Sauerkraut wok food

Ingredients for sauerkraut wok food/ 6 people

1 kg of organic sauerkraut

400g pork chop bio net

5
cloves of garlic

1
tablespoon grated ginger end

1
tablespoon grated garlic end

1
onion

2
tablespoons peanut oil

1
tablespoon of virgin sesame oil (not toasted)

3
tablespoons light soy sauce / clear

3
tablespoons dark soy sauce

2
tablespoons black rice vinegar (Chinese)

100 g of soy noodles

10
cl dry white wine (or wine Chinese food)

400
ml water

1
teaspoon of dried chillies

achievement

Difficulty
Easy

Preparation
30 mins

Baking
30 mins

Total
time 1 h

PREPARATION for sauerkraut wok food

1
Soak the noodles in hot water twenty minutes. Rinse sauerkraut quickly in cold
water and drain. Mince the onion, cut 5 cloves garlic, sliced ​​2 mm, then two. Cut the
meat into thin slices.

2 In a wok, heat 2
tablespoons oil soup. Y fry the garlic slices. Collect garlic and saute pork in
the wok with a dash of chilli. Book. In the same wok, add the sesame oil and
melt the onion with the grated ginger and garlic. Increase heat, saute the
sauerkraut two minutes, add soy sauce, vinegar, wine, and water. Cover and cook
20 minutes over medium heat.

Finally sauerkraut wok food

Add
pork, fried garlic and vermicelli coarsely chopped. Cook for 5 minutes. Adjust
seasoning. Serve hot with a little chilli and dark soy sauce.

Ingredients
for Cereal Waffles Recipe

1 c Flour

1
ts Salt

2
ts Baking powder

1 c Milk

4
tb Melted shortening

1
Egg, well beaten

1/2 c Chopped raisins

1
tb Sugar

1 c Uncooked granular
cereal

Cereal
Waffles Preparation

Sift
flour, measure, and sift with sugar, salt, and baking powder. Add cereal, and
combine with egg, shortening, milk, and raisins. Bake in hot waffle iron. Serve
with maple sirup and butter. 6 servings.

Ingredients for Basic Crepe Batter Recipe

1 c All-purpose flour

2 Eggs

1/2 c Milk

1/2 c Water

1/4 ts Salt

2 tb Butter or margarine; melted

Basic Crepe Batter Preparation

Place ingredients in blender container in order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients. NOTES : Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes. Or, refrigerate batter up to three days for use as needed. Measure flour and liquid carefully, since consistency of batter is important. (It should be about the consistency of thick heavy cream.) Spoon flour into 1 cup measure and level off with straight edge of knife or spatula. This recipe is for use with the MAXIM Electric Crepe Maker.