![]() Storage: Keep in an airtight container and place in the fridge that can last for a day or two.Feel free to use snow pea, carrots, cabbage, green peas for other versions of vegetable dish with quail eggs.Then, use any vegan sauce of your choice that is suitable for this dish. For vegans: Feel free to omit the eggs and replace them with fried tofu or mushrooms.It is better to add the chopped kangkong stalks into the pan first and cook for 2-3 minutes, then the leaves afterward, and cook for a few seconds.You may use a mixture of soy sauce, vinegar, brown sugar, a little water for the savory sauce.The version of chopsuey that we’re cooking today includes the additional ingredients of chicken and broccoli. The soft texture and creamy flavor of these bite sized goodies make for a splendid addition to this harmony of ingredients. It is best to have everything ready before cooking to avoid overcooking the kang kong and turning it dark. Young corn Quail eggs are another popular ingredient in chopsuey. ![]() You can also use a mixed vegetable with the quail egg.
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