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Fried eggs shanghai-style
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Eggs, Ethnic, Fried |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/4
| lbs | Crab meat (or lobster) | | 6
| | Egg whites | | 1/2
| cup | Milk | | 2
| | Green onions | | 5
| | Leaves Boston lettuce | | 1
| tsp | Sherry | | 1
| pinch | Salt | | 2
| tsp | Cornstarch | | 3
| tbsp | Peanut oil |
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Procedures:
| 1 | This recipe will introduce you to an inexpensive gourmet treat. | | 2 | Preparation: flake crab meat into strands, removing any cartilage. | | 3 | Mix with sherry. | | 4 | Wash onions; remove roots and greens; finely mince white part. | | 5 | Wash and pat dry lettuce leaves; arrange on round serving plate. | | 6 | In a mixing bowl, beat egg whites. | | 7 | When eggs begin to stiff- en, slowly add milk. | | 8 | When eggs are stiff, fold in crab, onions, salt and cornstarch. | | 9 | Eggs will tend to break down at this point into a frothy soup. | | 10 | Stir-frying: heat wok to medium hot. | | 11 | Add oil. | | 12 | When oil is heated, add egg mixture, carefully folding and turning while eggs become firm. | | 13 | Remove to serving platter. | | 14 | Serve. |
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