Lion shaped head pork -Chinese healthy food and nutrition for February 18

Lion shaped head pork 

Ingredients lion shaped head pork 

600
g bacon

1
lotus root

1
egg

10
small oilseed rape Seasoning

1
small piece of ginger

1
tbsp salt

2
tbsp soy sauce

1
tbsp potato starch

1
tbsp sugar land

1
tbsp pepper powder

1tbsp
oyster sauce

1
tbsp rice wine Sunflower oil

1
scallion

15
minutes 

Steps lion shaped head pork : 

1.
Clean, trim and chop pork.

2.
Peel, wash and chop the lotus root.

3.
Chop the spring onions and ginger. Add spring onion and ginger in a glass of
water, squeeze and drain to get a glass of water spring onions and ginger.

4.
Place the ground pork in a bowl, add egg and chopped roots locus. Add 1 tbsp
soy sauce, 1 potato starch tbsp 1 tbsp water spring onions and ginger, salt 1
bedrooms, mix well forcefully to get the joke.

5.
With wet hands, take a large handful of stuffing, mix well and press it to make
the balls. Heat the sunflower medium heat oil in a pan, add the balls and fry.
When the appearance is golden, remove and drain.

6.
Remove the oil from the pan, fry the balls, add a good quantiti water or broth,
boil over high heat. When the water is boiling, simmer covered for 12 minutes.
Add the sugar, powdered pepper, oyster sauce, soy sauce, rice wine. When the
soup becomes increasingly thick, add the liquid starch (1 tbsp + 3 tbsp of
water). Present the food in a dish surrounded by oilseed rape. Pour It Up.

lion shaped head pork 

Ingredients for Chinese Carryout Noodles Recipe

1 ts Canola oil

1 ts Asian sesame oil

1 c Onion; chopped

1 Clove garlic

4 oz Chicken breast; skinless &

-boneless

1 tb Ginger; grated

2 lg Stalks Bok Choy

8 oz Angel hair pasta

1/4 c Chicken stock

2 tb Dry sherry

1 tb Soy sauce

1-1/2 tb Hoisin sauce

2 Scallions

1/8 ts Salt

Chinese Carryout Noodles Preparation

Bring water to a boil in a covered pot. Cook the pasta according to package directions. Heat the canola and sesame oils together in a non-stick skillet or wok until very hot. Chop the onion. Stir fry in the oils. Mince the garlic. Add to the wok. Continue cooking. Wash and dry the chicken and cut into bite-size pieces. Add to the wok. Stir fry until the chicken browns. Add the grated ginger. Wash, trim and cut the bok choy into small pieces. Stir into the wok. Add the chicken stock, sherry, soy sauce and the hoisin. Stir well. Reduce heat. Continue cooking. Wash, trim and slice the scallions. Drain the pasta. Stir into the wok. Season with salt. Sprinkle with scallions. Serve.

Ingredients for Chinese Cabbage and Sheeps Cheese Recipe

9 oz Onion

4 tb Olive Oil

2 Sprigs of fresh Thyme

2/3 tb Wine Vinegar

Salt, Pepper

29 oz Chinese Cabbage

8 oz Sheeps Cheese

Chinese Cabbage and Sheeps Cheese Preparation

1. Peel and chop onions. 2. Heat oil in a skillet and saute the onions in it and with the oil put in a bowl. 3.Chopp the thyme finely and mix together ,with the vinegar, under the onion mix. 4.Season with salt and pepper. 5.Clean cabbage and cut into small stripes;add to bowl. 6.Break cheese into small pieces and add to bowl 7.Let stand for one hour, taste and season again if nessesary.

lion shaped head pork 

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