Today’s leading health course: Sauteed green pakchoi with vegetarian chicken and dried small shrimps
Mother material: vegetarian chicken, dried small shrimps, green pakchoi, black fungus
Accessories: white sugar, scallion, ginger, garlic
Reasons for recommendation:
As a kind of bean products, vegetarian chicken is rich in vegetable protein, calcium. Green pakchoi contains much folic acid and Vitamin C. The dish is nutritive in diet and low in price. What’s more, it is very beneficial to the old, children and women during pregnancy.
Recipe:
1. Cleanse the green pakchoi and cut them into even segments.
2. Heat edible oil in the pot. When the oil gets hot, put dried small shrimps, scallion, ginger and garlic and keep sautéing. Put green pakchoi segments, vegetarian chicken, black fungus and switch to shape fire.
Key points:
1. When sautéing the green pakchoi, first fry the castock and then the leaves.
2. A sharp fire is needed cooking the dish. A little white sugar can increase the freshness.
Recommendation of the master for our private dish today:
Wu Jingping
Lady Wu is engaged in the profession of beauty building.
Private dish: Beef broth in tomato sauce
Mother stock: carrot, beef, potato, onion, celery, cabbage
Accessories: butter, tomato sauce, lemon, pepper powder, clove, dried orange peel, mace, star anise
Recipe:
Fist, cut the beef into small lumps and give them a quick boil to wipe off the remaining blood. Steam in pressure cooker for 15 minutes. Add dried orange peel, ginger, scallion, pepper, star anise, clove, mace to season the beef. At the same time, cut the potato and carrot into small lumps and stir- fry them until they have turned golden. Fry onion by adding tomato sauce and put the cooked vegetable into the beef broth. Add salt, sugar, pepper powder, chicken essence. When the broth is almost done, put cabbages and celery segments in. A course of sour, sweet and fresh beef broth is accomplished, definitely on a par with borsch.
Key points:
1. It is best to choose brisket when cooking the dish.
2. Add some butter when stir-frying onion for better taste.
3. Put potato, carrot lumps one by one, then onion and at last cabbage and celery.
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