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Egg Pudding With Dried Scallops

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CATEGORY CUISINE TAG YIELD
Eggs, Meats Chinese Eggs 8 Servings

INGREDIENTS

12 Dried scallops
4 c Water
1/2 lb Lean pork
1 Scallion stalk
3 Eggs
1/2 t Salt

INSTRUCTIONS

Place dried scallops and water in a saucepan. Bring to a boil; then
simmer, covered, 2 hours. Slice pork thin; mince scallion. Beat eggs.
Add to pan and stir in well. Simmer, covered, until done (about 30
minutes more). Season with salt and serve.  NOTE: The mixture should
have a mush-like consistency. If it seems to  be getting too dry in
step 3, add more water.  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)
----------------------------------------------
Calories: 81
Calories From Fat: 48
Total Fat: 5.3g
Cholesterol: 87.3mg
Sodium: 193.4mg
Potassium: 128mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 7.4g


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