| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Chinese | Appetizers, Ceideburg 2, Chinese | 1 | Batch |
INGREDIENTS
| 1 | c | Peanut oil |
| 3 | 100 year old eggs | |
| 1 | Salted egg | |
| 3 | T | Flour |
| 1/2 | t | Sugar |
| 2 | t | Wine vinegar |
| 1/2 | t | Salt |
| 2 | Tomatoes |
INSTRUCTIONS
I. Scrape ashes from B with a knife, wash. Cover B with water, bring to a boil and cook 3 minutes (so that B is firmed). Drain, cover with cold water a few seconds. Shell; quarter each B. II. Break up yolk of C with fork and beat C until fluffy. III. Mix in D gradually; add E, F, G, mix well. IV. Dip H in boiling water a few seconds; remove skin and cut H into slices. COOKING Heat A to 375F. Dip each B in C-G until well coated. Deep-fry until all sides are golden brown. Place in the middle of dish, garnish with H. Serve hot or cold. From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers, Inc. New York. NOTE: This is a vast book with many interesting recipes and variations. It has recipes tailored to folks with ulcers and diabetics as well as the normal recipes. The format is a bit odd, but the recipes I've tried have been good. Posted by Stephen Ceideburg September 7 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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