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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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