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Chinese style duck breast with vegetables

Chinese style duck breast with vegetables

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We prepare the pieces of meat, we remove the fat that is in excess.

On the side where the skin is, cut with a knife in the shape of a net, salt and pepper.

In a deep, well-heated pan, place the duck breast with the skin down. Simmer for 2-3 minutes on one side, then another 2-3 minutes on the other side, remove the excess fat left by the meat with a spoon.

Add balsamic vinegar, leave for 2-3 minutes, then add honey and leave for 4-5 minutes, turning them a few times, turn off the flame.

Separately in another pan add the oil, when heated enough, add the garlic, leave for a minute and add the carrot, stir vigorously, add the mushrooms, sauté for 3-4 minutes, add the zucchini pieces, bamboo shoots and soy sauce, saute 3- 4 minutes.

Season with salt and pepper.

Place the vegetables on a plate, then the duck breast and garnish with fresh coriander leaves.

Serve immediately as such or accompanied by plain rice.

Good appetite!

Symptoms of myocarditis

An advisory commission from the US Centers for Disease Control and Prevention (CDC) last month recommended further studying the link between myocarditis and vaccines using messenger RNA technology, the most widely used being Pfizer and MOderna.

The CDC did not find more cases than are usually present among the general population, but the advisory commission said health care providers should be aware of information about this & # 8222possible side effect & # 8221.

According to the CDC, the possible symptoms we should pay attention to after vaccination to identify a possible case of myocarditis are chest pain, difficulty breathing and palpitations.

Quick recipes with vegetables

Whether or not you fast during this period, it is good to supplement your food menu with healthy dishes, based on vegetables and high-fiber ingredients. The recipes proposed by us are prepared very quickly, they are tasty and full of vitamins! Try them too!

You can eat vegetable dishes as such or as a side dish, in addition to 100 g of grilled chicken breast or a slice of baked beef. In the cold season you can eat healthy, even if you have limited access (or are more expensive) to lettuce, tomatoes or other fresh vegetables. Get inspired by the recipes offered by to cook fast and eat healthy!

Risotto with mushrooms and carrots
A cup of long grain rice
300 g of finely chopped mushrooms (can also be frozen)
100 ml of tomato juice
A small onion
2 carrots
A bunch of parsley
2 tablespoons olive oil
A teaspoon of salt
Preparation: Cook the onion, mushrooms and carrots cut into thin strips for 2 minutes in hot olive oil, then add the washed rice, tomato juice and a cup of water. Bring to a boil until the water drops and the rice is soft, then add the chopped parsley and serve hot.

Spaghetti "Bolognese" - recipe for vegetarians
A packet of spaghetti made from wholemeal flour
A packet of soy cubes
A can of peeled tomatoes
An onion
2 cloves of garlic
2 tablespoons olive oil
A tablespoon of oregano
A pinch of salt
Preparation: Cut the onion into thin strips and cook for a minute in olive oil, then add the diced soybeans, peeled tomatoes, crushed garlic and dill. Bring to the boil and, at the end, add the salt, mix and set the sauce aside. Separately, boil the spaghetti according to the instructions on the package. After they have boiled, strain the water, put the spaghetti in a bowl and add the sauce, stirring gently.

Vegetable and bean salad & # 8211 ready in 5 minutes!
Canned beans
2 carrots
1 small celery
A bunch of parsley
Juice from half a lemon
A pinch of salt
Preparation: Remove the beans from the can and wash it well, then put it in a salad bowl and add the celery and grated carrots, chopped parsley, lemon juice and salt. Stir and the meal is ready!

Baked carrot rounds
300 g carrots
2 cloves of garlic
A teaspoon of paprika
A teaspoon of dried thyme
A tablespoon of olive oil
A pinch of salt
A pepper knife tip
Preparation: Peel, wash and slice the carrots, then place them in a heat-resistant dish greased with olive oil and mix with the crushed garlic and spices. Place the dish in the preheated oven for 25 minutes, then serve while hot. If the food seems too "dry" and you prefer dishes with a lot of sauce, you can add, before putting in the oven, a cup of tomato sauce (passata).

Rice Spaghetti with Chicken and Vegetables in Chinese Style

Peel a squash, grate it and slice the carrot.

They are scalded, but each one, I started with the zucchini (zucchini), which I left in the water for 3-4 minutes. After 3-4 minutes, I took the pieces of zucchini out of the water in which they were boiling and threw them in a bowl of cold water, so they stop boiling and do not lose their color.

After the zucchini, I boiled the sedano stalk for 5 minutes, then I gathered the pieces and threw them in the bowl of cold water that contained the zucchini. After the sedano, I put the carrots to boil for 5 minutes, then I put them in the bowl with cold water. Last time I boiled onions and broccoli for 1-2 minutes.

