The Journaling of Hinson 795
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Oddities from China: Centenary Egg
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How several of you know this dish ?? I not too long ago identified it and listed here I am to talk to you about it. I am really curious about your reactions! �
oriental food recipes is known as centenary egg (sōng huā dann) and the name says it all! In fact, it is an egg (generally duck, but it can also be chicken or quail) that is lined with clay and ash and left to experienced not for years, but for weeks or even months (the perfect would be a hundred days)!
In excess of time the yolk alterations from bright yellow to brown with greenish reflections, the albumen from white turns into clear black, the scent becomes quite sturdy, the egg acquires a gelatinous regularity and the flavor reminds that of sulfur and ammonia , but it seems that for the Chinese it is actually a delicacy! It is normally served as an appetizer or as a snack. In Cantonese delicacies it is frequently well prepared with ginger root, while in Shanghai it is occasionally accompanied with tofu in many Chinese houses "瘦肉 粥 shòu ròu zhou" is normally well prepared, which is made up of chopping the egg into small parts and adding it to a gruel of rice, pork and chives, and it would seem that it is scrumptious!
In China these eggs can be found in supermarkets or specialised stores and the price may differ in accordance to the sort of egg and its seasoning.
If you go to China and want to eat one thing actually standard, you can only try them and if you have presently tasted them, let me know how they appeared if as an alternative you are not planning a excursion to China, but the curiosity to style them is so wonderful, then right here is the link in which you can buy them �
oriental food recipes is known as centenary egg (sōng huā dann) and the name says it all! In fact, it is an egg (generally duck, but it can also be chicken or quail) that is lined with clay and ash and left to experienced not for years, but for weeks or even months (the perfect would be a hundred days)!
In excess of time the yolk alterations from bright yellow to brown with greenish reflections, the albumen from white turns into clear black, the scent becomes quite sturdy, the egg acquires a gelatinous regularity and the flavor reminds that of sulfur and ammonia , but it seems that for the Chinese it is actually a delicacy! It is normally served as an appetizer or as a snack. In Cantonese delicacies it is frequently well prepared with ginger root, while in Shanghai it is occasionally accompanied with tofu in many Chinese houses "瘦肉 粥 shòu ròu zhou" is normally well prepared, which is made up of chopping the egg into small parts and adding it to a gruel of rice, pork and chives, and it would seem that it is scrumptious!
In China these eggs can be found in supermarkets or specialised stores and the price may differ in accordance to the sort of egg and its seasoning.
If you go to China and want to eat one thing actually standard, you can only try them and if you have presently tasted them, let me know how they appeared if as an alternative you are not planning a excursion to China, but the curiosity to style them is so wonderful, then right here is the link in which you can buy them �
