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Owner’s Manual
Owner’s Manual
Crab Rangoon Serves: 8
Ingredients:
6 ounces lump crabmeat
6 ounces cream cheese, softened
3 green onions, thinly sliced
1 egg, beaten
Peanut oil, enough for deep-frying in Wok
1 package wonton skins (wrappers)
Directions:
1. In a bowl, add crabmeat, cream cheese, and green onions. Mix well.
2. Fill each wonton skin (wrapper) with ½ teaspoon of lling for each wonton.
3. Seal edges of wrapper with beaten egg.
4. Fold over and squeeze out any air of wonton.
5. Heat Wok to 375˚F and add peanut oil (pour in enough for deep-frying
in Wok).
6. Place in wontons. Deep-fry until they are golden brown and crispy.
7. Remove and allow excess oil to drip off. Drain on paper towel.
Egg Drop Soup Serves: 4
Ingredients:
2 large eggs, lightly beaten
6 cups chicken broth
1 teaspoon sugar
½ teaspoon fresh grated ginger
¼ teaspoon ground white pepper
½ teaspoon sea salt
1 green onion, sliced thin
1 tablespoon cornstarch
3 tablespoons cold water
1 teaspoon rice wine
Directions:
1. Heat up the Wok, add chicken broth, and bring up to a boil.
2. Add rice wine and ginger, reduce to a simmer, and add sugar and ground
white pepper.
3. Slowly add cornstarch mixture to the broth.
4. Pour lightly beaten eggs into stock and stir. Garnish with green onions.
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