The century egg, also known as preserved egg, thousand-year egg, thousand-year-old egg; or in Chinese call 皮蛋 or 松花蛋. It is a Chinese food made by preserving duck or chicken eggs in a mixture of clay, ash, salt, lime and rice straw for several weeks to several months, depending on the method of processing.
For this soup, I add in extra ingredients such as mince meat, doufu and tomatoes to make it more complete dish. Century eggs, coupled with doufu are good for treating chapped lips. A small bowl of the soup a day can help to alleviate the symptoms of ulcers and dry mouth. This soup is also good for clearing up and moistening the body, resolving heatniness, cooling the body and relieving fatigue.Ingredients:
300g Sheng Yu Fish Slices
1 Tomato
150g Pork Mince
1 Tube Plain Doufu
2 Century Eggs
2 Slices Of Ginger
Some Spring Onion, cut into sections
1.5 Litres Of Water
Some Coriander
Methods:
1. Marinate the pork mince with some pepper, soy sauce, cornflour, cooking wine and set in the fridge for at least 20 minutes.
2. Wash the fish slices and lightly marinate it with some pepper and salt.
3. Add about 1/2 Tablespoons of Oil in a pot, add in ginger and spring onion and stir-fry till fragrant then add in the tomatoes and stir for a while.
4. Pour in the water and bring to boil, add in pork mine balls, doufu and century eggs and let it boil then simmer on low heat for about 10 - 15 minutes.
5. Before you serve, add in the fish slices and bring to boil for a few minutes until cooked through then sprinkler some chopped coriander leaves and season with salt to taste.
Hi Lena. Thanks for sharing. I really enjoy reading your recipe. Gonna try cooking this soup for dinner tonight! "P
ReplyDeletehalo...Shirley....
ReplyDeleteThanks for visting my humble blog.... Hope you will like this soup..do feedback to me on how u think about it...ok....
hihi, i cooked this soup for my bf today, bt i personally think it's a lil tasteless...did i miss out something or it's supposed to be those clear and healthy soups with not much taste? sorry, i'm a newbie...hee...tried 3 dishes from ur site at a go today =p
ReplyDeleteHi Angelwings,
ReplyDeleteThanks for showing interest in my home cook recipes. Err... as from what u said on your soup is little tasteless mb it might do to the water content or the steps. Mb next time u can try abit 1st then add in some salt or stock cubes to enhance the fav. :) HTH
ooh...haha...cos i follow exactly ur recipe...1.5 litres of water i go measure with a 1.5L water bottle then i dump everything in...um...may i noe wad type of fish is gd for cooking soup? i just anyhow bought a toman fillet from cold storage and used that =X thanks!
ReplyDeleteHi Angelwings,
ReplyDeleteWow... you really measure everything huh :) When i read on what u wrote, can i just check with you did u following method 3 as to stir-fry the ginger and spring onion before adding the water or u just dump everything into the 1.5 litre of water. Cos if u nv stir-fry the seasoning ingredients it won't bring out the fragrant of the whole soup... :)
Usually they used "toman fillet" fillet for soup but then can also used mackeral or any other firm fish fillet which won't break easily. :)
ReplyDeleteHi,
ReplyDeleteI tried this recipe last night and it turned out to be very flavourful. Hubby & I really liked it. Thanks for sharing this online. :D I did make some adjustment to suit our preference though. As we prefer very rich soup, I only used half of the recommended amount of water. I was a bit skeptical about adding century egg to the soup, so I used only one. I added carrots as my hubby always ask for carrots in his soup.