Xiang Cha Zheng Sui Dan

Introduction

History

Xiang Cha Zheng Sui Dan has its origins in Hangzhou, China, where longjing tea is a popular local specialty. The combination of tea and egg whites creates a unique and flavorful dish that is both delicious and nutritious.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to rinse the tea leaves with hot water before steeping to remove any bitterness.

- Gently stir the egg whites and seasoning to ensure a light and fluffy texture.

- Steaming the dish over low heat helps to cook the egg whites evenly and prevent them from becoming rubbery.

Serving Suggestions

Serve Xiang Cha Zheng Sui Dan with steamed rice or a side of vegetables for a complete meal.

Cooking Techniques

Steaming

Ingredient Substitutions

Use green tea or black tea if longjing tea is not available.

- Substitute cornstarch for corn flour if needed.

Make Ahead Tips

This dish is best served fresh, but the egg white mixture can be prepared in advance and steamed when ready to serve.

Presentation Ideas

Garnish with a sprinkle of tea leaves or a drizzle of soy sauce for an elegant presentation.

Pairing Recommendations

Serve Xiang Cha Zheng Sui Dan with a hot cup of tea or a glass of chilled white wine for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the steamer or microwave until heated through.

Nutrition Information

Calories per serving

50 per serving

Carbohydrates

6g per serving

Fats

1g per serving

Proteins

5g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin B12, vitamin D, and iron.

Alergens

This dish contains eggs.

Summary

Xiang Cha Zheng Sui Dan is a low-calorie, high-protein dish that is perfect for a healthy and balanced diet.

Summary

- Xiang Cha Zheng Sui Dan is a unique and flavorful dish that combines the delicate flavors of longjing tea with fluffy egg whites. This dish is light, refreshing, and perfect for a healthy and balanced diet.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, during a trip to China, that I stumbled upon a small local market in the bustling city of Shanghai. The sights and sounds of the market were overwhelming, but one particular stall caught my eye. It was a humble little vendor selling traditional Chinese tea eggs, known as Xiang Cha Zheng Sui Dan.

As I approached the stall, the aroma of spices and tea wafted through the air, enticing my senses. The vendor, an elderly woman with a warm smile, welcomed me and offered me a taste of her tea eggs. The eggs were perfectly cooked, with a delicate marbling of tea leaves and spices on their surface. The flavors were rich and complex, a perfect balance of savory and fragrant.

I knew then and there that I had to learn how to make these tea eggs myself. The vendor, sensing my curiosity, invited me to her home the following day to teach me her recipe. I eagerly accepted, grateful for the opportunity to learn from a master of Chinese cuisine.

The next day, I arrived at the vendor's home, a cozy little cottage on the outskirts of Shanghai. She greeted me warmly and ushered me into her kitchen, where the air was filled with the familiar scents of tea and spices. She began by showing me how to boil the eggs until they were just cooked through, then crack the shells gently to create the marbled effect.

Next, she prepared a fragrant broth of black tea, soy sauce, cinnamon, star anise, and other secret ingredients. She simmered the eggs in this broth for several hours, allowing them to soak up the flavors and develop their signature marbled appearance.

As the eggs cooked, the vendor shared stories of her childhood in China, of how her mother and grandmother had taught her the art of making tea eggs. She spoke of the importance of tradition and family in Chinese culture, and how food was a way of connecting with one's roots.

I listened intently, absorbing every detail of the recipe and the vendor's wisdom. By the time the tea eggs were ready, I felt as though I had been transported to another time and place, immersed in the rich tapestry of Chinese culinary tradition.

I thanked the vendor profusely for her generosity and knowledge, promising to carry on the tradition of making tea eggs in my own kitchen. She smiled and wished me well, knowing that I would honor her teachings and pass them down to future generations.

And so, armed with my newfound recipe and memories of that fateful day in Shanghai, I set out to recreate the magic of Xiang Cha Zheng Sui Dan in my own home. With each batch of tea eggs I made, I felt a connection to the vendor and her ancestors, a sense of pride in preserving a culinary heritage that spanned generations.

To this day, whenever I make tea eggs for my family and friends, I think of the vendor and the lessons she imparted to me. And as I watch their faces light up with delight at the first bite, I know that I am not just cooking a meal, but sharing a piece of history and culture with those I love.

The memory of finding this recipe for the first time will always hold a special place in my heart. It is a reminder of the power of food to bring people together, to bridge gaps of time and distance, and to create lasting connections that transcend generations. And for that, I am eternally grateful.

Categories

| Custard Recipes | Egg White Recipes | Green Tea Recipes | Hong Kong Recipes | Hong Kong Snacks | Rice Wine Recipes |

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