Four Kinds of Braised Vegetables Recipe
Scalded Dishes Recipes

 
Ingredients:

2 2/3 lb

3
4 cup
2 tsp
2 tsp
2 tbsp
2 can
2 can
1 tsp
2 tbsp
 

Chinese chard (green vegetable heart)
tomatoes
soup stock
salt
MSG
lard
straw mushrooms
corn shoots
cornstarch
melted chicken fat (grease)
 

Directions:

1. Remove the leaves of Chinese chard but retain stems, scald in boiling water.

2. Peel tomato and quarter.

Methods:

1. Heat 3 cup soup stock season with 1 tsp salt, 1 tsp MSG, and 1 tbsp lard, then bring to boil.

2. Drop vegetables stems into boiling mixture first, remove immediately. Follow the same produce separately for corn shoots, mushrooms and tomatoes, then arrange vegetables on serving plate in flower shape as illustrated.

3. Boil 1 cup soup stock, season with 1 tsp MSG, 1 tsp salt, 1 tbsp lard and 1 tsp cornstarch paste, cook until thickened, mix 2 tbsp chicken grease evenly, pour over vegetables (not over mushrooms) and serve.

Notes:

1. To pour oil over food is keep it bright and tender.

2. Scald Chinese chard in boiling water without cover and add a dash of salt and oil to keep its color green.