How To make Steamed Ancient Egg Diamonds
3 Fresh eggs
1/4 c Hot water
1 ts Peanut oil
1 Preserved ancient egg,
-cleaned, shelled and diced 1 Salted duck egg, hard
-cooked, shelled and diced Coriander sprigs Preserved ginger and -slivered green onions Here's a recipe that uses both Thousand Year Eggs and Salted Eggs. Beat fresh eggs and gradually add hot water and oil. Stir in diced preserved egg and salted duck egg. Pour into a shallow, oiled heatproof dish and steam over gently boiling water for 15 minutes or until eggs are set. Leg cool in dish and cut into small diamonds. Garnish with coriander. Serve with preserved ginger and slivered green onion. Note: If serving hot for main dish, increase water to 1 cup. From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975. Posted by Stephen Ceideburg September 7 1990.
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Ask Steph: Does anyone still eat ancient Chinese food?
Ok, our 500k subscriber Q&A! Thank you all so much for watching and cooking these recipes... it's been an awesome four years. This is the first of two Q&A videos we have planned - second being with Steph's Dad, Dawei. In this video we answer some question like:
0:00 - Introduction
1:02 - Non-native Chinese Ingredients
6:40 - Ancient Chinese Food today?
9:03 - What's your favorite cuisine?
12:41 - Miao & Guizhou minority cuisines
16:54 - Influence of Non-Han Food on Chinese Food
21:40 - Cantonese History and Identity
29:03 - Vietnamese Food in China?
33:19 - Dianxi Xiaoge
33:33 - Gutter Oil
34:48 - Durian
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36:04 - Best VPN for China?
37:34 - Original Flavor in Cantonese Food
41:04 - Hotpot Restaurants
42:20 - French Food
42:54 - Japanese Food
43:30 - Sichuanese Food
44:32 - Tomato & Egg
44:57 - Doing Youtube with your Husband
45:45 - Favorite not-Chinese dishes?
46:45 - Dying Food Cultures in Hong Kong and Elsewhere
48:22 - Do you actually like organ?
50:41 - Who is Chris?
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