136
THE CHINESE COOK BOOK
EGG ROLL
日
DAN卷
GUN
- 6 eggs
- 2 tablespoonfuls dry mushrooms
- 2 tablespoonfuls bean sprouts
- 2 tablespoonfuls chicken meat
- 2 tablespoonfuls Chinese ham
(a) Break the eggs into a bowl. Beat well with oil and salt. Have a low fire. Oil pan. Place in it one tablespoonful of well-beaten egg. Take hold of the pan and let the egg run all over the surface of the pan. A layer of egg will be formed.
(b) Cut the mushrooms, Chinese ham, bean sprouts, and chicken into threads. Fry for 5 minutes in an oiled pan. Salt to suit the taste. Add enough water to cover and cook until dry. When nearly dry, turn constantly to prevent burning.
(c) Roll this in the egg, making the roll 1 inch in diameter and as long as the egg layer. Use white of egg for paste. Cut carefully into the desired length.
(d) Add Chinese gravy.
