According to the chef, ’splashing’ is of the many supportive or auxillary methods of cooking which are no self-sufficient cooking methods. Splashing is abruptly pour liquids [water, wine or seasoning] over food toward the end of Stir-frying or Shallow Frying. Because splashing is done when food is very hot, it absorbs the flavor in a special way which makes the taste quite exciting. Splashing wine [1 teaspoon] towards the end of any stir-frying or shallow frying, it does make the taste different.
|Splashing Liquid Over Fried Food|
Another recipe which applies this splashing method was earlier shared [here].
This egg dish is easy and fool-proof yet the result is awesome, yummy, yummy good. You can cook up to 8 eggs with this sauce.
Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications
8 hard-boiled eggs
Splashing Sauce [Mix together]
1 tbsp each of chopped ginger, garlic and spring onions [I used more]
½ tsp salt
2 tsp sugar
2 tbsp light soy sauce
1 tbsp black vinegar
1 tbsp wine
- Peel eggs and split into halves.
- Combine sauce ingredients.
- Heat a non stick wok with 1-2 tbsp of oil until hot, swirl the wok to distribute the oil. Lower to medium heat, place the eggs, cut side down and fry until brown. Turn and repeat.
- Pour combined sauce over fried eggs, then off heat and dish up to serve.
- Serve hot or cold.