Tea eggs
Cook the eggs first, then crack the shells and simmer them in spiced tea.
Late-night bites
Late-night bites 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.
Century egg and tofu
Use silken tofu labeled ready to eat, then add century eggs and a freshly mixed sauce.
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.
Stir-fried rice noodles
An egg-and-vegetable version: cook the egg first, then stir-fry fresh rice noodles and vegetables with soy sauce.
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.
Wood ear mushroom salad
Soak wood-ear mushrooms briefly, cook and drain, then toss with a garlicky tangy dressing.
Edamame with preserved plums
Simmer edamame pods with preserved plums until the beans are tender, adjusting water to the pot.
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.
Stir-fried rice cakes with pork and bok choy
Pork, bok choy and aromatics flavor tender rice cakes finished with a light coating of sauce.
Green bean braised noodles
Boil the beans thoroughly first, then braise noodles over pork and beans.
Henan steamed noodles
Steam thin dried noodles, toss with pork and garlic-scape sauce, then steam again.
Small rice balls in sweet rice wine
Cook small rice balls through, then add fermented sweet rice for a gently tangy dessert soup.
Laoyou pork rice noodle soup
This version starts with 250 g dry flat rice noodles, about 3–5 mm wide, before soaking; sour bamboo, fermented beans, garlic and pork form two bowls of tangy noodle soup.
Pea-starch jelly
Cook pea starch into a translucent paste, chill until set and dress with a tangy chili sauce.
Shaanxi hot oil noodles
This version uses 190 g uncooked fresh wide noodles per portion, drained before hot oil blooms scallion, garlic and chili; strand count is not a measure.
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.
Zhajiang noodles
Cook pork into a thick bean sauce and toss with springy noodles and cucumber.
Salted pork and greens rice
Cook rice beneath cured pork and greens stems, then fold in separately cooked leaves.
Yangzhou fried rice
Cook egg, shrimp and vegetables first, then stir-fry with safely refrigerated rice until hot throughout.
Taiwanese braised pork rice
Slowly braise finely cut pork belly with shallots and serve over hot rice.
Chinese savory pork pancakes
Thin batter pancakes with cooked minced pork mixed through, rather than an enclosed dough filling; egg is optional.
Garlic roasted eggplant
Roast the eggplant until soft, open it carefully and roast again with garlic-cumin sauce.
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.
Cumin beef
Thinly slice and marinate beef under refrigeration, then stir-fry with cumin and peppers.
Crispy pork strips
Marinate pork strips under refrigeration, coat with egg-white batter, fry through and refry briefly for crispness.
Sour and spicy fern starch noodles
Cook packaged fern-starch noodles fully, then toss with soy sauce, vinegar and chili oil.
Sugar-crusted taro
Fry taro until tender inside, then toss off heat in syrup until a fine white sugar crust forms.
Stir-fried starch jelly
Cut cooked starch jelly into cubes and heat gently in a garlic and fermented-bean sauce.
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