Posts Tagged ‘Chinese Recipe’
To prepare the Oriental rice will need:
* 1 cup green beans
* 1 cup carrots
* 1 cup purr
* 1 cup zucchini
* 1 red bell pepper
* 1 cup bean sprouts
* 1 cup akusay
* Soy sauce
* 1 / 2 cup of draft
* 1 cup cooked rice (may be integral)
Salt and pepper
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
A rich recipe that can not miss in your kitchen notes
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.
Chinese chicken recipe with almonds, is one of the popular dishes in Chinese restaurants. If done at home maybe we can even improve performance.
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.
Accras Of Cod
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.
China Recipe; Peking Duck
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. *
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