寶哥還原潮州餐廳經典菜式「菜脯煎蛋」| How Chef Po Cooks "Preserved Radish Omelette"

Today, Chef Bao teaches you how to make a simple and delicious home-style dish—Preserved Radish and Char Siu Omelette. This dish is a favorite among kids, and adults love it too, perfect with rice. Chef Bao will share tips on handling sweet preserved radish and char siu, as well as omelette techniques, so you can easily achieve restaurant quality at home. Recipe Steps: 1. Dice the sweet preserved radish, char siu, and spring onions. Set aside. 2. Beat the eggs, add fish sauce, salt, sugar, and pepper, and mix well. You can add a little cornstarch to thicken the egg mixture. 3. Heat oil in a wok, stir-fry the preserved radish until fragrant, then add char siu and spring onions. Stir-fry briefly, then remove and set aside. 4. Clean the pan, heat oil, pour in the egg mixture, and spread it into a round shape. 5. When the bottom of the egg is set, evenly distribute the stir-fried preserved radish, char siu, and spring onions over the egg. 6. Carefully flip the omelette and cook until golden and cooked through. 7. Finally, drizzle a little Shaoxing wine around the edge of the pan to enhance the aroma, then serve. Ingredient List: Eggs - 4 Sweet preserved radish - about 6 strips Half-fat char siu - 110g Spring onions - to taste Cornstarch - to taste Fish sauce - about 1 tsp Salt - 1/3 tsp Sugar - 1/2 tsp Pepper - to taste Shaoxing wine - a little Cooking oil - as needed Three Tips: 1. Always stir-fry the preserved radish first to release its rich aroma, making the dish more flavorful. 2. When frying the omelette, the pan should not be too hot, otherwise the egg mixture will burn upon contact, affecting the appearance and texture. 3. Adding a little Shaoxing wine at the end removes the eggy smell and adds a unique fragrance, but you can skip it if cooking for children. Timeline: 0:00 - Introduction 0:30 - Ingredient preparation 1:15 - Chopping preserved radish, char siu, and spring onions 3:00 - Preparing the egg mixture 4:30 - Stir-frying preserved radish, char siu, and spring onions 6:00 - Frying the omelette 8:00 - Flipping technique 9:30 - Completion and tasting 大家有啲咩菜式想睇，記得留言俾我，多謝大家！ 鍾意睇美食紀錄，大家可以去 @hkjerry 頻道裏面睇，裏面亦都有我喺餐廳做嘅菜式！ ------------------------------------------------------- 想了解喜聚坊嘅古法菜式，點擊以下連接:    • 香港一间私房菜馆，每天6点半开始排队，10分钟后坐满整个屋子，竟是因为一道7h的鸭子！      • 我不做 其他餐廳不做 香港飲食之都名譽怎樣保持下去？ | 大角咀喜聚坊 | Tai ...      • 幾十條魚起片炒一碟菜!? 香港美食人物紀錄 | 大角咀喜聚坊 第二集 | Tai K...   ------------------------------------------------------- 「喜聚坊」位於香港大角咀，係一間私房菜餐廳，主打古法失傳菜式，我哋招牌菜有國寶鴨、油泡獅頭魚、太子魚肚、智囊寶中寶等唔同嘅美食，每道菜都新鮮製作，保留返傳統嘅製作方式同味道。大家如果有興趣，不妨都可以過嚟試吓！ 📍 地址：喜聚坊，大角咀利得街 10-12 號地舖 📍 Address: Joyful Peace Restaurant, G/F, 10-12 Li Tak Street, Tai Kok Tsui, Hong Kong 🚶🏻‍♂️ 6-min walk from Exit C1, Olympic MTR Station 📞 TEL: +852 5199 3895 #家庭菜 #粵菜 #香港美食 #寶哥 #喜聚坊 #烹飪教學