| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Appetizer |
4 |
Servings |
INGREDIENTS
| 2 |
|
Preserved eggs |
|
Or |
serve eggs plain with sweet-and-sour pickles or subgum ginger |
INSTRUCTIONS
1. Clean and shell preserved cggs (see "HOW-TO SECTION").
2. With a sharp knife, cut each egg crosswise in 1/4-inch slices, or
lengthwise in quarters.
3 . Serve with any of the following sprinkled over the top:
1 teaspoon fresh ginger root, minced, combined with either 2
teaspoons vinegar or 2 teaspoons soy sauce
1 teaspoon sugar, 1 tablespoon vinegar and afew drops of sesame oil,
blended together
A few drops of Tabasco, Worcestershire, soy or oyster sauce
(both cut up) or pickled scallions and red ginger (sliced).
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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