I have seriously missed the taste of this. Every time I went to my grandparents, they always made this so nicely. It was such a simple and delicious dish that I encountered so often. Beef steamed egg, 肉饼子炖蛋, is usually present at cafeterias in Shanghai. I never knew this is a Shanghainese regional dish until now, which makes it even more special. The original recipe calls for minced pork, but minced pork is difficult to find in the Netherlands, so I will go with minced beef. This is equally delicious!
In a hot summer day, something refreshing is the way to go. Cold noodles are popular around Asia and depending on the country and region, they are prepared differently. Various noodle types, toppings and sauce are assembled together to create the ultimate refreshing meal! In Korea, cold noodles are called Naengmyeon where traditionally, buckwheat noodles are served in a stainless-steel bowl with an iced broth, cucumbers, pickled radish, boiled egg and or beef. In Japan, soba noodles are topped with green onions and dried seaweeds, severed separately with a dipping sauce. Mien tron, the Vietnamese take on cold noodles, uses glass noodles as the base and are stirred in with coriander, sweet onions, carrots and shrimps. In China, there are numerous delicious version of cold noodles. The famous ones are Liangpi from Shanxi, sesame cold noodles from Beijing, pulled-chicken spicy cold noodles from Sichuan and so on.
I love pasta for its sauce. I would cut down on the carbs just to add more sauce and cheese. Because CHEESE is amazing! Zucchini noodle is the perfect solution! It has the form of spaghetti and holds as much sauce as you want. These noodles are fairly straightforward to prepare. The idea is that you spiral slice a zucchini and combine it with pasta sauce. Here we will be making bolognese sauce, which you can also use it on regular pastas. Read more to find out specific tips for making zucchini noodles.