| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | China, Seafood | 4 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1 1/2 | c | Soup stock, cold |
| 1 | t | Salt |
| 1 | t | Wine |
| 1/4 | t | MSG, optional |
| 1 | t | Soysauce, light |
| 10 | Shrimp, shelled | |
| 6 | Chinese parsley pieces |
INSTRUCTIONS
Procedure Lightly beat the eggs in a bowl. Add the soup stock, salt, wine, MSG, and soysauce. Mix well. Pour the mixture through a sieve. Clean the shrimp with a little salt and rinse with water. Then drain and pat dry. Pour the beaten eggs in a bowl. Arrange the shrimp and parsley over the eggs. Then place into a boiling steamer. Steam it over high heat for 2 minutes. Then reduce the heat to low and continue to steam for 20 more minutes until firm and done. Serve in the bowl in which it was steamed. Postec by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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