Assemble all ingredients before starting. The method is so fast that there is no time to stop and look at an ingredient missing. Foods with the same cooking time, obviously, can be put into a bowl, but all others must be separated. Cut, cut to what extent, their ingredients and mix to be mixed. Most of this can be done ahead of time, and lots of food can be stored separately in the ready to be refrigerated.
The baseCh'a in a previous chapter has given the prescription of general principles. These follow a series of opportunities to transform familiar dishes gourmet vegetables and some spices to meat that are surprising and delicious. They also demonstrate the utility of the wok method to "pull" a supply of meat. With the addition of rice (or bread), the courts are 4 or 5 people will be plentiful.
Spinach (BOR Choy Chow)
Wrinkled leaves, chlorophyll and moisture sprintso fast in this way without boiled water spinach sauces in its own lush juices. Here is a plant that does not need to bribe, intimidate or deceive children eating.You can also substitute any other leafy vegetables: Or try the zucchini. The tender slices of transparent, fast greens and abundant with rings in their own juice for a sensational trial.
For the more subtle taste of zucchini, add a few slices of ginger with the sizzle of garlic, and removewith other ambassadors of good taste.
1 pound fresh spinach (or 10 ounces frozen, thawed and drained)
1 garlic clove, crushed
Salt to taste
1 / 4 teaspoon monosodium glutamate
1 / 2 teaspoon sugar
1 / 4 tablespoons peanut oil
Clean fresh cut spinach, thick stems and small leaves at the end to keep together. Break large leaves into 2 1/2-inch pieces. Pound garlic with the flat side of knife. Mix salt, sugar and monosodium glutamate. Heat the oil, pull the garlic and cook pastpoint of whistle. Add spinach and sauté until soft. Remove garlic. mixture of salt and fry for a minute or two. (Do not cover the spinach or other leafy greens.) Serve with the best course of meat. Serves 4.
SALT broccoli (Guy LON)
The broccoli cooked this way, a class apart, is so good! Serves 4.
2 cup dried mushrooms, half of Smith field ham
A bamboo shoot, sliced
1 bunch fresh broccoli medium
1 / 4 teaspoonSugar
1 / 4 teaspoon monosodium glutamate
2 tablespoons peanut oil
Essence 2 tablespoons chicken broth or canned
Enjoy the mushrooms in hot water for 15 minutes. Cut the ham in the same size as the bamboo. Wash broccoli. big stick to get rid of the fibrous outer shell shell, cut into slices. Broken flowers into small pieces and peel, cut, cut the stems into small 1 / 2 inch. Cut the mushrooms in the same size as broccoli, stems and reserve liquid for later use in soup or stew. Mix sugar and monkeysodium glutamate.
Heat oil, cut the broccoli stems, where and fry for a few minutes. Add the remaining broccoli and other vegetables, stir for a minute. Add chicken, cover and cook for substantially 3 minutes more. Just before serving, add the ham cut in slices and sugar mixture. Mix well and serve hot.
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