Jiu Niang Wo Dan

Introduction

History

Jiu Niang Wo Dan has been enjoyed in China for centuries, with its origins dating back to ancient times. The combination of wine dregs and eggs is believed to have originated in the Jiangnan region of China, where wine-making is a common practice. This dish has since spread to other parts of the country and is now enjoyed by people all over the world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use fresh eggs for the best results.

- Adjust the amount of sugar to suit your taste preferences.

- Stir the mixture gently to avoid breaking up the eggs too much.

- Serve the dish hot for the best flavor.

Serving Suggestions

Serve Jiu Niang Wo Dan with steamed rice for a complete meal.

Cooking Techniques

Be sure to cook the wine dregs thoroughly to remove any alcohol content.

Ingredient Substitutions

You can use rice wine or sake as a substitute for wine dregs.

Make Ahead Tips

This dish is best served fresh, but you can prepare the ingredients ahead of time for a quick meal.

Presentation Ideas

Garnish with a sprinkle of sesame seeds for a decorative touch.

Pairing Recommendations

Serve Jiu Niang Wo Dan with a side of stir-fried vegetables for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

20g per serving

Fats

10g per serving

Proteins

12g per serving

Vitamins and minerals

This dish is a good source of vitamin B12 and selenium.

Alergens

This recipe contains eggs.

Summary

Jiu Niang Wo Dan is a nutritious dish that is high in protein and low in calories. It is a great option for those looking to enjoy a healthy and delicious meal.

Summary

Jiu Niang Wo Dan is a delicious and nutritious dish that is easy to make and perfect for any occasion. Try this recipe today and enjoy the unique flavors of wine dregs and eggs combined in a simple yet satisfying dish.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Jiu Niang Wo Dan. It was a warm summer day, and I had just finished helping my neighbor Mrs. Zhang with her garden. As a thank you, she invited me into her home for a cup of tea. As we sat at her kitchen table chatting, she suddenly got up and disappeared into the pantry.

When she returned, she was holding a small, worn notebook in her hands. "I want to show you something special," she said with a twinkle in her eye. Mrs. Zhang opened the notebook and flipped through the pages until she landed on a recipe titled Jiu Niang Wo Dan.

"This is a traditional Chinese dessert that my grandmother used to make for me when I was a little girl," she explained. "I think you will enjoy making it too."

I eagerly copied down the recipe in my own notebook, savoring each word as Mrs. Zhang shared the story behind the dessert. She told me that Jiu Niang Wo Dan is a sweet rice ball soup made with fermented rice wine and duck eggs. It is believed to have originated in the Jiangnan region of China and is often served during special occasions and festivals.

As Mrs. Zhang spoke, memories of my own grandmother flooded back to me. She was a talented cook who had taught me many recipes over the years. I could almost hear her voice guiding me as I read through the ingredients and instructions for Jiu Niang Wo Dan.

After saying goodbye to Mrs. Zhang, I hurried home to try my hand at making the dessert. I gathered all the necessary ingredients – glutinous rice flour, sugar, fermented rice wine, duck eggs, and water – and set to work in my kitchen.

As I mixed the rice flour with water to form a dough, I remembered how my grandmother used to tell me to knead it gently until it was smooth and pliable. I then rolled the dough into small balls and filled them with a sweet mixture of fermented rice wine and sugar.

Next, I carefully cracked open the duck eggs and separated the yolks from the whites. I beat the yolks until they were frothy and added them to a pot of boiling water. The scent of the simmering broth filled my kitchen, transporting me back to my childhood.

Finally, I dropped the rice balls into the pot and watched as they floated to the surface, signaling that they were ready to be served. I ladled the soup into bowls and garnished it with a sprinkle of sugar before taking my first bite.

The flavors of the dish were rich and comforting, with a subtle sweetness that lingered on my tongue. I could taste the love and care that had gone into every step of the recipe, and I felt a deep connection to my heritage as I savored each spoonful.

From that day on, Jiu Niang Wo Dan became a staple in my kitchen. I would make it for special occasions and gatherings, sharing the recipe with friends and family who marveled at its unique flavors.

As I grew older, I came to appreciate the importance of preserving traditional recipes like Jiu Niang Wo Dan. They are not just a means of nourishment but a link to our past, a way of connecting with our ancestors and passing down their stories to future generations.

Now, whenever I make Jiu Niang Wo Dan, I think of Mrs. Zhang and the gift she gave me that summer day. I am grateful for her generosity and for the chance to learn a new recipe that has brought me so much joy and connection to my roots.

And as I sit at my kitchen table, savoring a bowl of Jiu Niang Wo Dan, I can't help but smile at the thought of my grandmother looking down on me, proud of the cook I have become.

Categories

| Egg Recipes | Hong Kong Recipes | Hong Kong Soups |

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