Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | Egg |
| ⅔ cup | Flour |
| ½ teaspoon | Salt |
| 3 drops | Water; more or less |
| 2 tablespoons | Oil |
1. Separate egg. Combine yolk with flour and salt. Add water to thin and mix until smooth.
2. Blend in oil. Beat egg white until stiff, then fold in gently.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .