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  • Fuzhu celery shoots-Chinese healthy food and nutrition for February 16

Fuzhu celery shoots-Chinese healthy food and nutrition for February 16

Fuzhu celery shoots

Fuzhu celery shoots

Ingredients

Fuzhusof celery shoots dried Seasoning

salt

pepper

vegetableoil

dryred chillies

6minutes

Steps Fuzhu celery shoots:

1.Rinse fuzhu dried and then soak until soft;

2.Wash the celery sprouts, remove the roots, and drain;

3.Cut the fuzhu into small pieces and dried red pepper slices, then put them inbowls (heat resistant) different;

4.Bring water to a boil, add the pieces of fuzhu for 2 to 3 minutes, then removeand drain;

5.Heat a little oil in a pan and pour it into the bowl of dried red chillies tomake the chili oil;

6.Mix fuzhu and celery sprouts with a little salt and pepper in a bowl;

7.Finally, pour the chili oil and mix evenly. Pour It Up.

Chinese Crab Salad in Tomato Baskets Preparation

1. In a large bowl combine crabmeat, cucumbers, cabbage, onion, sesame seed, and cilantro. Toss well. 2. In another bowl whisk together vinegar, honey, tamari, gingerroot, oil, and salt substitute. Pour over crabmeat mixture and toss well. Add nuts and noodles (if used). 3. Line a platter with lettuce leaves. Cut each tomato in half width-wise. With a sharp knife, score interior and scoop out pulp to form a shell. Fill with a generous portion of crab salad and place on lettuce-lined platter.

Ingredients for Chinese Duck Sauce Recipe

1 lb Plums halved and pitted

1 lb Apricots halved and pitted

1-1/4 c Cider vinegar

3/4 c Water

1 c Cider vinegar

1 c Firmly packed brown sugar

1 c White sugar

1/2 c Lemon juice

1/4 c Chopped ginger

1 sm Onion sliced

1 (or more) serrano, seeded

-and chopped

2 sm Garlic cloves sliced

4 ts Salt

1 tb Mustard seed toasted

1 Cinnamon stick

Chinese Duck Sauce Preparation

Combine first four ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes. Combine the second four ingredients and boil for 10 minutes. Combine the remaining seven ingredients. Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks. Makes 2 pints.

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