Tea eggs
Cook the eggs first, then crack the shells and simmer them in spiced tea.
Boil / simmer
Boil / simmer: Water or broth cooking, including boiling, simmering, poaching, blanching and absorption-cooked grains. Follow the recipe's precise temperature and timing. Explore 43 recipes, including Tea eggs, Boiled corn, Millet congee. Compare ingredients, estimated time and complete illustrated methods.
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.
Seaweed egg drop soup
Simmer the seaweed first, then slowly pour in beaten egg to form ribbons.
Blanched choy sum
Blanch the stems before the leaves, then finish with a freshly simmered garlic sauce.
Longan and red date congee
Cook glutinous rice with pitted red dates and longan using the rice cooker’s porridge program and fill limit.
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.
Spinach and eggs
Blanched spinach and scrambled eggs, with split oil and an egg-setting checkpoint.
Dry-pot cauliflower
Blanch then stir-fry cauliflower with thin pork belly slices, using garlic cloves from the ingredient list.
Mixed mushrooms in oyster sauce
Blanch three fresh mushrooms and broccoli separately, then coat the mushrooms in an oyster-sauce glaze.
Lettuce in oyster sauce
Briefly blanch lettuce and finish with garlicky oyster sauce, with salt and oil separated by use.
Edamame with preserved plums
Simmer edamame pods with preserved plums until the beans are tender, adjusting water to the pot.
Handmade boiled dumplings
Roll homemade wrappers around pork-and-chive filling, then boil and check the filling center.
Green bean braised noodles
Boil the beans thoroughly first, then braise noodles over pork and beans.
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.
Pepper-salt corn
Drain corn well, coat lightly with starch and pan-fry before adding pepper-salt and sesame.
Enoki mushroom salad
Cook enoki thoroughly, drain and toss with a tangy garlic-scallion dressing.
Celtuce salad
Briefly salt and blanch celtuce batons, then toss with ginger, garlic and chili-infused oil.
Cauliflower stir-fry
Blanch small cauliflower florets, stir-fry with garlic and finish with a little steam.
Baby napa cabbage in broth
Simmer baby napa with luncheon meat in a light broth, with optional enoki and century egg.
Pine nut and corn stir-fry
Coat sweet corn and optional carrot in a light glaze, then add toasted pine nuts.
Twice-cooked pork
Boil pork belly, slice it and stir-fry with green garlic and chili-bean paste using the two-stage method.
Sichuan mouthwatering chicken
Cook chicken through, cool promptly, and dress with peanuts and a chili-garlic sauce made gently in the pan.
Mapo tofu
The source’s salted-egg-white tofu variant, simmered with a little minced pork, garlic chili sauce and Sichuan pepper.
Minced pork and glass noodles
Sweet-potato vermicelli absorbs a minced-pork bean-paste sauce, finishing moist rather than scorched dry.
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.
Tomato and egg soup
Soften tomato, add water and drizzle in beaten egg until set, seasoning lightly after cooking.
Poached pork meatball soup
A meatball soup standardized around 500 g pork, with accompaniments cooked first and doneness checked beyond floating.
Cucumber and century egg soup
Lightly fry century egg and garlic, add water and finish with thin cucumber slices.
Enoki mushroom soup
Separate and shorten enoki, cook it thoroughly and season gradually.
Sour and spicy fern starch noodles
Cook packaged fern-starch noodles fully, then toss with soy sauce, vinegar and chili oil.
FROM INSPIRATION TO DINNER
Your next step is in the kitchen.
Bring a little guidance along. Open EagerCook for the cooking experience.