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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.
6 eggs
¼ cup cooked shrimps, sliced fine
⅛ cup onion, sliced fine
⅛ cup mushrooms, sliced fine
⅛ teaspoon salt
⅛ teaspoon pepper
3 teaspoons soy bean sauce
Beat six eggs, whites and yolks together, add the sliced onion and mushrooms, season to taste. Put a tablespoonful of the mixture into a red hot frying pan which has been greased over with vegetable oil or lard. Shrimp cakes are fried just the same as pancakes. Serve hot.