Chinese vermicelli salad-Chinese healthy recipe for February 12

Chinese vermicelli salad

Ingredients Chinese vermicelli salad

1/2
carrot

1
celery

50
g vermicelli

30
g of bean sprouts

seasoning

1
tbsp vinegar old

1
tbsp light soy sauce

1 tbsp sugar 

1 tbsp sesame oil 

1
pinch of salt

1 tbsp chopped garlic

8
minutes

Steps Chinese vermicelli salad:

1.
Cut and wash the celery, then cut into slices. Wash the carrots and cut into
julienne strips. Wash the bean sprouts. Soak the noodles in water in advance.

2.
Heat water in a pan, then add the celery, carrot and bean sprouts. Blanch for 1
minute then remove.

3.
Then, put the noodles well soaked in hot water. Blanch for 1 minute then
remove.

4.
Put the celery, bean sprouts and noodles in cold water for 5 minutes. Remove
and drain, then put them in a bowl.

5.
Next, put all the seasonings in a bowl and mix well.

6.
Finally, pour the mixture of seasonings on ingredients. Mix well and serve.

Tips:

It
should drain well the ingredients.

Ingredients
for Chinese Cabbage and Cilantro Slaw Recipe

1
lb Chinese Cabbage

Finely
Shredded

3/4
c Thinkly Sliced Red Pepper

2
tb Finely Chopped Green Onions

2
tb Finely Chopped Fresh

Cilantro

1/4
c Lime Juice

2
tb Vegetable Oil

1/8
ts Salt

1/8
ts Red Pepper Flakes

1
cl Garlic Sliced

Chinese
Cabbage and Cilantro Slaw Preparation

Combine
Cabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl. Toss &
Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes & Garlic in A
Smallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour Lime
Juicemixture Over Cabbage Mixture, Tossing Well.

Ingredients
for Chinese Butterfly Recipe

1
lb Ground ham

1/2
Stalk of celery finely diced

1/2
Head of cabbage finely diced

2
Finely diced onions

6
Egg

1/2
c Bread crumbs

6
To 8 fresh oysters

1/2
lb Pork sausage

1/4
c Soy sauce or to taste

6
Whole boneless skinless

-breasts
of chicken

-butterflied

Paprika

Dried
parsley

Radish
or olive slices

-for
garnish

Chinese
Butterfly Preparation

Combine
ham, celery, cabbage, mushrooms, onions, eggs, bread crumbs, oysters, sausage
and soy sauce in large bowl. Divide the mixture in six equal parts and mound
each part evenly on each butterflied chicken breast. Sprinkle paprika on top.
Add dried parsley and bake at 350 degrees until brown – 1 1/2 to 2 hours – or
until juices run clear when center is poked with a fork. Garnish with radish
slices or olive slices for a colorful butterfly look. Cut in half to serve.

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