Five-Spice Tea Flavor Eggs

Five-spice Tea Flavored Egg 五香茶叶蛋

五香茶叶蛋是一种广受欢迎的小吃。记得读书的时候，它是我最爱的早餐。这几日嘴馋，于是在家做了一些慢慢享用。

The five-spice tea flavored egg is a very popular snack. I remember that it was my favorite breakfast when I was at school age. I missed the taste very much the other day. So I make some at home and I have been enjoying it everyday.   :)

Ingredients:

Egg       12  pieces

Tea bag  2-3  pieces

star anise        2  piece

cinnamon sticks  1 stick

bay leaves         2 pieces

soy sauce    ¼  cup

salt  1  tsp

sugar   1 tbsp

Directions:

Step 1  Add the eggs into cold water (the water should totally cover the eggs) , turn on the heat to high. When water starts boiling, turn down the heat to medium level, and keep boiling for 8 minutes.

Step 2 Take out the eggs, and soak them with cold water.

Step 3 Add the tea, star anise, cinnamon sticks, bay leaves into water, boiling on medium heat for 10 minutes.

Step 4 Gently crack the egg shell, then add the eggs, soy sauce, salt, sugar into the boiling mixture, keep boiling on medium heat for 15 minutes. Turn off the heat, and let the eggs soaked in the spiced mixture for at least 1 hour.

Tips:

Let the eggs soak in the mixture overnight can help the egg absorb more flavor.

If you want to taste the egg right away, let the egg cool down naturally first. Then peel the egg shell, cut it in half, and sprinkle some spiced mixture from the cooking pot.

Stewed tofu with beech mushroom 蟹味菇烧豆腐

Stewed tofu with beech mushroom

（蟹(xiè) 味(wèi) 菇(gū) 烧(shāo) 豆(dòu) 腐(fǔ)）

Ingredients:

tofu                                         14 ~ 16 oz
beech mushroom                     3 oz
garlic                                       4 cloves
star anise                                 2 stars
oyster sauce                             2 ~ 3 tbsp
corn starch                               1 tsp
cooking wine                           1 tbsp

Directions:

Step 1.              Cut the garlic into fine thread; rinse the beech mushroom; rinse the tofu, dry it with paper towel; then cut the tofu into 1/4 inch thick pieces;

Step 2.              Mix 2~3 tbsp oyster sauce, 1 tsp corn starch with 4~ 6 tbsp water;

Step 3.              Heat up 2 tbsp oil ; add in star anise; fry about 4~5 minutes at medium heat; then add in garlic, fry till garlic turn golden crisp;

Step 4.              Add in the tofu; keep frying the tofu until both sides become golden crisp;

Step 5.              Add in the beech mushroom, 1 tbsp cooking wine, and 1 tbsp water; then put on the lid and simmer for 3 ~ 5 minutes;

Step 6.              Pour in the mixture from step 2, blend all the ingredients well.

Noodle salad 凉拌粉丝

Noodle salad（凉(liáng) 拌(bàn)  粉(fěn) 丝(sī)）

Ingredients:

mungbean starch noodle         2.5 oz
bean sprouts                            5 oz
spinach                                    5 oz
red bell pepper                        1 medium size
green onion                             2 pieces
ginger                                      0.2 oz
garlic                                       3~ 4 cloves
egg                                          2
roasted cashew                        1.2~1.5 oz
soy sauce                                 1 tbsp
salt                                           1/2 tsp
black vinegar                           1.5 tbsp
white sugar                              1.5 tbsp
sesame oil                                1 tbsp
prickly ash oil                          1 tbsp
chili pepper oil                         1 tbsp
chicken extract                        1/2 tbsp

Directions:

Step 1.              Cut the red bell pepper into fine thread; mince the ginger and garlic;

Step 2.              Make the salad sauce with: 1/2 tbsp chicken extract, 1.5 tbsp white sugar, 1.5 tbsp black vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp prickly ash oil, 1 tbsp chili pepper oil, 1/2 tsp salt ; then add in ginger and garlic into the salad sauce;

Step 3.              Crush the roasted cashew, set aside;

Step 4.              Add a pinch of salt into the egg, then batter it.

Step 5.              Heat up 1 tbsp oil, fry the egg; then slice the egg when it cool down, set aside;

Step 6.              Boil water, blanch the vegetables, then take them out and put them into ice water to cool down;

Step 7.              Boil water to cook the noodle; when the noodle is done, take them out and put them into ice water to cool down;  

Step 8.              Drain the ice water, mix all the vegetable, noodle, egg and salad sauce together, sprinkle the green onion and roasted cashew. It’s ready to serve. J

Stir Fry Shrimp with Vegetables 素(sù) 炒(chǎo) 虾(xiā)

Stir Fry Shrimp with Vegetables
（  素(sù) 炒(chǎo) 虾(xiā) ）

Ingredients:

shrimp                                     6 oz
mushroom                               6 oz
red pepper                               1 piece
celery                                       2 stakes
green onion                             3 pieces
olive oil                                   2 tbsp
salt                                           1/4 tsp
sugar                                        1/2 tsp
soy sauce                                 1/2 tbsp
cooking wine                           1 tbsp
corn starch                               1 tsp

