|
|
|
|
 |
|
|
| Stuffed Eggs: Hard-Boiled, Steamed, Deep Recipe |
Category: Eggs
Rating:
N/A
Servings: 8
|
|
|
Ingredients
1 water to cover
6 eggs
3/4 lb lean pork
1 tablespoon cornstarch
3 tablespoon water
1 tablespoon sherry
1 teaspoon ginger juice
1 oil for deep-frying
1 cup steaming liquids
2 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon cornstarch
Cooking Directions:
1. Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes.
2. Meanwhile mince or grind pork. Blend cornstarch and cold water to a paste; then add to pork along with sherry and ginger juice, mixing well. Divide mixture into 12 parts. Form each into a ball, then flatten into a thick patty.
3. Cool eggs thoroughly under cold running water; then shell. Cut each egg in half lengthwise. Then cut a small slice from the back of each half so that it will lie flat when turned yolk side up.
4. Arrange eggs yolk-side up on a shallow heatproof dish; top each with a meat patty. Steam for 10 minutes (see "How-to Section"). Drain eggs, reserving the liquids.
5. Heat oil. Carefully lower in stuffed eggs, meat-side up. Deep-fry, basting with hot oil, until golden. Drain on paper toweling.
6. Meanwhile in a saucepan blend steaming liquids, soy sauce, salt, sugar, and remaining cornstarch. Bring to a boil, stirring to thicken. Then pour sauce over eggs and serve at once. VARIATION: For the pork, substitute beef.
From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
eggs
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
