Chinese fruit salad-Chinese food and natural health for January 10

Chinese fruit salad

Chinese fruit salad is a light and very nutritious dish.

ingredients

1
chicken thigh

10
g of spinach

4
straw mushroom

1/4
red pepper

1/2
yellow pepper

10
g onion Seasoning

½
tbsp salt of olive oil

2
tbsp white wine

½ tbsp pepper

½ tbsp parsley 

1 tbsp honey

10
minutes

Chinese fruit salad Steps:

1.
Wash and cut
all ingredients thoroughly remove chicken thigh bone.

2.
To maintain fresh and succulent chicken, chop inside chicken mashed with the
back of a knife, but do not separate the chicken skin to chicken steak.

3.
Are sow black pepper and coat with sea salt.

4.
Heat the olive oil to the cooking 50% in the pan.

5.
Place the skin side of the chicken steak in oil and fry for 2 minutes.

6.
The turn and fry the other side for 2 minutes, add mushrooms straw during this
time.

7.
Although the steak fry chicken and straw mushrooms, then remove and cut the
chicken steak into small cubes.

8.
Put the white wine in a bowl (or lemon juice), olive oil, chopped parsley and honey.
Mix well.

9.
Pour the well mixed vegetable salad on the sauce, mix well.

10.
Finally, add the mushrooms straw and chicken cubes, all put on the plate and
serve.

Fruit
salad with chicken and vegetables

Ingredients
for Chicken with Chinese Vegetables Recipe

1
tb Vegetable oil

4
Skinnless; boneless chicken-breasts,
cut in bite-sized-pieces

1
Onion; chopped

4
Stalks celery; chopped

2
Cloves garlic; minced

1
cn (4.5 oz) mushrooms; stems

-and
pieces

1
cn (28-oz) chop suey vegetables

1/4
c Soy sauce

1
cn Chicken broth

Cooked
rice or chow mein-noodles

Chicken
with Chinese Vegetables Preparation

Brown
chicken in vegetable oil. Add onions, celery and garlic, cook until browned.
Drain chop suey vegetables, add to chicken mixture. Drain and add mushrooms.
Add soy sauce and chicken broth. Cover, reduce heat, and simmer for about 30
minutes. Serve over cooked rice or chow mein noodles.

Ingredients
for Chinese Egg-White Omelet with Tomatoes Recipe

2
tb Vegetable oil

1/2
ts Vegetable oil

2
lg Tomatoes — sliced into

1/4

10
lg Egg whites

1-1/2
ts Kosher salt

Chinese
Egg-White Omelet with Tomatoes Preparation

Heat
a wok, without its stand, over high heat for 1 minute. Add 1/2 teaspoon oil;
swirling to coat sides of wok. When hot, 1 minute, add tomatoes. Quickly stir
until they soften, 1 to 2 minutes. Set aside tomatoes and juices. Rinse wok
with hot water; dry. In a medium bowl, whisk egg whites with 1 teaspoon salt
until foamy, about 1 minute. Return wok to high heat for 1 minute and add 2
tablespoons oil. When the oil is hot, about 1 minute, scoop up some of it using
a large spoon; hold this over wok while you poor thewhites into the wok;
immediately poor hot oil onto whites. Cook 1 1/2 minutes. Do not stir; egg
whites will puff up. Add tomatoes with their juices in a circular pattern.
Continue to cook through, 1 to 3 minutes. Sprinkle with remaining salt. Slide
out of wok onto a serving plate, cut into wedges, and serve.

Chinese fruit salad

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