Seasoning: See when seasonings are added and how they are combined. Examples include Tea eggs, Egg-coated glutinous rice cakes, Chive scrambled eggs. Open a full recipe for ingredients and the complete method.
Return the eggs to the saucepan. Add star anise, bay leaves, cassia, fennel, rock sugar, black tea and both soy sauces. Salt is optional. Add drinking water to cover.
The eggs are covered and the pot has room to prevent overflow.
Turn off the heat and plate. Add a little of the optional brown sugar to taste. Let the hot centers cool slightly before eating.
The rice cakes are soft and the egg coating is fully cooked.
Return the cooked eggs, add salt, toss until combined and hot throughout, then turn off the heat and serve.
The egg and chives are evenly combined and hot throughout.
Bring the sauce, garlic and optional chili to a boil in a small pan until fragrant. Turn off the heat and spoon over the greens.
The sauce has boiled and coats the greens evenly.
Pour over the dressing, add optional scallion or peanuts and serve promptly. Keep peanut-containing utensils separate from peanut-free portions.
The dressing covers the eggs and tofu and the dish remains fresh and chilled.
Remove the pan from the heat to cool slightly, then slowly add the sauce mixture around the edge, keeping clear of splashes. Return to low heat and stir with a 1 min reminder; stop once the sugar dissolves and the sauce combines.
The sugar has dissolved and the sauce is combined without scorching.
Turn off the heat, open the lid away from you and remove the dish with mitts or a plate lifter. Discard the used aromatics and excess steaming liquid, add the seasoned soy sauce and top with the clean, drained garnish.
The cooked fish is topped with clean ginger and scallion strips.
Warm the oil in a small pan until shimmering but not smoking. Turn off the heat and carefully pour over the drained garnish, keeping face and hands clear of splashes. Serve warm and watch for bones.
The aromatics release fragrance and the fish remains intact and fully cooked.
Add the listed salt and finishing water, stir, and start a 10 sec check timer. Continue observing and turn off the heat only when everything is hot through and the eggs remain set.
Ingredients are hot through, eggs are set, and seasoning is mixed evenly.
Return the tofu, add the listed salt and chicken seasoning, and gently stir over medium heat with a 1 min check timer. Add the listed finishing water and continue gently until the liquid reduces.
Tofu is hot through and evenly seasoned, with little liquid remaining.
Once the pork is fully cooked and rice cakes have no firm core, taste and serve hot. This makes one substantial main-course portion. For more servings, use batches rather than multiplying cooking timers.
Rice cakes, pork and bok choy are moist without a pool of broth.
Mix in the garlic and optional MSG and heat until fragrant. Turn off the heat and set a 3 min rest reminder, completing the pork’s safety rest before eating.
Noodles and vegetables are mixed and the cooked pork has completed its rest.
Turn off the heat and remove safely away from steam. Toss with sesame oil and set a 3 min rest reminder before serving to complete the pork’s safety rest.
The noodles are separated and glossy and the pork is cooked and rested.
Taste a cooled spoonful before deciding on sugar. Stir until any sugar dissolves, turn off the heat and serve. Let the hot centers cool slightly before eating.
The sweetness suits your taste and the rice balls are soft and intact.
Chop garlic and optional chilies into a heatproof bowl with optional chili powder and roasted peanuts. Warm a little oil until shimmering, not smoking, remove from heat and carefully mix in. Add soy, vinegar and sugar, then use optional bouillon or salt sparingly after tasting.
The dressing is mixed, the chili unburnt and the sugar mostly dissolved.
Spoon the hot tomato, pepper and egg topping over the drained noodles, add scallion greens and sesame oil as desired, then toss and eat.
Drained wheat noodles are coated with tomato, green pepper and cooked egg, finished with a little scallion green.
Keep tossing until rice and toppings reach 74°C throughout with no cold clumps. Add scallion greens, taste before adding optional salt, toss and serve promptly.
The grains are separated and all ingredients reach 74°C throughout.
Reduce heat and stir in rock sugar until mostly dissolved. Add soy, remaining wine and water to just cover, then star anise, bay, pepper, optional five-spice and cooked eggs. Bring to a boil.
Sugar is dissolved and the pork is mostly covered with braising liquid.
Off the heat, toss with pepper-salt and toasted sesame. Plate and cool briefly before eating.
Golden corn is evenly flecked with sesame and pepper-salt.
