Chinese food shrimp vegetables soup
Chinese food shrimp vegetables soup
Number
of people: 6
Difficulty:
Easy
Preparation
time: 20 min
Cooking
time: 15 min
Price:
reasonable
Ingredients
150g peeled prawns
1
cup thinly sliced green onions
100 g zucchini, cut into
julienne
100 g carrots, cut into
julienne
50 g of bean sprouts
150g sliced mushrooms paris
2
tablespoons chopped fresh cilantro
70
ounces of water
1/2
tsp. Coffee Chinese salt
2 c. tablespoons soy sauce
2 c. tablespoons oil
Preparation food shrimp vegetables soup
In
a pot, fried the green onions cut into strips and pink shrimp in the oil for 2
minutes.
Moisten
with water to a boil add the remaining ingredients and cook for 5 minutes.
Serve
soup hot shrimp spring rolls accompanied.
Origin:
Chinese Food
Ingredients
for Greek Marinated Olives Recipe
Olives*
Juice
and rind of 1 lemon
1
Garlic clove — crushed
1/4 c Coriander seeds
1/4 c Olive oil
Greek
Marinated Olives Preparation
*Buy
cracked green olives in the jar – or buy Greek green olives in brine – and
press down on each olive with the side of a knife to partially crack the olive.
Rinse olives under cold water, drain well and place in a bowl. Squeeze on lemon
juice. Add crushed garlic, coarsely pounded coriander seeds and olive oil. Cut
the lemon rind into thin strips and add to marinade. Stir well and leave for at
least 1 to 2 hours before serving as an appetizer with bread or as an
accompaniment to meals.
Ingredients
for Tomato Ketchup Recipe
2 lb Ripe (about 5 or 6
medium)
-corn
syrup
-tomatos,
rinsed and diced 1/2
c
Plus 2 Tablespoons cider
2
lg Garlic cloves, smashed
-vinegar
1/2
sm Onion, diced
1
tb Salt
1/4
lg (1-ounce) red bell pepper,
2
ts Pickling spices
-diced
1/4
c
Tomato paste
1/2 c Plus 2 Tablespoons light
Tomato
Ketchup Preparation
Info:
from Eat More, Weigh Less , by Dean Ornish M.D., 1993 Harper Collins recipe by
Wolfgang Puck typed for you by Perry Lowell, GOURMET, July ’93 The length of time
it takes for the ketchup to thicken depends on the water content of the
tomatos, so be patient. Make only with vine-ripened tomatos. Makes 2 cups. In a
medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos
and garlic until the sauce begins to bubble. Add the onion and red pepper and
cook 1 to 2 minutes. Stir in the corn syrup, vinegar, salt, and pickling spices
and continue to simmer over the low flame until the sauce reduces and thickens,
about 1-1/2 hours, stirring occasionally. (The sauce will reduce by about
one-half.) Do not rush. Cook over a low flame to prevent scorching. Strain
through a food mill and stir in the tomato paste. Correct seasoning to taste,
cool, and refrigerate in a covered container until needed. The ketchup will
thicken slightly as it cools, but it is not the consistency of store-bought
ketchup. The ketchup will keep up to three weeks.
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