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.
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.