Taste the cooked broth and add salt only as needed. Ladle cabbage and broth into bowls, top with optional century egg and cool briefly before eating. Keep cooked food away from utensils used for raw mushrooms.
Tender baby napa sits in light broth with visible luncheon meat and optional century egg.
Add salt, sugar and soy sauce and toss until evenly seasoned and stems are cooked. Remove promptly to avoid dull, overcooked greens.
Water spinach is evenly flecked with garlic, with wilted leaves, tender stems and little liquid.
Taste the cooked broth before deciding whether more salt is needed; do not force in the remainder. Turn off heat and set a 3 min rest reminder before eating. Keep some broth so the noodles do not dry into a solid clump.
Cabbage, pork and noodles are evenly distributed in a flavorful broth.
Check that the thickest chicken piece reaches 74°C; continue cooking if it has not. Toss in scallion and optional toasted sesame and remove when scallion just softens.
Chicken is glossy, leek tender and scallion and optional sesame evenly distributed.
Off the heat, fold in sesame oil and plate promptly so the peanuts do not soak in sauce and lose their crunch.
Glossy chicken and plump peanuts are mixed with leek and dried chilies.
Taste the cooked broth and add salt gradually only if needed. Turn off the heat and set a 3 min safety rest before serving with broth.
Radish and beef sit in reddish-brown broth with whole spices removed.
Add remaining ginger, leek, garlic, bay, star anise and optional chilies and stir until fragrant. Add the braising wine and light soy, carefully pour in hot water to just cover wings, then mix in dark soy, salt, sugar and white pepper.
Wings sit in reddish-brown broth with aromatics distributed around them.
Fold in green pepper and cook until slightly softened but still holding its shape. Taste the cooked broth before adding any remaining salt and mix in a little MSG. Reduce briefly if too thin, keeping some broth.
Green pepper keeps its color with softened edges and the broth is slightly thick but fluid.
Return peppers, add optional black beans and soy sauce, and toss until everything is hot through and lightly coated without burning dry.
Pork and peppers are evenly mixed and lightly coated.
Gently warm the dip oil and garlic in a small pan until fragrant, turn off heat and cool slightly before mixing in scallion, soy, vinegar and sesame. Avoid pouring very hot oil into a bowl of wet ingredients.
Dip is mixed and garlic fragrant.
Remove the plate with a plate lifter. Gently warm oil over low heat without smoke, turn off heat and carefully spoon it over the shrimp, followed by light soy. Keep hands and face clear of splashes and serve warm.
Opaque butterflied shrimp topped with garlic sauce and evenly finished with a little oil and soy.
Add the remaining sugar and stir gently with a 5 min check. Turn off heat when sugar dissolves and soup is lightly syrupy but flowing; do not boil dry to force thickening.
Sugar is dissolved and soup lightly syrupy but flowing.
Stir in salt and continue a gentle simmer with a 2 min check, adding reserved scallion. Stop heating once seasoning is distributed.
Broth holds intact tender yam, corn, carrot and ribs, with chopped scallion distributed.
Add the cooked accompaniments to the cooked-meatball broth and heat through, then season lightly with soup salt, chicken seasoning and pepper. Ladle into bowls, add sesame oil and herbs and serve promptly.
Intact cooked meatballs with cooked wood ear, daylily and vermicelli in clear broth with herbs.
Turn off the heat, ladle into bowls, add scallion and cool slightly before drinking.
The soup contains intact egg wedges and thin cucumber slices with scallion.
After cooking, dissolve a little salt and optional MSG. Taste a cooled spoonful before adding more seasoning. Turn off the heat, ladle into bowls and cool slightly.
The broth is clear with separated, cooked enoki and evenly dissolved seasoning.
Open carefully away from steam and check the thickest rib meat away from bone for at least 63°C and the desired tenderness. Cover and continue if needed. Add salt gradually to taste; not all of it is needed.
The ribs are cooked and tender in a pleasantly seasoned mandarin-scented broth.
Taste before adding optional salt and white pepper gradually. Turn off the heat, set a 3 min rest reminder and serve afterward.
The bitter melon is tender and the ribs have completed their rest.
Gently add jelly, push with a spatula and mix in both soy sauces, spice and optional chili. Add the listed sauce water without vigorous tossing that breaks the cubes.
The jelly is evenly colored and mostly intact.
Gently mix in scallion, turn off the heat, plate and cool slightly before eating.
The jelly cubes are intact and soft with reddish-brown sauce and scallion.
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