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Number of serving: 2
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
113g Bacon, cut into strips
113g mung bean sprout, rinse and drain
113g zucchini, cut into strips
1 teaspoon ginger wine
8 strips shredded celery
1 1/2 tablespoon cooking oil
Egg omelets ingredients:
6 eggs
2 teaspoon caltrop starch
6 tablespoons water
Seasoning ingredients:
¼ teaspoon salt
1 teaspoon caltrop starch
2 tablespoons water
1 teaspoon Sesame oil
Ground white pepper
Thickening glaze ingredients:
¼ teaspoon salt
1 teaspoon sugar
2 teaspoons caltrop starch
½ cup stock
Method:
Heat 1 tablespoon oil in a wok. Stir fry zucchini and mung bean
sprouts until done. Pour in ginger wine and stir fry briefly, about 1
minutes. Add seasoning and mix well. The mixture is then become the
filling.
Mix egg omelets ingredients together. Beat the egg white. Skim off the
bubbles on the surface with a spoon. Divide into 4 portions. Separately
fry each portion into a thin omelets.
Take 1 omelets skin. Wrap the fillings and bacon in and roll the
omelets up. Repeat with the remaining ingredients. Steam for 3 minutes.
Heat 1 teaspoon oil in a wok. Bring thickening glaze to the boil. Pour
over the smoked duck breast rolls and serve.
Cooking tips:
You could replace the bacon with smoke salmons.
Health tips:
Zucchini rich in vitamin C and fiber, encourage to consume often.
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