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Chinese vermicelli salad-Chinese healthy recipe for February 12

Chinese vermicelli salad

Ingredients Chinese vermicelli salad

1/2carrot

1celery

50g vermicelli

30g of bean sprouts

seasoning

1tbsp vinegar old

1tbsp light soy sauce

1 tbsp sugar

1 tbsp sesame oil

1pinch of salt

1 tbsp chopped garlic

8minutes

Steps Chinese vermicelli salad:

1.Cut and wash the celery, then cut into slices. Wash the carrots and cut intojulienne strips. Wash the bean sprouts. Soak the noodles in water in advance.

2.Heat water in a pan, then add the celery, carrot and bean sprouts. Blanch for 1minute then remove.

3.Then, put the noodles well soaked in hot water. Blanch for 1 minute thenremove.

4.Put the celery, bean sprouts and noodles in cold water for 5 minutes. Removeand drain, then put them in a bowl.

5.Next, put all the seasonings in a bowl and mix well.

6.Finally, pour the mixture of seasonings on ingredients. Mix well and serve.

Tips:

Itshould drain well the ingredients.

Ingredientsfor Chinese Cabbage and Cilantro Slaw Recipe

1lb Chinese Cabbage

FinelyShredded

3/4c Thinkly Sliced Red Pepper

2tb Finely Chopped Green Onions

2tb Finely Chopped Fresh

Cilantro

1/4c Lime Juice

2tb Vegetable Oil

1/8ts Salt

1/8ts Red Pepper Flakes

1cl Garlic Sliced

ChineseCabbage and Cilantro Slaw Preparation

CombineCabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl. Toss &Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes & Garlic in ASmallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour LimeJuicemixture Over Cabbage Mixture, Tossing Well.

Ingredientsfor Chinese Butterfly Recipe

1lb Ground ham

1/2Stalk of celery finely diced

1/2Head of cabbage finely diced

2Finely diced onions

6Egg

1/2c Bread crumbs

6To 8 fresh oysters

1/2lb Pork sausage

1/4c Soy sauce or to taste

6Whole boneless skinless

-breastsof chicken

-butterflied

Paprika

Driedparsley

Radishor olive slices

-forgarnish

ChineseButterfly Preparation

Combineham, celery, cabbage, mushrooms, onions, eggs, bread crumbs, oysters, sausageand soy sauce in large bowl. Divide the mixture in six equal parts and moundeach part evenly on each butterflied chicken breast. Sprinkle paprika on top.Add dried parsley and bake at 350 degrees until brown – 1 1/2 to 2 hours – oruntil juices run clear when center is poked with a fork. Garnish with radishslices or olive slices for a colorful butterfly look. Cut in half to serve.

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