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.

Broad Beans in Chicken Sauce

 Broad beans in chicken sauce is a fresh and delicious traditional Chinese home dish. 

Tender green broad beans are simmered in rich savory chicken broth, tasting soft, fresh and full of meaty aroma.

 It is light and tasty, easy to cook and ideal for daily family meals.

Ingredients

Main Ingredients

350g fresh tender broad beans

Auxiliary Ingredients

2 slices ginger

2 stalks scallions

A little wolfberry (for decoration)

Seasonings

2 tablespoons pure chicken sauce

1 teaspoon light soy sauce

A pinch of salt

Half teaspoon white sugar

A little chicken essence

Cooking oil

Moderate clear water

Step-by-Step Instructions

1. Process fresh broad beans

   Peel off the outer hard shell of broad beans, take out the bean kernels, and remove the thin white skin on the surface. Rinse them clean and drain the water for later use.
2. Blanch beans to remove raw taste

   Boil clean water in a pot, add a little salt and cooking oil. Put broad beans into boiling water and blanch for 1 minute. Take out and drain to keep bright green color.
3. Sauté aromatics

   Heat a little cooking oil in a wok over low heat. Add ginger slices and scallion segments, stir-fry gently until fragrant, then take out the ginger and scallions.
4. Simmer broad beans

   Put blanched broad beans into the wok, stir fry slightly. Pour in an appropriate amount of clear water, add chicken sauce, light soy sauce and white sugar.
5. Slow cook for flavor

   Turn to medium heat, cover the pot and simmer for 5-7 minutes until the broad beans become soft and fully absorb the chicken sauce flavor.
6. Adjust taste and thicken

   Add a little salt and chicken essence to adjust the taste. Turn up the heat slightly to collect the remaining soup, make the sauce wrap evenly on the surface of broad beans.
7. Finish and serve

   Sprinkle with wolfberries and chopped scallions, stir evenly and turn off the heat. Transfer to a plate and serve hot.

Cooking Tips

1. Choose tender young broad beans for better soft and waxy taste.
2. Blanching with oil and salt can prevent broad beans from turning yellow.
3. Chicken sauce has strong saltiness, reduce extra salt properly.
4. Do not simmer too long to avoid the beans getting mushy.
5. This dish highlights fresh original flavor, no heavy condiments are needed.