| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 2/3 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 3 |
dr |
Water; more or less |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Separate egg. Combine yolk with flour and salt. Add water to thin and
mix until smooth.
2. Blend in oil. Beat egg white until stiff, then fold in gently.
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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