• Health Is Wealth
  • Posts
  • Chinese vegetable stew-Chinese food and natural health for September 16 2014

Chinese vegetable stew-Chinese food and natural health for September 16 2014

Chinese vegetable stew

Ingredients for Chinese vegetable stew/ 4 people

500grams of potatoes

400 g of carrots

4stalks celery

6tablespoons tomato paste

1lemon

2onions

2cloves of garlic

6dried black mushrooms

1tablespoon dried coriander

1tablespoon powdered sugar

2tablespoons soy sauce

1teaspoon cumin

peanutoil (you can use olive oil

thedish is just as good)

pepper

achievement

difficulty easy

preparation 20 minutes

baking 40 mins

Totaltime 1 h

PREPARATIONChinese Vegetable Stew

1Leave the black mushrooms in a bowl of boiling water. Peel the onions andgarlic and chop finely.

2Take the zest of the lemon, slice them thinly and blanch ten minute. Rinse andwring the zest.

3Make Heat the oil in a casserole. Add onions and garlic, let brown beforeadding the tomato puree, lemon zest and cumin. Then add 20 ounces of boilingwater, sugar, soy sauce and pepper and cook over low heat 10 minutes.

4Peel the potatoes and carrots and cut them into small cubes or slices. Removeleaves and son celery. Cut them too finely.

Finally Chinese vegetable stew

Drainthe mushrooms and add them to the pan with the chopped vegetables and cilantro.Cook over low heat about 30 minutes.

Ingredientsfor Frozen Bread Caramel Rolls Recipe

2Loaves froz bread (16 oz ea)

4 oz Butterscotch orvanilla

Puddingmix NOT instant

1/2 c To 1c brown sugar, packed

2tb Milk

1/2 c Butter or margerine

1ts Cinnamon

FrozenBread Caramel Rolls Preparation

Thawfrozen bread. Break up one loaf in bottom of 9×13 pan. Melt butter and addbrown sugar, pudding mix, and cinnamon. Mix all together and pour half overbread. Bread second loaf on top, cover and pour remaining mixture over. Letrise in warm place until doubled in bulk, or overnight in the frig. When risen,dough should reach the top of the pan. Bake 30 mins at 350.

Ingredientsfor Cornbread From Scratch Recipe

1-1/4 c Flour

3/4 c Yellow cornmeal

1/4 c Granulated sugar

4-1/2ts Baking powder

1ts Salt

1Egg; slightly beaten

1 c Milk

1/3 c Butter; melted or vegetable

-oil

CornbreadFrom Scratch Preparation

Cornbread mix is so successful you really don’t need to make it from scratch, butit costs more than a hand-mixed version. I grease the mold for corn bread withbacon drippings. To Cook: In a medium bowl, sift together the flour, cornmeal,sugar, baking powder, and salt. Make a well in the center. Turn the egg, milk,and melted butter or oil into the well and beat into the dry mixture until justmoistened. Turn into a greased 2-quart mold, cover with a plate, and place on atrivet or rack in the bottom of the slow cooker. Cover the cooker, cook on highfor 2 to 3 hours. Makes 6 servings.