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Bamboo shot chicken soup with toona sinensis fried rice
on 2016-04-08
- Categories: recipes
Material:
Chicken 500g, Bamboo shot 100g,Toona sinensis 20g, Carrot 30g,Snow pea 20g,Spring onion 20g,Ginger 10g,Thailand rice 100g,Olive oil 20g,Salt 10g,white pepper 5g,Soy sauce 10g,Cooking wine 10g,Egg*1
Production process:
- Cut the chicken and bamboo shot into chunks.
- Heat Fissler pressure cooker with olive oil(10g)
- Add spring onion ,ginger ,chicken and bamboo shot into the cooker, and fry until fragrant.
- Add the pure water and bring to boil to skim.
- Put the Thailand rice with water(1:1) on the boiling drawer.
- Cook the rice with chicken soup until second line, then fix the time for 10 minutes, and wait for open the cover.
- Cook the toona sinensis and wipe for using.
- Cut the carrot and spring onion for using.
- Boil the carrot and snow pea.
- Heat the mixed vegetable and toona sinensis with olive oil¡¢say sauce and pepper.
- Sauce the chicken soup with pepper and salt, then dish-up.
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Soft roll pear chutney crumble
Soft roll pear chutney crumble
on 2016-04-08
- Categories: recipes
Material:
Flour 200g,Dried yeast 2g,Sugar60g,Salt 4g,Egg 50g,Butter 50g,Instant custard powder 80g,Milk 70ml,Cake flour 10g,Almond powder 10g,Pear puree 10g
Production process:
- Mix flour¡¢dried yeast¡¢sugar¡¢salt¡¢eggs¡¢butter and milk into the Fissler Food Processorwith constant speed.
- Divide the flour to flour ball(40g/each).Let rest for 10 minutes until doubled.
- Mix the butter&sugar equably, then add cake flour and almond powder,and use hands to rub them into granular.
-
Put the mixture on the ovenware, decorate with instant custard powder and pear puree, and remove to the oven 180¡æ about 15 minutes.(depends on the oven).