Steamed Egg with Tofu Egg ｜ 蒸玉子豆腐蛋

Steamed egg was one the most often seen dishes on our dining table since I was a child.  My mom needed to work, take care of us, and cook for the family.  So she always tried to look for some simple and healthy recipes, and steamed egg was just a perfect fit.

Steamed egg takes only 10-15 minutes to make from start to finish, and its texture is silky smooth and easy to be digested.  A children-friendly dish.

My son (and my husband too) loves steamed egg.  When we serve it with rice, my son puts it in his mouth spoonful by spoonful.

Adding egg tofu is a popular way to cook steam egg in Hong Kong.  Egg tofu, as the name describes, is the tofu made of soy and egg.  It brings extra texture and nutrients to the dish.

Steamed Egg with Tofu Egg ｜ 蒸玉子豆腐蛋

Ingredients:

3 pcs Eggs, large size

1 tube Egg Tofu

Salt

White Pepper

Cooked Oil

Soy Sauce

  Direction:

Egg tofu can be easily found in Asian supermarket.

1. Cut the egg tofu into 2 cm rounds.  Place them in the dish.

2. In a bowl, crack the eggs.

3. Add 1.5 times water, salt, and white pepper.  Mix it well.

4. Scoop out the foam.

5. Pour the egg wash in a dish.

6. Cover the dish with a foil.

7. Place the dish in a pre-heated steamer and cook it over high heat for 10 minutes.

8. Before serving, drizzle some cooked oil and soy sauce.  Serve it with rice.

Preserved Meyer Lemon ｜ 醃梅爾檸檬

To preserve your own food is one big step towards an urban homestead.  It is a way to re-learn and practice a basic life style.  Living in the city, we have little space to grow our own vegetables, but my family and I are trying as much as possible to eat what is in season and preserve the bounty for later.  Making preserved lemon is my annual project.  I will preserve just enough of it to last until the next batch of lemons is ready.  

Comparing the regular lemon to the Meyer lemon, I would say the flavour of the Meyer lemon is more profound and less pungent.  It tastes like a combination of lemon and orange.  Salted Meyer lemon makes a wonderful citrus seasoning that can be used in many meat dishes, and goes especially well with pork and seafood.

The high season for Meyer lemons begins in November to March

Preserved Meyer Lemon  ｜ 醃梅爾檸檬

INGREDIENTS:

4 Meyer Lemons

1/2 cup Sea Salt

A clean air-tight bottle

DIRECTION:

1. Wash the lemons carefully with a soft brush; dry them.

2. Cut them into quarters.

3. In the clean bottle, add a thin layer of salt and then add a layer of Meyer lemons.  Alternately add the salt and the lemons until the bottle is full. Seal the bottle and keep it in the fridge for at least three weeks.  You can start to use this preserve after three weeks, but I found the best flavour develops only after the full year of preserve and when the lemon rinds get really soft.

This recipe is one I reach for preserved Meyer lemon most often.

Steamed Pomfret with Meyer Lemon

(Ingredients):

1 Pomfret, gutted

2 wedges of Preserved Meyer Lemon

DIRECTION:

1. Roughly chop the lemon; apply it on both sides of the fish and inside the fish’s belly. Place the fish on a plate and leave it on the counter to marinate for 15 minutes.
2. Meanwhile, bring a pot of water to a boil and add a rack in the pot. Place the fish on the rack and steam on high heat for about 12–14 minutes (depends on the size of the fish). Drizzle some light soy sauce to add extra flavour if you want.