Chinese borscht- Chinese food and nutrition for January 19

January 03, 2020

Chinese borscht

Ingredients Chinese borscht

500g of beef

1potato

1/2white ongion

2tomatoes

1/2white cabbage

1carrot

25gbutter

50g flour

100g of tomato sauce

1tbsp cream

 50 g of milk

1 tbsp sugar

1pinch of salt

5cloves of garlic

1pinch black pepper

70minutes

Steps Chinese borscht

1.Clean and cut the beef into pieces. Place the pieces of beef in the pot withcold water and bring to skim.Puis beef and put it next.

2.Add hot water, pieces of beef, a little onion and garlic in the casserole. Boilagain then continue to cook on low heat for 1 hour, covered, until beef iscooked.

3.Clean and peel the tomatoes, potatoes, and white carrote the ongion. Then cutthem into pieces. Clean white cabbage and tearing.

4.Melt 5 g of butter in the pan over low heat, add the white ongion prepared toperfume.

5.Pour the white ongion cooked in the pot, simmer on low heat.

6.Melt 5 g of butter in the pan over low heat again, add the carrote, potatoesand cabbage prepared. The turning until vegetables dehydrated.

7.Pour the cooked vegetables in the casserole, add salt and sugar. Then simmerover low heat.

8.Melt 5 g of butter in the pan over low heat, add the tomatoes prepared untilthe juices flowing. Then pour the tomato sauce, sauté until the red juiceflowing.

9.Pour the cooked tomato juice in the pan, then add the milk. Boil on low heat.

10.Melt 10g of butter in a pan over low heat, add 50 g of flour. Sauté over lowheat until lightly colored.

11.Add the flour cooked in the hot state casserole, stir with a spoon. Finally,add the cream and black pepper prepared. Boil all. Pour It Up.

Chinese borscht

Ingredientsfor Chinese Crab and Corn Soup Recipe

1(16 Oz.) Pkg. Frozen Whole

Corn

1tb Cornstarch

1/4c Water

3cn (10 1/4 Oz.) Chicken

Broth

1ts Gingerroot

1/2lb Fresh Crabmeat

1/3c Minced Green Onions

1/2ts Salt

1/8ts White Pepper

1ts Rice Vinegar

ChineseCrab and Corn Soup Preparation

PositionKnife Blade in Processor. Add Half Of Corn. Process Until Finely Chopped. AddRemaining Corn. Stir Well & Set Aside. Combine Cornstarch & Water in ASmall Bowl; Stir Well & Set Aside. Combine Chicken Broth & Gingerrootin A Large Saucepan; Bring To A Boil. Add Corn, Cornstarch Mixture, Creabmeat,Green Onions, Pepper & Rice Vinegar. Bring To A Boil.

Ingredientsfor Crisp Chinese Pork Recipe

2lb Boned pork butt or shoulder,

-fattrimmed and cut into

-2chunks

2Garlic cloves,minced/pressed

1ts Anise seed

1/2ts Ground cinnamon

1/2ts Ground cloves

1/4c Soy sauce

6c Hot cooked rice

Thinlysliced green onion

Freshcilantro sprigs

Hoisinor Chinese plum sauce

CrispChinese Pork Preparation

Ina 4-5 quart pan on high heat, combine meat, garlic, anise seed, gorundcinnamon, ground cloves, soy sauce, and 1 quart water. Bring to a boil; coverand simmer until meat is very tender when pierced, about 1 1/2 hours. Boil,uncovered, on high heat until sizzling, about 30 minutes; stir often. Drain offfat. With 2 forks, shred meat; put into a 9×13 pan. Bake in a 400’F. oven untilpork begins to crisp, 15-20 minutes. Spoon over rice; add onion, cilantro, andhoisin to taste. Per serving: 313 calories; 20 grams protein; 12 grams fat; (4grams saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66milligrams cholesterol.

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