Egg Drop Soup No7

Ingredients

1 1/2 qt chicken broth, or clear soup stock 2 tbsp cornstarch, mixed in 1/4 cup cold w, ater 2 eggs, slightly beaten with a fork 2 scallions, chopped, including green, ends.	Advertisements

Preparation
 
Here s one from Jim Lee s Chinese Cook Book (My favorite). He says
that the secret of good soup is good soup stock. To keep the egg
flakes afloat, the soup must be thickened with cornstarch first
before the beaten eggs are stirred in. Bring soup stock to a boil.
Slowly pour in the cornstarch mixture while stirring the stock, until
the stock thickens. Reduce heat so stock just simmers. Pour in the
eggs slowly while stirring the soup. As soon as the last bit of egg
is in, shut off heat at once. Serve with chopped scallions on top.
SUBSTITUTIONS AND VARIATIONS: TOMATO EGG-DROP SOUP is just a
variation of plain egg-drop soup. The added tartness of tomatoes
gives this soup an extra "zing" and helps to pick up sagging
appetites. The addition of 1 medium-size can of stewed tomatoes is
all that is needed. Bring stock to a boil. Add the tomatoes. (Mash
the tomatoes if the pieces are too large.) When soup boils again, add
the cornstarch mixture as before. Add the eggs while stirring. Shut
off heat at once and serve topped with the chopped scallions.

 

 
Servings: 4

 

Egg Foo Yong Master Recipe
Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well. Stir the eggs lightly into the mixture. Use a deep bowl ladle to spoon out the mixture and lower into the hot oil. Tip the ladle at once to release the omelets. Let them fry until they rise (Upload by user)

Egg Foo Yung 2
Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy skillet over moderate heat until hot. Add 2 T oil and heat. Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, add the rem (Upload by user)

Egg Foo Yung Gwhp32a
2 TB Green onions minced 1/2 ts Pepper 1 ts Salt 1 lb Bean sprouts 1 c Crabmeat or shrimp cooked : Sauce 1 TB Cornstarch 1 TB Sugar 3 ts Soy sauce 1/2 c Water BEAT EGGS WELL. ADD DRAINED BEAN SPROUTS. IF USING FRESH SPROUTS (WHICH ARE THE (Upload by user)

Egg Foo Yung Chinese Omelet
To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set and lightly browned on bottom. Turn patty over and bro (Upload by user)

Egg Foo Yung Foo Yung Don
1. Wash and drain bean sprouts. 2. Cut onion into thin slices. 3. Cut pork into thin strips, julienne style. 4. Heat wok, adding 1 tablespoon oil. Stir fry bean sprouts, onion, BBW pork, and bamboo shoots for 2 minutes with 1/2 teaspoon salt and 1/2 teaspo (Upload by user)

Egg Foo Yung
BEAT EGGS WELL. ADD DRAINED BEAN SPROUTS. IF USING FRESH SPROUTS (WHICH ARE THE BEST) BLANCH THEM BY PLACING THEM IN A COVERED SKILLET WITH A FEW TEASPOONS OF WATER FOR JUST A FEW MINUTES. ADD BEAN SPROUTS, ONION, SALT PEPPER AND CRAB MEAT TO EGGS. COOK LIKE PANCAKES IN A SM (Upload by user)

Egg Fried Rice
In a bowl, lightly beat the eggs with a pinch of the salt and a few pieces of scallion. Heat oil in a preheated wok, and lightly scramble the eggs. Add the rice and stir to make sure that each grain of rice is separated. Add the remaining salt, scallions, and the peas. Blend br (Upload by user)

Egg Fu Yung
Combine all ingredients except eggs and mix thouroughly. Add eggs to mixture and blend together. Heat enough oil to cover bottom of large skillet. Form patties using approximately 1/3 cup of mixture. Fry until brown on both sides turning only once. Heat liquid for gravy in s (Upload by user)

Egg Roll Skins
Add 2 Tb. of batter and tilt around to coat evenly. Cook for 1 minutes. Invert     strongServings: 6/strong   (Upload by user)

Egg Roll Wrappers
Recipe by: The Cook s Book of Uncommon Recipes ISBN 0 940367 14 9 Sift flour and salt into a large bowl. Make a well in the center and add eggs and water. Using a fork, stir the dough until it just holds together and leaves the sides of the bowl. Turn out onto a floured su (Upload by user)
TAG: dough, parts, ,

Egg Rolls B1
Soak the mushrooms in warm water until soft, approx. 30 mins.; drain. Rinse in warm water; drain. Remove & discard stems. Cut caps into thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch, soy sauce, & pepper. Cover & refrigerate approx. 20 mins. Heat (Upload by user)
TAG: water, rolls, cover, drain, remaining, cabbage, towel, filling, sauce, ,

Egg Rolls For A Crowd
Brown meats with onion and celery. Stir in bean sprouts, shrimp and water chestnuts. Cook over low heat, blending well. Stir in soy sauce and flour to thicken. Cool mixture. Place 2 tablespoons of mixture on edge of each egg roll skin. Roll snugly, tucking in ends and seali (Upload by user)
TAG: sauce, rolls, ,

Egg Rolls No1
Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce and sugar. Remove from heat a (Upload by user)
TAG: rolls, ,

Egg Rolls No2
1. Fill a large saucepan with water. Add the ginger, garlic, sugar and salt and bring to a boil over high heat. Add the shrimp and cook until they curl and turn pink, about 1 minute. Discard the garlic and ginger and, using a slotted spoon, transfer the shrimp to a sieve to (Upload by user)
TAG: rolls, cabbage, wrapper, filling, shrimp, water, brush, remaining, drain, large, ,

Eggplant Szechuan Style
Everyone loves this dish, even those who don t particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western m (Upload by user)
TAG: eggplant, remaining, sauce, ,

Eggroll Filling No2 Dxdg05a
1. In food processor combine pork, soy, scallions oysters, lemon juice and sherry, grind breifly 2.Heat vegtablbeoil in wok or fry pan, 3. Add pork mixture, onions, mushrooms, pepper, red pepper, stir fry 1 2 min, add pineapple and reserved liquid 4. Continue cooking 1 min 5 (Upload by user)