Tag Archives: egg

egg

Steamed Clams With Egg

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1. Wash clams in water again and again.

2. Put clams in a pot. Add in ginger slices, water and a little salt. Boil till all the shells open. Skim the stock. Set aside to cool down.

3. Beat one egg in a bowl. Stir with chopsticks till very smooth. Add cold clam stock in to egg. Ratio for stock and egg should be 1.5 : 1.

4. Add a little salt and stir well.

5. Place clams in a bowl or shallow plate. Pour the egg stock mixture into it. Cover the bowl with plastic wrap.

6. Place the bowl on steaming rack and steam in boiling water for 5 mins.

7. Top with a little light soy sauce and chopped spring onion.

Egg is very smooth and soft. It tastes like pudding.

egg

Benedict Egg

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My husband is a crazy egg lover. He likes onsen tamago, half-boiled egg, scrambled egg, hard-boiled egg…… I can’t really tell which egg he doesn’t like. So I assume he likes this Benedict egg too.

1. Prepare a big and deep pot. Add in enough water, which must be higher than egg in height. Turn to high heat and bring water to boil.

2. Once water is boiled, turn off the heat. Crack an egg in. Don’t stir, don’t move anything. Let the egg hold together. You can also add in 1 or 2 drops of vinegar or lemon juice before add in egg, which can help egg to settle better.

3. When the egg white stops being translucent, turn on the lowest heat. When the white film shows up over egg yolk, remove the pot from the heat. If you want your egg to be less raw, you can keep it there for a little longer. Otherwise, you can carefully scoop it out.

4. Melt 1 tablespoon butter in pan. Add in 2 egg yolks. Cream them together. Add in a little black pepper and 1 tablespoon water or wine if you have. Stir to make all ingredients egg yolk sauce.

5. Heat a pan. Fry bacon till crispy. Use the same pan to fry bread. I only have regular bread left in my home. So I have no choice.

6. Bread at the bottom, then place bacon. Egg on bacon and egg yolk sauce over egg. Garnish with chopped spring onion.

Oh, my husband loved it very very much. It’s very satisfying when poke the running egg yolk.

Chinese, Dumplings

Fried Leek Dumplings

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韭菜盒子 is a very popular snack in China. 韭菜 （jiu cai) means leek. 盒子 (he Zi) means box. I think it refers to the Dumplings’ shape.

It’s a quite easy dish to cook. Wrap is made from normal flour and water. Fillings maybe various. Most common combination is leek with egg. (You can also add in dried shrimps, or cooked vermicelli). My mom can make very nice fried leek dumplings. So I asked her about how to make the fillings. And she told me just in one sentence: half egg is raw and the other half is cooked. When my mom teaches me about cooking, her answer is always simplified and short, which is very very different from the mom I know in daily life. :p

I just followed my mom’s instruction. I fried one egg in pan. Then put it in chopped leek with another raw egg. Mix them very well. Season with salt, black pepper, 2 tsp cooked oil and 2 tsp sesame oil. Blend all filling ingredients well.

Divide dough into smaller ones. Just like making normal dumpling’s wrap by rolling pin. But this wrap should be thicker. Place one spoonful filling in the middle. Fold one end to the other. Press with finger.

Fry in low heat till bother sides turn golden brown.

Chinese, egg

Scrambled Eggs With Pea Seedlings

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1. Prepare all the ingredients:

3 beaten eggs

1 small pack of pea seedlings around 200g

2 chopped cloves of garlic

Oil

Salt

Light soy sauce

Cooking wine

2. Heat a little oil in the pan. When the oil is heated, pour in beaten egg. Once bottom egg solidifies, stir egg with chopsticks. Set them in plate when scrambled egg is done.

3. Heat oil in the pan again. Sauté garlic till aromatic. Add in all the pea seedlings. Stir fry for around 2 mins or till pea seedlings becomes dark green and soft.

4. Add in 1 tsp cooking wine to remove the grass smell. Also add in 1 tsp light soy sauce. Stir fry a bit.

5. Add in scrambled egg. Stir fry evenly. Season with salt and serve hot.

Chinese, egg, spinach

Gold & Silver Egg Spinach

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This dish requires two kinds of egg: salted duck egg （咸鸭蛋）and preserved duck egg （松花蛋/皮蛋）.

Preserved duck egg is very controversial, since many people just can’t accept the taste & texture of it. When I was very little, I didn’t understand why there would be such black egg on the table. They looked like poisonous and why adults liked them. I couldn’t remember when I first tried it and found it’s not as bad as I thought. And it’s not poisonous, of course. I gradually like it, especially the egg yolk. So yummy. Well, if you have never tried preserved duck egg, you may at least tried it like I did. If you still don’t like, that’s all right. There are so many kinds of eggs out there. You don’t have to like a particular type.

1. Prepare two salty duck eggs and two preserved duck eggs. Separate egg white and yolk for both of them. Then chop the egg white and yolk a bit.

2. Wash the spinach in water. Remove the roots. Can cut into smaller pieces.

3. Heat a pot. Pour in 250 ml stock. If you have your own chicken stock, that will be good. If you don’t have, Swanson is a good choice. Also add in 1/2 cup water and 2 ginger slices. Bring to boil. Then set aside.

4. Heat a pan. Add in 1 tablespoon oil. Fry 5-6 garlic cloves. It needs a bit patience cos you have to fry garlic till golden brown. And don’t burn them. Then take the garlic out.

5. Same pan, same oil. Add in drained spinach. Stir fry a bit. Pour in half of the stock. Cover the pan with lid. Simmer for 30 seconds. Then stir a bit. Lid on for another 30 mins. And take the spinach out into a plate.

