Eating hardboiled eggs every day for breakfast can be quite boring, so I have experimented with a dab or two of Sichuan chili paste (produced in Taiwan) on each egg to make a delicious no-carb breakfast! The particular brand of paste I used includes Sichuan peppercorns, cumin, fennel, cloves, cardamom and a mixture of 20+ Chinese herbs.
[ photo of Jenqhwayan chili paste jar ]
[ glossary for Jenqhwayan chili paste jar : traditional Chinese characters include bopomofo ruby text* ]
The only problem with my breakfast delicacy: what goes in must eventually go out. It’s not so enjoyable on the other end, but, hey, you only live once!
我們家幾乎每天都吃白煮蛋，早上一個人兩顆，內人對食物要求不大，隨便撒一點鹽巴就可以下肚了，可我總覺得難以下嚥：法國人的味蕾作祟！
前天在廚房的櫃子裡發現一罐四川麻辣醬，應該是老婆到人家店裡捧場買的，一直放著沒吃。原料看起來蠻不錯，除了台灣出產的指天椒以外，另外也參雜了丁香、白荳蔻、大茴香、小茴香（都是我超喜歡的香料，口味爽爆了！），必不可缺的四川花椒，還有二十幾種中藥材。哇，太豐富了！
昨天早上我的雞蛋上面放了兩坨厚厚的醬，果然吃得很過癮。
美中不足的是下午到『土地銀行存款』時，必須付出『慘痛的代價 』，又涼又辣，好不習慣，一個小時後肛門還在那兒隱隱約約地抱怨：『主人啊！下次別貪嘴啦！』
