我愛中國！

everythingcantonese:

eskao:

Oh my freaking goodness.  I’m just going to play this to my children and expect them to memorize it while laughing at them for being asian.

This is amazing

no-reaction:

Steamed egg custard 鮮奶燉蛋!

The last time I made this, it was with my ex-flatmate Emily while I was on Scotland. I really like this dessert but for some reason, I don’t make it too often. My dad used to make it though, and very often he added in ginger juice into the custard mixture to spice things up. 

Anyway, here’s the simple recipe from Christine Ho’s blog, the go-to place for my Chinese home-cooking recipes!

For two small bowls (I used small rice bowls, but little souffle ramekins work as well), you will need:

• 1 egg
• 1/2 milk
• 2 tbsp white sugar

Steps:

1. Beat egg.
2. Heat milk to lukewarm in a microwave or in a saucepan over low heat. (Make sure not to boil it!)
3. Add milk into beaten eggs and stir thoroughly. Add in sugar and mix until dissolved.
4. Pour mixture into bowls/ramekins. There will probably be some bubbles/foam floating on the surface of the liquid. Use a metal spoon to get rid of them.
5. Tightly over the bowls/ramekins with tin foil, and steam it 12 minutes over medium-high heat in a wok (or in a rice cooker like I did). Make sure to remove the lid of the wok (or rice cooker) every 4 minutes to release the excess steam. Done! Serve hot (or cold, if you like, but the texture will be different!)

Note:

The perfect steamed custard will be solid but still wobbly like jelly. The surface of the custard should be devoid of pores. The tin foil covering and the removal of foam prior to steaming should help keep the custard nice and pretty!

fuckyeshuaxia:

Ah, soy. The realm of vegans and vegetarians everywhere.

Except, y’know, not, because the soy plant (glycene soja) is native to Central China, and has been a part of our diets and medicines for five thousand years (which is why I ask every person who takes personal issue with our choice of meats to stop eating tofu and soy-related products, lest you be associated with our barbarism).

Legend has it that Emperor Shennong (Emperor of the Five Grains), who is himself half-legend, declared soybeans, along with rice, wheat, barley, and millet, to be the five sacred plants. And before we used them to make tasty treats like soy sauce and soy milk and doufu, they were very important to the crop rotation process, which kept the soil nice and fertile.

And the things it makes are very tasty. And any person who tells you that tofu (which is made from the protein of soybeans) is “bland” and “tasteless” clearly does not know how to properly prepare doufu because

could not in any universe be called “bland” or “tasteless.”