Steamed Five-Color Egg Cakes

Name: Steamed Five-Color Egg Cakes (Wu ts’ai cheng tan)
Cuisine: Chinese
Ingredients: ½ tablespoon soy sauce; 6 eggs; 1 teaspoon salt; 1-½ cups soup stock (cold); ½ teaspoon salt; 1 teaspoon wine; 1 teaspoon cornstarch; ⅔ cup soup stock; 1 tablespoon green peas; 1 tablespoon dried shrimp; 1 tablespoon chopped black mushrooms; 1 tablespoon chopped ham; 2-½ oz. ground pork; 1 tablespoon chopped carrots

Wu ts’ai cheng tan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

6 eggs
1-½ cups soup stock (cold)
1 teaspoon salt

Asia
Taiwan
Cake

Method

Beat eggs and season with salt and wine, then add 1-½ cups soup stock, mix well, and strain.
Chop shrimp (soaked), ham, mushrooms, and cooked carrots. Add to beaten eggs, along with peas and ground pork. Mix well.
Rub a square mold with oil, and pour eggs into the mold, steam over low heat for 25 minutes.
Remove steamed egg from mold, cut in