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- Chinese celery salad-Chinese food and natural health for February 04
Chinese celery salad-Chinese food and natural health for February 04
Chinese celery salad with peanuts
Chinese celerysalad with peanuts
Ingredients
300gcelery
100g cooked peanuts
Seasoning
Peanutoil
2 tbsp spicy oil
1 tbsp salt of sesame oil
5 minutes
Steps Chinese celery salad:
1.Remove the leaves of celery and wash.
2.Add water to the pot and boil, add peanut oil and blanch celery prepared in thepan for 3-4 minutes.
3.Remove the celery, put them in cold water, then remove and drain, strip the oldskin and cut the celery into pieces. Put the celery in a plate, add salt,peanuts, chili oil and sesame oil, mix well and serve.
Chinese celery salad
Ingredientsfor Chinese Sweet and Sour Soup Recipe
-MARYWILSON BWVB02B
1Raw chicken breast (1/2 lb)
1/4ts Salt
1ts Cornstarch
3tb Water
1ts Soy sauce
2cn (10 1/2 oz ea) condensed
–beef broth
1Soup can water
1cn (4 oz) sliced mushrooms and
–liquid
2tb Vinegar
1tb Sugar
Lemonslices
ChineseSweet and Sour Soup Preparation
Skinchicken with sharp knife; cut in thin 2-inch long slices. Sprinkle with salt.Mix cornstarch with 3 tbsp. water and soy sauce. Combine with beef broth andwater. Bring to boil; stir often; add chicken, mushrooms and liquid, vinegarand sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, acruet of vinegar on the table. Makes 4 to 6 servings.
Ingredientsfor Chinese Sweet and Sour Pork Recipe
3/4lb Pork shoulder; in 1/2 cubes
1tb Soy sauce
1/2ts Salt
3/4c Flour
2tb Cornstarch
1/4ts Baking powder
1/4ts Baking soda
1/4ts Salt
3/4c Water
2tb Oil
2md Onions; cut in eighths
2md Carrots; peeled, sliced
-diagonally
1Green pepper; in 1 chunks
1Clove garlic; chopped
1c Canned pineapple chunks;
-drained
2c Oil
1c Water
1/3c Dark brown sugar
2tb Cornstarch
2tb Cider vinegar
2tb Catsup
2tb Soy sauce
Hotcooked rice; for 4
ChineseSweet and Sour Pork Preparation
Inmed. bowl, make batter of flour, cornstarch, baking powder, baking soda, saltand water. Blend until smooth with fork. Set aside. In wok or frypan, heat 2 T.oil. Add onions, carrots, green epper and garlic. Cook, stirring freqauentlyfor 2 minutes over Medium-High heat. Add pineapple chunks. Stir-fry for 1minute. Remove fruit and vegetables from wok. Set aside. In wok or saucepan,heat oil to 365 f. on thermometer. Ad pork to batter and toss to coat. Withspoon, drop a few pork cubes in hot oil. Cook for 4-5 minutes until crisp andbrown. remove with slotted spoon. Drain on paper towel. Keep warm in 200 f.oven. Repeat. Cool oil. Strain with cheesecoth and store in refrigerator. In amedium saucepan, combine 1 cup water, brown sugar, cornstarch, vinegar, catsupand soy sauce. Heat to boiling, stirring until thick. Add vegetables and fruit.Cook for 1-2 minutes to heat through. Stir in pork. Serve immediately with hotcooked rice.
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