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A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.
1 lb. shelled fresh shrimps
3 eggs
½ cup flour
½ teaspoon salt
⅛ teaspoon pepper
2 teaspoons soy bean sauce
Beat up the three eggs, whites and yolks together, add flour, pepper, salt and soy bean sauce to season, lastly add the shrimps to the mixture. Dip out one shrimp at a time with a tablespoon, drop into a pan of deep boiling vegetable oil or lard; as soon as it turns brown take out of the fat and place on a piece of paper to drain. They are then ready to serve.