Tuna Shanghai cabbage-Chinese food and natural health for July 23 2014

Tuna Shanghai cabbage

Ingredients for Tuna Shanghai cabbage/  2 persons

200 g of white tuna

200 g  Shanghai cabbage

6  Paris mushrooms

3
white onions

coriander

caramel
sauce

achievement

Difficulty
Easy

Preparation
10 mn

Baking
10 mn

Total
time 20 minutes

PREPARATION Tuna Shanghai cabbage

1
Cut the cabbage into two Shanghai.
Cook 1 minute in boiling water. Drain, set aside. Cut the mushrooms into slices
Paris. Do the
same with the onions. Cut the tuna into cubes of 2
cm.

2
Heat a little oil in the wok. Bask diced tuna. Remove from the wok. Fry
mushrooms and onions quickly. Add cabbage, 3 tablespoons of caramel sauce and
chunks of tuna. Let simmer 5 minutes away. Serve with some fluff coriander.
This dish can be accompanied by a bowl of white rice.

Tuna Shanghai cabbage

More smart health recipe for July 22
(Not Chinese recipe)

Ingredients for Maggie Miller’s Olive Bread Recipe 

3 – (up to) 

3-1/2 c Bread flour 

1 pk Active dry yeast 

2-1/2 tb Sugar 

1 ts Salt 

1/3 c Lukewarm water 

2 Eggs; beaten 

1/4 stick butter; softened 

Coarsely chopped 1 c Diced 

-olives (combines Some 

-Spanish olives stuffed 

-with pimentoes With Some 

-ripe olives; pitted) 

1 Egg yolk; beaten 

Maggie Miller’s Olive Bread Preparation 

In a mixing bowl, combine 2 cups of flour with dry ingredients. Form a well and pour in the warm water. With a wooden spoon, pull the flour into the water and work into a batter. Add the beaten eggs and stir in. Add the butter a little at a time. Stir in flour a cup at a time Until dough is workable. Knead for 8 minutes. Place the dough in a greased bowl and set aside at room temperature to rise. When bread HAS Doubled in bulk (about 1 1/2-2 hours) punch down. Place dough on floured work surface of a lightly and flatten into a rectangle. Let rest 5 minutes. Sprinkle well-drained olive mixture over dough and press lightly into the dough “s surface. Roll up in a jelly roll fashion and place seam side down on a greased sheet sprinkled with cornmeal cookix. Tuck ends under. Cover with wax paper and let rise for about 30 minutes. Uncover and brush top of loaf with beaten egg yolk and place in a preheated 350 degree oven. Bake 40-50 minutes. Best if served warm, but okay cold-sliced ​​thin and spread with cream cheese.

Recipe
Ingredients for Babkas

3/4 c Butter, soft

1/2 c Sugar

Egg
yolks 10

2
pk Active dry yeast

1/4 c Warm water

1
ts Salt

1
tb Lemon rind

1 c Milk, room temperature

5-1/2 c Flour

1 c Golden raisins

Confectioner’s
sugar

Babkas
Preparation

In
wide bowl, cream butter and sugar light and fluffy Until. Beat in yolk, one at
a time, until, pale and fluffy. In small bowl, soften yeast in water, beat in
egg mix salt, peel, milk and yeast. Slowly beat IN 5 1/2 cups of flour soft
dough forms UNTIL. Turn out on lightly floured work surface area knead 8-10
minutes until, smooth and elastic. Knead in grapes. Place in greased bowl.
Grease top. Let rise 1 hour, or Until Doubled in bulk. Punch down, divide in
half. Place in greased and floured 8 February inch fluted pans, let rise in
dual Until bulk (covered) Bake in 350 F
oven 25-30 minutes, or Until well browned. Invert one rack. Sprinkle with
confectioner’s sugar. Tastes better eaten Within a couple of days. Two Babkas
10 servings each.