Tag Archives: 皮蛋

Chinese Recipe : GOLDEN AND SILVER EGGS WITH AMARANTH

1.Amaranth(900 g), remove roots of Amaranth

Rinse Amaranth

2.Remove shell of Peedan(2 pcs), rinse it

3. Remove shell of Salty Egg (2 pcs)

4. Cut Peedan and Salty Egg Yolk into small pieces

5. pound 2 pcs of Garlic and a slice of Ginger

6. Heat 2 tbsp of oil over high heat. Saute pounded Garlic and Ginger. Add 2 cups of Water

Add Peedan and Salty Egg Yolk. Cook for about 1 minute

7. add and stir-fry Amaranth. Cover it and cook for about 3 minutes

8. after 3 mins, stir-fry the Amaranth. Cover it again for 2 mins

9. after 2 mins, add Salty Egg White, mix it well. Then, dish it up and serve it hot.

All, STEAM

Tofu	1 box (350ml)
Peedan / Thousand Years Egg (Preserved Egg)	3
Dried Bonito Flakes (can be found in Japanese supermarket)	adequate amount
Soy Paste	adequate amount

1. Steam the tofu for 5 minutes. Take it out and drain. Set aside for cooling down.

2. Shell the Peedan and cut them into pieces. Arrange the Peedan.

3. Place some Dried Bonito Flakes on top of Tofu. Then, pour some soy paste on top of Dried Bonito Flakes and Tofu.

4. Serve!