Egg Drop Soup (4 American servings/ 4 Chinese servings)
1 egg
1/2 teaspoon water
3 cups chicken or meat broth
1/8 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon sesame oil
1 small scallion, minced
2 teaspoons finely chopped chives
Methods:
In a small bowl, beat the egg with water. Bring the broth to a simmer and stir in the sugar, salt and sesame oil. Continue to stir and slip the egg into the simmering broth. As you stir, the egg will coagulate and form thin threads. Stir in the scallion and remove from the heat. Pour soup into individual bowls. Garnish with chives and serve.
Egg Rolls (14 rolls)
1 recipe egg roll skins
1/2 pound lean pork
1/2 pound shrimp
1 1/2 to 2 cups bean sprouts
3 tablespoons lard or oil
8 whole scallions, finely chopped
1/2 cup bamboo, shredded
8 water chestnuts, cut into
1/8 inch slices
3 thin slices ginger root, minced
1/2 teaspoon salt
1/2 tablespoon soy sauce
1/2 tablespoon sherry
1 egg, lightly beaten
oil for deep frying
Methods:
Prepare the egg roll skins according to the recipe. Cut the pork across the grain in 1/4 inch thick slives and then into strips. Mince the strips finely. Shell the shrimp. Remove the vein and chop shrimp into very small pieces. Rinse the bean sprouts under cold running water. Heat 2 tablespoons of the lard or oil in a wok or a skillet. Add the pork and stir fry for 1 1/2 to 2 minutes until it turns white and loses any trace of pink. Add shrimp and stir fry for 45 seconds. Remove from the pan and add remaining tablespoon of lard or oil. Heat until hot. Add scallions, bamboo,water chestnuts and ginger root. Stir fry for 1 1/2 minutes. Add bean sprouts and stir fry for 45 seconds. Return pork and shrimp to the pan. Add salt, soy sauce and sherry and heat through. Remove from the heat. Place in a colander to drain and cool completely. Divide the mixture into 16 parts.
Portable Generator Back Massagers Reviews Japanese Bonsai Trees