After the above vegetables were cooked, I cut the pepper strips and fried them for 5 minutes in oil.

Until the peppers were fried, I cut the chicken breast into thin strips. After 5 minutes I took the peppers out of the pan and fried the meat. I left the meat for 5-7 minutes, until it was fried evenly, after which I added all the cooked vegetables and peppers. And I left them on the fire for a few minutes.

In the meantime, I boiled the spaghetti. After they boiled, I drained them and put them in a bowl.
I put the vegetables with the meat over the spaghetti and I also threw the canned bamboo.

I added salt, pepper and soy sauce. The first time I put a tablespoon of soy, then I mixed and added up to 4 tablespoons.

Chinese style duck breast with vegetables - Recipes

Heat the oil in a saucepan or wok and add the hot pepper, then the chicken. Mix well until the meat changes color and leaves no water. Then put them in the following order: onion, garlic, ginger, soy sauce and carrot. After each mix and wait a minute for it to leave a little juice. Cover the pan and let it simmer for 15 minutes to soften the vegetables a little. After 15 minutes, add salt, pepper, ground coriander, bell pepper and capsicum. When the vegetable sauce starts to boil, cover again and simmer for another 15 minutes. At the end, the bell pepper and capsicum should retain their shape and have a stronger texture (do not boil until soft).

The vegetables are made in their own sauce and there is no need to add another liquid.

We gave up sugar or other sweetener specific to Chinese cuisine to get a more dietary lunch, but in the end the sweetness of carrots and peppers fully compensated for the lack of other sweeteners, and our food tasted very sweet and very aromatic.

Pasta with vegetables and chicken & # 8211 in Chinese style

The inspiration came to me from Mazi, only that my version is with chickens, because my husband is not & # 8220pretin & # 8221 with underwater leggings. I usually order Chinese spaghetti from China Blue, and I love them, they are very good, and hot, and cold- by ​​the way, these spaghetti are the only dish I craved when I was pregnant, once- now I managed to make them better than the ones Huang made, or whatever the chef called him.
The preparation goes fast because in Chinese dishes vegetables are not cooked much thermally, they must remain crispy and keep their vitamins.
& # 8211 a handful of mushrooms
& # 8211 carrots
& # 8211 a little Chinese cabbage
& # 8211 a chicken breast
& # 8211 sos nems & amp sos soy
& # 8211 sesame oil (or sunflower)
& # 8211 pasta & # 8211 preferably rice, I only had capellini, some thin spaghetti

We boil the pasta al dente.
We cut the chicken into small pieces, the cabbage into strips, the carrot sticks, the mushrooms into strips. Heat a wok until it starts to smoke, add the oil and fry the chicken pieces until the meat is penetrated. Put the meat aside, warm. In the remaining oil, heat the carrots for 2 minutes, over high heat, then add the cabbage and mushrooms, cook for another 1-2 minutes, add the meat, the pieces of meat, the pasta, the sauces, mix them and ready, turn off the heat. No salt is added, because the soy sauce is quite salty.

Chinese style french fries

For those who like to prepare Chinese food in their home kitchen, today I offer a stir-fry of potatoes seasoned with brown rice vinegar. Although Chinese culinary culture approaches in a different way than ours how to prepare, cook and consume the potato, this does not mean that it is not present in food, even if in a smaller proportion.
As such, if you feel like cooking Chinese food in an evening and you are somewhat stuck in terms of garnishes, not having a specific disposition for a garnish based on rice, nor for one with rice noodles, I say it is worth it. try this one too.

For the preparation you need the following ingredients: 400 g potatoes (quantity measured after they have been peeled), cut straw (the thinner and finer you cut them into, the better) Chinkiang brown rice vinegar fried rice oil.

Preparation of Chinese style french fries: First, you will start by cutting the potatoes into extremely thin sticks. As you cut them, you will put them in a bowl of cold water. After you finish cutting all the potatoes, you will wash them 3-4 times in jets of cold water and you will let them drain for about 5-10 minutes, in a strainer.

In a larger and deeper pan, put oil about half a finger thick.

Allow the oil to heat well, over medium to high heat (to the point where it starts to smoke), at which point add the potatoes (fry the potatoes in several tranches, 2 to this amount, thus avoiding clumping the pan).

Cook the potatoes over high heat, either stirring with a wooden spatula, or shaking and tossing them like pancakes (I personally prefer the second option because I don't risk breaking them), until it acquires a slightly golden color, no more. more than 1 minute (if you cook them too much they will burn and / or lose their firmness, becoming soft and crumbly). When you have reached this result, take the potatoes out in a bowl and fry the second tranche (without adding oil to the pan & # 8211 if you fry more than 400 g of potatoes, take it from the beginning with hot oil half finger thickness in pan etc.).

