| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 4 | T | Flour |
| 1/2 | t | Salt |
| 1 | Egg | |
| 2 | up to | |
| 4 | T | Water |
| 1 | teaspoon baking powder | |
| teaspoon sherry | ||
| teaspoon sugar 4 or 5 drops ginger juice | ||
| 1 | teaspoon garlic powder dash of white pepper In ste, for |
INSTRUCTIONS
Combine flour and salt. Beat egg lightly and add. Then stir in water to thin. VARIATIONS: 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. In step 1, add any of the following: 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 31mg
Sodium: 932.7mg
Potassium: 122.7mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 3.8g