Celery shrimp fuzhu-Chinese food and nutrition for February 08

Celery shrimp fuzhu

Ingredients celery shrimp fuzhu

10g of dried small shrimps

70g celery

1/2carrot

30g of dry fuzhu

seasoning

2cloves garlic

1spring onion

1pinch of salt

1 tbsp sesame oil 

2 tbsp olive oil

5 minutes

Steps celery shrimp fuzhu:

1.Soak the dry fuzhu until the heart is harder.

2.Cut the hardened julienne fuzhu. Wash the celery and cut into sections. Washthe carrots and cut into julienne. Chop the garlic. Wash and chop the springonions. Book.

3.Heat the olive oil, then fry dried small shrimps over low heat until browned.

4.Then add the chopped onions, fried.

5.Add the celery, carrot and fuzhu every blow. Then add 1 pinch of salt andsesame oil.

6.When celery are tender, add the chopped garlic, sauté. Pour It Up.

Tips:

1.If small dried shrimp are crunchy, this dish will be delicious without thesmell of fish. Thus, sauté until slightly golden, then add the chopped onions.

2.For small dried shrimp are salty, one should not add a lot of salt.

3.Top the last chopped garlic, it makes more flavorful garlic. 

celery shrimp fuzhu

Ingredientsfor Chinese Bbq Ribs Recipe

6lb Spareribs

1c Ketchup

1/2c Soy sauce

1/4c Lemon or lime juice, (or

-combination)

1/4c Rice vinegar

1/4c Hoisin sauce

2Cloves garlic, minced

2ts Cornstarch

1/2c Liquid honey

ChineseBbq Ribs Preparation

Ina large pot, cover ribs with water; simmer, covered, for about 1 hour or justuntil tender. Drain and arrange in shallow pan. Mix together remainingingredients, except honey; stir until cornstarch is dissolved. Pour over ribs;marinate in refrigerator for at least 2 hours. Remove ribs, reserving marinade.Cook ribs on grill over medium-hot coals or on medium setting for 10 minutes,turning once and brushing often with marinade. add honey to remaining marinadeand brush over ribs; cook turning once or twice and brushing with honeymixture, for about 10 minutes or until richly glazed. Cut ribs into servingsize pieces or one or two ribs each. Makes about 6 servings NOTES : Hoisinsauce and rice vinegar are available at most supermarkets or specialty shops.

Ingredientsfor Chinese: Beef Shreds with Green Pepper Recipe

1lb Flank steak

2md Bell peppers

1Clove garlic

4tb Peanut oil

1/4ts Salt

SAUCE:

1/4c Stock

1ts Thin soy sauce

1ts Chili paste with soybean

1ts Sherry wine

1-1/2ts (approx) thin cornstarch

-paste

Chinese:Beef Shreds with Green Pepper Preparation

Preparation:Remove membrane from flank steak. If it is a thick slab of meat, slice withgrain into thin sheet about 1/4 thick. Slice across grain into matchsticksabout 2 1/2 long. Halve and core bell pepper; scald pepper halves until colorturns bright green; plunge in cold water to stop cooking process. Slice pepperthinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil.Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Addhalf of flank steak; toss and stir briskly to coat with oil and preventscorching of meat. When meat begins to shrivel, remove to platter. Rinse wok;reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, otherbeef; toss briskly for about 1 minute until sauce evaporates. Serve. Garnishingnote: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrangeon serving platter around beef and peppers.

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