| 1 |
Blanch the peas in boiling water for 2 or 3 minutes. Drain. |
| 2 |
Plunge the tomatoes in a bowl of boiling water for 1 or 2 minutes, then peel the skin. Halve lengthwise and seed. Slice each half lengthwise into 4 to 6 pieces. |
| 3 |
Beat the egg whites lightly, add 1/2 teaspoon of the salt and the cornstarch and beat until homogenized. If there are too many bubbles, skim them off. |
| 4 |
Half fill a wok or deep fryer with oil. Heat until barely hot, about 210-225 F. Pour in the egg-white mixture, about 2 tablespoons at a time, and let it come slowly to the surface. Lift at once with a perforated spoon and put into a bowl. Repeat until all the mixture is used, always adjusting the heat to make sure the oil is not too hot, so that the velvety tenderness of the egg is maintained. |
| 5 |
Dissolve the potato flour in 1 or 2 tablespoons of the stock, then blend well into the remaining stock. Add the remaining salt. |
| 6 |
Place the stock in a saucepan and bring slowly to a boil, stirring as it thickens. Add the peas, cook for a few seconds, until hot, then add the tomato. Now add the fu-yang egg slices and cook for a few more seconds, until piping hot. Remove from the heat and gently scoop all the ingredients to a warm deep serving plate. |
| 7 |
Arrange the peas and tomatoes attractively to give the best visual effect. Sprinkle on the ham and serve immediately. |
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