Egg Drop Soup by Daddy Lau

@madewithlau

Crack a smile on your face with Daddy Lau’s Egg Drop Soup, also known as Egg Flower Soup! 🥚Full recipe: madewithlau.com/recipes/egg-flower-soup

♬ original sound - Made With Lau

 

Ingredients:

3 eggs

1 pot of water

carrots, peas, corn

green onion

chicken bouillon

white pepper

salt

corn starch slurry

sesame seed oil

Bring a pot of water to boil.  Prepare carrots, peas and corn and place in pot when water is boiling. Add salt, chicken bouillon and white pepper to taste. Thicken the soup with corn starch slurry. Scramble 3 eggs with 1 tablespoon of water. Pour the scrambled egg slowly into the pot while stirring the contents of the pot. Turn the heat off then add sesame seed and top with green onion before serving.

Easy to Make Laba garlic Using authentic 30 year old secret recipe,

 

If you have been watching the different husband and wife eating videos on Facebook, you might wonder what that green thing they are eating. Turns out it is Laba garlic or pickled garlic. Laba garlic is considered an appetizer. It also helps you digest food especially food high in fats.

Whether you’re planning on making laba garlic for the whole family or just yourself, it’s essential to have the perfect taste if you want to get your desired effect. To do that, you’ll need to make sure you do everything right and follow the proper procedure to successfully make laba garlic at home! Follow this step-by-step guide and learn how easy it really is!

Ingredients:

Garlic

Rice Vinegar

Rock Sugar

step 1. Prepare your garlic by skinning it, washing, and airdrying the garlic heads. Cut the bottom part of the garlic so your vinegar solution will be absorbed better by the garlic. 

step 2. Boil vinegar then adds sugar. 

step 3. Place the garlic in an airtight jar and pour the cooled vinegar sauce to submerge the garlic heads. step 4.Cover the jar and place it in the refrigerator and wait for the garlic to turn green before serving. (usually takes a week to turn green)

Seaweed Snack Deviled Eggs-Peter Som

Ingredients

•

6 large eggs

•

1/3 cup mayonnaise

•

1 .35 oz package of roasted seaweed snacks, divided

•

¼ cup panko breadcrumbs

•

1 tsp Dijon mustard

•

Kosher salt and black pepper

•

Smoked paprika, for finishing

•

Flat-leaf parsley, chopped, for garnish

Add water to a saucepan and place it on the stove on high. When water is boiling, reduce to medium and gently add eggs. Cook for 12 minutes then transfer to a bowl of ice water. When cooled, peel eggs and slice in half lengthwise. Scoop out yolks into a medium bowl. Set egg whites aside.

Toast panko in a dry pan over medium heat until golden brown. Let cool.

Take 3/4 of the roasted seaweed snacks and chop very finely. Take the remaining seaweed snacks and use your hands to crush them into shards and set them aside. Add finely chopped seaweed into the bowl along with mayonnaise and Dijon. Stir to combine until very smooth. Season with salt and pepper. Spoon a portion of egg mixture into each egg white cavity, then top with crushed seaweed, panko, and parsley and finish with a dash of paprika and serve.

Provolone egg plant parmesan

Ingredients:

• 2 large eggplants

• 2 cups all-purpose flour

• 3 cups Panko crumbs

• 5 large eggs (well beat)

• 1 cup vegetable oil

Sauce:

• 1 can dice Roma tomatoes (strain the juice and save it)

• 4 garlic cloves

• 1/2 red onion

• Fresh basil

• 2 tsp of each: garlic powder, salt, pepper, rosemary, oregano

• 1 tsp chili flakes

• 12 slices provolone cheese

• 3 cups fresh grated parmesan cheese

• 1/2 cup olive oil

Preparation:

• Preheat your oven to 350°F

• Add salt on both sides of your eggplant slices and layer them on paper towels to drain water (about 30’minutes)

