Caramel pork -365 days Chinese healthy recipes for May 12

Healthy recipes-Caramel pork,Mushroom Caps with Pesto

Caramel pork

Ingredients/ 6 people

5 kg pork loin

5tablespoons soy sauce

1tbsp allspice

1tablespoon ginger

1/2liter of hot water

2cubes of chicken

25pieces of sugar

600g Thai rice

1/2pineapple chunks

PREPARATION for Caramel pork

1.Prepareall ingredients .

2.Cutthe loin into bite . Fry 5 minutes in a thick-bottomed pan with a little oil .As they are colorful, remove them. They must remain bleeding .

3.Thenprepare the broth in a separate container , mix the diced chicken broth in 1/2liter of hot water by crushing . Then add the allspice , ginger and soy sauce .Mix together and save the broth for later.

4.Washyour pot that was used to cook meat to prepare your caramel with 25 pieces ofsugar and 5 cups water . Once the caramel is red , throw in one fell swoopbroth (beware of splashing) . The caramel will harden quickly , you mustcontinue to rotate with a wooden spoon to gradually dilute the broth .

5.Oncethe caramel is dissolved in broth , immerse your meat. The broth should coverabout meat. Then make boil over high heat, stirring your meat not it hangs .The dish is done when the water has evaporated , giving way to a spicy caramelsyrup mix with your meat. It is important to keep a very high heat to evaporatewater quickly . Because if it is too low, the water takes longer to evaporateand the meat is overcooked , it will eventually come off.

Finally of Caramel pork

Tomake a rice accompaniment Creole in a pan of water. Wring it out and mix it atthe last minute pineapple chunks .

Mushroom Caps with Pesto

Recipe Type: Appetizer RecipesRecipe Preparation: bakeRecipe Serves: 24

Ingredients for Mushroom Caps with Pesto Recipe

24 Mushrooms fresh4 Garlic cloves peeled1/2 c Walnuts or Pine Nuts chopped1/4 c Olive Oil2 c Basil Snipped, fresh1 Pepper to taste1/2 c Parmesan Cheese grated

Mushroom Caps with Pesto Preparation

Servings: 24 Preheat oven to 425. In a food processor bowl or blender container, Place the oil, chopped nuts, basil, parmesan cheese, and garlic. Process or blend until smooth. Add pepper to taste. Remove and discard stems from mushrooms. Clean mushrooms. Spoon a rounded teaspoon of pesto into each mushroom cap. Place a walnut half or several pine nuts atop each. Bake for about 10 minutes or until hot. Drain on a paper towel. Serve warm.

Stuffed Cucumber Rings

Recipe Type: Appetizer RecipesRecipe Preparation: bakeRecipe Serves: 4

Ingredients for Stuffed Cucumber Rings Recipe

2 lg EggplantsSalt & pepperA little oil 1Cucumber1 oz Flaked almonds1 Lettuce1 sm Onion, finely chopped1 lb Tomatoes, sliced1 Garlic clove, crushedLemon wedges1 tb Fresh parsley, choppedParsley sprigs

Stuffed Cucumber Rings Preparation

Preheat oven to 400F/200C. Slice eggplants in half & rub oillightly over the skin. Place face down on a greased tray & bake 1 hour.Leave to cool. Scoop out the insides & blend with the almonds, onion,garlic & parsley. Season well & chill thoroughly. Cut cumcumber into 8x 1 inch rounds. Scoop out the middle of each round to form a small case, becareful not to cut all the way through. Either leave the cases raw or blanch inboiling water for 5 minutes. Fill cucumber chunks with the eggplant pate. Linea serving platter with lettuce & edge this with tomato slices. Put cucumbercases in the centre & garnish with lemon & parsley. Sarah Brown,Vegetarian Kitchen.

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