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- Food shrimp vegetables soup-Chinese healthy recipe for November 06
Food shrimp vegetables soup-Chinese healthy recipe for November 06
Chinese food shrimp vegetables soup
Chinese food shrimp vegetables soup
Numberof people: 6
Difficulty:Easy
Preparationtime: 20 min
Cookingtime: 15 min
Price:reasonable
Ingredients
150g peeled prawns
1cup thinly sliced green onions
100 g zucchini, cut intojulienne
100 g carrots, cut intojulienne
50 g of bean sprouts
150g sliced mushrooms paris
2tablespoons chopped fresh cilantro
70ounces of water
1/2tsp. Coffee Chinese salt
2 c. tablespoons soy sauce
2 c. tablespoons oil
Preparation food shrimp vegetables soup
Ina pot, fried the green onions cut into strips and pink shrimp in the oil for 2minutes.
Moistenwith water to a boil add the remaining ingredients and cook for 5 minutes.
Servesoup hot shrimp spring rolls accompanied.
Origin:Chinese Food
Ingredientsfor Greek Marinated Olives Recipe
Olives*
Juiceand rind of 1 lemon
1Garlic clove — crushed
1/4 c Coriander seeds
1/4 c Olive oil
GreekMarinated Olives Preparation
*Buycracked green olives in the jar – or buy Greek green olives in brine – andpress down on each olive with the side of a knife to partially crack the olive.Rinse olives under cold water, drain well and place in a bowl. Squeeze on lemonjuice. Add crushed garlic, coarsely pounded coriander seeds and olive oil. Cutthe lemon rind into thin strips and add to marinade. Stir well and leave for atleast 1 to 2 hours before serving as an appetizer with bread or as anaccompaniment to meals.
Ingredientsfor Tomato Ketchup Recipe
2 lb Ripe (about 5 or 6medium)
-cornsyrup
-tomatos,rinsed and diced 1/2
cPlus 2 Tablespoons cider
2lg Garlic cloves, smashed
-vinegar
1/2sm Onion, diced
1tb Salt
1/4lg (1-ounce) red bell pepper,
2ts Pickling spices
-diced1/4
cTomato paste
1/2 c Plus 2 Tablespoons light
TomatoKetchup Preparation
Info:from Eat More, Weigh Less , by Dean Ornish M.D., 1993 Harper Collins recipe byWolfgang Puck typed for you by Perry Lowell, GOURMET, July ’93 The length of timeit takes for the ketchup to thicken depends on the water content of thetomatos, so be patient. Make only with vine-ripened tomatos. Makes 2 cups. In amedium stainless-steep or enamel saucepan, over a low flame, cook the tomatosand garlic until the sauce begins to bubble. Add the onion and red pepper andcook 1 to 2 minutes. Stir in the corn syrup, vinegar, salt, and pickling spicesand continue to simmer over the low flame until the sauce reduces and thickens,about 1-1/2 hours, stirring occasionally. (The sauce will reduce by aboutone-half.) Do not rush. Cook over a low flame to prevent scorching. Strainthrough a food mill and stir in the tomato paste. Correct seasoning to taste,cool, and refrigerate in a covered container until needed. The ketchup willthicken slightly as it cools, but it is not the consistency of store-boughtketchup. The ketchup will keep up to three weeks.