Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs


Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen


Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Chinese Recipe : Shanghai Style Egg Fu Yong

Serves 4

Ingredients:

  • 1 small can crab, cartilage removed and meat flaked. Sprinkle with 1 tsp Chinese rice wine or sherry
  • 5 egg whites
  • ½ cup milk
  • 1 tsp green onion, minced (white part)
  • A dash of MSG (optional)
  • 1 tbsp cornstarch
  • 4 tbsp lard or shortening
  • 3 lettuce leaves

Directions:

  1. Beat egg whites, gradually adding milk, until stiff. Carefully fold in the crabmeat, onion, salt, MSG and cornstarch.
  2. Preheat wok and lightly spread lard over the hot surface. Remove wok from heat when lard begins to smoke, then pour in mixture quickly. Stir easily, in quick movements, until mixture becomes set. You may replace the wok over low heat for a few minutes if necessary but pay close attention to the heat, being sure the eggs do not brown.

 

Chinese Egg Recipes

Chinese Egg Foo Yung, Chinese Steam Egg recipe , Stuff Omelet with Minced Beef, Scallop Fu Yung recipe , Eggs with Sweet Sour Sauce, Crab Omelet, Egg Puffs in Hot Sauce recipe , Steamed Eggs with Salt Eggs, Pickled Eggs and Quail Eggs recipe , Mushu Pork Omelet recipe

GO TO TOP



 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
cheap China products on DHgate.com
Cheap China products on DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2016 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.