Zui Dan

Introduction

History

Zui Dan has been a traditional Chinese dish for many years, with its origins dating back to ancient times. The dish is believed to have been created by Chinese chefs who were looking for a way to add flavor to boiled eggs. The combination of soy sauce, shaoxing wine, and spices was found to be the perfect way to enhance the taste of the eggs, creating a dish that is both savory and satisfying.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to boil the eggs over low heat to prevent them from cracking.

- Allow the eggs to cool in cold water before removing the shells to make peeling easier.

- Soaking the eggs in the sauce for at least 5 hours will allow the flavors to fully penetrate the eggs, creating a more delicious dish.

Serving Suggestions

Zui Dan can be served as an appetizer or snack, paired with steamed rice or noodles.

Cooking Techniques

Boiling, simmering, and marinating are the key cooking techniques used in making Zui Dan.

Ingredient Substitutions

You can substitute shaoxing wine with dry sherry or rice vinegar if needed.

Make Ahead Tips

Zui Dan can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Zui Dan with sliced green onions or sesame seeds for a beautiful presentation.

Pairing Recommendations

Zui Dan pairs well with steamed vegetables, stir-fried dishes, or a simple salad.

Storage and Reheating Instructions

Store leftover Zui Dan in an airtight container in the refrigerator. Reheat in a microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Zui Dan contains approximately 200 calories.

Carbohydrates

Each serving of Zui Dan contains approximately 5 grams of carbohydrates.

Fats

Each serving of Zui Dan contains approximately 10 grams of fats.

Proteins

Each serving of Zui Dan contains approximately 12 grams of proteins.

Vitamins and minerals

Zui Dan is a good source of vitamin B12, iron, and selenium.

Alergens

Zui Dan contains eggs and soy sauce, which may be allergens for some individuals.

Summary

Zui Dan is a nutritious dish that is high in proteins and fats, making it a satisfying and delicious snack or appetizer.

Summary

Zui Dan is a delicious and flavorful Chinese dish that is easy to make and perfect for any occasion. With its rich combination of soy sauce, shaoxing wine, and spices, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Zui Dan. It was many years ago, when I was a young girl living in a small village in China. My grandmother, who was known for her delicious cooking, had just returned from a visit to a neighboring village where she had learned this special recipe from a friend.

As soon as she walked through the door, I could smell the tantalizing aroma of the Zui Dan wafting through the air. I begged her to teach me how to make it, and she agreed with a smile. We spent the whole afternoon in the kitchen, with her patiently guiding me through each step of the recipe.

Zui Dan, which translates to "drunk eggs" in English, is a traditional Chinese dish made with eggs, soy sauce, and various spices. The eggs are first hard-boiled and then soaked in a mixture of soy sauce, rice wine, ginger, and garlic. The longer they marinate, the more flavorful they become.

My grandmother explained that Zui Dan is often served as an appetizer or side dish at family gatherings and celebrations. It is beloved for its savory, umami flavor and tender texture. She also shared with me that the name "drunk eggs" comes from the fact that the eggs are soaked in rice wine, giving them a slightly intoxicating aroma.

I was fascinated by the history and cultural significance of this dish, and I couldn't wait to learn how to make it myself. My grandmother patiently showed me how to carefully peel the hard-boiled eggs and place them in a shallow dish. She then mixed together the soy sauce, rice wine, ginger, garlic, and a touch of sugar before pouring it over the eggs.

As the eggs marinated, the kitchen was filled with the mouthwatering scent of soy sauce and spices. I eagerly waited for them to be ready, checking on them every few hours to make sure they were soaking up all the flavors.

Finally, after a day of marinating, the Zui Dan was ready to be served. I carefully arranged the eggs on a platter, garnishing them with chopped green onions and a sprinkle of sesame seeds. The rich, dark brown color of the eggs was a stark contrast to the bright green of the garnishes, making them look even more appetizing.

I couldn't wait to taste the fruits of my labor. As I took my first bite of the Zui Dan, I was transported back to my grandmother's kitchen in that small village in China. The eggs were tender and flavorful, with a hint of sweetness from the rice wine and a kick of spice from the ginger and garlic.

I knew that I had successfully mastered this recipe, thanks to my grandmother's patient guidance and expertise. From that day on, I made Zui Dan whenever I wanted to impress guests or simply treat myself to a taste of my childhood.

Over the years, I have shared this recipe with friends and family, passing down the tradition of making Zui Dan from generation to generation. Each time I make it, I am reminded of the joy and sense of accomplishment I felt when I first learned how to create this delicious dish.

As I sit here now, surrounded by my loved ones and the aroma of Zui Dan wafting through the air, I am filled with gratitude for the culinary heritage that has been passed down to me. I am proud to carry on the tradition of making this special dish, and I know that my grandmother would be proud of the cook I have become.

Categories

| Egg Recipes | Hong Kong Recipes | Hong Kong Snacks | Shaoxing Wine Recipes | Star Anise Recipes |

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