• Prepare your tomato sauce! Sauté onions and garlic with olive oil over medium-high heat

• Add the diced Roma tomatoes and cook until reduced

• Add your tomato juice (that came in the can which you strained earlier)

• Immediately add in your spices and fresh basil, then bring to a simmer at medium heat and let it cook and reduce until thickened (about 1 hour)

• Use an immersion blender (or regular blender) to lightly blend in the sauce

• Coat your eggplant slices with flour, then dip into the egg wash and finally in the panko. Lightly fry in oil until golden

• In an oven-safe dish add sauce, eggplant, and cheeses. Repeat to create 3 layers

• Bake for 1 1/2 hours, serve and enjoy!

#food #tomato #parmesan #provolone #cheese #instagramreels #reels

Author

The Succulent Bite

Potato Egg caserole-ASMR

Ingredients

3 Potatoes

3 eggs

parsley

cheese

marjoram

black pepper

butter

salt

Peel and grate 3 potatoes put them in a bowl then pour cold water over them as you prepare other ingredients. In a separate bowl scramble, 3 eggs then add marjoram, parsley, and freshly grated black pepper. In a heated pan pour some oil then melt your butter, place half of your drained grated potatoes and fry them. Season with salt to taste then add the scrambled egg. Cover the id and fry for 7 minutes. After 7 minutes place the cheese and the remaining half of your grated potato. Season again with a pinch of salt and fry for 5 minutes. After 5 minutes flip it over then melt more butter. Cook a few more minutes then turn off the heat and serve.

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Crispy Mashed Potato Balls with Savory Soy Butter & Onion Glaze

If you're looking for the ultimate crowd-pleasing appetizer or side dish, these crispy mashed potato balls fried in a rich butter onion soy sauce are an absolute game-changer. Made with tender boiled potatoes, cornstarch for the perfect golden crispness, and tossed in a savory garlic, onion, and soy sauce glaze with a splash of apple cider vinegar, this recipe delivers maximum flavor with simple ingredients. Whether you are repurposing leftover mashed potatoes or making them fresh from scratch, this step-by-step recipe is easy, delicious, and guaranteed to satisfy every comfort food craving!

Video Credits

• Recipe Inspired By: hausgemachterezepte YouTube Channel

Nutritional Facts & Recipe Overview

• Prep Time: 20 minutes

• Cooking Time: 25 minutes

• Total Time: 45 minutes

• Servings: 4 servings (approx. 12–16 potato balls)

• Difficulty: Easy

Estimated Nutritional Value (Per Serving)

• Calories: ~280 kcal

• Total Fat: 10g

  • Saturated Fat: 4.5g

• Cholesterol: 15mg

• Sodium: 950mg

• Total Carbohydrates: 42g

  • Dietary Fiber: 3.5g

  • Sugars: 3g

• Protein: 5g

Recipe:

5 potatoes

1Onion

1 Garlic head

4 tbsp. cornstarch

1 tsp. salt

2tbsp. apple cider vinegar

100ml soy sauce

1/2 tsp. chili flakes

parsley

Boil potatoes in water until fully cooked. I prefer skin on to preserve the sweetness of the potato. After the potato is cooked, remove the skin with a towel. Then mash the potato, mix with cornstarch and salt to taste, then form them into balls. Thinly slice the garlic head and the white onion. Heat your pan and poot sunflower oil and butter. Place 2 tbsp apple cider vinegar and soy sauce and bring to a boil. Place onion and garlic and cook till onions are transparent and aromatic. Place potato balls and fry them with sauce for 5 mins on each side. After frying garnish with parsley and serve.,

Recipe Enhancements & Improvements

• Cold Mash Technique: Warm or freshly mashed potatoes can absorb too much cornstarch or break apart during frying. Chilling the potato mixture in the fridge for 15–20 minutes before shaping ensures the balls hold their structure perfectly.

