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Eggs and Loquat ConpoyEggs
| Eggs and Loquat Conpoy |
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Ingredients:
3 conpoy, soaked for two hours, steamed with one tablespoon rice wine and one slice fresh ginger slivered for one hour, cooled and torn in thin shreds
2 Tablespoons water chestnut flour
1/4 pound crab meat
1 scallion, slivered
3 Tablespoons vegetable oil, divided
6 eggs, beaten well
Preparation:
1. Steam and prepare the conpoy; and when dry, shred it.
2. Mix water chestnut flour with crab meat, shredded
conpoy, and the slivered scallions.
3. Grease two or three ceramic soup spoons with oil and
then add beaten eggs to the conpoy mixture. Steam it
in these spoons over boiling water for six minutes, cool
slightly, then remove these spoon-shaped items.
4. Heat a wok or fry pan, add the remaining oil, and panfry
these pieces on each side until lightly colored, then se
as is or in other dishes.
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