Ingredient and Portion
Scrambled Egg White with Pine Seeds and Asparagus 松子滑蛋扒蘆筍
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This dish has zero fat and cholesterol. Egg white is rich in protein, yet healthy for obese or heart diseases. Pine seeds contain unsaturated fat acid, such as linoleic acid and gammal-linolenic acid. It works effectively in reducing blood fat and softens blood veins, which is best for middle-aged and elderly.
Novice
20 mins
(serves 2)
20 Asparagus
3 Egg White
3 Tablespoons Skimmed Milk
1 Tablespoons Pine Seeds
20 Asparagus
3 Egg White
3 Tablespoons Skimmed Milk
1 Tablespoons Pine Seeds
Seasoning
1 Tablespoons of Homemade Sauce (see Tips)
1 Tablespoons Vegetarian Oyster Sauce
5 Tablespoons Water
1/2 Teaspoons Sesame Oil
1.2 Teaspoons Corn Flour
1 Tablespoons Vegetarian Oyster Sauce
5 Tablespoons Water
1/2 Teaspoons Sesame Oil
1.2 Teaspoons Corn Flour
Method
1.Mix egg white, ½ teaspoon of salt and milk.
2.Fry pine seeds at low heat until it turns golden brown, add egg white.
3.Remove the 2cm root of asparagus, rinse and cook in boiling water for 3 minutes. Dry and set aside.
4.Heat 3 tablespoons of oil, put egg white and cook at low-medium heat. Place it on asparagus.
5.Mix and cook the seasoning sauce, stir it gently until it is thickened. Pour it on the asparagus. Ready to serve.
2.Fry pine seeds at low heat until it turns golden brown, add egg white.
3.Remove the 2cm root of asparagus, rinse and cook in boiling water for 3 minutes. Dry and set aside.
4.Heat 3 tablespoons of oil, put egg white and cook at low-medium heat. Place it on asparagus.
5.Mix and cook the seasoning sauce, stir it gently until it is thickened. Pour it on the asparagus. Ready to serve.
Tips
1.The homemade sauce: 200ml of light soy sauce and 200ml of dark soy sauce, slowly brings to boil. Add 200g slab sugar and keep it in a jar for later use.
2.You can also bake the pine seeds in oven at 180°C for 8 minutes.
3.Need a precise control of heat and volume of oil when frying the egg white.
2.You can also bake the pine seeds in oven at 180°C for 8 minutes.
3.Need a precise control of heat and volume of oil when frying the egg white.
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