Difference between revisions of "Xiang Cha Zheng Sui Dan"
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* 3 tbsp [[cornstarch|corn flour]] | * 3 tbsp [[cornstarch|corn flour]] | ||
| − | == | + | == Procedures == |
# Place tea leaves inside small size stewing container | # Place tea leaves inside small size stewing container | ||
# Wash with hot [[water]] for few seconds, pour out [[water]] | # Wash with hot [[water]] for few seconds, pour out [[water]] | ||
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# Place container into a steam case, steamed 10 minutes by low heat, serve | # Place container into a steam case, steamed 10 minutes by low heat, serve | ||
| − | [[Category:Hong Kong | + | [[Category:Hong Kong cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:Green tea Recipes]] | [[Category:Green tea Recipes]] | ||
[[Category:Custard Recipes]] | [[Category:Custard Recipes]] | ||
[[Category:Egg white Recipes]] | [[Category:Egg white Recipes]] | ||
| − | + | ||
[[Category:Rice wine Recipes]] | [[Category:Rice wine Recipes]] | ||
Latest revision as of 17:04, 16 July 2012
Description
Steamed egg custard with tea
Ingredients
- 5 egg whites
- 20 g Longjing tea leaves
Seasoning
- ⅓ tbsp salt
- ⅕ tbsp rice wine
- 3 tbsp corn flour
Procedures
- Place tea leaves inside small size stewing container
- Wash with hot water for few seconds, pour out water
- Add in hot water to half full of container, cover cup lid and make tea
- Take out tea leave from container when it turns cool
- Add seasoning, egg white, stir gently and mix well, cover the lid
- Place container into a steam case, steamed 10 minutes by low heat, serve
