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- 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.