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.
How To make Steamed Ancient Egg Diamonds's Videos
Razor clams are flooded, catching razor clams with salt, everywhere.
I put the salt in the bucket and sprinkled it on the sand, and the razor clams came out immediately, everywhere.
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
35:14 - MSG
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?
As promised, an edited audio-only version. It's a *lot* smoother:
I now realize that 70% of what makes people on podcasts sound so smart happens in the cut ;) 10 whole minutes of 'umm' and such! Crazy. Definitely download that one if you're planning on listening to this instead of watching it.
Forgot to add the Patreon credits in this video, sorry guys. Huge thank you to everyone supporting on on Patreon - link here if you'd like:
Benihana Fried Rice Secrets Revealed
A comprehensive guide to Benihana’s fried rice recipe at home! Hibachi fried rice is the most popular dish at every Japanese steakhouse! Today, I’ll break down all the tips, tricks and techniques so you’ll be able to make teppanyaki fried rice at home even better than any hibachi restaurant you’ve ever been to! And for a fraction of the cost! (recipe below!)
Wanna learn how to make Chinese takeout fried rice at home? Check out this video:
Hibachi at home playlist:
Recipe document here:
......
Ingredients:
Botan calrose rice:
Nishiki calrose rice:
Kokuho rose rice:
Kikkoman soy sauce:
Kitchen gear in video:
Misono UX10 Chef's Knife:
Induction Cooktop:
12 inch Lodge cast iron skillet:
John Boos Work Table:
Diamond Brand Kosher Salt:
Peugeot Pepper Mill:
6 oz. glass ramekins:
Recommended rice cookers:
Entry-level Zojirushi rice cooker:
Mid-level Zojirushi rice cooker:
Top-of-the-line Zojirushi rice cooker:
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Timestamps:
Intro: 0:00
The Rice: 0:24
Garlic Butter: 5:42
Vegetables: 6:27
Chicken: 7:18
Cooking the rice: 8:08
Thanks!: 13:19
10 MILLION TINY FISHES | Ayira Meen | Rare River Fish Cleaning and Cooking In Village | Fish Recipes
Today in our village, we cook Millions of rare tiny river fish by making a fish curry recipe. We call this fish Ayira Meen by our village peoples.
These fishes are very tasty to eat as well as easy to clean.
Masak Apa Masak Mystyle Telur Kukus Japanese Steamed Eggs
Chawanmushi is quite similar to that of Chinese steam eggs, but the fillings may differ. The Chinese version of steamed egg is a lot simpler and is usually served in a steaming bowl with steamed rice. Chawanmushi on the other hand is delicately flavoured with chicken stock (for halal making) and embedded with ingredients at the bottom of the egg custard. Also, what’s so special is, this silky smooth egg custard is usually served in small Japanese tea cups for an authentic chawanmushi experience. You can use any cups too. This simpler made halal version for many tl enjoy….
10 minute egg drop soup for anytime of the month~ ????
See recipe here:
Kitchen Tools:
Casting Stock Pot:
Egg whisk:
Ingredients:
Sesame Oil:
Vegetable Stock: