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Place of origin | China |
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Main ingredients | Egg, soy sauce, sugar, water |
Soy egg | |||||||||||||||||
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Chinese name | |||||||||||||||||
Traditional Chinese | 滷蛋 | ||||||||||||||||
Simplified Chinese | 卤蛋 | ||||||||||||||||
Literal meaning | red cooking egg | ||||||||||||||||
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Vietnamese name | |||||||||||||||||
Vietnamese | trứng nước tương | ||||||||||||||||
ChữNôm | 𠨡渃醬 | ||||||||||||||||
Korean name | |||||||||||||||||
Hangul | 알장조림 | ||||||||||||||||
Japanese name | |||||||||||||||||
Kanji | 味付け玉子 | ||||||||||||||||
Kana | あじつけたまご | ||||||||||||||||
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A soy egg is a type of egg in Chinese cuisine,Vietnamese cuisine,Japanese cuisine,Korean cuisine,and Mauritian cuisine which is boiled,peeled,and then cooked in a mixture of soy sauce,sugar,water,and other optional herbs and spices. Other ingredients such as meat,vegetables and tofu can be cooked in the same red cooking method,resulting in dishes generally referred to as lou mei. Soy eggs can be made from chicken,duck,and quail eggs.
This preparation is very similar to that of tea eggs. A soy egg that has been repeatedly stewed and dried until dark and chewy is called iron egg.
The Chinese soy sauce egg is called Lujidan (滷雞蛋/卤鸡蛋) or Ludan (滷蛋/卤蛋);it is one of the most popular type of street foods. [1] The marinating sauce is called lushui (滷水/卤水)
They are typically served with noodles; [1] they are served on a bowl of noodles,in a broth made from their seasoned cooking liquid. Soy eggs may be eaten individually as a snack.
They can also be eaten with steamed rice. [1]
They are sometimes used as a condiment in congee.
They can also be used in a traditional Chinese egg dish in which regular eggs,century eggs,and soy eggs are steamed together. Soy eggs are also very commonly added as a side dish in Lor mee or Hainanese chicken rice.
Soy egg is known as "dizef roti" in Mauritius (lit. translated as "roasted egg" in English and "roti d'oeuf" or "oeuf roti" in French). [2] [3] [4] It is one of the Mauritian dishes influenced by Sino-Mauritians on the island. [3] [5] [6] The "dizef roti" can be found on the island all year long. [5] It can be eaten as noodles toppings, [2] [6] inside bao zi (called "pow" in Mauritius), [4] and as appetizers. [6] [7] [5] As appetizers,it is cut into quarters; [7] it is a very popular of snacks on more festive occasions. [2] [5] When cooked,the egg yolk is typically completely cooked.
Another version of the soy egg is the "dizef roti mimosa" (lit. translated as "roasted mimosa egg"),a form of Chinese fusion food,which involves the combination the cooking and preparation techniques of soy eggs and egg mimosa. [8]
A similar technique is used in Japan to create soy sauce marinated eggs called Ajitsuke Tamago (味付け玉子),also known as "marinated half-cooked egg",or Ajitama (味玉) or Nitamago (煮玉子), [9] which are traditionally served with ramen as toppings. [10] [11] In Japan,soy eggs are generally used in soups and simple main dishes, [12] but Japanese-American cook Namiko Chen says in a recipe on the soy egg that they are "amazing to enjoy as a side dish or alone as a snack,or included as part of bento. You can even add them to your salad or in a sandwich." [9] Japanese soy sauce or Shoyu (醤油) is lighter,sweeter,and less salty than most Chinese soy sauces. [12] In Japan,eggs are also often marinated in a miso mixture,which is similar to a soy sauce mixture,giving the whites an umami flavour. [13]
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes : sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements, which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and Laos, but also by French cuisine due to French colonial rule over the region from 1887 to 1954.
Ramen is a Japanese noodle dish of Chinese origin. It consists of Chinese-style wheat noodles served in a broth; common flavors are soy sauce and miso, with typical toppings including sliced pork, nori, menma, and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu ramen of Kyushu and the miso ramen of Hokkaido.
Donburi is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi. If one needs to distinguish, the bowl is called donburi-bachi and the food is called donburi-mono.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Tamago kake gohan is a popular Japanese breakfast food consisting of cooked Japanese rice topped or mixed with raw egg and soy sauce.
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
Char siu is a Cantonese-style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for chasiu baau or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct gelatinous texture different from the rest of the chicken meat.
Japanese Chinese cuisine, also known as Chūka, represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, served predominantly by Chinese restaurants in Japan, stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference, the cuisine retains strong influences from various Chinese culinary styles, as seen in the Shippoku cooking style.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
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