Chinese Celery Salad and Tofu and Shiitake Tomato Soup


Celery Stalk1 kg
Green onion feathers 1 piece
Soy sauce 2 teaspoons
Oyster sauce 1 tablespoon
Dark Sesame Oil 1 ml


COOKING INSTRUCTIONS 15 MINUTES

  1. Break the bush of celery stalks without throwing leaves. Cut the stems into segments five centimeters long, each cut into thin strips. Stir with leaves, pour over sauces and butter and mix well again. Serve chilled in a refrigerator or at room temperature.
    TIP FOR RECIPE

  2. This salad can serve as a side dish for fish or meat – which, in general, does not cancel the opportunity to make it for a snack.

Tomatoes500 g
Tofu400 g
Shiitake mushrooms 300 g
Shallots 6 heads
Ginger 50 g
Turnip200 g


Chicken stock 2 l
Chives 50 g
4 garlic cloves
Solpo to taste
Vegetable oil50 ml
Ground black pepper to taste

COOKING INSTRUCTIONS 30 MINUTES

  1. Finely chop the garlic, shallots and ginger. In a wok pan over medium heat, heat the vegetable oil and fry the ginger on it for thirty seconds. Then add the shallots and fry it for another thirty seconds, then garlic – and fry for another thirty seconds.

CRIB
How to prepare the world

  1. Increase the heat under a frying pan and throw finely chopped tomatoes into it, from which the skin is previously removed, simmer the tomatoes over high heat for about five minutes.
  2. Add broth, bring to a boil and reduce heat to medium level. Pour into a frying pan chopped turnip, salt, pepper and cook for another ten minutes.

CRIB
How to chop greens

  1. Mushrooms cut into quarters along, put in soup and cook for another five minutes. Then add diced bean curd, cook for another two minutes, remove from heat, sprinkle with chopped green onion and serve.
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