Ingredients
1/3 lb ground pork
3 tbsp soy sauce
4 green onions finely chopped
2 pt oysters shucked liq resrved
2 tbsp lemon juice
1 tbsp sherry
1 tbsp vegetable oil
1 onion finely chopped
8 fresh mushrooms chopped
1 black pepper to taste
1 red pepper diced
1 tbsp crushed pineapple
1/2 tsp sesame oil
Directions
1. In food processor combine pork, soy, scallions oysters, lemon
juice and sherry, grind breifly 2.Heat vegtablbeoil in wok or fry
pan, 3. Add pork mixture, onions, mushrooms, pepper, red pepper, stir
fry 1-2 min, add pineapple and reserved liquid 4. Continue cooking 1
min 5. Drizzle on sesame oil 6. Cool and make egg rolls
Servings: 1 servings
Pork & Oyster Egg Roll Filling Recipe brought to you by Recipe Ideas
Categories: Appetizer; Asian; Chinese; Egg; Fish
The History of Recipes
Written recipes as a concept can be tracked back into distant history, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, generally, these ancient recipes were just very basic pictorial recipes for meal preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history are a few tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius created some scripts which described recipes cooked by the Romans. In his works, Apicius tells us how the meals were divided into appetizers, entrees and afters, something that is very familiar to us today. Additionally, he describes how the Roman cooks used a good variety of aromatic flavors, including many that are still in use today for example basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. These new spices and herbs led to a surge in manuscripts on food, some of which still exist in academic collections. During the next few hundred years, the powerful and rich tried to offer the most exotic banquets, and as a result the best chefs and their collection of recipes increased in prestige. Even so, it was during the 1800s that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording the recipes of their peers. By the time we get to the twentieth century, cookbooks are starting to become popular mostly due to increased literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Pork & Oyster Egg Roll Filling recipe.
