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Chinese celery squid -Chinese healthy food and nutrition for January 31
Chinese celery squid
Ingredients Chinese celery squid
200g celery
100g of carrot
200 g squid Seasoning
1chives
5gof ginger
2tbsp Shaoxing wine salt
1tbsp sugar Sunflower oil
8minutes
Steps Chinese celery squid :
1.Rinse the squid and cut into slices. Cut the celery into slices, carrot intothin pieces, ginger into thin slices and sliced chives.
2.Pour water, chives, ginger and Shaoxing wine in a pan. Boil the then add thesquid. Cook for 15 minutes. Remove and replace it in cold water.
3.Put the celery and carrot in boiling water for 30 seconds. Remove and put themin cold water.
4.Heat the sunflower oil in the pan and add the squid, celery, carrot.
5.Fry for 10 seconds. Then, pour salt, sugar and continue to sauté for 30seconds. Pour It Up.
Ingredientsfor Chinese Sweet and Sour Soup Recipe
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 Stir-Fry Peanut Chicken Recipe
5Boneless chicken breasts
6Egg whites
6tb Cornstarch
2-1/4c Cooking oil
1/2c Fresh roasted peanuts
1/4c Sliced water chestnuts
1/4c Green peas
3/4c Chicken broth
1ts Hot pepper sauce
1/2ts Salt
1/2ts Monosodium glutamate
1/2ts Sesame oil
1/4ts Dried hot peppers; crushed
1/2c Water
ChineseStir-Fry Peanut Chicken Preparation
Cutchicken into 1 inch slices. Combine egg whites. 4 Tablespoons of the cornstarchand 1 tablesppon of the oil, mix well. Pour over chicken and marinate for 1hour. In wok or large sacuepan, heat 2 cups of the oil till very hot withslotted spoon lift abut 1/4 of the chicken from the marinade and fry in hot oilfor 2 minutes, drain and set aside. Repeat with remiaing chicken in anotherwork, heat remaining 3 tablespoons oil over hight heat. Add peanuts and vegetablesand broth. bring mixture to a full boil. Add hot pepper sauce, sugar, monglutamati, sesame oil, hot pepper and salt. blend remaining 2 tablespoonscornstarch with cold water and add to boiling mixture. Cook, stirringconstantly till thickened and bubbly. Serving Ideas : Serve over rice.
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