鴛鴦如意卷

An easy to make addition to the dinner table. A dish that’s full of flavour, lap cheong - yun cheong - fish paste and eggs combined with their own unique flavour and texture. Served with a simple sauce that makes this dish even more mouth watering good.

Ingredients:

Filling:
½ lb Fish Paste
Lap Cheong 1 sausage
Yun Cheong 1 sausage

Egg Wrappers:
2 Large Eggs
1 tsp Cornstarch
1 tbsp water
¼ tsp salt

Sauce:
¾ cup stock (chicken or vegetable)
1 ½ tsp Cornstarch
¼ tsp sugar
Dash of sesame oil and ground white pepper

Garnish:
Spring onion (shredded or chopped)

Method:

1. Steam lap cheong and/or yun cheong for 10 minutes in medium / high heat (steam oven, 300°F). Let cool, cut in half and set aside.

2. Mix 1 tsp cornstarch along with 1 tbsp of water. Add 2 eggs, 1/4 tsp salt and stir well.

   Oil pan and pour half portion of egg mixture into medium heat pan. Cook slowly to form egg wrappers sheets. Repeat for the second wrapper. Cut edges to form into squares.

3. Use about half portion of fish paste and spread evenly onto egg sheets. Apply sausages halves (lap cheong), onto each side of the egg sheet then roll inwards. Apply fish past in the middle to help retain rolled form. 

4. Place egg rolls onto lightly oiled plate. Steam over high heat for 7 minutes (steam oven, 325°F). Let cool, drained off excess liquid and cut into ¾” or 2 cm thick pieces. 

   Sauce:

5. Mix all sauce ingredients together. Bring to a boil in a pot and top with egg rolls to serve.

Note:

• Switch out yun cheong with lap cheong. Yun cheong is not to everyone’s taste and depends on your region’s availability. 

  What is:

• Lap Cheong is made from pork and pork fat. Taste is strong in sweet and saltiness. Mainly used to accompany rice or buns. 

• Yun Cheong is made from either pork or duck liver. Taste is similar to Lap Cheong with an additional liver flavour.

鴛鴦如意卷

一道風味十足的菜餚，臘腸 - 膶腸 - 魚和雞蛋結合了它們獨特的風味和質地。 配上簡單的醬汁，使這道菜更加令人垂涎欲滴。

材料:

餡:
魚滑 半磅
臘腸 1條 - 蒸熟切開邊
膶腸 1條 - 蒸熟切開邊

蛋皮:
雞蛋2只
生粉1茶匙
水1湯匙
鹽1/4茶匙

茨:
上湯 3/4杯
生粉1 1/2茶匙
蔴油，胡椒粉各少許
糖1/4茶匙

裝飾:
蔥

做法:

1. 在中/高火蒸臘腸和膶腸，蒸10分鐘。蒸汽烤箱，或使用300°F。取出放涼，切成兩半，放在一邊。

2. 生粉1茶匙，加水1湯匙攪匀，將雞蛋及1/4茶匙鹽加入拂勻，搽少許油在平底鑊中。慢火煎成兩片旦皮，取出切成方形。

3. 將1半魚滑均勻搽在旦皮上，在左右兩邊放入，臘腸及膶腸各半條，兩邊捲成如意形，中間搽上少許魚滑黐實。

4. 放入己搽油𥐙中，用大火隔水蒸7分鐘，取出切成3/4吋長，排放上𥐙。

   
   茨:

5. 煮滾茨料淋上即成。

註:

1. 可以用2圈旗袍代替雲旗袍.