Chinese celery squid -Chinese healthy food and nutrition for January 31

Chinese celery squid

Ingredients Chinese celery squid 

200
g celery

100
g of carrot

 
200 g squid Seasoning

1
chives

5g
of ginger

2
tbsp Shaoxing wine salt

1
tbsp sugar Sunflower oil

8
minutes

Steps Chinese celery squid :

1.
Rinse the squid and cut into slices. Cut the celery into slices, carrot into
thin pieces, ginger into thin slices and sliced chives.

2.
Pour water, chives, ginger and Shaoxing wine in a pan. Boil the then add the
squid. Cook for 15 minutes. Remove and replace it in cold water.

3.
Put the celery and carrot in boiling water for 30 seconds. Remove and put them
in cold water.

4.
Heat the sunflower oil in the pan and add the squid, celery, carrot.

5.
Fry for 10 seconds. Then, pour salt, sugar and continue to sauté for 30
seconds. Pour It Up.

Ingredients
for Chinese Sweet and Sour Soup Recipe

1
Raw chicken breast (1/2 lb)

1/4
ts Salt

1
ts Cornstarch

3
tb Water

1
ts Soy sauce

2
cn (10 1/2 oz ea) condensed

–
beef broth

1
Soup can water

1
cn (4 oz) sliced mushrooms and

–
liquid

2
tb Vinegar

1
tb Sugar

Lemon
slices

Chinese
Sweet and Sour Soup Preparation

Skin
chicken with sharp knife; cut in thin 2-inch long slices. Sprinkle with salt.
Mix cornstarch with 3 tbsp. water and soy sauce. Combine with beef broth and
water. Bring to boil; stir often; add chicken, mushrooms and liquid, vinegar
and sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, a
cruet of vinegar on the table. Makes 4 to 6 servings.

Ingredients
for Chinese Stir-Fry Peanut Chicken Recipe

5
Boneless chicken breasts

6
Egg whites

6
tb Cornstarch

2-1/4
c Cooking oil

1/2
c Fresh roasted peanuts

1/4
c Sliced water chestnuts

1/4
c Green peas

3/4
c Chicken broth

1
ts Hot pepper sauce

1/2
ts Salt

1/2
ts Monosodium glutamate

1/2
ts Sesame oil

1/4
ts Dried hot peppers; crushed

1/2
c Water

Chinese
Stir-Fry Peanut Chicken Preparation

Cut
chicken into 1 inch slices. Combine egg whites. 4 Tablespoons of the cornstarch
and 1 tablesppon of the oil, mix well. Pour over chicken and marinate for 1
hour. In wok or large sacuepan, heat 2 cups of the oil till very hot with
slotted spoon lift abut 1/4 of the chicken from the marinade and fry in hot oil
for 2 minutes, drain and set aside. Repeat with remiaing chicken in another
work, heat remaining 3 tablespoons oil over hight heat. Add peanuts and vegetables
and broth. bring mixture to a full boil. Add hot pepper sauce, sugar, mon
glutamati, sesame oil, hot pepper and salt. blend remaining 2 tablespoons
cornstarch with cold water and add to boiling mixture. Cook, stirring
constantly till thickened and bubbly. Serving Ideas : Serve over rice.

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