How To make Turnip Soup with Green Peas (Hh)
6 sm Turnips (12 oz), peeled,
-diced 2 tb Butter
4 c Chicken consomme (HOMEMADE)
pn Sugar 1/2 ts Salt, if desired
1/8 ts Black pepper, freshly ground
10 oz Pk frozen peas, thawed OR
2 c Shelled fresh young peas,
-blanced 1/2 c Croutons, to garnish
Peel and dice turnips. Melt the butter (or use olive oil) in a large skillet; add turnips, cover and cook over medium heat for about 10-12 minutes, or until they begin to color--changing from white to a light yellow. Set them aside. Bring the consomme to a simmer in a medium saucepan. Add the turnips and a pinch of sugar. Simmer, skimming if necessary, until the turnips are cooked and soft when piered with a fork, about 10 to 15 minutes. If the peas are frozen, pour boiling hot water over them and let stand for 3 minutes. Drain. If the peas are fresh, blanch in boiling water until bright green, about 1 minute. Drain. Place the peas and croutons in a warmed soup tureen and cover with the hot turnip soup. Serve immediately in heated individual soup bowls.
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14.) Green-leaf lettuce
15.) Red-leaf lettuce
16.) Romaine lettuce
17.) Butterhead lettuce
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Isang simple at healthy na lutuin ang aming handog sa inyo ang Happosai or Stir Fried Vegetables.
Ingredients:
Thinly sliced pork 200g
Shrimps 200g
Quail eggs 10pcs.
Onion cut into square
1Red & 1Green bell pepper cut into square
Cooked bamboo shoot 50g
Chicharo (beans) 50g
Chinese White cabbage 100g
Bok choy 1 bunch
Shiitake mushrooms 3pcs.
Carrot 1/4 to 1/3
Dried wood ear mushrooms Soak into water
Corn starch as needed
Vegetable oil as needed
Sesame oil
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エビ200グラム
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1レッド＆1グリーンピーマン、正方形にカット
調理されたタケノコ50グラム
Chicharo（豆）50グラム
中国のキャベツ100グラム
チンゲン菜1束
しいたけを3本。
ニンジン4分の1〜3分の1
乾燥した木の耳のキノコを水に浸す
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植物油、必要に応じて
ごま油