| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Soups |
1 |
Servings |
INGREDIENTS
| 4 |
|
Tomatoes |
| 1 |
|
Onion |
| 1 |
tb |
Oil |
| 3 |
c |
Chicken stock |
| 1 |
pn |
Msg |
| 1 |
|
Egg; beaten |
|
|
Salt and pepper |
INSTRUCTIONS
Skin and cut the tomatoes and cut the onion into eighths. Heat the oil in a
large saucepan. Add the tomatoes and onion and fry for 5 minutes or until
softened but not browned. Pour off excess oil and add the stock, salt,
pepper and MSG. Bring to the boil and simmer for 30 minutes. Add the egg
slowly, stirring constantly, until it separates into shreds.
Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland
<kirkland@gj.net> on Nov 10, 1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”