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Ingredients:
7 egg yolks 2 cup (500 ml )
vegetable oil; uses
about 1/2 cup or 125ml
3 egg whites
1/8 tsp. MSG (optional)
3/4 tsp. salt, or to taste
1/8 tsp.
rice wine
Directions:
1.
Beat the egg yolks and whites in a
bowl and stir in the salt,
rice wine, and MSG (optional)
2. Heat the oil in a wok over low
heat, to very hot about
350oF(180oC), or until smoke
rises. Pour the eggs through a
perforated spoon into the oil and
deep-fry until yellow. The egg
will cook into threads as thin as
hair. Remove the egg threads from
the oil and drain well. Loosen the
egg threads into a light, airy
floss, place in a dish, and serve.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
