Oriental rice Preparation:

1. Heat a wok or very good iron skillet with oil and moisten
2. Add the green beans and sliced carrots and cook for 3 minutes
3. Add the leeks, zucchinis and cut red pepper, and cook for 5 minutes and season
4. Finally add the bean sprouts and akusay, always keeping the heat to high
5. Cook for about 3 minutes more and add a little soy sauce and broth
6. Finally incorporate the cooked rice
7. Sauté some more minutes and serve our oriental rice

Material:
5 duck eggs
3 cloves garlic, minced
1 teaspoon salt
1 tsp pepper powder
1 grain (50 g) onion, chopped
75 g shrimp, brewed with boiling water, peeled, chopped
100 g crab meat
50 g canned green peas
oil for frying

Sauce:
1 tablespoon margarine, for sauteing
2 cloves garlic, crushed
2 red chilli, seeded, thinly sliced 3 cm length
2 cm ginger, thinly sliced length
50 g carrots, sliced into matchsticks
1 leek, thinly sliced oblique
200 ml of water
1 piece of chicken broth block
5 tbsp tomato sauce
1 teaspoon vinegar
1 teaspoon salt
2 tsp sugar
1 teaspoon cornstarch, dissolved in a little water

Ways:
1. Beat the eggs with the garlic, salt, and pepper. Put the onion, shrimp, and crab meat, mix well.
2. Fry in hot oil until mixture is submerged. After the bottom cooked, turn. Remove and drain.
3. Sauce: Heat the margarine and fry garlic until fragrant, put chili, ginger, carrot and scallions. Stir briefly, enter the water and the stock block. Cook until boiling, add the tomato sauce, vinegar, salt, sugar and starch solution, stirring until thickened. Lift.
4. Place pancakes in a serving dish. Pour hot sauce over it, sprinkle peas.

Material:
Chicken eggs 7
1 teaspoon salt
Pepper 1 tsp vegetable oil
3 cloves garlic, minced
50 g onions, finely chopped
75 g peeled shrimp, roughly chopped
150 g crab meat / small crab boiled / canned

Sauce:
1 tablespoon margarine
25 g onions, chopped
2 cloves garlic, minced
2 large red chilli, seeded, thinly sliced lengthwise
50 g carrots, cut into matchsticks for
1 stem of leaves, cut into 4 cm, split-split
200 ml of water
5 tablespoons bottled tomato sauce
1 tsp sugar
Cook 1 tsp vinegar
1 teaspoon salt
1 teaspoon cornstarch, dissolved in a little water
50 g frozen peas

How to make:
1. Beat eggs, salt and pepper until frothy.
2. Heat 1 tablespoon oil, saute garlic and onions until tender.
Enter the shrimp, stir to change color. Lift. Chill.
3. Enter into the beaten eggs with crab meat and stir well.
4. Heat a griddle pan, put a little oil.
5. Pour some egg mixture, cook until done on both sides.
6. Do the same with the remaining ingredients. Remove and set aside.

Sauce:
1. Heat the margarine until melted. Saute garlic and onions until tender.
2. Enter the other vegetables, stirring until wilted.
3. Add spices and water. Bring to a boil.
4. Pour a solution of starch, stir until thick. Lift.
Place pancakes on serving plates. Pour the sauce. Serve

for 6 people

Ingredients:
12 new onions
1 lettuce
5 artichokes tender
300 grams of peas
Oil
3 medium potatoes cut into chunks
Butter
1 pinch of sugar
Salt and pepper to taste

Procedure:
Peel and wash vegetables, put the onion and cut into fine julienne lettuce in boiling oil and butter for 3 minutes then put two cups of water and add peas, quartered artichokes and new potato.
Once this all in a pan, season, added a pinch of sugar and let cook for 40 minutes.
I served in bowls if you want podes put grated cheese on top.

