Tea eggs
Cook the eggs first, then crack the shells and simmer them in spiced tea.
Breakfast
Breakfast ideas from this collection, including Tea eggs, Egg-coated glutinous rice cakes, Steamed flower rolls. Compare ingredients, estimated time and illustrated methods before choosing what to cook.
Egg-coated glutinous rice cakes
Coat glutinous rice cakes in egg and pan-fry gently until soft inside and golden outside.
Steamed flower rolls
Steam frozen flower rolls through while practicing safe handling of steam.
Boiled corn
Simmer corn in water and check the kernels for tenderness before serving.
Millet congee
Add millet to boiling water, then simmer gently until the grains soften.
Pan-fried dumplings
Steam frozen dumplings through, then crisp their bases; check that the package supports pan-frying.
Longan and red date congee
Cook glutinous rice with pitted red dates and longan using the rice cooker’s porridge program and fill limit.
Flaky Chinese flatbread
Make layered flatbreads with a partly hot-water dough, then fill with cooked egg, lettuce, ham and cheese.
Scallion oil noodles
Make a batch of scallion sauce; start with 15 ml sauce per 80 g dry noodles and reserve the rest. Actual batch yield varies with cooking losses.
Wuhan hot dry noodles
A home version using cooked alkaline noodles and cooked minced pork, with sesame paste thinned gradually.
Steamed egg custard
Measure water against the beaten egg and steam gently until the center is fully set.
Chive and egg pockets
Cook the egg and shrimp filling first, then wrap in thin dough and pan-fry until golden and hot through.
Sesame shaobing
Layer a spiced flour-oil paste into dough, coat with white sesame and griddle until cooked.
Handmade boiled dumplings
Roll homemade wrappers around pork-and-chive filling, then boil and check the filling center.
Pork shumai
Gather thin wrappers around pork filling, optionally adding mushrooms, bamboo shoots and aspic, then steam through.
Pan-cooked flatbread
Rest a partly hot-water dough, layer in a flour-oil paste and griddle thin flatbreads.
Oat and egg pancakes
Let oats absorb milk, mix with eggs and cook thin pancakes over low heat.
Tomato and egg noodles
Tomato, green bell pepper and egg form a topping scented with scallion and garlic for drained wheat noodles; pepper and garlic amounts are editorial additions for reproducibility.
Laba mixed-grain congee
A selected eight-ingredient grain, bean and fruit version, with adzuki beans and peanuts soaked under refrigeration.
Plain rice congee
Use a raw-rice volume-to-water ratio, lower heat at the boil and continue until grains are soft.
Pork and century egg congee
Cook rice, century eggs and lean pork in an appropriate porridge program, then finish with clean prepared greens.
Snow fungus and lotus seed sweet soup
A version with snow fungus explicitly weighed after soaking, simmered with lotus and dates and sweetened in stages.
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