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- Chinese pork fondue-Chinese food and natural health for July 18
Chinese pork fondue-Chinese food and natural health for July 18
Chinese pork fondue
Ingredientsfor Chinese pork fondue / 6 people
2filet mignons
3tablespoons soy sauce
1tablespoon of sesame oil
Forthe broth:
2shelves chicken
3/4tablespoon ginger
1teaspoon cinnamon
10coriander seeds
Forthe sauce:
1can coconut milk
peanutbutter
Forsupport:
1large cinnamon stick
basmatirice
1head of broccoli
100 g of bean sprouts
100 g of mushrooms
achievement
Difficulty
Preparation
Baking
Rest
Totaltime
Easy
20minutes
10mn
30mn
1h
PREPARATIONChinese pork fondue
1Cut the meat into cubes, mix with soy sauce and sesame oil and chill for 30minutes.
2Prepare the broth: carry 1.5 liters of water to a boil and dissolve the tabletswith coriander, cinnamon and ginger. Cook the broccoli steamed over broth untilthey are crisp.
3Prepare the rice by adding to the cooking water, 1 half can of coconut milk andcinnamon stick (simmering). Do not forget to remove the stick after cooking!
4 Cutthe mushrooms into quarters, place in a ramekin and soy and broccoli.
5 Preparethe sauce: Melt 2 tablespoons fat peanut butter over low heat with the rest ofcoconut milk.
Finally Chinese pork fondue
Decantthe broth in the fondue pot placed on a stove, make sure you great pikes (2 perperson, one for meat and one for vegetables). To cook soybeans, the ideal is tohave a small wire basket. Serve the sauce in a cup. Each guest prepares hisplate by dipping the meat and vegetables in broth and seasoning with sauce.
More smart health recipe forJuly 18 (Not Chinese recipe)
Ingredientsfor Curry Cream Mussels Recipe
2 lb Mussels, cleaned
1stalk celery, finely chopped
2/3 c Water
1tb Curry Powder
2/3 c Dry cider
1tb All-purpose flour
3Sprigs fresh thyme
1/4 c Half-and-half
1Garlic clove, crushed
1/4 c Mayonnaise
2tb Butter
Freshdill sprigs (opt)
3Shallots, finely chopped
Hotcrusty bread
CurryCream Mussels Preparation
Placecleaned mussels in a saucepan with water, cider, thyme and garlic. Cover andcook over high heat, shaking pan frequently, 6-7 minutes or Until open shells.Discard Any mussels All which REMAIN closed. Mussels in cool liquid. Drain offliquid cooled, strain through a fine sieve and reserve. Discard thyme. Remove ahalf shell from Each mussel mussels and we arrange 4 serving plates. Meltbutter in a saucepan. Add shallots and celery and cook gently 5 minutes. CurryPowder and add flour and cook 1 minute. Stir in 1 cup of reserved liquid. Bringto a boil, stirring Constantly. Cover and cook gently 10 minutes, stirringFrequently. Cool. Stir in half-and-half and mayonnaise and mix well. Spoonsauce over mussels and garnish with dill sprigs, if has been updated. Servewith bread.
Chile Relleno Casserole Bites Recipe
Ingredients
1/8 c Butter or margarine
5lg Eggs
1/2ts Baking powder
1/4 c All-purpose flour
1/2ts Salt
1 c Cottage cheese
1/2 lb shredded monterey jack
-cheese
1cn (4 oz) chopped green chiles
Chile Relleno CasseroleBites Preparation
Meltmargarine in an 8 × 8 inch Pyrex dish; swish to coat sides. Beat eggs, bakingpowder, flour and salt together. Mix cheeses into mixture, add chiles, and mixwell. For into the baking dish and bake Prepared at 400 degrees for 15 minutes,Then for reduce temperature to 350 and bake Reviews another 30 minutes ortoothpick inserted UNTIL in the middle comes out clean. Cut into bite-sizesquares and serve.