紅糟滷蛋
HONG ZHAO LU DAN
HONG ZHAO LU DAN
After extracting the red rice wine,
I usually keep the Ang Chow 紅糟 in bottles
to be used for cooking chicken, pork or mee sua.
I was attracted to Chef Fiona Lau's sharing 2 days ago, "Hong Zhao Lu Dan"
The colour was so bright and red!
So beautiful and appropriate for the coming CNY Celebration!
I have used less Ang Chow
so the colour not as bright as hers.
Nevertheless, the taste is good.
I have to agree with Fiona Lau that it is highly addictive, cannot stop eating ....
Here is her recipe if you are interested:
Hing Zhao Lu Dan
20 small eggs, hard boiled & de-shelled
160-200g red rice wine residue
700g broth (chicken or vegetable)
1 Tbsp dark soya sauce (to make colour more vibrant)
2 tsp salt
3 Tbsp sugar
40g old ginger, sliced
3 Tbsp sesame oil
1. in Medium to low fire, fry ginger slices in sesame oil until fragrant
2. add red residue and fry 2-3min, taking care not to burn it (it will be bitter if burnt!)
3. add broth, salt, soya sauce and sugar
4. add boiled eggs and bring to a boil, turn to low heat and cook for 10min
5. turn off heat and soak eggs for 2-3 hours or overnight before serving
3. add broth, salt, soya sauce and sugar
4. add boiled eggs and bring to a boil, turn to low heat and cook for 10min
5. turn off heat and soak eggs for 2-3 hours or overnight before serving
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