Recipe: Appetizing My Mother's Chinese Cabbage and Astuage with Eggs

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A few weeks ago, I felt a sudden, irresistible craving for Chinese stir-fried tomatoes and eggs. A dish of savory, sweet-tart tomato sauce folded around soft-scrambled eggs, it hits every. Chinese cabbage (Brassica rapa var. pekinensis) is an Asian vegetable that is also sometimes called Pe-tsai. You can cook My Mother's Chinese Cabbage and Astuage with Eggs using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of My Mother's Chinese Cabbage and Astuage with Eggs

1. You need 1/4 of Chinese cabbage.
2. It's 150 grams of Atsuage.
3. You need 1 of Chikuwa.
4. It's 1 bag of Shimeji mushrooms.
5. You need 2 of Eggs.
6. You need 100 ml of ● Dashi stock.
7. It's 2 tbsp of ● Soy sauce.
8. You need 2 tbsp of ● Mirin.
9. You need 2 tsp of ● Sugar.
10. Prepare 1 tbsp of Katakuriko.
11. You need 1 tsp of Sesame oil.

There are two primary varieties: Napa, which Watch out for cabbage white butterflies, which lay their eggs on Chinese cabbage. When the caterpillars hatch, they eat cabbage leaves and can. Reviews for: Photos of Chinese Cabbage and Ginger Soup. Learn more about growing and harvesting Chinese cabbage.

My Mother's Chinese Cabbage and Astuage with Eggs instructions

1. Slice the Chinese cabbage lengthways into 2-cm widths. (For children:) Separate the shimeji mushrooms into small pieces. Cut the atsuage into bite sizes..
2. Add ● ingredients to a frying pan and bring to a boil. Add the ingredients from Step 1 (add the stiff parts of the Chinese cabbage first) and cook over a medium heat until tender..
3. Add sesame oil and stir in the katakuriko dissolved in water. Add the beaten eggs and cover with a lid. Continue to cook for 1-2 more minutes over low heat..
4. For variety, break a whole egg the atsuage and Chinese cabbage, and steam by covering with a lid until the egg is softly poached. While eating, break the soft-poached egg and mix it into the dish..

Chinese cabbage is a hardy biennial that is grown as an annual. It has broad, thick, tender leaves with heavy midribs; it can be either loosely or tightly headed. Melt butter in microwave and pour it over cabbage I often use atsuage instead of meat in salads. Astuage is deep-fried so it has a rich taste, and unlike normal tofu, it won't make a dish watery. Roasted Broccoli, Cauliflower and Cabbage Soup Open Source.