Head cabbage – 100 g., mushrooms – 100 g., 2 eggs, soy-bean sauce – 3 table-spoons, dry sherry - 1 table-spoon; vinegar - 1 tea-spoon.
Shred heads of cabbage, cut mushrooms, add some water and vinegar, stew on a moderate fire for 10-15 min. Then, add soy-bean sauce and some sherry and stew till it’s properly cooked.
Boil eggs hard, get them cold, sell them. Mix yolks with cabbage and mushrooms, cut white of eggs very small.
The snack lay out to a plate and trim with white of eggs.
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