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Pork crab dumplings-Chinese healthy food and nutrition for February 23
pork crab dumplings
Pork crab dumplings Knownfor a specialty of Suzhou,the pellet is soft and delicious, and the juice is very fresh.
Ingredients
Crab1 500 g
400g pork leg meat
50g fat pig
1egg 3 oilseed rape
Seasoning
1spring onion
10gginger
5g salt
1g of sugar
1tbsp Shaoxing wine
1and ½ tbsp potato starch
120minutes
Steps pork crab dumplings:
1.Cook the crab steamed. Then, remove the crab meat and set aside.
Step2 pork dumplings and crab
2.Chop the pork leg meat, cut the fat pork into cubes. The proportion of leanpork and pork fat is 7: 3.
3.Cut each spring onions and ginger in small slices. Then, put them in warmwater. Soak for 10 minutes to form water spring onion and ginger.
4.Put the pork and crab meat in a bowl, pour water spring onions and ginger. Mixwell and let stand for a moment to fully absorb water. But, do not pour toomuch water spring onions and ginger.
5.Then, put a tbsp Shaoxing wine, 1 egg (beat ahead), 5 g of salt, 1 g sugar,potato starch into the meat stuffing. Mix well.
6.Form 6 cm dumplings with meat stuffing and beat well between the hands. Placeoilseed rape in the pan. Then put the dumplings.
7.Pour hot water by covering the pellets along the pan edge.
8.Simmer over low heat for 2 hours. Pour It Up.
Tips pork crab dumplings:
1.Ilmust chop the pork itself for a better taste.
2.Thisimportant to beat the meatballs made hands. Thus, they are firmer.
3.When you cook the meatballs, one should pour in hot water that can coat themeatballs.
Ingredients for Chinese Carryout Noodles Recipe
1 ts Canola oil
1 ts Asian sesame oil
1 c Onion; chopped
1 Clove garlic
4 oz Chicken breast; skinless &
-boneless
1 tb Ginger; grated
2 lg Stalks Bok Choy
8 oz Angel hair pasta
1/4 c Chicken stock
2 tb Dry sherry
1 tb Soy sauce
1-1/2 tb Hoisin sauce
2 Scallions
1/8 ts Salt
Chinese Carryout Noodles Preparation
Bring water to a boil in a covered pot. Cook the pasta according to package directions. Heat the canola and sesame oils together in a non-stick skillet or wok until very hot. Chop the onion. Stir fry in the oils. Mince the garlic. Add to the wok. Continue cooking. Wash and dry the chicken and cut into bite-size pieces. Add to the wok. Stir fry until the chicken browns. Add the grated ginger. Wash, trim and cut the bok choy into small pieces. Stir into the wok. Add the chicken stock, sherry, soy sauce and the hoisin. Stir well. Reduce heat. Continue cooking. Wash, trim and slice the scallions. Drain the pasta. Stir into the wok. Season with salt. Sprinkle with scallions. Serve.
Ingredients for Chinese Cabbage and Sheeps Cheese Recipe
9 oz Onion
4 tb Olive Oil
2 Sprigs of fresh Thyme
2/3 tb Wine Vinegar
Salt, Pepper
29 oz Chinese Cabbage
8 oz Sheeps Cheese
Chinese Cabbage and Sheeps Cheese Preparation
1. Peel and chop onions. 2. Heat oil in a skillet and saute the onions in it and with the oil put in a bowl. 3.Chopp the thyme finely and mix together ,with the vinegar, under the onion mix. 4.Season with salt and pepper. 5.Clean cabbage and cut into small stripes;add to bowl. 6.Break cheese into small pieces and add to bowl 7.Let stand for one hour, taste and season again if nessesary.
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