Direction:

Step 1.              Clean the shrimp; cut the mushroom; cut the red pepper and celery into thick strips; separate the white part from the green part of the green onion, mince both parts;  

Step 2.              Mix 1/4 tsp salt, 1 tsp corn starch, and 3 tbsp water together;

Step 3.              Heat up 2 tbsp olive oil, add in white part of green onion, fry about half minute; then add in mushroom and keep stir frying for 4~ 5 minutes until the mushroom becomes golden brown, then sprinkle a pinch of salt;

Step 4.              Add in the shrimp, 1 tbsp cooking wine, 1/2 tbsp soy sauce, and 1/2 tsp sugar; keep stir frying till shrimps are well cooked

Step 5.              Add in red pepper and celery, blend everything well;

Step 6.              Add in the mixture from step 2, keep stirring to blend all the ingredients; then sprinkle the rest green onion. It's ready to serve.

Tomato egg soup 番(fān) 茄(qié) 鸡(jī) 蛋(dàn) 汤(tāng)

Tomato egg soup （ 番(fān) 茄(qié) 鸡(jī) 蛋(dàn) 汤(tāng)）

Ingredients:

tomato                                     2 medium
egg                                          2
green onion                             2  piece
ginger                                      1/4 oz
corn starch                               2 tbsp
salt

Directions:

Step 1.              Dice tomato; mince green onion and ginger; add a pinch of salt into the eggs and batter them well; mix 2 tbsp corn starch with 4 tbsp water;

Step 2.              Heat up 1 tbsp olive oil, add in ginger and white part of green onion; Then add in 4 cups of water;

Step 3.              When the water start boiling, add in diced tomatoes; keep boiling for 2 minutes; then add in the corn starch mixture;

Step 4.              Add in the egg and keep stirring the same time; then keep blending and boiling one minute;

Step 5.               Add about 1/2 tsp salt and the rest green onion. It's ready to serve.

Savory Crisp tofu 香(xiāng) 香(xiāng) 脆(cuì) 豆(dòu) 腐(fǔ)

Ingredients:

tofu(firm)                                12 ~ 14 oz
 olive oil                                  2 tbsp
sugar                                        1 tsp
 anise                                       2 star
soy sauce                                 2 tbsp
                                               

Direction:

Step 1.              Rinse the tofu, dry it with paper towel; then cut the tofu into 1/4 inch thick pieces

Step 2.              Add 1 cup of water and 2 anise stars into a small pot and boil for 8 minutes; then set for later use.

Step 3.              Heat up 2 tbsp oil and add in the tofu; keep frying the tofu until both sides become golden crisp; adjust the oven heat to medium heat, this step may take about 20 minutes;

Step 4.              Add in 2 tbsp soy sauce,1 tsp sugar, and the anise stars water from step 2; set the oven heat to high, stir and boil all the ingredients; let the tofu absorb all the flavor until the fluid almost dry.

Step 5.              Take out the tofu into the serving plate. Time to enjoy. :)

Pot Sticker ( 锅(guō) 贴(tiē) )

Ingredients:

all purpose flour                      10 oz
water                                       6 oz
chicken/pork                            4 oz    
shrimp                                     1/2 cup
carrot                                       1 cup
celery                                       2 stakes
green onion                             1 piece
ginger                                      0.3 oz
soy sauce                                 1 tsp
salt                                           1/3 tsp
white pepper powder              1/4 tsp
olive oil                                   3 tbsp
sugar                                        1/4 tsp

Directions:

Step 1.              Prepare the ingredients. Ground the chicken/pork or chop it into fine pieces; dice the shrimp; grate the carrot; mince the celery; mince the green onion and ginger.

Step 2.              Mix the pot stickers fillings. Blend the chicken, shrimp, ginger, green onion, 2 tbsp olive oil, 1 tsp soy sauce, 1/3 tsp salt, 1/4 tsp white pepper powder and 1/4 tsp sugar. Mix them well then add in the celery, keep blending; then add in the carrot. Keep blending till everything mixed well then cover with cling wrap and set in the refrigerator for later use.

Step 3.              Making the dough. Heat up the water till almost start boiling; mix 10 oz all purpose flour with 6 oz hot water by adding water and keeping blending the same time; knead the mixture into a dough; wipe some oil on the inside of a sandwich bag; put the dough into the sandwich bag; seal the bag and set for 30 minutes;

Step 4.              After 30 minutes, take out the dough from the sandwich bag; roll and stretch it into a long strip; divide the dough evenly into about 20 parts; roll each part in your palm to make it shape like a round ping pong; then press down each one with your palm to make it shape like cookie; make the pot sticker wrapper with the help of the rolling pin and some flour; wrap the fillings to make pot sticker;

Step 5.              Mix 1 tbsp flour with 8 tbsp water;

Step 6.              Set the oven at middle heat, add in 1 tbsp olive oil; put all the pot stickers into the fry pan; keep the heat at middle level;

Step 7.              Add in the mixture from step 5 when the side of the pot stickers contacting the pan become gold brown; put on the lid and keep steaming for 10 minutes (during this process you may need to check once whether it's too dry in the pan before time is over)

Step 8.              Take out the pot stickers into the serving plate and enjoy.

