| 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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