Difference between revisions of "Alternative:Century egg"
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==Ingredients== | ==Ingredients== | ||
| − | *4 Century [[ | + | *4 Century [[egg|egg]]s |
*80g Jinhua ham | *80g Jinhua ham | ||
| − | *80g [[ | + | *80g [[Ginger|pickled stem ginger]] |
| − | *320g [[ | + | *320g [[butter|butter]] |
| − | *1 tablespoon [[ | + | *1 tablespoon [[oil|oil]] |
===Seasoning=== | ===Seasoning=== | ||
| − | *1/2 teaspoon [[ | + | *1/2 teaspoon [[salt|salt]] |
| − | *1 small bowl of dark [[ | + | *1 small bowl of dark [[vinegar|vinegar]] (use for dipping) |
== Procedure == | == Procedure == | ||
Revision as of 14:29, 10 May 2012
| Cuisines | Cuisine of China
The century egg (a.k.a. preserved egg, thousand-year egg, thousand-year-old egg; Chinese: 皮蛋; pinyin: pídàn or Chinese: 松花蛋; pinyin: sōnghūadàn) is a Chinese delicacy made by preserving duck (or less commonly chicken) eggs in a mixture of charcoal and lime for (despite the name) around 100 days. It is greenish in color, and has a creamy cheese-like flavor and strong aroma.
Ingredients
- 4 Century eggs
- 80g Jinhua ham
- 80g pickled stem ginger
- 320g butter
- 1 tablespoon oil
Seasoning
Procedure
- Wash preserved egg clean. Steam for 10 minutes.
- Shell the eggs. Cut into 4 parts. Cut the pickled stem ginger into thin slices.
- Cut the Jinhua ham into thin slices. Soak in water for a while.
- Sandwich a sliced ginger with a sliced ham and a sliced preserved egg.
- Leave the preserved egg sandwiches in a dish for later use.
- Mix the water, oil, salt, batter well to make pasta. Pour the pasta over the preserved egg sandwiches.
- Heat the wok. Pour in dash of oil. Bring the oil to medium heat. Dump in the preserved egg sandwiches.
- Fry until preserved egg sandwiches float on the surface.
