Mixed Garland Chrysanthemum with Eggs

 Garland chrysanthemum mixed with eggs is a simple, refreshing and nutritious Chinese cold dish. 

It features crisp, fragrant greens paired with tender egg strips, seasoned lightly for a fresh and appetizing taste. 

It works well as a side dish or light meal all year round.

Ingredients

Main Ingredients

300g fresh garland chrysanthemum

2 large eggs

Aromatics

3 garlic cloves (minced)

A small handful of chopped scallions

Seasonings

1 tablespoon light soy sauce

1.5 tablespoons rice vinegar

½ teaspoon sugar

A pinch of salt

A little ground white pepper

1 teaspoon sesame oil

Cooking oil

Step-by-Step Instructions

1. Prepare garland chrysanthemum

   Pick out wilted leaves and tough stems of garland chrysanthemum. Rinse thoroughly and drain the water completely.

   Bring water to a boil in a pot, add a little salt and cooking oil. Put in the greens and blanch for 20 to 30 seconds.

   Take it out and soak in cold water immediately to keep the bright color and crisp texture, then squeeze out excess water and cut into short sections.
2. Make egg strips

   Crack eggs into a bowl, add a pinch of salt and beat well.

   Heat a thin layer of oil in a pan over medium heat. Pour in the egg liquid and spread evenly to make a thin omelette.

   Once fully set, flip briefly and turn off the heat. Let it cool down, then cut into thin strips.
3. Mix the base ingredients

   Put the blanched garland chrysanthemum and egg strips into a large mixing bowl. Add minced garlic and chopped scallions.
4. Make the dressing

   Add light soy sauce, rice vinegar, sugar, salt and white pepper into the bowl. Stir all ingredients evenly.
5. Finish and serve

   Drizzle with sesame oil and toss thoroughly again.

   Transfer to a plate and serve cold directly.

Cooking Tips

1. Do not blanch garland chrysanthemum for too long, or it will lose its crispness and unique aroma.
2. Squeeze out excess water from the greens to avoid diluting the dressing.
3. Control the thickness of the omelette for better taste and appearance.
4. Adjust the ratio of vinegar and sugar according to your personal preference.
5. This dish tastes best when freshly mixed.

Bitter Melon and Soybean Soup

 Bitter melon and soybean soup is a traditional light Chinese homemade soup. 

It has a subtle bitter taste balanced by the mellow flavor of soybeans, refreshing and nourishing. 

This warm soup helps clear heat and is widely enjoyed in daily family meals, especially in hot seasons.

Ingredients

Main Ingredients

1 fresh bitter melon (about 300g)

120g dried soybeans

Auxiliary Ingredients

2 slices ginger

2 scallions (cut into sections)

Seasonings

A pinch of salt

A little white pepper

A few drops of sesame oil (optional)

Step-by-Step Instructions

1. Prep the soybeans

   Rinse the dried soybeans thoroughly. Soak them in clean water for at least 2 hours until fully softened. Drain the soaking water and set aside.
2. Process the bitter melon

   Wash the bitter melon. Cut it in half lengthwise, scoop out the seeds and white pith completely, as these parts taste extra bitter. Slice the melon into thick pieces.
3. Start simmering the soup base

   Put the soaked soybeans and ginger slices into a pot. Pour in an adequate amount of cold water. Bring the water to a rolling boil over high heat, then turn to low heat and simmer for 40 minutes until the soybeans turn soft.
4. Add bitter melon

   Put the bitter melon slices and scallion sections into the pot. Continue to simmer on low heat for another 15 minutes. Do not cook too long to prevent the bitter melon from turning mushy.
5. Season the soup

   Add salt and a little white pepper to taste. Stir gently to mix well. Simmer for 2 more minutes to let the flavors blend.
6. Serve

   Turn off the heat. Drizzle with a few drops of sesame oil if desired. Ladle the soup into bowls and serve hot.

Cooking Tips

1. Removing all the pith and seeds can greatly reduce the strong bitterness of bitter melon.
2. Soak soybeans in advance to shorten the cooking time and make them softer.
3. Keep the seasoning simple to retain the original fresh flavor of the ingredients.
4. Adjust the simmering time of bitter melon according to your preferred texture.
5. This soup tastes great both hot and warm.