Jidan suan, pounded garlic and egg salad
Chinese Cooking Demystified · ♥ 5.2K likes · 104.8K views · 6 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Add the eggs to cool water, bring to a boil and boil on medium eight minutes.
- 6 cloves garlic
Remove, rinse under cool water and soak in cool water until cool to the touch, then peel.
Pound six garlic cloves with a quarter teaspoon each of salt and MSG until pasty and sticky.
Pounding garlic and eggs in a mortar
- ¼ tsp salt
- ¼ tsp MSG
- 1½ tbsp soy sauce
- 1 tbsp dark Chinese vinegar
- 2 tsp toasted sesame oil
Add a tablespoon and a half of soy sauce, a tablespoon of dark Chinese vinegar and two teaspoons of toasted sesame oil and pound briefly to mix.
Break six boiled eggs in half and pound them into the garlic mixture until broken right down, then serve.