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THE CHINESE COOK BOOK
CRAB OMELET
芙
FO蓉
YUNG蟹
HIGH
- 6 crabs
- 12 eggs
- 2 onions
- 2 cups bamboo shoots
- 2 cups water chestnuts
- 2 cups mushrooms
(a) Beat the eggs well and put them in a bowl with oil and salt.
(b) Cut the onions, crabs, bamboo shoots, water chestnuts, and mushrooms into threads 1½ inches long.
(c) Mix together all of the ingredients and fry in boiling oil until done.
(d) Put all in a bowl and add Chinese gravy.
