How to make Delicious Shrimp Egg foo Young

Hello everyone, I'm back everyone, Gina Young, we're back and I'm back with another amazing recipe today. Gina Young will show everyone how to

make

shrimp

egg foo

young

. Shrimp egg foo

young

is amazing, listen here, you can have it. for breakfast, you can have it for lunch or dinner or you can just have it as a snack simply because it's full of flavor, it's very easy to

make

, it doesn't require a lot of ingredients and listen here, if you're making a Tina Young Stella, it's going to be so tasty. I'll show you how quick and simple it can be done.

A lot of people have requested this video and I'm so excited to share with you all how I make my young foo

shrimp

egg. This is what you are doing. I'll need you, you never ate my shrimp egg, foo young, you better get ready, you better get ready, okay everyone, here are the

delicious

ingredients you'll need. I have some parsley that I will use for garnish if you would like to use green onions. for your garnish, of course you can. I have some beef broth. You can use any type of broth you want to use for your sauce.

You can use chicken. You can use vegetables. Alright. I'm going to use beef broth today. You'll need some cornstarch to thicken our sauce and you'll need your meat. What type of meat are you going to use? Will you use pork? Do you want to use chicken? Do you want to use seafood? Today I'm going to use these beautiful ones. here shrimp, these shrimp have been peeled, deveined and cooked, all I have to do is remove the tails, okay, normally I like to leave the tails on every shrimp dish I make, but since this is going to be a burger of egg, you have to take the Cut well, so the vegetables that I like to use I like to use a combination of mixed vegetables.

I'm going to use frozen peas and carrots and I'm also going to use frozen corn now that I let the peas and carrots thaw in the corn. so they're not frozen anymore, but you want to make sure that once you take them out of the bag they'll have a little bit of water in them, make sure you drain the water well because you don't want this dish to get watered down. you're going to need an onion, you don't need a lot, but what you do want to do with those onions is make sure you cook those onions that I usually like to have when I order a foo Yoong.

I like to have fresh bean sprouts in my very young egg, but it is very difficult around here to get fresh bean sprouts. You know you're lucky if you can find some fresh ones around here and I don't suggest you ever use the bean sprouts in the can because they're trill, okay, go without them, okay, so I'll use some boiling rice in a bag, those of you who are familiar with me, know that I love to use boiled rice in a bag, let's boil our water, let's put the bag of rice in 11 minutes you have the most beautiful fluffy rice every time now we will use some seasonings here and I will use garlic powdered black pepper and salt use whatever type of salt you want to use I'm going to use sea salt and then you're going to need some eggs we're going to use four or five eggs and here you can see I have a bowl and what this bowl is going to be used for is I'm going to break it down my balls in this. bowl, then the first thing we want to do is make sure your hands are spotlessly clean, let's get started with this amazing recipe.

Now, if my shrimp, let's say, let's say my shrimp was bad, then you want to cook them before you put them in. your mixture is fine and it really is that simple if you have leftover pork chops you can cut that port you better believe you can you can use spam you can use ham you can use chicken you can use any meat you want to use but you do it Make sure it's cooked before I put it in your mixture and it really is that simple, it's cooked well, but what I'm going to do is warm it up a little bit before I put it in my mixture, okay, just a little bit.

I'm literally only going to cook this for about a minute. What I'm going to do is start sautéing the onions, and when the onions are almost cooked, I'll throw the shrimp in there just for good measure. I said about a minute just to take some of the chill off of these beautiful shrimp. Okay, you don't have to do it like that because like I said, they're already cooked, but you do want to make sure your seafood is nice and hot. because egg foo young doesn't take long to cook so you sauté it not too long because remembering that this is already cooked I don't know about you, but when I make egg foo young I want a lot of meat inside mine, whether spam.

I have a chicken egg foo yung video, you better believe it and I have a pig egg foo young video with pig egg foo yung. I use leftover pork chops and both recipes are amazing, but you've asked me about this recipe here several times. Do you know? Can you show us how to make foo yung with egg and shrimp? Well, that's what I'm doing today and I'm so excited to share my recipe with you now. I want to come in and you want to cut your meat or your seafood, so now you can cut this into small pieces if you want, okay or you can leave it in medium pieces, like I will, okay, beautiful, I tell you. one thing, there's nothing like beautiful fresh shrimp, oh you better believe it, oh my gosh, and I love it, I know, I know a lot of you aren't fans of spam, some of you say it's too salty, They use spam that is low in sodium and it is not. nothing salty, but if you make a very young egg with the family, it's

delicious

, it's like, oh, it's so good, okay.