A quick recipe, easy and inexpensive to enjoy both hot or cold:

Ingredients:
1 cup rice
1 small onion
2 cloves garlic
2 tablespoons oil
1 green pepper
2 tablespoons lemon juice
2 glasses of water
Laurel, salt and parsley to taste

Procedure:
Sink the onion and bell pepper and garlic and reahogalos in a pan with oil. Add the rice and let you reahogar few minutes while adding a little water.

When it begins to boil put the bay leaves and salt to taste. Cover with a lid and simmer about 25 minutes, remove it from the heat and let it warm for about 10 to 15 minutes, add the lemon juice, parsley and label.
Only subtraction you enjoy it with anyone.

Preparation

Rinse fish and dry very well, place the fillets with the skin side down, on cutting board and tap the meat with the edge of the knife. Scrape the flesh from the skin with the sharp end and remove the skin and bones finely chop the meat to form a soft dough, by hand or blender; place in a bowl and mix in a continuous direction, add a teaspoon of salt and continue mixing.

Separately, mix one tablespoon of white wine, water, onion and ginger, crushed, crushed to make wine to soak in the flavors, remove the onion and ginger. Add this mixture gradually, the fish paste, shaking constantly, add egg whites and mix five minutes until the pastry is smooth.

Heat a skillet and add six cups of cold water off the fire, form meatballs about 1 inch in diameter. Use a tablespoon to separate the flesh and form the meatball and place it in water.

Turn the heat and simmer until the dumplings rise to the surface, turn the balls with a spatula while cooking. Remove from skillet and drain, keep three cups of liquid.

Heat the skillet and add the three cups of liquid stored; add to that a teaspoon of salt, one tablespoon of white wine, chicken broth and meatballs. Let boil and add the tablespoon of cornstarch dissolved in two tablespoons of water to thickened, arrange the spinach in the bottom of a serving bowl and pour hot soup on top, serve.

Ingredients:

* 1 chicken troceadito,
* 150 grams of raw almonds, peeled,
* 50 grams of pine nuts,
* 1 onion fat
* 2 tomatoes madurito,
* 1 tablespoon flour, more if maizenamaizena
It is the trade name that has been taken to call the cornstarch. Starch that is stored in tubers, roots and seeds (like cereals) used in food preparations to bind. ,
* 1 glass of white wine
* 2 cloves garlic, parsley and salt,
* Virgin olive oil.

Preparation of Chicken in almond sauce Mommy:

* In a pan put a little oil and fry the almonds, pine nuts, garlic and peeled, they are putting them in a mortar with a little salt and some sprigs of parsley, chop fine and mix with white wine.

* In the same oil from the pan fry the chicken and be placed in a pan, fry when we finished the chopped onion and tomato, when adding the tablespoon of flour and add the minced we remove the mortar, mix well and what we take on chicken, add 2 cups of water and let simmer until meat is tender and sauce espesita, salt to taste and set aside.

* This is a meal that made the day before is still more than good.

Incoming search terms for the article:

• chinese roasted chicken mami

Ingredients:

1 pound boneless, skinless chicken For the marinade: 1 / 4 teaspoon salt 1 / 8 teaspoon pepper 1 teaspoon maicenamaicena
It is the trade name that has been taken to call the cornstarch. Starch that is stored in tubers, roots and seeds (like cereals) used in food preparations to bind. 1 tablespoon soy sauce 1 egg Other Ingredients: 1 cup vegetable oil 5 slices fresh ginger root 3 green onions, picadasPicada
It’s how to call the flock in Catalonia, pasta with garlic, parsley and nuts (pine nuts, almonds, hazelnuts, fried or toasted bread) which is pounded with mortar, the paste used to bind or thicken sauces at the same time that accentuates the taste of the dishes are prepared with a length of 1 inch (2.5 cm) 1 green pepper “,” parts 1 inch (2.5 cm) 1 / 2 cup bamboo shoots

* Sauce for seasoning:
* 1 tablespoon rice vinegar or white vinegar
* 2 tablespoons soy sauce
* 1cucharada rice wine or dry sherry
* 1 / 2 teaspoon salt
* 1 teaspoon sugar
* 1 / 2 teaspoon maicenamaicena
It is the trade name that has been taken to call the cornstarch. Starch that is stored in tubers, roots and seeds (like cereals) used in food preparations to bind.
* 1 / 3 cup almonds Crisp (see below)

Chicken with almonds Preparation:

1. Cut the chicken into 1-inch cubes (0.2 cm). Combine marinade ingredients in a bowl, add chicken and mix well. Let stand 30 minutes.

