Revisited Chinese New Year recipe: Buddha's delight with marbled egg
For 4 people
The day before: prepare the marbled eggs:
1 tbsp. P'uh-êhr tea , anaerobically fermented tea leaves with a typical earthy taste.
1 pinch of salt
Cook the eggs for 10 minutes, then place them in cold water. In a saucepan, boil 5 dl of water then add 1 tbsp. of Puh Ehr tea and a pinch of salt. Leave to infuse for 5 min. then filter. Break the shell of the eggs with a spoon and immerse them in the tea. Cook gently for 5 minutes and let steep overnight
The same day :
3 stalk onions, sliced
1 small Chinese cabbage, thinly sliced
2 carrots cut into thin strips
200g sliced button mushrooms
100g Chinese vermicelli soaked 5 min. in hot water
2 cm grated fresh ginger
1 C. at s. rice vinegar
3 tbsp. at s. soya sauce
1 C. c. sugar
1 C. at s. Sesame oil
1 C. ground and sieved P'uh-êhr tea
Cut the tofu into cubes and fry in a little oil, set aside.
Brown the onions, add the cabbage, mushrooms, carrots.
Prepare the sauce:
Combine vinegar, soy sauce, sugar, sesame oil and grated ginger.
When the vegetables are still crunchy, add the sauce, the vermicelli and finally the tofu and the shelled eggs, to warm them up. To enhance the taste of the tea add a little tea powder
Recipe by Isabelle - le T