 

   

   
   
6. Remove tip from soaked mushrooms. Cut it crosswise into 2 pieces and then cut into thin strips. 
7. Shred carrots into strips. Cut spring inions into 1 1/2 inch in length and then shred into strips. 
8. Heat up 1 tablespoon of oil in a pan. Saute minced garlic. Add in the other half of the soaked dried scallop and fry it till golden brown and crispy. Transfer it into a bowl for topping. 

   

   

   
   
9. Heat up another 1 tablespoon oil in the pan. Add in dried shiitake mushrooms and carrot strips. 

   

   
   
10. Stir fry to mix them together. 

    

    
    
11. Then add in the fish golden slices, glass noodles and cut spring onion. Stir fry briefly to mix everything together. Do not overcook the ingredients. 

    

    

    
    
12. Transfer it into a plate and set aside. 

    

    
    
13. Add 2 tablespoons oil in the pan. Pour the prepared egg gradually from a height into the heated oil over medium heat. 

    
    
14. Cook the egg undisturbed for about 10 seconds. Then scramble the eggs to break them into pieces. 

    

    
    
15. Add the sauteed mushrooms, carrots, fish golden slices, glass noodles and spring onions back into the pan. 

    

    
    
16. Then add in the light soy sauce, salt, sugar, ground white pepper and sesame oil. 
17. Mix well well and before dishing up, drizzle shaoxing wine over the dish. 

    

    
    
18. Get a deep-medium-sized bowl. Fill it up nicely with the osmanthus eggs with glass noodles. Gently pack it down with a flat spoon so that they won't fall apart later.
19. Garnish lettuce at the bottom and serve the dish with crispy scallops on top of the dish. 

    

    
    
20. We are done!