Shanghai spring rolls-Chinese healthy recipes for October 20 2014

Shanghai spring rolls 

Origin of Shanghai spring rolls :Chinese Food

Numberof people: 6

Difficulty:Easy

Preparationtime: 45 min

Cookingtime: 25 min

Price:Reasonable

Ingredients 

1package of rice cake

250 g spring onions

6fragrant black fungus

2teaspoons cornstarch

1teaspoon sugar

250g pork fillet

100 g bamboo shoots

1tablespoon soy sauce

1tablespoon white wine

Oilfor frying

alittle red pepper puree

Preparation Shanghai spring rolls

Cutthe pork into strips. Mix the cornstarch with soy sauce and dry white wine in ashallow dish and add the meat. mix and Cook.

Immerseyourself in a black bowl of hot water mushrooms and let them soak for 20minutes.

Meanwhile,peel the onions, wash, drain and cut into fine strips

Drainbamboo shoots and cut them into thin strips also ..

Dissolve1 teaspoon of flour with 2 tablespoons water in a bowl coffee. When blackmushrooms are properly inflated, drain them by pressing them between yourfingers and pull it in hard feet. Then cut them into thin strips.

Heata wok and pour in 3 tablespoons of oil and when it is hot, fry the pork untilthey turn white, then remove them using a skimmer.

Puttingin place the black mushrooms, onions and bamboo shoots. Mix 2 or 3 times, thenadd the sugar, salt and pepper.

Puta little stuffing on a rice cake (which has been dipped in hot water and onceshe gondola, you can put the stuffing).

Foldone end over the filling and roll a round, then fold the other two ends andfinish rolling. Do the same for the other rolls.

Heatoil in another wok and stir-fry the rolls per set of 5 or 6 for 3 to 4 minutes,until browned and crispy.

Removewith a slotted spoon.

Servehot with sauce cited below.

Shanghai spring rolls 

Ingredientsfor Sausage, Cheese, and Egg Casserole Recipe

12 c Herb seasoned croutons

3/4ts Dry mustard

2 c Grated sharp cheddarcheese

1/2ts Salt

11/2 lb Mild bulk sausage

1ea Dash of pepper

4 a ggs

1cn Cream of mushroom soup

21/2 c Milk

1/2 c Milk

Sausage,Cheese, and Egg Casserole Preparation

Placecroutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brownand drain sausage, put on top of cheese. Beat eggs with milk and seasonings,pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk.Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours.

Ingredients for Stir Fried Vegetables with Bean Curd Recipe

2 Sq seasoned pressed beancurd

1/2 c Chicken stock

2 Stalks celery

1/4 ts Salt

1 lg Carrot

1 pn Sugar

6 c Boiling water

1/2 ts Ginger root, minced

1/2 c Giant bamboo shoots, cut

2 ts Medium sherry

Into sticks 1/2

ts Sesame oil

1/2 md White onion

Cornstarch paste

1 tb Peanut oil

Stir Fried Vegetables with Bean Curd Preparation

Preparation: Cut pressed beancurd into sticks 2 long, the size of a lead pencil. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed beancurd. Wash and slice giant bamboo shoot across grain to match beancurd sticks. Peel onion, take apart layers; cut into sticks. Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl. Reserve. Put carrots in rapidly boiling water; in 15 seconds, add celery; in another 15 seconds, drain and plunge vegetables into running cold water to stop cooking process. Drain and reserve. Stir-frying: Heat wok to very hot; add oil. Let oil heat for a few seconds, then add onions; toss for 10 seconds. Add celery, carrots and bamboo shoots; toss for 1 minute. Slowly pour in chicken stock mixture around sides of pan so it will heat quickly. When liquid boils, add beancurd sticks, taking care not to break pieces. Thicken liquid slightly with a dribble or two of cornstarch paste. Keep stirring gently to reduce liquid. Remove to serving platter.

Shanghai spring rolls 

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