To me, it is no exact measument to make salted eggs because everyone is using different container for his or her eggs. Howerver, there are some useful guidelines:
1. The water must be sterilized and cool off before used.
2. Salt should fill 1/4 of the container.
3. Leave the eggs at the room temperature for the full 30 days before enjoy it.
I made these cute rice balls simply because I wanted my son to have more rice along with other dishes. It worked really well. The key is that the rice balls have to be bite size and they have to be cute. It sounds like he's spoiled, doesn't it? Well, if spending a little effort to make it cuter so he will happily enjoy a more nutritious dinner, I don't mind.
Enoki beef rolls are always a hit in Hong Kong. You will find many Japanese or Taiwanese restaurants serve them and list them as a popular item on the menus. It is the crunchy and juicy enoki, plus the tender and savoury beef, attract many of us. You can serve the rolls with cold beer as snacks or appetizer, or serve with a bowl of white rice as a side dish.
I thought twice before writing this recipe. This dish is way too simple, but I told myself that is also the reason I like it very much. As long as you find a fresh eggplant and manage to set up a steamer on the stove, you own the dish. It is a rustic flavour my mom brings to Hong Kong from her memory of childhood. She cooked it all the time for the family. With the variation of new ingredients in the market, our family has changed the dish over time. Mom uses Japanese eggplant instead of the Chinese eggplant, because the former one has a firmer texture and it won't be too easy to become mushy even if you overcook it. I replace the traditional peanut oil with the healthier olive oil. I admit it does change the original taste a lot, but both versions are tasty.
