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Chinese greens noodles-Chinese healthy food and nutrition for February 20
Chinese greens noodles
Chinese greens noodles
Itis a very family-Chinese pasta. Almost every household can make this easy anddelicious dish.
Ingredients
200g of noodles
100g pork
100ggreen (you choose)
Seasoning
1 tbsp potato starch
1tbsp of salt oyster sauce
1tbsp sugar
1 tbsp chopped scallion
1tbsp chopped garlic
2tbsp soy sauce
1tbsp white pepper
1tbsp Shaoxing wine sunflower oil
8minutes
Steps Chinese greens noodles:
1.Slice the pork and put it in a bowl, add 1 potato starch tbsp 1 tbsp soy sauce1 tbsp oyster sauce, 1 c.à.c white pepper, 1 pinch of salt and 1 tbsp Shaoxingwine. Stir by hand evenly and marinate for 15 minutes.
2.Bring water to a boil in a pan, then add the noodles and cook for about 15minutes.
3.Heat the sunflower oil in another pan, add chopped spring onion and choppedgarlic. Sauté a bit and then add the marinated pork.
4.Add back 1 tbsp soy sauce, salt ½ bedrooms and 1 sugar c.à.c. Sauté for 1 minute.Remove and put aside.
5.Remove the noodles and drain. Put on a plate.
6.Blanch vegetables in boiling water. Remove and drain them and put them on thenoodles.
7.Finally, add the pork noodles. Pour It Up.
Tips:
1.It is very delicious to put more garlic.
2.If you have enough time, we make noodles by hand, more delicious.
Chinese greens noodles
Ingredients for Chinese Carryout Noodles Recipe
1 ts Canola oil
1 ts Asian sesame oil
1 c Onion; chopped
1 Clove garlic
4 oz Chicken breast; skinless &
-boneless
1 tb Ginger; grated
2 lg Stalks Bok Choy
8 oz Angel hair pasta
1/4 c Chicken stock
2 tb Dry sherry
1 tb Soy sauce
1-1/2 tb Hoisin sauce
2 Scallions
1/8 ts Salt
Chinese Carryout Noodles Preparation
Bring water to a boil in a covered pot. Cook the pasta according to package directions. Heat the canola and sesame oils together in a non-stick skillet or wok until very hot. Chop the onion. Stir fry in the oils. Mince the garlic. Add to the wok. Continue cooking. Wash and dry the chicken and cut into bite-size pieces. Add to the wok. Stir fry until the chicken browns. Add the grated ginger. Wash, trim and cut the bok choy into small pieces. Stir into the wok. Add the chicken stock, sherry, soy sauce and the hoisin. Stir well. Reduce heat. Continue cooking. Wash, trim and slice the scallions. Drain the pasta. Stir into the wok. Season with salt. Sprinkle with scallions. Serve.
Ingredients for Chinese Cabbage and Sheeps Cheese Recipe
9 oz Onion
4 tb Olive Oil
2 Sprigs of fresh Thyme
2/3 tb Wine Vinegar
Salt, Pepper
29 oz Chinese Cabbage
8 oz Sheeps Cheese
Chinese Cabbage and Sheeps Cheese Preparation
1. Peel and chop onions. 2. Heat oil in a skillet and saute the onions in it and with the oil put in a bowl. 3.Chopp the thyme finely and mix together ,with the vinegar, under the onion mix. 4.Season with salt and pepper. 5.Clean cabbage and cut into small stripes;add to bowl. 6.Break cheese into small pieces and add to bowl 7.Let stand for one hour, taste and season again if nessesary.
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