• Safer Oil & Butter Balance: Frying directly in soy sauce, vinegar, and butter from the start can cause the liquid to splatter and scorch the butter solids. Instead, pan-fry the potato balls first in oil and butter until golden and crisp, then remove them and reduce the soy sauce, vinegar, garlic, and onion in the same pan into a sticky glaze to toss the balls in right before serving.

• Texture & Seasoning Boosts:

  • Add 1/4 cup of finely grated Parmesan or shredded mozzarella inside the potato mix for a richer taste and gooey center.

  • Add a pinch of garlic powder and black pepper directly into the mashed potato base so the interior is as flavorful as the outer glaze.

  • Roll the potato balls in a light coating of cornstarch or panko breadcrumbs right before frying for an extra-shatteringly crisp exterior.

Upgraded Step-by-Step Instructions

1. Boil & Mash: Boil 5 potatoes (skin-on) in salted water until tender. Peel while warm, then mash thoroughly until smooth.

2. Season & Shape: Mix in 4 tbsp cornstarch, 1 tsp salt, 1/2 tsp chili flakes, and optional garlic powder or grated cheese. Chill in the refrigerator for 15 minutes, then form into uniform 1-inch balls.

3. Sear the Potato Balls: Heat sunflower oil and 1 tbsp butter in a large skillet over medium-high heat. Fry the potato balls for 3–4 minutes per side until golden brown and crispy. Transfer them to a plate.

4. Make the Sauce: In the same skillet, reduce heat to medium. Add remaining butter, thinly sliced garlic, and white onion. Cook until fragrant and translucent. Pour in 100ml soy sauce and 2 tbsp apple cider vinegar, letting it simmer for 1–2 minutes until slightly thickened into a glossy glaze.

5. Garnish & Serve: Toss the crispy potato balls gently into the sauce to coat, or pour the glaze directly over them. Top with freshly chopped parsley and serve warm.

Recommended Pairings & Drinks

• Main Course Pairings:

  • Grilled Steak or Garlic Butter Ribeye: The rich, savory soy-butter glaze on the potato balls complements the charred, juicy flavor of beef.

  • Pan-Seared Salmon or White Fish: Works well with the savory-acidic notes of the apple cider vinegar and soy sauce in the glaze.

  • Roasted Garlic Chicken Thighs: Adds a substantial protein that mirrors the garlic and butter notes of the dish.

  • Fresh Asian Cucumber Salad: A light, crisp salad dressed in sesame oil and rice vinegar cuts through the fried richness and heavy butter glaze.

• Drink Pairings:

  • Dry Riesling or Sauvignon Blanc: High acidity and crisp citrus notes balance the rich butter and cut through the fried coating.

  • Light Crisp Lager or Japanese Rice Beer (Asahi / Sapporo): Carbonation and light malt flavors cleanse the palate between bites of savory glazed potatoes.

  • Iced Green Tea or Jasmine Tea (Non-Alcoholic): Clean, earthy notes neutralize the richness of the soy and butter sauce without overpowering the garlic.

  • Sparkling Lemon Water with Mint (Non-Alcoholic): A simple, refreshing option to balance heavy comfort food flavors.

Recommended Pairings & Drinks

• Main Course Pairings:

  • Grilled Steak or Garlic Butter Ribeye: The rich, savory soy-butter glaze on the potato balls complements the charred, juicy flavor of beef.

  • Pan-Seared Salmon or White Fish: Works well with the savory-acidic notes of the apple cider vinegar and soy sauce in the glaze.

  • Roasted Garlic Chicken Thighs: Adds a substantial protein that mirrors the garlic and butter notes of the dish.

  • Fresh Asian Cucumber Salad: A light, crisp salad dressed in sesame oil and rice vinegar cuts through the fried richness and heavy butter glaze.

• Drink Pairings:

  • Dry Riesling or Sauvignon Blanc: High acidity and crisp citrus notes balance the rich butter and cut through the fried coating.

