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Recipe by: zaldivar
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See below ingredients and instructions of the recipe
4 Eggs
1 1/2 c Soup stock (cold)
1 ts Salt
1 ts Wine
1/4 ts MSG (optional)
1 ts Soysauce (light)
10 Shrimp, shelled
6 Chinese parsley pieces
Procedure:
1) Lightly beat the eggs in a bowl. Add the soup stock, salt, wine,
MSG, and soysauce. Mix well. Pour the mixture through a sieve.
2) Clean the shrimp with a little salt and rinse with water. Then
drain and pat dry.
3) Pour the beaten eggs in a bowl. Arrange the shrimp and parsley
over the eggs. Then place into a boiling steamer.
4) Steam it over high heat for 2 minutes. Then reduce the heat to
low and continue to steam for 20 more minutes until firm and done.
Serve in the bowl in which it was steamed.
Postec by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II
by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)
Heston Blumenthal - The Fat Duck
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French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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