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- Sauerkraut wok food-Chinese food and natural health for September 11 2014
Sauerkraut wok food-Chinese food and natural health for September 11 2014
Sauerkraut wok food
Ingredients for sauerkraut wok food/ 6 people
1 kg of organic sauerkraut
400g pork chop bio net
5cloves of garlic
1tablespoon grated ginger end
1tablespoon grated garlic end
1onion
2tablespoons peanut oil
1tablespoon of virgin sesame oil (not toasted)
3tablespoons light soy sauce / clear
3tablespoons dark soy sauce
2tablespoons black rice vinegar (Chinese)
100 g of soy noodles
10cl dry white wine (or wine Chinese food)
400ml water
1teaspoon of dried chillies
achievement
DifficultyEasy
Preparation30 mins
Baking30 mins
Totaltime 1 h
PREPARATION for sauerkraut wok food
1Soak the noodles in hot water twenty minutes. Rinse sauerkraut quickly in coldwater and drain. Mince the onion, cut 5 cloves garlic, sliced 2 mm, then two. Cut themeat into thin slices.
2 In a wok, heat 2tablespoons oil soup. Y fry the garlic slices. Collect garlic and saute pork inthe wok with a dash of chilli. Book. In the same wok, add the sesame oil andmelt the onion with the grated ginger and garlic. Increase heat, saute thesauerkraut two minutes, add soy sauce, vinegar, wine, and water. Cover and cook20 minutes over medium heat.
Finally sauerkraut wok food
Addpork, fried garlic and vermicelli coarsely chopped. Cook for 5 minutes. Adjustseasoning. Serve hot with a little chilli and dark soy sauce.
Ingredientsfor Cereal Waffles Recipe
1 c Flour
1ts Salt
2ts Baking powder
1 c Milk
4tb Melted shortening
1Egg, well beaten
1/2 c Chopped raisins
1tb Sugar
1 c Uncooked granularcereal
CerealWaffles Preparation
Siftflour, measure, and sift with sugar, salt, and baking powder. Add cereal, andcombine with egg, shortening, milk, and raisins. Bake in hot waffle iron. Servewith maple sirup and butter. 6 servings.
Ingredients for Basic Crepe Batter Recipe
1 c All-purpose flour
2 Eggs
1/2 c Milk
1/2 c Water
1/4 ts Salt
2 tb Butter or margarine; melted
Basic Crepe Batter Preparation
Place ingredients in blender container in order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients. NOTES : Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes. Or, refrigerate batter up to three days for use as needed. Measure flour and liquid carefully, since consistency of batter is important. (It should be about the consistency of thick heavy cream.) Spoon flour into 1 cup measure and level off with straight edge of knife or spatula. This recipe is for use with the MAXIM Electric Crepe Maker.