Cantonese milky century egg soup with vegetables
Chinese Cooking Demystified · ♥ 7K likes · 387.8K views · 8 min video
Timestamp
Ingredients
Method
Techniques
- 350 g Napa cabbage
Chop the cabbage into inch and a half sections.
Long yao: get the wok piping hot, shut off the heat, add half a tablespoon of oil and swirl it for a non-stick surface.
- ½ tbsp oil
- 5 cloves garlic
On medium low, fry five whole garlic cloves about five minutes until golden brown, then remove them with the oil.
- ½ tbsp oil
- 1 whole century egg
Add another half tablespoon of oil and over high flame fry the chopped century egg about half a minute until the surface blisters.
Frying the egg and finishing the soup
- 1 tbsp liaojiu
- 1 cup hot boiled water
Swirl a tablespoon of Shaoxing wine over the spatula around the sides of the wok, mix, then add a cup of hot boiled water.
Add the vegetable and cook one to two minutes to your doneness, then return the garlic and the garlicky oil.