| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Eggs |
6 |
Servings |
INGREDIENTS
|
|
Sweet-and-pungent sauce |
| 4 |
|
Preserved eggs |
| 4 |
tb |
Oil |
|
|
Salt |
INSTRUCTIONS
1. Prepare a sweet-and-pungent sauce (see recipes). Keep warm in its
saucepan.
2. Clean and shell preserved eggs (see "How-to Section"). Cut each in 4
slices.
3. Heat oil. Gently pan-fry egg sections 1 minute to heat. Then sprinkle
lightly with the salt.
4. Add eggs to sweet-and-pungent sauce. Cook, stirring gently, to blend
flavors (1 to 2 minutes); then serve.
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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