I'm going to keep cutting this and when I get back I'm going to cut those onions and get them. onions to sauté and then we have to boil our rice. I like to remove the sauce and the rice and then we'll do our young egg foo at the end because it doesn't take more than a hop hop and a jump to make it bait again I have two acts have you ever heard of that term before a jump jump and jump what does that mean Gina well, it means in a hurry it doesn't take time okay, do I have my shrimp? ready, we'll set it aside, let me show you how much onion we're going to make, onion we're going to need, which isn't much, okay, look at that nice thick slice that's all we'll need.

I'm just going to make two eggs foo young, okay, normally when you order a foo Yoong at an Asian restaurant, you get maybe two or three, depending on the size, when I make it and then I make it for my family. I always make two eggs foo young for each person and that fills them up my family loves this egg foo young they like all the flavors that I make no matter what meat I use and we have this for breakfast, we have this for lunch and dinner, so any meal that you want to make this would be It will be absolutely fine, so now that I have the onion chopped, let's sauté it and we want the onions to cool before we put them in our mixture because we don't want to scramble the eggs if you put them in hot.

If you add onions to raw eggs, there's a chance you could start scrambling the eggs, so take them out of the pan and put them in the refrigerator for a few minutes to cool before mixing them into the egg mixture. Everyone, here we have our onions that we're going to sauté for a few minutes, just know that they don't need to be browned or anything like that, you just want to take away a little bit of the raw flavor, okay? So I'm just going to make a bag of rice because I'm not going to make much egg, too young, my water has boiled, I have salted the water, 11 minutes we will have the most perfect rice and then.

I'm going to show you while the onion is sautéed. I want to show you how we're going to make this sauce really quick and simple but very tasty and it requires your broth if you don't make it if you can't get some. type of broth just use a chicken bouillon cube or some Maggi poyo and mix it with water and make it brah okay so I'm going to use the broth here like this okay let's boil it once it comes to a boil we are going to put a cornstarch suspension yes, we are going to use three tablespoons oh yes three tablespoons of cornstarch with a little bit of cold water when I tell everyone a little bit of cold water I mean just a little bit and they are heaped tablespoons, don't worry. worry about that, okay, and this is the slurry that will make the broth thicken and the beef broth flavorful on its own, but we're going to do that. put in some garlic powder, oh yeah, a little bit of ground black pepper and just a pinch of salt, okay, just a little bit of salt and that's very tasty, let me show you how much water we're going to put in our mixture. just a little bit and mix it until you can.

I already feel the dry cornstarch. Okay, remove that dried cornstarch from your spoon and the bottom of the pan. Okay, this here will be your thickener. What an amazing sauce, very delicious, we'll leave it there for now, let's take a look at our beautiful onions, remember no, they don't have to cook for long, okay, let's see, let's take a look and Adam. oh yeah, they're almost done, I just wanted to take away a little bit of that raw flavor and then I'm going to take them and put them in a bowl and put them in the refrigerator to cool, okay, we don't want them. too cold so you want them to cool so as not to scramble an egg yeah take your shrimp whether it's raw shrimp a hook strip it doesn't have to cook for long but I want to season my shrimp let's take some light. away so that everyone can see the image a little better here we go, okay, you have to put that black pepper as a must, you have to have it right, a little bit of garlic powder, a little bit of salt, when I see a little bit, just a little bit . don't go crazy with it, it's okay, like this, give it a sauce just to warm up the shrimp, not enough to cook your shrimp because it's already cooked, not enough to make the shrimp, I chew, we are beautiful, let's turn off the heat, let's put this. in a bowl, just cool, okay, wait guys, let me turn on my camera, let's cool those onions and then I'll show you how to prepare this amazing mixture, our rice will be ready very soon, beautiful, right, okay, everyone, look at this. let me grab a whisk and I want to show you how quickly this sauce comes together remember go ahead and season that bra give it a little extra flavor okay three, we put our cornstarch like this and literally right before your very eyes this is it's going to start to thicken and it's going to get incredible, okay, in a second, I'm going to take the rice out of the pan, okay, I'm going to put a little butter on the rice, I'm going to add parsley just to give it color.

