Ingredients:
3 eggs
50 grams (1/9 lb.) ground meat
20 grams (2/3 oz) bamboo shoots
15 grams (3 tsp.) cooking wine
3 grams (1/2 tsp.) salt
2 grams (1/2 tsp.) MSG
Directions:
(1) Whip the eggs, drop in 5 grams (1 tsp.) of cooking wine and, on
a non-sticking frying-pan, make thin egg wrappings with the
mixture, each about 6 cm (1 1/2 inch) in diameter and 2/5 cm
(one-tenth of 1 inch) in thickness. Mix the rest of the cooking
wine, 1 gram (1/6 tsp.) of salt, 1 gram (1/4 tsp.) of MSG and 10
gram (1 1/2 tsp.) of water with the groud meat. Evenly spread the
meat mixture onto hte egg wrappings, roll them up and place in a
steamer. After steaming over boiling water for 10 minutes, take
them out, let it cool and then cut into slices of about 1/2 cm(1/6
inch) for use later. Cut the bamboo shoots into thin slices of
about 1/5 cm (less than one-tenthof an inch) in thickness.
(2) Put 500 grams (1 cup) of water in the pot, add the egg roll
slices, bamboo shoots, salt and MSG and bring liquid to boiling
point. Put over a low fire and let it simmer for 15 minutes and
will then be ready to serve.
Features: The soup is slightly yellow in color.
Taste: Simply delicious.
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