| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
China, Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 1/2 |
c |
Soup stock (cold) |
| 1 |
ts |
Salt |
| 1 |
ts |
Wine |
| 1/4 |
ts |
MSG (optional) |
| 1 |
ts |
Soysauce (light) |
| 10 |
|
Shrimp, shelled |
| 6 |
|
Chinese parsley pieces |
INSTRUCTIONS
Procedure:
1) Lightly beat the eggs in a bowl. Add the soup stock, salt, wine, MSG,
and soysauce. Mix well. Pour the mixture through a sieve.
2) Clean the shrimp with a little salt and rinse with water. Then drain
and pat dry.
3) Pour the beaten eggs in a bowl. Arrange the shrimp and parsley over
the eggs. Then place into a boiling steamer.
4) 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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