I want this to come back to a boil once it comes back to a boil it will be nice and thick believe me when I tell you this if you ever make a cornstarch mixture and you don't think it's enough to use it. a little more cornstarch, okay, I put a little bit of water in them and continue with the recipe, okay everyone, so let me show you this beautiful, nice, thick glossy sauce, look at that, that's amazing, it's full of flavor , okay, be sure to try it to see if you're happy with the taste and if you're not happy with the flavor that's in Reese's, I'll take out my rice and be right back oh yeah, oh yeah, we're on the money, oh, it's here, I can sell this dish right here for nine bucks you better believe I can okay so we have our rice and our sauce ready turn off the sauce okay now I have a frying pan here that we're going to use make sure you use a large enough pan, it all depends.

The amount you're going to make is going to determine the size of the pan you're going to use, you don't want them to be crowded, okay, so I'm going to put in a little bit of vegetable oil, it's going to look like a lot of vegetable oil, but guess what. Don't worry because this won't make it greasy, okay I promise this won't really make it greasy, all you have to do is make sure the oil is nice and hot so it doesn't get greasy if the oil is cold. when you put in the egg mixture you will have an oily mess, so don't be that person, okay now let's go to the island, prepare our egg foo yung and then start frying those bad boys right? away, okay, everyone, so what I did was I took out the vegetables.

I made sure my vegetables had no water. Okay, make sure you use frozen vegetables, guys, please don't ruin my recipe by using canned vegetables. Canned vegetables are not the Way to go, you use fresh frozen vegetables, okay, let me grab a spoon, it may sound funny, but it drives me crazy when people call me late, they might say, Oh Tina, I made your food for everyone. my family, except I didn't use frozen vegetables. Vegetables that I use canned and I'll be looking at the messes like not to call it my recipe using that canned vegetable or they'll say "Okay, so I made this right but I didn't have this ingredient and I made it for my whole family and I'm thinking, oh no, like you need that main ingredient, don't say you got it from Gina, gross, let's skip one ingredient and then say you got it from me, that right there drives me crazy, okay we have our sautéed onions our meat our frozen vegetables haven't been? cooked now I'm going to crack four to five eggs into a separate bowl because in case we have a rotten egg, if we were to get an egg shell, we can just get rid of this instead of throwing away the whole mixture, always break them into a separate bowl, okay, I'm going to use, I think I'm going to use five eggs, okay, and I'm going to watch this video I'm going to make just two, but then I'm going to make some more egg foo Yong, okay. , the leftover mixture will be used for later, give this a good mix, make sure your towels and your yellow arewell incorporated so I have my rice coming down every night I fold it in with a little bit of butter and with my rice now we're going to put our egg right there it was five eggs you use as many eggs as you would like us to give this a good mix, so take your time mixing everything and make sure to season the meat like I did.

Okay, I'll just season salt and pepper and garlic powder on whatever meat you're using, but if you're using spam, spam has enough flavor, or your cooked pork chop has enough flavor, you don't have to season it, that's fine, this is your mix. , like I said, if you have fresh bean sprouts, if you can get them. fresh and not the can fresh and not the can I highly suggest you put in a whole handful okay so now it's very important that you cook this completely you don't want raw egg in your egg foo young once I went I went to a restaurant and I cut it up and ate some raw egg and I thought, oh, I see, you know, and I started making my own and there's nothing like making it your own, you make it however you want, you can be happy with how you make it. do it at home, especially if you make an antenna, young material, okay, so what I'm doing now is I'm waiting for my oil to heat up nice, don't put your egg in there unless the oil is hot, okay and you want. to use something like a small mold, a small bowl or ladle and that way you can gently pour the young egg foo mixture into the pan.