Once you're done frying the potatoes, it's almost over. Arrange them on a plate or put them on plates, sprinkle to taste with brown rice vinegar and serve them either as a garnish, or eat them as such, as a snack.

Vladu Bucataru - Quick recipes with pictures

Fast and international cuisine, explained to everyone! Recipes with pictures!

Chicken breast nods

So to try this Chinese food we need a piece of chicken breast, carrot, mushrooms, green and red bell peppers, celery, garlic, spaghetti, soy sauce.

Put the mushrooms on the hot WOK, then the chicken and after another 3-4 minutes the other vegetables.

In the meantime, I think it is known, we boil the spaghetti in salted water and 3 minutes less than what is written on the package!

Then we add the spaghetti and spaghetti in the WOK, we can put 2 more tablespoons of tomato paste for color (it is not necessary), and, to lengthen the sauce, we put a little beer, but we can also put water from the spaghetti.


Thus I managed to make a Chinese-Italian-Romanian recipe.
To increase the Italian accent, I decorated some arugula, and the result was excellent:

Peking duck pancakes

For a long time I circled the delicacy called Peking rate! Until I carefully study the recipes for cooking the Chinese rate (very tasty, from what I had learned before), I had the impression that it is very complicated to prepare something like this. The truth is that I had seen photos with the duck the whole thing, which is harder to handle ... and too much for us. So I turned to duck breast (which I had just deboned, keeping the rest of the duck for other recipes). It would be prepared anyway rate Peking, it is certain that it is eaten chopped into small pieces and wrapped in pancakes, along with sticky vegetables and a Chinese sauce. Simple, what's more!

Why am I presenting Asian recipes right now and nothing else? Because on February 19, the Chinese New Year will begin, on which occasion Maresi Foodbroker they decided, together with Oana and Diana from Savori Urbane, to launch an Asian-style cooking campaign among Romanian bloggers and to test Romanians' appetite for exotic recipes. In this campaign, in which a total of 12 culinary bloggers participate, I will have the pleasure to cook with different Shan'shi brand products that you can also find in big supermarkets like Auchan, MegaImage, Cora, etc., and which are specific Asian cuisine: coconut milk, basmati rice, rice noodles, spices and sauces created especially for preparing wok food, etc. You can see the products in the picture below and you can find more details about them on the site.

For these delicious Peking duck pancakes I chose to use 3 Shan & # 8217shi ingredients: hot chili sauce, wok spices and black wok sauce.

Crispy duck with Chinese-style peaches

A Chinese duck recipe with peaches, in Chinese style from: duck, peach, Chinese mixture of 5 spices, Sichuan pepper, sea salt, basmati rice, green onions, peaches, honey, rice vinegar, sesame oil, ginger, hoisin sauce and sesame seeds.


  • 1 rate of about 2-2.5 kg
  • 1 peach
  • 2 teaspoon Chinese mixture of 5 spices
  • 2 teaspoons Sichuan pepper
  • 2 teaspoons sea salt
  • basmati rice and chopped green onions to serve

for peaches:

  • 5 peaches, cut in half and peeled
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 3 tablespoons sesame oil
  • 2 tablespoons fresh, chopped ginger
  • 6 tablespoons hoisin sauce
  • 2 teaspoons sesame seeds

Method of preparation:

Preheat the oven to 140 ° C / gas 1. Prick the duck skin from place to place (do not press too hard, otherwise you will pierce the meat and all the juice will be released and the steak will be too dry). Place the whole peach inside the duck and tie its legs tightly, using a food string.

A pestle mortar is used to crush the Chinese mixture of 5 spices, Sichuan pepper and sea salt. The mixture obtained is sprinkled over the duck and massaged well so that the flavors penetrate the meat well. Place the duck face down in a pan and bake for three hours.

Meanwhile, place the peach halves, core up, in a heat-resistant dish. Mix well honey, rice vinegar, sesame oil, ginger, hoisin sauce and three tablespoons of water. Pour the sauce over the peaches and sprinkle with sesame seeds.

Remove the duck from the oven and collect the remaining fat in the pan. Change the oven temperature to 200 ° C / gas 6 and turn the duck upside down. Leave it in the oven for another 30 minutes, until it becomes brown and crispy.

At this point, put the peaches in the oven, on a lower shelf of the duck tray. They are taken out with the duck and served with basmati rice and chopped green onions.

Video: : Κινέζικο μοσχαράκι με λαχανικά (August 2022).