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A few weeks ago, I felt a sudden, irresistible craving for Chinese stir-fried tomatoes and eggs. A dish of savory, sweet-tart tomato sauce folded around soft-scrambled eggs, it hits every. Chinese cabbage (Brassica rapa var. pekinensis) is an Asian vegetable that is also sometimes called Pe-tsai. You can have My Mother's Chinese Cabbage and Astuage with Eggs using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of My Mother's Chinese Cabbage and Astuage with Eggs
- It's 1/4 of Chinese cabbage.
- It's 150 grams of Atsuage.
- Prepare 1 of Chikuwa.
- It's 1 bag of Shimeji mushrooms.
- You need 2 of Eggs.
- Prepare 100 ml of ● Dashi stock.
- Prepare 2 tbsp of ● Soy sauce.
- It's 2 tbsp of ● Mirin.
- You need 2 tsp of ● Sugar.
- You need 1 tbsp of Katakuriko.
- It's 1 tsp of Sesame oil.
There are two primary varieties: Napa, which Watch out for cabbage white butterflies, which lay their eggs on Chinese cabbage. When the caterpillars hatch, they eat cabbage leaves and can. Reviews for: Photos of Chinese Cabbage and Ginger Soup. Learn more about growing and harvesting Chinese cabbage.
My Mother's Chinese Cabbage and Astuage with Eggs instructions
- Slice the Chinese cabbage lengthways into 2-cm widths. (For children:) Separate the shimeji mushrooms into small pieces. Cut the atsuage into bite sizes..
- Add ● ingredients to a frying pan and bring to a boil. Add the ingredients from Step 1 (add the stiff parts of the Chinese cabbage first) and cook over a medium heat until tender..
- Add sesame oil and stir in the katakuriko dissolved in water. Add the beaten eggs and cover with a lid. Continue to cook for 1-2 more minutes over low heat..
- For variety, break a whole egg the atsuage and Chinese cabbage, and steam by covering with a lid until the egg is softly poached. While eating, break the soft-poached egg and mix it into the dish..
Chinese cabbage is a hardy biennial that is grown as an annual. It has broad, thick, tender leaves with heavy midribs; it can be either loosely or tightly headed. Melt butter in microwave and pour it over cabbage I often use atsuage instead of meat in salads. Astuage is deep-fried so it has a rich taste, and unlike normal tofu, it won't make a dish watery. Roasted Broccoli, Cauliflower and Cabbage Soup Open Source.