Shredded Egg Balls Recipe
cooking time: 10 minutes
Ingredients
113 grams chopped pork}(1)
57 grams raw shelled shrimp}(1)
2 Chinese black mushrooms}(1)
3 eggs
1/2
teaspoon salt}(2)
1/4
teaspoon sugar}(2)
1/4
teaspoon MSG}(2)
1/4
teaspoon black pepper}(2)
1/2
teaspoon sesame oil}(2)
1 tablespoon water}(2)
1/2
tablespoon cornstarch (corn flour)}(2)
1/2
cup stock
1/4
teaspoon salt
1/4
teaspoon MSG
1/4
teaspoon sesame oil
1/4
teaspoon black pepper
1 teaspoon cornstarch (corn flour)}(4)
1 teaspoon water}(4)
Method
Rinse and devein shrimp; chop finely.
Soften black mushrooms in warm water; remove, drain and remove stems (discard); shred
caps. Mix ingredients of (1)and (2) ; throw lightly against inside of
mixing bowl to thoroughly combine
ingredients. (filling) Divide filling into 12 pieces and roll pieces
into balls.
Lightly beat eggs; heat pan
until medium hot; coat surface of pan lightly with oil; add half of
eggs and tilt pan so that egg
spreads evenly and thinly over bottom of pan. Cook over medium heat
until "egg sheet" is firm; flip
over and brown lightly on opposite side; remove to cutting board and
shred; repeat for other half of egg
mixture.
Coat meatballs with shredded egg; lightly coat a heatproof plate
with oil. Place shredded egg balls on
plate and place in steamer; steam over high heat for 10
minutes; remove balls to serving plate.
Heat pan and 1 tablespoon oil; add '/4 teaspoon rice wine and (3) .
When mixture begins to boil, add (4) to thicken; pour over
shredded egg balls, Reheat pan and 4 tablespoon Oil.
* stir-fry spinach and 1/4
teaspoon salt until spinach is limp; remove and arrange around shredded
egg balls; serve.
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