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- Chinese Broccoli Salad–Chinese healthy recipes for October 07 2014
Chinese Broccoli Salad–Chinese healthy recipes for October 07 2014
Chinese Broccoli Salad
Origin of Chinese Broccoli Salad:Chinese Food
Numberof people: 6
Difficulty:Easy
Preparationtime: 25 min
Cookingtime: 00 min
Price:Reasonable
Ingredients
1 kg of Chinese broccoli
1dried scallops Jacques
2 c. c. water
75g unsalted cashews
2 c. c. brown sugar
fryingoil
2 c. c. sesame seed
1 c. c. sugar
1/2 c. c. salt
Preparation for Chinese Broccoli Salad
Removethe stems and ribs of the leaves of broccoli.
Pourthe water and brown sugar in a pan. Heat until the sugar has completelydissolved. Add the cashew nuts and sesame seeds. Stir well, Chill cashews on anoiled dish.
Cutthe scallops Jacques into very small pieces.
Heatoil in the pan and throw in the strips of broccoli in small handles. Drain onabsorbent paper and then pour it in a bowl with the sugar and salt, stir.Sprinkle with cashews and bits of shell Saint Jacques.
Remarks
Chinesebroccoli used in this recipe can be substituted for spinach or other Asianvegetable. The secret recipe is to let it dry strips leaves before frying.
MuffinsRecipe Ingredients for Edam
2tablespoons all-purpose flour
2tb Sugar; up to 4
2-1/ 2 ts Baking powder
1/2ts Salt
1-1/ 2 c Shredded Edam cheese; about
-6 oz
1Egg
1 c Milk
1/4 c Butter or margarine; melted
Edam Muffins Preparation
Siftflour, sugar, baking powder and salt together. Fold in the cheese, the cheesewith the flour coating mixture. Add the unbeaten egg, milk and melted fat;Quickly stir and lightly mixed Until purpose do not beat. Spoon Into greasedmuffin pans well, filling 2/3 full Each cup. Bake at 400 F for 20 to 30 minutes of According To size muffincups. Makes 16 medium muffins.
Ingredientsfor Beef Gulyas Recipe
1 lb Beef stew meat, cutinto
-1cubes
1md Onion; chopped
2ts Oil
12fl Beer
3/4 c ;Water
1/4 c Tomato paste
1tb Paprika
1/4ts Salt
1/4ts Caraway seed
1/4ts Pepper
3Potatoes (about 1 lb.)
8 oz Sauerkraut, canned
2tb Parsley; snipped
BeefGulyas Preparation
Ina Dutch oven cook meat and onion in hot oil until meat is brown. Add the beer,water, tomato paste, paprika, salt, caraway seed and pepper. Cover; simmer 11/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1 pieces. Add potatoes,UNDRAINED sauerkraut, and parsley to skillet. Cook, covered, about 20 minutes oruntil vegetables are tender. Cook, uncovered, 10 minutes more or until mixtureis thickened and most of the liquid is evaporated.