Gingerbread caramelized pork-365 days Chinese healthy food for May 28

Gingerbread caramelized pork

Ingredients for gingerbread caramelized pork/ 6 people

2pork tenderloins or 800gfillet / pork roast

Spoon6 tablespoons olive oil

8spoons tablespoon soy sauce 

8soup spoons of sauce “Wocestershire”

2slices of gingerbread

Spoon2 tablespoons of honey

lemon

vealor poultry

dehydratedgarlic

achievement

Difficultyeasy

Preparation15 mn

Baking15 mn

Rest4 h

Totaltime 4 h 30 min

PREPARATION gingerbread caramelized pork

Preparethe marinade:

1Mixtogether the soy sauce, wocestershire sauce, honey (made liquid by passingmicrowave) and olive oil in a bowl. Add the meat cut into pieces about 2×2 cm. Drizzle with lemon juice, sprinkle witha little garlic dehydrated.

Mixwell and chill at least 4 hours for tenderloin or overnight to the net / roastthat is a little dry.

2Putthe meat in a skillet hot well (keep the marinade) without fat, on high heat.

Whenthey are golden brown, slightly lower the heat and add 1 large tablespoon ofveal and gingerbread mixed. Mix well and pour 100 mml of water and marinade.

Continuecooking for another 10 minutes over low heat. The sauce should be syrupy, addwater if necessary. Adjust the seasoning.

Bacon and Water Chestnut Tidbits Recipe

Recipe Type: Free Appetizer RecipesRecipePreparation: bakeRecipeServes: 1

Ingredients for Bacon and WaterChestnut Tidbits Recipe

Canned water chestnutsBrown sugarSoy SauceBacon slices

Bacon and Water Chestnut TidbitsPreparation

Preheat the oven to 425F. Drain the water chestnuts, rinse themin cold water and pat dry. Roll each water chestnut in brown sugar. Cut thebacon slices in half, wrap each half around a water chestnut and secure it witha tooth pick. Sprinkle with soy sauce. Place in a shallow baking dish and bakein the oven, turning occasionally, until the bacon is crisp, about 20 to 30minutes. Drain on paper towels and serve at once.

Mushrooms Stuffed with Escargot

Recipe Type: Appetizer RecipesRecipePreparation: bakeRecipeServes: 6

Ingredientsfor Mushrooms Stuffed with Escargot Recipe

1/2 c Soft butter1/4 ts Salt1 ts Minced shallotsFreshly ground black pepper1 Clove garlic (large),-to taste-crushed 12lg Mushrooms1 tb Minced parsley12 lg Canned snails, drained1 tb Finely minced celery

MushroomsStuffed with Escargot Preparation

Cream 6tablespoons of the butter with the shallots, garlic, parsley, celery, salt andpepper. Remove the mushroom stems and reserve for another purpose. Heat theremaining butter in a skillet. Add the mushroom caps and turn to coat on allsides. Arrange in the depressions of a snail pan, in scallop shells or in ashallow baking-serving dish. Place a scant teaspoon of the herbed butter ineach mushroom cap, add a snail and cover it with a little more butter. Beforeserving, bake in a moderate oven (375 degrees) about 15 minutes. NOTE: Anyleftover herbed butter may be used for baked or broiled fish.

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