Egg rolls and steamed fish are two authentic Chinese recipes. The egg rolls recipe is more complex than the steamed fish recipe because it calls for more ingredients and takes longer to make.
To make egg rolls, add 3 beaten eggs to 1 teaspoon of hot oil, and cook the egg pancake over medium heat on both sides until it firms up. Slice the pancake into thin strips when cooled. Cook 1 shredded head of cabbage and 1/2 julienned carrot in 3 teaspoons of hot oil for two minutes over high heat. Stir in 8 ounces of canned bamboo shoots, 1 cup of dried and rehydrated wood ear mushrooms, 1 pound of roasted pork, 2 sliced green onions and 2 1/2 teaspoons of soy sauce, as well as 1 teaspoon of salt, 1 teaspoon of sugar and 1/2 teaspoon of monosodium glutamate.
Cook the mixture for six minutes and stir in the sliced egg. Fill an egg roll wrapper with 3 tablespoons of the cooled mixture and seal the roll using beaten egg whites. Repeat the process using all of the filling, and fry the egg rolls in a deep fryer set at 350 degrees Fahrenheit for five to seven minutes.
To make steamed fish, cut deep incisions in 1 white fleshed whole fish, and sprinkle the fish with salt. Insert 2 spring onion stalks and 3 to 4 slices of ginger into the incisions, placing excess vegetables inside the fish. Steam the fish on medium heat for 10 minutes. Combine 2 tablespoons of soy sauce with 1/2 teaspoon of rice wine vinegar, and pour the mixture over the fish. Drizzle 1 tablespoon of hot vegetable oil over the fish, and serve it with fresh cilantro.