Zucchini carrots work-365 days Chinese healthy food for July 6

zucchini carrots work

Ingredients for zucchini carrots work/ 4 people

5
zucchini

2
carrots

1
stalk celery

4
cloves of garlic

2
tablespoons soy sauce

1
tablespoon of sesame oil

4
tablespoons peanut oil

pepper

achievement

difficulty easy

preparation 15 mn

baking 10 mn

Total
time 25 minutes

PREPARATION zucchini carrots work

1
Rinse the zucchini and peel them. Split them into 4 lengthwise and remove the
seeds. Then cut them into small sticks 5 cm long.

2
Peel the carrots and grate them with a grid with large holes. Finely chop the
celery.

3
Peel the garlic cloves and chop finely. Rinse and chop the chives, finely.

4
Pour the peanut oil and sesame oil in a wok (or skillet if you do not have
one), heat. Add zucchini and cook until they are golden color.

Finally zucchini carrots work

Add
carrots, celery, soy sauce and 2 tablespoons water. Made even heat for 5
minutes.

More smart health recipe for July 6 (Not Chinese recipe)

Ingredients
for Fried Yucca with Feta Cheese Sauce Recipe

4 Pieces of
yucca root
1/4 c Vegetable oil for frying
2 tb Fine chopped hot chile
Pepper
1/4 ts Salt
1/2 c Vegetable oil
1/2 c Evaporated milk
1/2 ts Lemon juice
1/4 c Chopped onion rinsed in
Boiling water

Fried Yucca
with Feta Cheese Sauce Preparation

Peel yucca down to
white flesh and place in boiling water and boil for 20 minutes. Remove yucca
and let cool. When cool, cut yucca into slices, being sure to remove the tough
center fibers. Pan fry in 1/4 cup vegetable oil until browned. The sauce can be
prepared while the yucca is cooling. Mash feta cheese and egg yolks together
using a fork. Mix in chile pepper and salt with beaters. Pour in the vegetable
oil a little at a time while beating continuously. Add evaporated milk and
lemon juice and beat well. Mix in onion. Serve as appetizer using the sauce for
dipping or th yucca can be served as a side dish with the sauce poured over it.
The onion can be place in a strainer and rinsed until tender in the boiling
water from which the yucca was removed.

Ingredients
for Garlic and Chickpea Dip Recipe

8 oz Chickpeas, soaked & cooked
2 Garlic bulbs, boiled whole
– for 20 minutes, drained
4 oz Olive oil
2 Juice of lemons
3 oz Tahini
Black pepper
4 tb Fresh chopped parsley
Tomatoes to garnish

Garlic and
Chickpea Dip Preparation

Blend the
chickpeas till well pureed. Squeeze the garlic cloves from their skins &
add to the chickpeas. Put in the oil, lemon juice & tahini. Blend again.
Add pepper & parsley & mix well. Put the mixture into an oiled mould
& chill for 2 hours. Turn it onto a plate & garnish with tomato wedges
or slices.