  • Light Crisp Lager or Japanese Rice Beer (Asahi / Sapporo): Carbonation and light malt flavors cleanse the palate between bites of savory glazed potatoes.

  • Iced Green Tea or Jasmine Tea (Non-Alcoholic): Clean, earthy notes neutralize the richness of the soy and butter sauce without overpowering the garlic.

  • Sparkling Lemon Water with Mint (Non-Alcoholic): A simple, refreshing option to balance heavy comfort food flavors.

#MashedPotatoBalls #FriedPotatoBalls #CrispyPotatoes #PotatoAppetizers #EasyPotatoRecipes #ComfortFood #AppetizerIdeas #ButterOnionSauce #PotatoSnacks #HomeCookedMeals #EasyRecipes #CrispyBites

Traditional Chinese Tomato and Egg Soup – Quick & Easy Recipe

Looking for a quick, delicious meal? This easy authentic traditional Chinese tomato and egg soup is the ultimate Asian comfort food you can make at home in under 15 minutes. Made with fresh tomatoes, silky scrambled egg ribbons, and a savory broth, this simple soup recipe is a classic dish that is both nutritious and packed with rich flavor.

Video Credits

• Recipe & Video Creation: YT Foodie

• Featured Recipe: Traditional Chinese Tomato and Egg Soup

Nutritional Information (Estimated per Serving)

• Calories: 140 kcal

• Carbohydrates: 7g

• Protein: 7g

• Fat: 9g

• Saturated Fat: 1.5g

• Sodium: 420mg

• Fiber: 1.5g

• Sugar: 3.5g

Tomato and egg soup recipe.

Ingredients:

2 tomatoes

parsley

shallots

water plus 1 tsp of cornstarch

1 teaspoon tomato sauce

salt to taste 

pepper to taste 

a pinch of chicken essence

sesame seed oil

oil

Clean tomatoes using warm water. Do a superficial cut on the 2 tomatoes then blanch them with boiling water to facilitate easy peeling of the skin. Slice the tomatoes in half and remove the white part. After removing the white part diced the tomatoes. Slice the parsley and shallots and set them aside. Beat 2 eggs in a separate bowl. Prepare corn starch s Heat your wok then place a small amount of cooking oil. When the oil is hot start with the tomato sauce and then the diced tomatoes. When tomatoes have shrunk, add 1 cup of water and season with salt, pepper, and chicken essence. Bring to a boil then thicken the soup by adding the cornstarch slurry in 3 batches. Once the soup has thickened pour the scrambled egg into the soup slowly and in thin shreds. Turn off the heat then adds sesame seed oil. Garnish with shallots parsley. 

Main Dish Pairings

• Steamed Fish with Ginger & Scallions: A light, clean protein that complements the sweet and tangy broth of the tomato and egg soup without overpowering it.

• Yangzhou Fried Rice: The savory, fragrant rice offers a nice textural contrast to the soft soup while making the meal filling.

• Beef Stir-Fry with Broccoli or Green Peppers: The rich, savory umbrella of stir-fried beef balances the brightness of the tomatoes.

• Pork Scallion Dumplings: A classic, comforting combination where the soup acts as a refreshing starter or sideshow to warm dumplings.

Drink Pairings

• Jasmine Green Tea (Hot or Iced): Its aromatic floral notes cut through the richness of the egg ribbons and sesame oil, cleansing the palate.

• Iced Lemon Tea: A popular Hong Kong café style pairing; the crisp acidity complements the tanginess of the cooked tomatoes.

• Plum Juice (Suanmeitang): A traditional cold Chinese beverage whose sweet-and-sour profile mirrors and elevates tomato-based dishes.

• Sparkling Water with a Lime Wedge: Provides light carbonation to refresh the palate between rich bites.

#TomatoAndEggSoup #ChineseRecipes #AsianSoup #EasyRecipes #ComfortFood #SoupRecipes #QuickDinner #TraditionalChineseFood #HealthySoup #HomeCooking