Egg foo yung another year in recipes enfermedades lumbares

I don’t know what put egg foo yung into my mind. I hadn’t given the dish a thought since, as a child, I began discovering “exotic” substances like chop suey at a suburban Chinese restaurant with my family. Chinese food in America has come a long way from the ubiquitous Cantonese-and-MSG radiografia de columna lumbar normal style of those days, but many of the old-time flavors are still pleasant.

So, on a day when I was idly thinking about French omelets, Spanish tortillas, and Italian fritattas, egg foo yung popped into my mind. Why not try my hand at those Chinese egg pancakes in a brown sauce? Three of my four Chinese cookbooks had recipes for the dish – some quite elaborate causas del dolor lumbar parte baja espalda. Remembering the modesty of that long-ago restaurant, I decided to make the simplest version, which was in the Chinese Cooking volume of the Time-Life Foods of the World series.

From my experience with the pace of cooking Chinese recipes, I knew I’d have to assemble and measure out all the ingredients before starting. These weren’t very many for half dolor lumbar lado derecho a recipe’s worth: eggs, chicken stock, mushrooms, shrimp, bean sprouts, soy sauce, salt, and cornstarch.

Before doing anything more, I made up the sauce, starting by dissolving the cornstarch in a bit of the cold chicken stock and mixing the salt and soy into it. Then I was to bring the rest of the stock to a boil, add the cornstarch mixture, and simmer for two minutes until the sauce was thick and clear. It thickened quickly enough, but the soy coloring kept it from being what I’d call clear.

Shrimp, mushrooms, and bean sprouts all went into the bowl dolor lumbar izquierdo cadera of beaten eggs. Since the half recipe was to make three pancakes, I took the prudent approach of dividing the mixture evenly in three little bowls rather than trying to estimate quantities on the fly.

The pancakes and their sauce were very good in a mild, homely, old-fashioned way. That sauce was absolutely essential. When I took a bite of the pancake alone, it was bland almost to tastelessness, but operacion de columna lumbar recuperacion the smooth, thick, salty sauce immediately brought up the flavors, as well as the nice textural variety of the crunchy bean sprouts, tender egg custard, and nubbly bits of shrimp and dolor lumbar derecho y pierna mushroom. So, egg foo yung: a pleasant little walk down Memory Lane.

Should you find yourself in the mood for a more flavorful Asian omelet, there are good Vietnamese, Lao, and other SE Asian versions. About egg foo yung though…One of my books, The Chinese Kitchen by Eileen Yin-Fei Lo, has an interesting chapter on how Chinese food came to the US and what became of it. Most immigrant groups had to deal with the lack of familiar ingredients and ended up with approximations hernia de disco lumbar tratamiento of their traditional dishes. Early Chinese immigrants were men who came to work on the railroads; there were few if any women. So the men, who didn’t cook at home, had to become cooks, and were approximating what they remembered eating, And they were cooking in large quantities for other workers, so even if they knew the subtleties, they didn’t have time for them. As a result, a lot of dishes were changed a lot. Anyway, she also has some of the ‘original’ versions that Chinese-American dishes were derived from. Apparently egg fu yung in China is just beaten eggs combined escoliosis lumbar leve with fried shrimp, scallion, salt and pepper, and scrambled…no sauce.