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Ingredients:
4 (250 g) eggs, beaten
1/8 tsp pepper
3 1/2 oz (100 g) lard or
vegetable oil
1 tsp
scallions,
chopped
1 1/2 tsp salt, or to taste
1 tsp
MSG (optional)
Directions:
Heat the oil in a work over low heat to
about 350oF (175oC), or until a piece of
scallion
green sizzles and moves around when
dropped in the oil. Add the eggs and fry
until the egg solution bubbles but has
not yet begun to brown. Add 4 cups (1
liter) of water. Stir in the salt, MSG,
and pepper. Simmer until fragrant. Pour
the soup into a tureen, sprinkle with
scallions,
and serve.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
