I must admit that i’m pretty tired of adding snow jelly in all the sweet desserts. Today i am going to experiment with adding the Processed Snow Jelly (Pls read below) into my favourite omelette. I remember seeing this cook performing this recipe in a cooking show before when i was younger and Mum actually did tried it!
Guess i must be pretty young when Mum was buying the dried snow jelly from medical halls. I do have recollections of her using a tweezer to pluck out those black specs and threads etc.. the smell of those products were pungent so she usually add in ginger in her cooking to kill that smell.
When i was in my mid teens, Dad started experimenting processing the snow jelly from the raw products and our family eat A LOT of that. Luckily for sweet toothed me, i aLWAYS like hashima for its texture and that it’s always done sweetened. I have ever even frequent Soup Restaurant to take away their Double boiled Hashima with rock sugar for $6 – $8 a bowl. The portion was meagre!!=(
Back to this recipe, the result was fantastic! As Froggie Guide has suggested, it has a bit of the oyster omelette bite. This recipe is certainly one which i will definitely try again! It took me barely 10 mins to get it done!
Recipe (serves 3):
1. Beat 3 eggs together with a pinch of salt and pepper
2. Cut up a small stalk of chives and 2 small slices of ginger.
3. 50 gms of soaked (In plain water) snow jelly. You may boil this portion of snow jelly for about 15 mins first before sieving it out.
4. Heat up wok with some vegetable oil. Add in (1), followed by (2), Lastly (3) when omelette is 75% cooked.
5. Serve Hot!