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Chinese vinegar pork-Chinese healthy food and nutrition for February 13
Chinese vinegar pork
Ingredients Chinese vinegar pork
500gpork belly
250gtofu Seasoning
2star anise
6 tbsp vinegar
1and ½ tbsp light soy sauce
1pinch of salt
5sugar candy a scallion sliced
5small dried chillies
3tbsp Shaoxing wine
1and ½ tbsp oyster sauce
1 tbsp glutamate
1parsley
35 minutes
Steps Chinese vinegar pork:
1.Wash the pork belly and cut into pieces. Then put them in a container. Add 6tbsp vinegar, 1 and ½ tbsp of light soy sauce, 1 pinch of salt, 5 candy sugar,spring onions, 5 small dry peppers, 3 tbsp Shaoxing wine , 1 and ½ tbsp oystersauce, 1 c.à.c glutamate. Marinate for 30 minutes.
2.Cut the tofu into pieces and place in the bottom of a pot.
3.Then, place the pork on the tofu.
4.Close the lid and place the jar in the microwave oven. Roast for 10 minutes.
5.After 10 minutes, continue to simmer for 3 minutes. Finally, sprinkle withparsley. Pour It Up.
Ingredientsfor Chinese Carryout Noodles Recipe
1ts Canola oil
1ts Asian sesame oil
1c Onion; chopped
1Clove garlic
4oz Chicken breast; skinless &
-boneless
1tb Ginger; grated
2lg Stalks Bok Choy
8oz Angel hair pasta
1/4c Chicken stock
2tb Dry sherry
1tb Soy sauce
1-1/2tb Hoisin sauce
2Scallions
1/8ts Salt
ChineseCarryout Noodles Preparation
Bring water to a boil in a covered pot. Cookthe pasta according to package directions. Heat the canola and sesame oilstogether in a non-stick skillet or wok until very hot. Chop the onion. Stir fryin the oils. Mince the garlic. Add to the wok. Continue cooking. Wash and drythe chicken and cut into bite-size pieces. Add to the wok. Stir fry until thechicken browns. Add the grated ginger. Wash, trim and cut the bok choy intosmall pieces. Stir into the wok. Add the chicken stock, sherry, soy sauce andthe hoisin. Stir well. Reduce heat. Continue cooking. Wash, trim and slice thescallions. Drain the pasta. Stir into the wok. Season with salt. Sprinkle withscallions. Serve.
Ingredientsfor Chinese Cabbage and Sheeps Cheese Recipe
9oz Onion
4tb Olive Oil
2Sprigs of fresh Thyme
2/3tb Wine Vinegar
Salt,Pepper
29oz Chinese Cabbage
8oz Sheeps Cheese
ChineseCabbage and Sheeps Cheese Preparation
1.Peel and chop onions. 2. Heat oil in a skillet and saute the onions in it andwith the oil put in a bowl. 3.Chopp the thyme finely and mix together ,with thevinegar, under the onion mix. 4.Season with salt and pepper. 5.Clean cabbageand cut into small stripes;add to bowl. 6.Break cheese into small pieces andadd to bowl 7.Let stand for one hour, taste and season again if nessesary.
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