Oyster Sauce Flavored Lettuce （ 蚝(háo) 油(yóu) 生(shēng) 菜(cài)）

Ingredients

Romaine lettuce                   2 pieces
oyster sauce                             2 tbsp
cornstarch                               1 Tsp
green onion                             2~ 3 pieces
garlic                                       4 cloves
water                                       3~5 tbsp
olive oil                                   2  tbsp

Directions:

• Separate the white part from the green part of the green onion, and mince both parts; mince the garlic; mix 2 tbsp oyster sauce, 1 tsp cornstarch, and 3~5 tbsp water together as cooking sauce;
• Boil water and blanch the lettuce; then drain the water and set for later use;
• Heat up the olive oil, add in the garlic and white part of the green onion, keep frying till the ingredients spread fragrance;
• Add in the cooking sauce; keep blending till the mixture becomes thick;
• Pour the cooking sauce onto the lettuce; sprinkle the rest green parts of green onion; It’s ready to serve.

Facts about Romaine lettuce

Romaine lettuce, a vegetable native to the eastern Mediterranean region and western parts of Asia, is the most nutrient-rich of all lettuce varieties and is known for its versatility in many cuisines.

More interesting read about Romaine lettuce.

A vegetarian recipe-- stewed tofu 红烧豆腐

Stewed tofu (红(hóng) 烧(shāo) 豆(dòu) 腐(fǔ)  )

Ingredients:

Tofu                                        12 oz
Chili pepper sauce                   1 tbsp
ginger                                      ¼  oz
garlic                                       3 cloves
green onion                             2 pieces
mushroom                               4 pieces (middle size)
olive oil                                   2 tbsp
soy sauce                                 1 tsp
cooking wine                           1 tbsp
oyster sauce                             1 ½  tbsp
corn starch                               ½  tbsp
water                                       5 tbsp

Directions:

1.      Dice the tofu into ½ inch cubes; mince the ginger, garlic; separate the white part from the green part of the green onion, and mince both parts; cut the mushroom;

2.      Heat up 1 tbsp olive oil, fry the mushroom till golden brown; then take them out for later use;

3.      Heat up 1 tbsp olive oil, add in the ginger, garlic, and white part of the green onion; fry them about 10 seconds, then add in the chili pepper sauce; fry about 20 more seconds;

4.      Add in the diced tofu, 1 tsp soy sauce, 1 tbsp cooking wine, 2 tbsp water, blend all the ingredients well; then put on the lid, let it simmer for 2 minutes;

5.      Mix 1 ½  tbsp oyster sauce, ½  tbsp corn starch, 3 tbsp water together as stewed sauce;

6.      Add the fried mushroom from step 2, then add the stewed sauce from step 5 into the fry pan, blend all the ingredients well.

7.      Take out all the ingredients into the serving bowl and sprinkle some green onion. It’s ready to serve.

Kungpao Chiken 宫保鸡丁

Ingredients:
chicken breast/tenderloin        1 Lb
green pepper                            1 middle one
carrot                                       1 middle one
peanut                                     3 oz                                        
garlic                                       5 cloves
ginger                                      ½ oz
green onion                             3 - 4 pieces
dried whole chili pepper         3 - 5 pieces
Sichuan pepper corn                20-30 pieces
black vinegar                           1 tbsp
sugar                                        1 tbsp
soy sauce                                 1 ½ tbsp
cooking wine                           2 tbsp
corn starch                               1 ½ tbsp
olive oil                                   2 tbsp

Directions:

1.      Batter and cut ‘X’ trail on the skin side of the chicken meat, but don’t cut through;

2.      Chop the meat into ½ inch cubes, then add in 1 tbsp soy sauce,  1 tbsp  corn starch, 1 tbsp cooking wine, and  1 tbsp olive oil, mix well, then set for about 15 to 20 minutes;

3.       Cut or tear each dry whole chili pepper into 2 to 3 parts; cut the garlic into thin pieces; mince the ginger; separate the green part from the white part of the green onion, then cut the white part and the green part separately; cut the carrots into small cubes; cut the green pepper into square pieces;

4.      Mix Kungpao sauce with 1 tbsp black vinegar, 1 tbsp sugar, ½ tbsp soy sauce, 1 tbsp cooking wine, ½ tbsp corn starch, 2 tbsp water;

5.      Boil the water to blanch the carrot cubes for about 2 minutes. Then take it out for later use.

6.      Heat up 1 tbsp olive oil; add in Sichuan pepper corn, then chili pepper. Take them out when the chili pepper turn into dark brown;

7.      Add in the chicken mixture from step 2, stir fry till the meat turns white;

8.      Add in garlic, ginger, and white part of green onion, keep stir fry till chicken is well cooked. 

9.      Add in the Kungpao Sauce, blend all the ingredients well. Then add in the carrot cubes and green pepper, taste and add salt if needed;

10.  Add in peanuts, green part of the green onion. Blend everything well and it’s ready to serve.