Stewed Egg Salad Lu Dan Food

LU ROU/LU JI/LU DAN (CHINESE SOY-STEWED PORK, CHICKEN, OR EGGS)

Steps:

• Combine all ingredients except garnishes in slow cooker or saucepan. (If eggs are used, keep them in the shell.) Simmer on low heat for several hours or all day.
• Part-way through cooking, remove eggs from the pot, peel them, and return eggs to pot to soak in the flavors of the sauce for another hour or more.
• To serve, remove eggs or meat from the sauce with a slotted spoon. Garnish and serve as part of a Chinese meal. Strain sauce and store in the refrigerator for future use.

STEWED EGG SALAD (LU DAN)

Steps:

• Use a little bit of oil to sauté ginger, spring onion, garlic and chilli.
• Place all the seasonings into a sauce pan and boil it by full strength gas power.
• After sauce boiling we turn the gas power to the lowest and simmer for 2 hours.
• Take out the eggs from fridge and leave it aside for while to make sure it's reach room temperature.
• Cook the eggs from cold water and keep moving them when you cooking. (This way can make sure the egg yolk will stay in the middle.)
• After the water is boiling we turn the gas power to medium and cook for another 5 minutes.
• After 5 minutes we take the eggs out of the hot water and soak it in cold water. Peel the eggs when they have cooled down.
• Place the eggs into the sauce we made and cook them for 40 minutes.
• After 40 minutes just soak them in the sauce for a couple hours. You will see the eggs turning a light brown colour and it's ready to eat. My grandma always cook the egg a day before and soak them over night.

CLASSIC EGG SALAD

Steps:

• In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
• Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

STEAK-AND-EGG SALAD

Steps:

• In a saucepan, cover eggs with cold water and bring to a boil over high. Boil 1 minute, then remove from heat. Cover and let sit 10 minutes. Run eggs under cold water until cool enough to handle, then peel and halve lengthwise.
• Meanwhile, season steak with salt and pepper. Heat a large skillet over medium-high. Place steak, fat side down, in skillet and cook until seared, browned, and medium-rare, about 7 minutes, flipping halfway through. Transfer to a cutting board and let rest 5 minutes before slicing against the grain.
• Divide steak, lettuce, radicchio, tomatoes, onion, and eggs evenly among four plates. In a small bowl, whisk together oil and vinegar, and drizzle dressing over each salad. Season salads to taste with salt and pepper.