Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Beijing Egg Pancake

Eggs

Beijing Egg Pancake
Ingredients:
2 beefsteak tomatoes, skins peeled and discarded
1 Tablespoon vegetable oil
3 cloves garlic, peeled and chopped
2 Tablespoons granulated sugar
1 Tablespoon all purpose flour
2 Tablespoons water chestnut flour
4 or 5 eggs, beaten until light in color
salt and pepper, to taste
Preparation:
1. Coarsely chop the tomatoes.
2. Heat a wok or fry pan, add the oil, and when hot, add the garlic and stir-fry for one minute, then add the tomatoes and stir fry for two minutes before adding the sugar. Remove from the heat source, and drain the tomatoes.
3. Mix both flours with the beaten eggs, then stir in the drained tomatoes and reheat the wok or fry pan, and when hot add the egg mixture and the salt and pepper. Let them set in the pan, then turn this pancake over and let it set on the second side. Then remove to a platter, cut it in wedges, and serve immediately.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720