Countess Grey Tea & Goji Berry Infused Sesame Oil Based Preserved Bean Curd Seaf…

Countess Grey Tea & Goji Berry Infused Sesame Oil Based Preserved Bean Curd Seafood Stir Fry with Scallions and Eggs 
The fifth day of Advent tea calendar, the Countess Grey tea. Such a classy twist on the time tested blend, it was perfect idea to break a fast. This kind of tea could do a trick as refreshing and comforting in the same breath. I swooned with delight as it was reminding me that sweet Christmas is coming.
Keep going on pantry clean out. 
Inspired by a popular variation of red pozole soup, based on the taste of a few Taiwanese winter seasonal dishes, organized as to my liking. It’s with konjac noodles even though not shown in pictures.
No pork or homini, even so it’s safe to say adapted by the main priority of the whole basis of base of red pozole, method wise.
Not that greasy or oily, rich and melting in the mouth though. High in protein content, clear aftertaste in cheesy goodness.
To top it off, this dish would be one of great winter warmer food. At this time of year, it’s worth a try. You could make it like chunky stew rather than saucy stir fry. This kind of stuff has an edge over others as it’s basically flexible.
• Tips for reproducible outcome
A blend of ground coriander, fresh cilantro chopped, dried guajillo peppers and ancho peppers soaked with goji berry infused sesame oil, fermented bean curd tofu(a.k.a. Chinese cheese tofu), marinated artichoke hearts, dried tarragon, seafood broth, clam juice, chicken broth reduced with fried shallot chops, white radish, Taiwanese rice wine(just to note, this can’t be substituted with mirin.), chopped garlic cloves and spring onions, fried onion chips, dried Chinese pepper crushed, ground white and black pepper, kosher salt, ground chipotle(ground smoky red Jalapeños) and seafood.
Konajc noodles for a way satisfying option. You don’t have to boil or drain before you use them. Just make it well seasoned to give them a few ladles of the liquid from the food in the first place.
Scallions and eggs for oven finished composition. If you’d like to skip the step, you could omit them. Using scallions will be the best. Green onions might be a good option.
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16 thoughts on “Countess Grey Tea & Goji Berry Infused Sesame Oil Based Preserved Bean Curd Seaf…

  1. Just to note, you can put a lid on the pot, I highly recommend making it slightly burnt ends. It will redeem a much better flavor in this composition. That’s one of the reasons I always choose scallions over others. Probably not a perfection for the healthiest option, it would be a key to bring it out to the divine savoriness.
    In a similar vein, using perilla oil could be a good option. Once you’ve covered the stir fry with scallions, drop the eggs over them. Splash a mixture of perilla oil and sesame oil around eggs. And then, let the scallions and eggs lodge in the top of your food by making it stable using scallions. I normally make the yolks beaten gently using a stick. It seems really nothing, actually quite useful tip to get an amazing condiment in this composition. It will keep it from bad aftertaste. Fully cooked but moist egg yolks, crispy and well baked scallions and saucy surroundings, by far the best. Chinese cheese tofu crumbs will really go nicely with it. For sure, you can make the eggs completely cooked to your liking. In that case, slide it in an oven preheated to 350F, cook for about 10 to 15 to 17 min.
    Option 1 – saffron threads pounded with kosher salt and dried 2 pepperoncini seeded
    I highly recommend using this in a mashing Chinese cheese tofu step over the heat. It’s likely to come out nicely. 
    Option 2 – unsweetened runny soy sauce Nothing like dumpling vinegar sauce. That will make your food bitter in many cases.
    Now you could get the whole point. Obviously, factored by Taiwanese winter taste with a touch of Mexican cuisine as to flavorful and warming goodness. Even though specific herbal taste or extra richness from lard isn’t here, good enough to take it as a winter warming dish which is reminding both of cuisine. Smoky, aromatic, tangy, warming, slightly exciting, not that pungent or spicy spicy. Not so much an authentic dish as catchy and redolent outcome for winter. Given the whole composition, it’s likely not that difficult to make, you could take a shot for your own variation.
    Even if some leftover liquid comes up, you don’t need to worry about that. Bring your leftover veggies, chop them.
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