| 33 | | Clean the onion and the garlic, and blend it in a foodprocessor, or cut very sma |
| 34 | | ll. Fry the mixture for a couple of minutes. Puree the tomatoes and add them to |
| 35 | | the mixture. Bring to a boil and add after a minute the vinegar, ketchup and water. Sieve the mixture after it has boiled and add the sugar. Bind the sauce with |
| 36 | | some corn starch and add the sesame oil. |
| | 33 | Clean the onion and the garlic, and blend it in a foodprocessor, or cut very small. Fry the mixture for a couple of minutes. Puree the tomatoes and add them to the mixture. Bring to a boil and add after a minute the vinegar, ketchup and water. Sieve the mixture after it has boiled and add the sugar. Bind the sauce with some corn starch and add the sesame oil. |
| 39 | | Cut carrots, sellery, leak, paprica, and squash the garlic. |
| 40 | | Cut the Chicken in thin slices. Whip the eggs with salt, sugar and pepper. Add a |
| 41 | | ll vegetables and chicken and mix it. Heat the oil in a big frying pan and add t |
| 42 | | he egg mixtrure. Put a lid on the pan and let it fry slowly until golden brown a |
| 43 | | nd before frying the other side. Poor the hot sauce over the Foe Yong Hai and se |
| 44 | | rve with rice. |
| | 36 | Cut carrots, sellery, leak, paprica, and squash the garlic. Cut the Chicken in thin slices. Whip the eggs with salt, sugar and pepper. Add all vegetables and chicken and mix it. Heat the oil in a big frying pan and add the egg mixtrure. Put a lid on the pan and let it fry slowly until golden brown and before frying the other side. Poor the hot sauce over the Foe Yong Hai and serve with rice. |