2. Heat the oil in a wok over high heat 30 seconds. Add the chicken to the frying oil until very lightly browned. Remove chicken with a slotted spoon, drain well and set aside.

3. Remove oil from wok except 2 tablespoons. Reheat the oil over medium heat 30 seconds. Add ginger, pepper, bamboo shoots Lube. Fry 1 or 2 minutes until vegetables are crisp and tender.

4. Combine sauce ingredients for seasoning in a small bowl, mix well and add to wok. Bring to a boil. Add chicken to boiling sauce. Stir fry until chicken is coated with sauce.

5. Add the almonds and mix well. Serve hot.

Recipe for Almond Crisp Ingredients: 4 cups of cooking oil and 1 cup almond halves Preparation: Heat oil in a wok over medium heat to 350 degrees. Add the almonds and stir 2-3 minutes until browned. Remove hot oil and letting them dry on paper absorbente.Dejar stand 5 minutes before using.

Ingredients
350 gr. salted cod
350 gr. flour
2 snipped chives
2 eggs
1 / 2 cup milk
1 / 2 cup water
1 pepper
2 cloves garlic
1 tablespoon olive oil
Oil for frying and Parsley

ACCRAS OF COD

Preparation

Desalt the cod in plenty of cold water for 12 hours, changing water 3 times. Drain the cod and leave on kitchen paper. Chop together the onion, garlic and pepper.

To prepare dough fritters, put the flour in a large bowl, making a hole, add egg yolks and olive oil. Mix thoroughly, moisten with milk and water and add the cod pur. Beat the egg whites until stiff with a pinch of salt. Add to the mixture.

Join the accras or fritters with a coffee spoon and put them into the hot frying oil.

When well browned, remove with slotted spoon and place on absorbent paper. Serve hot, sprinkled with chopped parsley.

Peking Duck recipe

Ingredients:
* A 2.5-pound duck
* 8 cups water
* 1 slice ginger
* 1 scallion, cut into halves
* 3 tablespoons mielmiel

It is the food that bees produce to fill the panels of hives, is a viscous substance, sticky, sweet and depending on the flowers that have been polemics is the predominant flavor.
* 1 tablespoon white vinegar
* 1 tablespoon sherry
* 1 1 / 2 tablespoons maicenamaicena

It is the trade name that has been taken to call the cornstarch. Starch that is stored in tubers, roots and seeds (like cereals) used in food preparations to bind. , Dissolved in 3 tablespoons water
* Chives for garnish

Peking Duck Production:
* Clean the duck. Dry and tie a rope around his neck. Hang duck in cool and ventilated for 4 hours.
* Fill a large wok with water. Bring to the boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to the boil. Pour in dissolved cornstarch. Stir constantly.
* Place the duck in large strainer over a large bowl. Wet with spoonfuls of the mix before the duck for about 10 minutes.
* Hang duck again in cool and ventilated for 6 hours until completely dry.
* Place the duck breast up on a tray greased with oil in a preheated oven at 350 degrees.
* Place a pan filled with 4 cm of water in the bottom of the oven. Roast 30 minutes.
* Turn the roast duck and hold 30 minutes. Turn the duck breast up again. Roast 10 minutes more.
* Use sharp knife to cut off crispy skin. Serve meat and skin immediately in a preheated dish. *

Incoming search terms for the article:

• chinese peking duck