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May 2019

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Sauteed Mixed Vegetables In Taro Nest Recipe

Sauteed Mixed Vegetables In Taro Nest recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sauteed Mixed Vegetables In Taro Nest recipe  PDF


TARO BASKET (OPTIONAL 40 g Taro
1 tb Salt
1 tb Cornstarch
Cooking oil for deep frying SAUTEED VEGETABLES 95 g Thinly sliced lotus root
(one section) 40 g Sliced water chestnut
(appro imately 1/3 cup) 40 g Soaked dried black Chinese
mushrooms (appro imately 5 pieces) 40 g Soaked black fungi
(appro imately 12 pieces) 40 g Snow peas (appro imately 15
pieces) 40 g Celery
1 tb Chinese celery (optional)
40 g Carrot (a few slices)
SAUCE 4 tb Water
1 tb Cornstarch
1/2 ts Salt
1/2 ts Sugar
GARNISH 4 Soaked dried black Chinese
mushrooms 3 Tomatoes
6 Baby corn (appro imately 80
g) 6 Mustard green stems
(appro imately 115 g) 12 Soaked dried bamboo fungi
(appro imately 150 g) GARNISH SEASONING 1 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
SEASONING 8 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
(Equipment needed: two small metal strainers) (Any combination of vegetables can be used, according to the season and the cook's preference) Here's another fussy one. The taro basket is gorgeous, the garnishes meticulously laid out surrounding it. Very nice, time consuming presentation. No taro No problem. Grate a potato and make a deep fried potato basket. I won't tell... Chinese Cuisine Practical Class Platinum Award Vegetable SAUTEED MI ED VEGETABLES IN TARO NEST (12 servings) Chef: Lam Sing lun (Hotel Furama Inter Continental) Fragrant Surroundings Pond conveys images of rural peace and petite elegance, both enhanced further by the rhyming sounds of the Chinese characters. A traditional dish, sauteed mi ed vegetables, is presented innovatively. 1. For taro nest , cut taro length ways into thin (3 mm) slices. Cut
two thirds of slices into thins strips (for edge of basket). Cut remaining one third into strips 1.5 cms wide (for base of basket). Marinate with salt for 1 hour. Then rinse under cold running water for 3 hours. Drain and mi with cornstarch. Form woven basket on inside of one mold. Lay second mold on top. Deep fry mould framed taro over low flame. 2. Slice each mushroom into four. Halve each fungus. Remove snow pea strings. Cut celery diagonally. Cut carrot into patterned pieces. 3. Mi sauce ingredients well. 4. For garnish (optional): Slice black mushrooms. Peel tomatoes, remove seeds and cut each into 4 slices. Cut baby corns and mustard green stems in half. Drain black fungi. To cook 1. Bring garnish seasoning ingredients to the boil, add mustard green stems and black mushrooms for 1 minute. Add remaining garnish ingredients and bring to the boil again for another minute. Drain and trim. 2. Bring seasoning ingredients to the boil, add all sauteed vegetables ingredients e cept snow peas and cook for 1 minute. Remove vegetables. 3. Blanch snow peas in boiling oil for 1 minute, and remove when crisp. Pour e cess oil out of wok. 4. Add sauce and all sauteed vegetables . Saute for 1 minute. To present 1. Place taro basket in middle of serving dish. Arrange trimmed vegetable garnish strips around basket (see photograph). 2. Place sauteed vegetables in basket. From Champion Recipes of the 1986 Hong Kong Food Festival . Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg October 27 1992.

Sauteed Mixed Vegetables In Taro Nest recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
277 people have voted
Last Reviewed on 2019-05-19



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