Some surprising egg dishes from Henan

From the creator

In this video, we'll cover a pair of egg dishes from the Henan province: claypot eggs (pictured in thumbnail) and iron pot eggs. 0:00 - Exhibit A, Claypot Eggs 0:36 - What's Henan Food and why is it interesting? 2:17 - How to Make Claypot Eggs 3:46 - How to Make Iron Pot Eggs 7:22 - Where to lean more about Henan food? CLAYPOT EGGS * Eggs, 4, ~250mL * Stock, ~250mL * Vinegar, 1/4 tsp * Seasoning for the stock: salt, 1/2 tsp; chicken bouillon powder (鸡粉), 1/4 tsp; white pepper powder (白胡椒粉), 1/8 tsp * Chopped cilantro, to finish If using store bought stock, halve the salt and cut out the chicken bouillon powder. Process: Beat the eggs well, until no stray strands of egg white remain. Right before cooking, whisk in the 1/4 tsp vinegar. In a claypot, bring the stock up to a boil and add in the seasoning. Mix well. Make a sort of 'whirlpool' motion with your chopsticks, then slowly start to drizzle in the beaten egg. Cover, lower the flame to medium-low. Cook for five minutes. After that time, sprinkle over some chopped cilantro, according to your taste. IRON POT EGGS * Dried shiitake mushrooms (冬菇), 2 * Dried shrimp (虾米), 6 * Reserved soaking liquid, 200mL * To season the mushroom/shrimp when frying: soy sauce (生抽), 1/2 tsp; sugar, 1/8 tsp * Eggs, 7 * To season the eggs: salt, 1/2 tsp; sugar, 1/4 tsp; white pepper powder (白胡椒粉); plus the soaking liquid from above * Lard (preferably), 1.5 tbsp, for frying * Dark Chinese vinegar (香醋/陈醋), optional, ~1/2 tsp * Cilantro, c

Published 2023-01-27 · Watch on YouTube ↗
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