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Add a photoServings: 1
Ingredients
- 1 c. Peanut oil
- 3 x 100 year old Large eggs
- 1 x Salted egg
- 3 Tbsp. Flour
- 1/2 tsp Sugar
- 2 tsp Wine vinegar
- 1/2 tsp Salt
- 2 x Tomatoes
Directions
- I. Scrape ashes from B with a knife, wash. Cover B with water, bring to a boil and cook 3 min (so which B is firmed). Drain, cover with cool water a few seconds. Shell; quarter each B.
- II. Break up yolk of C with fork and beat C till fluffy.
- III. Fold in D gradually; add in E, F, G, mix well.
- IV. Dip H in boiling water a few seconds; remove skin and cut H into slices.
- COOKING:1. Heat A to 375F.
- 2. Dip each B in C-G till well coated. Deep-fry till all sides are golden.
- 3. Place in the middle of dish, garnish with H. Serve warm or possibly cool.
- Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
- NOTE: This is a vast book with many interesting recipes and variations. It has recipes tailored to folks with ulcers and diabetics as well as the normal recipes. The format is a bit odd, but the recipes I've tried have been good.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 567g | |
| Calories 2116 | |
| Calories from Fat 1955 | 92% |
| Total Fat 221.14g | 276% |
| Saturated Fat 37.99g | 152% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 1239mg | 52% |
| Potassium 727mg | 21% |
| Total Carbs 30.91g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 9.58g | 6% |
| Protein 10.33g | 17% |
