Pei Mei– Shih Chin Tan P’ai

 Yield: 4 servings

1/3 c Chicken, diced boned
1/4 c Ham, diced
1 Duck gizzard
1/4 c Shrimp, small shelled
1/4 c Black mushrooms, diced
1/4 c Bamboo shoots
2 tb Green peas
2 tb Oil
1/2 tb Wine
1/2 ts Salt
8 Eggs
2 tb Flour
1/4 ts Salt
1/4 ts MSG (optional)
6 tb Oil

1) Cut the softened black mushrooms, cooked ham, duck,
gizzard, chicken meat, shrimp and bamboo shoots into
dices. Stir fry all the diced ingredients with 2
tablespoons of oil and season with 1/2 teaspoon of
salt and 1/2 teaspoon of wine. Then add the green
peas. Mix well. Remove and place in a bowl.

2) Beat the egg whites with an egg-beater or
chopsticks until very stiff. Add the flour, salt, MSG
and egg yolks. Mix well.

3) Heat the pan very hot. Put 6 tablespoons of oil in
pan and then pour in the egg paste. Fry over low heat
until almost stiff. Sprinkle the fried stuffing over
the egg pie. Fry again until golden. Turn over and
fry the other side for about 2 minutes.

4) Remove and cut the egg pie into small pieces of any
shape for eating convenience. Garnish with some
lettuce leaves and serve.

Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd(1974)


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