Text 9105, 72 rader
Skriven 2014-01-24 06:23:00 av DAVE DRUM (1:123/140)
Ärende: Chile 5239
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egg Pancake Rolls w/Pork Filling
 Categories: Oriental, Pork, Breads, Chilies, Wine
      Yield: 7 Servings
 
      4 lg Eggs
      1 tb Dry sherry
           Carrots; fine chopped,
           - for garnish

MMMMM--------------------------FILLING-------------------------------
      1 c  (1/2 lb) ground pork;
           - uncooked
      2 md Fresh mushrooms; chopped
           - fine
      2    Scallions; chopped fine,
           - white parts separate from
           - green
      2 ts Cornstarch
           +=DISSOLVED IN=+
      2 tb Water; cold
    1/2 tb Dark soy sauce
      1 tb Dry sherry
      1 ts Salt
      1 tb Peanut oil

MMMMM---------------------------SAUCE--------------------------------
      2 tb Oyster sauce
      1 tb Light soy sauce
      1 tb Plum sauce
        ds Hot chilli oil or hot pepper
           - sauce
 
  In a bowl, stir the eggs with the dry sherry. In a mixing
  bowl, combine all the filling ingredients, include only the
  white parts of the chopped scallions (save the green parts
  for garnish) and stir to blend well.
  
  In a 8" skillet, heat the oil lightly. Pour about a quarter
  of the egg mixture to cover the bottom of the skillet. Heat
  until the egg pancake has barely set, then transfer to a
  plate. Make 3 more pancakes.
  
  Divide the filling into 4 portions and put a portions on
  each pancake. Moisten your fingers with cold water and
  spread the filling mixture evenly over the surface of the
  pancake, then roll up tightly, as you would a jelly roll.
  Seal with a little leftover egg from the egg-beating bowl.
  
  Place the rolls on a flat plate that will fit your steamer,
  and then steam them over an inch of simmering water for 15
  minutes. In a bowl, mix together the sauce ingredients.
  
  To serve, cut the rolls into slices, cutting on the slant.
  Drizzle the sauce over them and top with the scallion greens
  and the carrots.
  
  Makes 6 to 8 appetizer servings.
  
  Recipe:  "Chinese Appetizers" by Verdi
  Published by Irene Chalmers Cookbooks, 1981
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The taste of sweets is sweetest last. - Shakespeare
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