I'm going to show you how to do it. Hi everyone, my pan is nice and hot. take a little little ramekin, okay, I'm going to take my mixture like this, we're going to put the mixture in the pan nice and slow, okay, like this, you want to try to keep a little more than an egg mixture. and you want to try to keep the circular shape as much as you can. Okay, once this one starts brewing, I'll grab some more and we'll start on the second one. Okay, this is going to cook over medium to medium heat. on high heat this will turn brown you want it to turn brown it's supposed to be brown it's not supposed to be yellow like you're making an omelet let's make an omelet here okay so let's put the second dalip Okay there's a little more egg there baby, come in honey, oh yeah, aha, give me some good balls, Leon, so look what I'm going to do.

I'm going to take my spatula, oh yeah, I'm just going to move this one. away from each other, okay, try to keep that circular shape like I said and we have a clue, yeah, keep an eye on it. I think I want to pour in a little more egg mixture like this like this oh I hope you all try this recipe oh my gosh and wait for it to get nice and golden and we'll turn it over. Come back, be patient, it will get nice and golden and don't worry about getting in with the spatula. with it or a fork and lifting it up you'll see that beautiful golden brown ring, this down will be an indication that it's time to twist it, now it's time to go in with a little bit of salt just a little bit just a little bit just a little bit of black pepper ground Oh honey, you don't know what you're missing if you haven't tried this Oh Oh, as you can see, if you look down, the eight will start to puff up as the fries go. this taller one is just beautiful it's the most beautiful plate to see how they come together you're starting to see a golden color.

I'm going to give them a spin here in just a second being very careful because we have a lot of oil in there beautiful, okay, I tried. to convince me of it and it worked, it worked very well, now see if that happens, put it back in place, it will fry again in the circle, it doesn't matter, don't worry, don't worry in your kitchen, push your ingredients back in this bread here. It's a clue honey, you never had this before, you better get something done that makes you so look how golden brown it is, that's how it's absolutely supposed to look, this one here that fell apart, it made you a little more of egg mixture, oh yeah. put a little more egg mixture right there, so it seals again, trust me, I would never guide you wrong, okay, let me show you a trick if you can move this with this motion without the filling coming out. you're moving in the right direction and they're about to finish, this one's got a little bit of a vibe to it, see how it came together like I said, oh okay, this one's got a little way to go because we put more filler right there, but then what I'm going to do is I'm going to take this one out of the pan, okay, I'm going to put it on my plate and I'm going to push it into the center of the pan to continue cooking and I want to. to turn it over one more time I'll be back look at that look how easy it all came together it all holds together so well I'm going to drain this well before it goes on my plate strain it on the paper towel hold this well so Know that that extra part I put in It's pretty and well, this one here comes out of the pan to show you a fun technique that I like to do when they're a little bit older, use two spatulas, okay, look at that, like this.

Okay, we'll put it on our plate this way, those of you who have never tried this before. This is a must-try dish, even making it to make it look good. Little kids love it and it's hard to get some little kids. to enjoy their vegetable lesson here you feed them some egg foo young man they are going to fall in love oh my god they are going to fall in love with this recipe right here they will be saying mommy daddy please can you make me some egg foo? yung for breakfast for dinner for lunch young staff look at that oh oh baby make sure you drain it on a paper the talent needs to be drained okay so now I have some nice chives so you can use green onions too to make a nice garnish and then we're going to put our beautiful sauce that we made like this so look at this bring you some sauce ho honey honey mmm you can put the run away egg right on the top right if you like Oh Jeannie Youngstown a little of parsley make it nice and beautiful if everyone enjoyed this video right here give me a thumbs up and if you haven't subscribed make sure If you subscribe make sure to click the notification bell so you can get notified every time Jinyoung Upload one of these amazing recipes.

Tell your family, friends, and everyone you know all about Janae Young and what I do in this kitchen every day. Absolutely my father we want to thank you for this beautiful meal Lord we thank you for your time of love your mercy and your understanding please forgive us for our sins come into our hearts we make you our Lord and Savior thank you for this meal once again amen Let's go deeper Oh, you've never had this before. I can't emphasize it enough. You might want to prepare a little. Use lots of vegetables because it's beautiful. Look at it, oh my goodness, and then taste it with the taste of rice. let me know what you think in the comments section it's good some of you might say oh it's so good some of you might say does it taste like omelet?

No, it's amazing, it has its own individual flavor and it's so beautiful it's like a party. in your mouth try that and as always god bless you all thank you all for looking good now boom this is so good