| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
|
|
Sweet-and-pungent sauce |
| 1 |
lb |
Lean beef |
| 1 |
|
Egg |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
|
|
Oil for deep-frying |
INSTRUCTIONS
1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent
Sauce" #1 or #2 or "Possible" or "Typical" Combinations recipes).
2. Remove fat and tendons from beef; then mince or grind. Form into
walnut-size balls.
3. Beat egg lightly and blend with flour, salt and pepper to a smooth
batter. Dip beef balls in batter to coat.
4. Meanwhile heat oil to smoking. Add beef balls a few at a time and
deep-fry until golden. Drain on paper toweling.
5. Reheat the sweet-and-pungent sauce. Stir in beef balls only to heat
through.
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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