Tiger Lucky Bags

Taste: Light; Cooking Method: Stir-fry; Time: Twenty minutes; Difficulty: Easy.

Step-by-Step Cooking Instructions for Tiger Lucky Bags

Be fierce like a tiger, don’t skimp on ingredients in the lucky bags. Balanced nutrition with a mix of meat and vegetables, don’t let the little tiger down.

Boil water in a pot, blanch corn kernels, diced carrots, and Chinese sausage for about 1 minute.

Rinse the dried scallops and soak in water, peel the edamame, dice the water chestnut, and devein the shrimp.

In a bowl, mix a little cornstarch with water, add some Weidamei Premium Oyster Sauce and June Fresh Light Salted Kombu Soy Sauce to make a sauce and set aside.

Heat oil in a pan, stir-fry the diced ingredients.

Add the soaked dried scallops along with the soaking liquid, then add some water, stir-fry and cook for about 2 minutes.

Add edamame and water chestnut, stir-fry briefly.

Add shrimp, sprinkle some salt, stir-fry briefly.

Pour in the prepared sauce, thicken and reduce the sauce.

Transfer to a serving plate.

In a bowl, crack three free-range eggs, add a pinch of salt and some cornstarch, mix well.

Heat a little oil in a pan, swirl the pan to evenly coat with a thin layer of oil, pour in the egg mixture, gently shake the pan to spread the egg into a thin sheet.

Place the stir-fried filling on the egg sheet, grab the four corners of the egg sheet, and tie them up with blanched cilantro stems.

All tied up, three little lucky bags.

Then use a sauce made of salad dressing and bamboo charcoal powder to draw the head of a little tiger, even if it doesn’t look very much like one, it’s filled with its favorite food, so please be understanding!

Finished product.