Hundred-Year-Egg with Jellyfish
ingredients: hundred-year-egg, jellyfish
seasoning: chili, fish sauce, spring onion
皮蛋拌海蜇丝 / Pí Dàn Bàn Hăi Zhé Sī
原料：皮蛋，海蜇丝
调料：辣椒，鱼露，葱
posted by porcellino at 14:52
09 March 2010
ingredients: hundred-year-egg, jellyfish
seasoning: chili, fish sauce, spring onion
皮蛋拌海蜇丝 / Pí Dàn Bàn Hăi Zhé Sī
原料：皮蛋，海蜇丝
调料：辣椒，鱼露，葱
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2 Comments:
wow, looking at your blog makes me hungry :) what's the thing with the 100-year-eggs - are they really that old? i guess this is a beginners question about chinese food, so please excuse ;)
hi bruno, hundred-year egg is also called thousand-year egg but it/s made by preserving duck eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, through the process, the yolk becomes a dark green, cream-like substance with a strong odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor. One day you'll try it :-)
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