Text 8482, 112 rader
Skriven 2008-06-07 16:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JIM WHITE
Ärende: Re: BEYOND 406
======================
-=> Quoting Jim White to Jim Weller <=-

 JW>> Atomic Energy  [...] operators are highly trained, highly
 JW>> paid and not motivated by the bottom line.
 
 ML>> could just as well be Homer Simpson ...
 
 JW> Most of the operators of our Nuke plant came from the Nuclear Navy.
 JW> They were all operators aboard ship.

That sounds more reassuring, so long as it wasn't the Russian navy!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Egg Roll Recipe
 Categories: Chinese, Appetizers, Pork, Bbq
      Yield: 4 Servings
 
      1 pk Egg roll wrappers
           FILLING:
      1 lb Fresh pork (or barbecued
           Pork)
      1 md Onion (sliced)
      2    Stalks celery, cut
           Diagonally
    1/2 lb Fresh mushrooms, sliced
      6    Water chestnuts (fresh if
           Possible), sliced
    1/2 lb Suey choy (Napa Cabbage),
           Sliced thinly, 1 inch
           Lengthwise
      2    Green onions, diced
      1 lb Fresh bean sprouts
           PORK SEASONINGS:
      1 ts Soy sauce
      1 ts Oyster sauce
           Salt and pepper to taste
           Bit (less than 1 teaspoon)
           Cornstarch
           GRAVY MIXTURE:
      4 tb Water
      1 tb Cornstarch
    1/2 ts Soy sauce
      2 ts Oyster sauce
           Salt, pepper, accent (if
           Desired) to taste
      2 tb Cornstarch mixed with
      2 ts Cold water*
           Oil for stir-frying
      2    To 4 cups oil for
           Deep-frying
 
  Mix seasoning ingredients together. Cut the pork into thin strips,
  add the seasonings and marinate the pork for between 10 and 15
  minutes. While the pork is marinating, prepare the vegetables, and
  the gravy mixture.
  
  Heat wok and add oil. When oil is ready, add the celery and onion
  and stir-fry. Taste and add salt and sugar if desired. Remove from
  wok. Add the pork to the wok and cook until well done (place cover
  on wok). Remove. Clean the wok and stir-fry separately the
  mushrooms, water chestnuts, and bean sprouts. Check the seasoning
  while stir-frying the bean sprouts and add salt and/or sugar as
  desired. Stir-fry the suey choy, covering and cooking for
  approximately 1 minute, again adding salt and/or sugar if desired.
  Combine all the ingredients in the wok. If necessary, drain some
  of the juice from the vegetables out. Add the gravy, pushing the
  vegetables up against the sides of the wok to form a "well" in the
  middle for the gravy, and stir to thicken. Mix thoroughly. Add
  green onion. Set the filling aside to allow to cool before
  wrapping.
  
  Wrapping: Mix the cornstarch and water, slowly adding the water to
  the cornstarch until you have a "glue" which will be used to seal
  the wrappers. To wrap, lay the egg roll wrapper out with the short
  (4 1/2") side directly in front of you. This will be the dry side.
  The two long sides will be called sides 1 and 3, and the other
  short side directly across from you will be called side 2. Place
  approximately 1 tablespoon of filling in the middle of the
  wrapper, spreading it out but not getting too close to the edges.
  Using your fingertip, spread a bit of the cornstarch/water glue
  along edges 1, 2, and 3. Fold over the dry side, then take side 2
  and fold it over, making sure the two sides overlap. Press down
  firmly on sides 1 and 3, making sure they are well sealed.**
  
  Deep-frying: When oil is ready, slide each egg roll carefully into
  the wok one at a time. Deep-fry until they are golden brown, then
  drain on deep-fry rack or paper towels. Keep on a tray lined with
  fresh paper towels until needed. The egg rolls should not be
  stacked. If possible do not reheat in the oven, as this can dry
  the eggrolls out, but if necessary, reheat them on low heat for 10
  minutes on each side. Serve with Sweet and Sour Dipping Sauce.
  
  *If desired, instead of cornstarch and water you can substitute
  beaten egg or egg white.
  
  **Most recipes use the "envelope" method for wrapping. I prefer
  this method: not only is it easier to learn, but you can put more
  filling in each egg roll, and the rolls tend to be crispier.

  Josefina Anita Brown-King
 
MMMMM

Cheers

YK Jim


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