6. Wash the pan. Heat on stove. Add in 1 tsp oil. Add in fried garlic, yolk of salty duck eggs and preserved duck egg’s white. Stir fry for 1 mins.

7. Pour in the rest stock. Bring to boil. Pour in salty duck egg’s white. Wait till egg white solidifies. At last add in preserved duck egg’s yolk. Simmer for 1 min.

8. Spinach at the bottom. Pour the egg stock on the top.

Yum!

Chicken, egg, Uncategorized

Omelette Fried Rice

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I wanted to try this dish for a long time.

To make fried rice:

1. Cut 1 chicken breast, 1 small carrot and 1/2 onion into small dice.

2. Heat a little oil in the pan. Add in chicken breast. Stir fry till white.

3. Add in onion and carrot. Sauté till onion turns brown.

4. Push all the ingredients to one end of the pan. At the other end, add in 2 tablespoon tomato sauce, 1 tsp sugar and 1 tsp soy sauce. Mix well.

5. Mix sauce with chicken, carrot and onion. Stir fry evenly.

6. Put in cooked rice or leftover rice. Stir fry to let rice be evenly coated with sauce. Season with salt and black pepper.

7. Use a spoon to make fried rice into oval shape in the middle of one plate.

To make omelette:

1. Beat 3 eggs in a bowl.

2. Add in 2 tablespoon milk and 1 tsp light soy sauce. Mix them well.

3. Brush pan with oil and pour out the excess. Test the pan with chopsticks. Chopstick dip in beaten egg, and slightly draw a line in the pan. If the egg line immediately solidify then the pan is ready.

4. Pour egg into pan. Stir with chopsticks. When the egg turns to be half cooked, slightly push egg to the end of the pan.

5. Use the chopsticks and spatula to gently turn the oval omelette over. Heat the edge a bit to make omelette sealed.

6. Gently place omelette over fried rice.

And the last is also the best part of this dish: use a knife to cut the omelette open.

Chinese, tofu, Uncategorized

Guo Ta Tofu

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This dish belongs to Shandong cuisine.

1. Cut tofu into slices. Tofu should be firm one so it won’t fall apart during cooking. Silk tofu or egg tofu are too fragile.

2. Dust tofu with flour. Then dip tofu in beaten egg.

3. Heat oil in the pan. Fry tofu till golden color.

4. Add in 1 tsp sweet cooking wine, 1 tsp light soy sauce and 1/4 cup warm water or stock. Simmer for a while or till the water reduces.

5. Season with salt and drizzle a little sesame oil.

6. Garnish with chopped spring onion and serve hot.

https://flic.kr/p/24152cP

Noodles, Pork

Lor Mee

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1. In a deep pot, add in 1/2 2 cups water, 1/2 cup dark soy sauce, ginger slices, garlic slices, 1 tablespoon five spice powder and 20g sugar. Bring to boil.

2. Add in 1 strip of pork belly. Turn to low heat and simmer for 30 mins.

3. Add in 2 hard boiled eggs and simmer for another 15-20 mins.

4. Blanch yellow noodles in boiling water. Rinse under cold water and drain. Set in the plate.

5. Take the pork belly and eggs out to cool down. Leave 1 cup braised soy in the pot. Add in a 1/2 tablespoon light soy sauce and salt to season.

6. Add in 1 beaten egg. Stir while pouring. At last, add in starch water to thicken the sauce.

7. Serve noodles with braised pork belly slices, braised egg, fish cake, and thick sauce over it.

duck, Uncategorized

Braised Duck

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My father-in-law gave us this half duck and spice pack for braised duck. I tried this dish today. It’s a bit time consuming but Duck turns out great.

1. Clean Duck. Prepare boiling water. Scald Duck with boiling water till the duck skin becomes very tight.

2. Heat 1 tablespoon oil in a deep put. Add in 3 tablespoon brown sugar and 2 tablespoon sugar. Stir till caramelized. Sauté ginger slices and garlic cloves till aromatic.

3. Add in duck, pour in enough hot water covers duck. Add in spice pack, 1/2 cup dark soy sauce and 1/2 cup light soy sauce. Bring to boil.

4. Have a taste of soup, add in sugar and salt to season.

5. Turn to medium low heat. Cover with lid and braise for 1.5 hrs.

6. Take the duck out. Cool down.

7. Put hard boiled egg and hard tofu into braising pot. Simmer for 30 mins.

8. Cut duck into slices or chunks like I did. Place them in a plate, sided with egg and tofu.

9. Pour 1 cup braising stock into sauce pan. Add in 1 tablespoon oyster sauce and Corn starch water. Reduce to condensed sauce. Pour over duck slices.

egg, Soup, Uncategorized

Baby Squid, Seaweed & Egg Soup

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One time my aunt in China asked me and my husband to have lunch at her home. My aunt used to own a small restaurant and she was the chef there. So she can cook really delicious food. She cooked baby’s squid egg soup that day. My husband tried it and loved it immediately. Even after 2 years, he’s still thinking about that soup. I remembered I was helping around when my aunt was cooking. It’s a very simple soup but I couldn’t get it right.

This time, I tried a different way.

1. Clean baby squid. Cut into halves.

2. In a pot, boil 2 cups water. Put the squid in and boil for 2 mins. Take the squid out and keep the stock.

3. In another pan or pot, heat 1 tsp oil. Sauté a bit chopped ginger.

4. Add in the stock. Bring to boil.

5. Pour in 2 beaten eggs. Stir a bit.

6. Add in baby squid and dried seaweed. Bring to boil.

7. Season with salt and sprinkle chopped spring onion.

My husband likes it, even though it’s different from the way my aunt cooked.