31 pork egg drop Recipes

ground pork, mozzarella cheese, shredded, parmesan cheese, grated, onion, finely diced, egg, beaten, ground black pepper, garlic, crushed, worcestershire sauce, drops tabasco sauce

ground pork, spring onions, egg, beaten, minced ginger, sweet chili sauce, light soy sauce, sesame oil, dumpling wrappers, vegetable oil (for frying ), soy sauce, rice wine vinegar, drops sesame oil, minced ginger (to garnish )

salt, chinese egg noodles, dried (or 10 to 12 oz fresh ), sesame oil, peanut oil, minced ginger, pork chops, thinly sliced, napa cabbage, small, shredded (about 4 cups, can also use savoy), carrots, shredded, ketchup, soy sauce, worcestershire sauce, mirin (or a bit of sugar), drops tabasco sauce (to taste), scallion, chopped, white parts only

gyoza skins (in the cold section with egg roll wrappers), ground pork, leaves chinese cabbage, chopped chives, garlic, ginger, vegetable oil, mixture a, salt, teaspoosn sugar, soy sauce, sake (or rice wine), sauce mixture, soy sauce, rice vinegar, drops sesame oil, drops chili oil (or tabasco sauce)

pork ribs/chicken bones, prawns (shelled ), fish cake (optional), yellow noodle, eggs, pink shredded omelet (egg mixture with a few drops of pink coloring), chinese cabbage/bean sprouts (blanch), coriander leaves, shallots (slice thinly), sambal belacan /chili paste (optional), starch mixture, corn flour, water

ground pork, scallions, shredded cabbage, peeled shrimp, cornstarch, egg, soy sauce, drops sesame oil, salt, wonton wrapper, oil (for frying )

ground pork, ground beef, egg, onion, finely chopped, garlic clove, crushed, breadcrumbs, cumin, flour, tomatoes, chopped, peppercorn, sliced, tomato paste, chicken stock cube, dry red wine, sugar, drops lemon juice, vegetable oil

fat-trimmed boned pork loin, stalks (about 2 oz. total) fresh lemon grass or 6 strips lemon peel (yellow part only; 1/2 by 3 in. each), fat-skimmed chicken broth, mustard greens, rice noodles (chinese rice sticks, or mai fun), shelled, deveined shrimp, rinsed and drained, eggs, asian fish sauce (nuoc mam or nam pla), chopped green onions, asian red chili sauce or hot sauce

ground pork, nakano rice vinegar, kikkomen soy sauce, chopped minced celery, grated carrot, chopped green onions , including the tops, sysco chicken base or 4 chicken bouillon cubes, water, eggs, beaten, mushroom stems and pieces (optional), frozen peas (optional), minced green pepper (optional), cornstarch, cold water, white pepper, salt

chicken broth, sliced green onions, eggs, beaten, soy sauce, salt and pepper to taste, wonton wrappers, oil (you will need about an inch or so in your pan), you can add a small amount of 1 or more of the following if you like, cubed cooked chicken, chopped water chestnuts, cooked shrimp, cooked pork pieces

pork loin steaks (75 g steaks), olive oil or 1 tbsp vegetable oil, dried chili pepper flakes, flaked sea salt, green apples, coarsely grated (i like to use granny smith apples), cabbage, shredded, chives, chopped, whole egg mayonnaise, honey or 10 drops of stevia liquid, to your taste

rib pork chops (each about 3/4 inch thick and about 10 oz), rice-wine vinegar, soy sauce, sugar, a few drops of japanese sesame oil, peanut oil or vegetable oil, flour for dredging, jumbo egg, beaten, panko crumbs, loosely packed cups watercress leaves, minced tomato, minced scallion, mung bean sprouts, rice-wine vinegar, a few drops of japanese sesame oil, coarse salt to taste

boneless pork top loin, bisquick, panko breadcrumbs , breadcrumbs, sesame seeds, salt, black pepper, paprika, ground mustard, seasoning salt, garlic powder, eggs, slightly beaten, milk, margarine (melted ), drops sesame seed oil

fresh breadcrumb, salt, eggs, beaten, ground marjoram, ground coriander, ground cardamom, parsley flakes, white pepper, ground pork , 35% fat, drop lemon oil, milk, sausage casing, prepared

pork sausage, lean ground beef, egg, fresh white breadcrumbs, white wine vinegar, garlic cloves, pureed, drops hot pepper sauce, soy sauce, salt, grinds black pepper, oregano, thyme, flour (for dredging), beef stock, soy sauce, mustard, white wine vinegar, salt, pepper, oregano, thyme, tomato sauce

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

ground pork, pork fat, ground chicken, shrimp, shell and deveined, salt, white pepper, oil, oyster sauce, stalks green onions, minced, egg, beaten, cornstarch, wonton wrappers , round, egg, beaten, chicken broth, water, chinese black mushrooms , presoak and sliced, barbecued pork, chinese and slice, boneless chicken thighs , slice, shrimp, shell and deveined with tail on, water chestnuts, sliced, baby bok choy, half, oyster sauce, stalks green onions, minced, drops sesame oil

brown rice, water, olive oil, onion, chopped, garlic cloves, crushed, eggs, slightly scrambled, frozen mixed vegetables, green onions, chopped, leftover cooked pork (optional) or 1 cup cooked chicken (optional) or 1 cup cooked beef, diced (optional), soy sauce, drops sesame oil (optional)