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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.
8 eggs
⅓ cup water
½ cup cooked meat, chopped fine
1 small square of butter
1 small piece of ginger
2 teaspoons soy bean sauce
pepper and salt
Beat the eggs, add one-third cup of water, meat and ginger chopped fine. Beat all the ingredients well and add seasoning to taste. Pour the mixture into a large sized bowl or a deep platter. Bake the meat custard over a pan of water in a moderate oven as you would any egg custard. Bake until well done and serve hot.