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- Tuna Shanghai cabbage-Chinese food and natural health for July 23 2014
Tuna Shanghai cabbage-Chinese food and natural health for July 23 2014
Tuna Shanghai cabbage
Ingredients for Tuna Shanghai cabbage/ 2 persons
200 g of white tuna
6 Paris mushrooms
3white onions
coriander
caramelsauce
achievement
DifficultyEasy
Preparation10 mn
Baking10 mn
Totaltime 20 minutes
PREPARATION Tuna Shanghai cabbage
1Cut the cabbage into two Shanghai.Cook 1 minute in boiling water. Drain, set aside. Cut the mushrooms into slicesParis. Do thesame with the onions. Cut the tuna into cubes of 2 cm.
2Heat a little oil in the wok. Bask diced tuna. Remove from the wok. Frymushrooms and onions quickly. Add cabbage, 3 tablespoons of caramel sauce andchunks of tuna. Let simmer 5 minutes away. Serve with some fluff coriander.This dish can be accompanied by a bowl of white rice.
Tuna Shanghai cabbage
More smart health recipe for July 22(Not Chinese recipe)
Ingredients for Maggie Miller’s Olive Bread Recipe
3 – (up to)
3-1/2 c Bread flour
1 pk Active dry yeast
2-1/2 tb Sugar
1 ts Salt
1/3 c Lukewarm water
2 Eggs; beaten
1/4 stick butter; softened
Coarsely chopped 1 c Diced
-olives (combines Some
-Spanish olives stuffed
-with pimentoes With Some
-ripe olives; pitted)
1 Egg yolk; beaten
Maggie Miller’s Olive Bread Preparation
In a mixing bowl, combine 2 cups of flour with dry ingredients. Form a well and pour in the warm water. With a wooden spoon, pull the flour into the water and work into a batter. Add the beaten eggs and stir in. Add the butter a little at a time. Stir in flour a cup at a time Until dough is workable. Knead for 8 minutes. Place the dough in a greased bowl and set aside at room temperature to rise. When bread HAS Doubled in bulk (about 1 1/2-2 hours) punch down. Place dough on floured work surface of a lightly and flatten into a rectangle. Let rest 5 minutes. Sprinkle well-drained olive mixture over dough and press lightly into the dough “s surface. Roll up in a jelly roll fashion and place seam side down on a greased sheet sprinkled with cornmeal cookix. Tuck ends under. Cover with wax paper and let rise for about 30 minutes. Uncover and brush top of loaf with beaten egg yolk and place in a preheated 350 degree oven. Bake 40-50 minutes. Best if served warm, but okay cold-sliced thin and spread with cream cheese.
RecipeIngredients for Babkas
3/4 c Butter, soft
1/2 c Sugar
Eggyolks 10
2pk Active dry yeast
1/4 c Warm water
1ts Salt
1tb Lemon rind
1 c Milk, room temperature
5-1/2 c Flour
1 c Golden raisins
Confectioner’ssugar
BabkasPreparation
Inwide bowl, cream butter and sugar light and fluffy Until. Beat in yolk, one ata time, until, pale and fluffy. In small bowl, soften yeast in water, beat inegg mix salt, peel, milk and yeast. Slowly beat IN 5 1/2 cups of flour softdough forms UNTIL. Turn out on lightly floured work surface area knead 8-10minutes until, smooth and elastic. Knead in grapes. Place in greased bowl.Grease top. Let rise 1 hour, or Until Doubled in bulk. Punch down, divide inhalf. Place in greased and floured 8 February inch fluted pans, let rise indual Until bulk (covered) Bake in 350 Foven 25-30 minutes, or Until well browned. Invert one rack. Sprinkle withconfectioner’s sugar. Tastes better eaten Within a couple of days. Two Babkas10 servings each.