Fluffy Egg
5 eggs
2000 grams (4 cups) oil(only 1/20 to be consumed)
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG

1. Whip the eggs in a bowl, add the salt and MSG;

2. Heat the oil in a wok over strong fire to 180-200:C (355-390:F) and carefully pour the whipped eggs into the oil to allow the egg paste to drip contimuously until all of it is in the wok. While pouring with one hand, use the other to hold a ladle to keep stirring the egg paste in the oil so that the paste will take the form of a thread. When it rises in the oil and turns yellow, take it out and drain off the oil. Place the fluffy egg on a paper napkin, press out the oil, loosen it with your hand and it is ready to serve.

Features: Soft and crispy
Taste: Salty and delicous.

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