Lunch
-
Made pickled ginger–
Japanese rice vinegar wine
Little bit sake,
Sugar
Thinly sliced young gingers
Coloring if you prefer the pinkish version
Glass jar (with tight lid)
Rinse the jar with some vinegar
Soak ginger slices into the the vinegar until the ginger slices soften, probably a day a two depends on the type of vinegar used.
Store at cool place, away from sunlight -
Nebbermind:
503 service temporarily unavailable.
My gift to you todayJennifer:
I am looking for recipes for century eggs.
Could only find porridge, cold tofu to go with this egg.
Does anyone have other recipes? Pls share :please:
http://translate.googleusercontent.com/translate_c?depth=1&ei=IupwUZbfNsSIrAfC0IDYBw&hl=en&prev=/search%3Fq%3D%25E7%259A%25AE%25E8%259B%258B%25E8%258F%259C%26hl%3Den%26biw%3D1102%26bih%3D461%26site%3Dwebhp&rurl=translate.google.com.sg&sl=zh-CN&u=http://www.meishichina.com/YuanLiao/PiDan/&usg=ALkJrhhWKuOyTpm6Y3QfVCewPMskAoJ0bw
:? -
Harlequin:
what about the sugar?Made pickled ginger--
Japanese rice vinegar wine
Little bit sake,
Sugar
Thinly sliced young gingers
Coloring if you prefer the pinkish version
Glass jar (with tight lid)
Rinse the jar with some vinegar
Soak ginger slices into the the vinegar until the ginger slices soften, probably a day a two depends on the type of vinegar used.
Store at cool place, away from sunlight
Can only use Japanese rice vinegar? I have a bottle of white wine vinegar, can? -
Nihauma:
one way is steam with eggs ( 3 types). chicken egg salted egg and century egg. prepare eggs mixture w water like steam egg. include egg white of salted egg. dice century egg and salted egg yolk n add into egg mixture and steam. no need to add salt cause has salted egg.
I like this recipe and will order at Chinese restaurants when eating with the extended family members.
BUT at home this one cant lah - 3 eggs leh, seriously exceed quota. Hubby dare not eat too much, the children dislike salted egg n century egg. I am going to be the one who finish up the whole dish :faint: -
Jennifer:
503 service temporarily unavailable.
My gift to you todayNebbermind:
[quote=\"Jennifer\"]I am looking for recipes for century eggs.
Could only find porridge, cold tofu to go with this egg.
Does anyone have other recipes? Pls share :please:
http://translate.googleusercontent.com/translate_c?depth=1&ei=IupwUZbfNsSIrAfC0IDYBw&hl=en&prev=/search%3Fq%3D%25E7%259A%25AE%25E8%259B%258B%25E8%258F%259C%26hl%3Den%26biw%3D1102%26bih%3D461%26site%3Dwebhp&rurl=translate.google.com.sg&sl=zh-CN&u=http://www.meishichina.com/YuanLiao/PiDan/&usg=ALkJrhhWKuOyTpm6Y3QfVCewPMskAoJ0bw
:?[/quote]Have you tried the HK Yong Kee's century eggs? It's probably the best, many people ta pao back to their country, they offer the packaging service for free.
Only concern is too high cholesterol :sad: -
Jennifer:
Chinese rice vinegar too sour, the higher acidity will turn the gingers grayish.... unless you dilute it with distilled water, but it takes longer to soften the gingers and the pickle won't last long.
what about the sugar?Harlequin:
Made pickled ginger--
Japanese rice vinegar wine
Little bit sake,
Sugar
Thinly sliced young gingers
Coloring if you prefer the pinkish version
Glass jar (with tight lid)
Rinse the jar with some vinegar
Soak ginger slices into the the vinegar until the ginger slices soften, probably a day a two depends on the type of vinegar used.
Store at cool place, away from sunlight
Can only use Japanese rice vinegar? I have a bottle of white wine vinegar, can?
For sugar, it's to premixed with the vinegar (my preferred way) but commonly is to season/marinate the ginger slices with sugar first for about 30mins, that'd be quite a lot of sugar used :xedfingers: .... -
Jennifer:
503 service temporarily unavailable.
My gift to you todayNebbermind:
[quote=\"Jennifer\"]I am looking for recipes for century eggs.
Could only find porridge, cold tofu to go with this egg.
Does anyone have other recipes? Pls share :please:
http://translate.googleusercontent.com/translate_c?depth=1&ei=IupwUZbfNsSIrAfC0IDYBw&hl=en&prev=/search%3Fq%3D%25E7%259A%25AE%25E8%259B%258B%25E8%258F%259C%26hl%3Den%26biw%3D1102%26bih%3D461%26site%3Dwebhp&rurl=translate.google.com.sg&sl=zh-CN&u=http://www.meishichina.com/YuanLiao/PiDan/&usg=ALkJrhhWKuOyTpm6Y3QfVCewPMskAoJ0bw
:?[/quote]not sure what is happening...sometimes can, sometimes cannot.
-
Oh, add some salt if you don’t like the "tartness" of the ginger.
For the unsweetened ginger pickles, use the older gingers but for easy eating you may have to shred it. -
Jennifer:
503 service temporarily unavailable.
My gift to you todayNebbermind:
[quote=\"Jennifer\"]I am looking for recipes for century eggs.
Could only find porridge, cold tofu to go with this egg.
Does anyone have other recipes? Pls share :please:
http://translate.googleusercontent.com/translate_c?depth=1&ei=IupwUZbfNsSIrAfC0IDYBw&hl=en&prev=/search%3Fq%3D%25E7%259A%25AE%25E8%259B%258B%25E8%258F%259C%26hl%3Den%26biw%3D1102%26bih%3D461%26site%3Dwebhp&rurl=translate.google.com.sg&sl=zh-CN&u=http://www.meishichina.com/YuanLiao/PiDan/&usg=ALkJrhhWKuOyTpm6Y3QfVCewPMskAoJ0bw
:?[/quote][quote]
皮蛋
菜谱 218
又名松花蛋、变蛋、彩蛋、碱蛋、泥蛋。 是用石灰等原料腌制后的蛋类食品，因蛋白中常有松针状的结晶或花纹而得名。它是我国传统的风味蛋制品，不仅为国内广大消费者所喜爱，在国际市场上也享有盛名。 将生鸭蛋腌人石灰和谷壳中约50～100天，就变成了半透明的蓝绿色，看起来会老许多，因此英文名为“一千岁”。它的质地坚实，味道浓郁而略带腥味，是中国的美食，通常去壳切片后蒸煮，并放凉供食。[/quote] -
Nebbermind you not playing fair orh… The other day you insinuating a trade for your encyclopedia… today you open book…
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