Vermicelli Salad (Chinese Vegetarian)

 Vermicelli Salad

Vermicelli noodles (bean thread) … 1 ½ bundle
Carrots … 2 – 3
Celery … 1 stick
Jalapeno peppers … 1 – 2
Green onion … 2
Salt … 1 teaspoon
Light soy sauce … 1 tablespoon
Vinegar … 3 tablespoons
Sugar … 3 – 4 teaspoons
MSG … ¼ teaspoon (optional)
Sesame oil … 3 teaspoons
1. Boil some hot water, and pour into a bowl with the vermicelli
noodles. Soak until the noodles are soft. Run through cold
water, and then drain.
2. Peel carrots and cut into 2inch long, thin strips.
3. Gut the green onions into 1½inch long and thin strips.
4. In a bowl, mix the salt, soy sauce, vinegar, MSG, sugar, sesame
oil, and chili oil. Mix it well.
5. Mix the vermicelli, carrots, celery, and green onions in a plate.
6. Mix in the sauce when you are ready to serve.

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Ginger Sauce Chicken (Chinese Vegetarian)

Ginger Sauce Chicken

Ginger Sauce Chicken is created using ginger to accentuate the flavor of the chicken.
The ‘chicken’ in this case is created with dried bean curd sticks,
which you can easily find in your local grocery stores. This is a
popular dish for main courses, and as well, a favorite for many
beer drinkers in Szechuan.
This dish is quick and easy to prepare, where the only involved
processes is the deep-frying.

Ingredients:
Dried bean curd sticks … 100g
Ginger … 50-75g (1 full piece)
Green onions … 2
Sesame oil … 2 teaspoon
MSG … ¼ teaspoon (optional)
Salt … 1 teaspoon
Szechuan Peppercorn … 15 – 17
Light soy sauce … 2 tablespoons
Dark vinegar … 3 tablespoons
Vegetable oil for deep-frying
1. Soak the bean curd sticks until all soft. Then strain, and dry as
much as possible.
2. Smash the ginger into small pieces, and wrap in a thin but
strong cloth. Then squeeze out the ginger juice into a bowl.
Note: I can usually squeeze out about one to two tablespoons
of ginger juice using this technique. It does take a little effort.

“Tip: you can
achieve best result by
pouring boiling hot
water over the bean
sticks and cover with
a lid for 10 to 15
minutes.”

3. Finely grind the peppercorns, and add to ginger juice with
sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce
mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so it’s about 2
inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until it’s a golden
color. Set in a plate with paper towel beneath, and let it cool.
7. Cut the tofu sticks along the middle into two halves, and then
cut them into 1 inch long pieces. Pour the sauce mixture on
top, mix, and you have Ginger Sauce Chicken ready to serve!
Note: only mix in the sauce when you are ready to serve, or
the tofu will become soggy.

“Tip: you can greatly
decrease the amount
of splashing by letting
the tofu sticks dry as
much as possible.”

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Egyptian Food Called "Mahshy"

Recipe Type: Main Dishes

Degree of difficulty: Easy

Content: Egyptian meal

Amount would be enough: 4 people

Preparation time: 60 minutes

Cooking time: 45 minutes

Ingredients

1 kilo eggplant white or black

kilo zucchini

1/4 kilo Bell pepper 

3 1/2 cups rice 

kilo tomatoes 

amount Greener 

2 fruits medium onion 

3 cloves large garlic cup 

2/3 corn oil 

amount of salt and pepper and spices

1/2 teaspoon ginger green 

amount Soup

2 tomatoes 

4 cloves garlic

2 tablespoons margarine 

1 chicken broth 

Preparation

1 - hit the tomatoes in a blender after being washed and then placed in a pot on the fire and the volatility from time to time even overburden thickness and somewhat dry waters. 

2 - cleans the heart (seeds), eggplant, zucchini

3 - cleans pepper then wash eggplant, peppers, zucchini well and left to describe. 

4 - clean green and wash and chop finely with a knife. 

5 - chopped onions and garlic. 

6 - Wash rice well and drain. 

7 - Add the mixture to each other (rice, tomatoes, onions, garlic, green, ginger and spices and oil) and the volatility of the well and take into account the moderation components so that it will not take the color red to green. 

8 -  Put The mixture inside the eggplant, peppers and zucchini with careful only filler-thirds.

9 - compact stuffed in a deep bowl vertically or horizontally and placed hot soup, bringing the level of heads of fruits.

10 - Grated (tomatoes, garlic, ghee and cube the meat) and sprayed on the face of stuffed preferably sprayed before pouring soup.

Cooking

placed just on fire high until boiling soup and start to decrease and minimize fire and must ensure that the cover is sealed and leaves on fire quiet until completion maturity and can be tested tasting eggplant (they take a longer time to maturity) and offers stuffed hot.

Notes

1- when you remove the heart of zucchini prefer to leave thick more aspects of eggplant it does not take a long time to maturity, such as eggplant.
2 - You can add cubed tomatoes and broth dissolved before placing the mixture if the light soup.
3 - preferably with a green parties in under stuffed in a pot, the agent sticks stuffed extent.
4 - must follow the maturity of stuffed and if you drink the whole soup before fully maturity has added a little soup.

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