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Eggs and Oxtails For Immortals


Eggs and Oxtails For Immortals
8 eggs, hard-cooked and left in their shells
1/2 cup minced beef, preferably from the tail
1 Tablespoon Chinese rice wine
1 Tablespoon thin soy sauce
1/2 teaspoon coarse salt
1 Tablespoon minced fresh ginger
2 Tablespoons cornstarch mixed with 1 Tablespoon cold water
1 cup vegetable oil
3 Tablespoons chicken stock
1 teaspoon granulated sugar
1. Carefully remove a small piece of shell on the thicker end, then remove the hard-cooked egg yolks from the other end.
2. Mash the yolks and mix them with the minced beef, soy sauce, rice wine, salt, and minced ginger, and carefully stuff this mixture back into the egg shells, not breaking them.
3. Seal the opening with the cornstarch paste and set aside for fifteen minutes or until dry.
4. Heat the oil and fry half the cooked eggs for one to two minutes, then put both batches in a steamer over boiling water and steam them for five to eight minutes. Then remove and peel them. Serve whole or cut in half when hot, warm, or at room temperature.

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