Ingredients:
250 grams (0.55 lb) or a can of corn
2 eggs
50 grams (0.11 lb) pork tenderloin
500 grams (1 cup) water
5 grams (5/6 tsp) salt
2 grams (1/2 tsp) MSG
1 gram (1/5 tsp) pepper powder
25 grams (1 2/3 tbsp) cooking oil
5 grams (1 tsp) cooking wine
10 grams (2 tsp) mixture of cornstarch and water
Directions:
1.
Cut the pork tenderloin into small cubes the size of corn grains.
Whip the eggs in a large bowl.
2.
Heat the oil in a wok to 110-135 :C(235-270 :F) and stir-fry the
meat until it is done. Add the cooking wine, corn and water and
bring to boiling point. Put in the salt, MSG, and mixture of
cornstarch and water. Turn several times and pour into the large
bowl with the whipped eggs. Stir while pouring. Sprinkle on the
pepper powder and it is ready to serve.
Features:Light and elegant in color. Highly
nutritious.
Taste: Slippery and soothing.
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