| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 4 | tb | Flour |
| 1/2 | ts | Salt |
| 1 | Egg (up to) | |
| 4 | tb | Water |
INSTRUCTIONS
1. Combine flour and salt. 2. Beat egg lightly and add. Then stir in water to thin. VARIATIONS: 1. In step 1, use 3 tablespoons flour and 1 tablespoon cornstarch; or 2-1/2 tablespoons flour and 1-1/2 tablespoons water-chestnut flour. 2. In step 1, add any of the following: a. 1/2 teaspoon baking powder b. 1 teaspoon sherry c. 1 teaspoon sugar d. 4 or 5 drops ginger juice e. 1/2 teaspoon garlic powder f. dash of white pepper 3. In step 2, for the water, substitute either beer or sour milk. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”