How To make Minced Squab with Lettuce Cups
2 Squabs, 1 lb each
2 tb Peanut oil
2 Garlic cloves; minced
10 Fresh water chestnuts
- peeled and minced 1/2 c Minced bamboo shoots
6 Chinese black mushrooms
- soaked, squeezed dry - and minced 4 Scallions; minced
6 Dried oysters (optional)
-soaked, squeezed dry - and minced OR 4 -duck liver sausages, minced
1/2 ts Minced fresh ginger root
1/2 c Chicken broth
- reduced with squab bones 1 ts Sugar
2 tb Light soy sauce
2 tb Chinese rice wine
-or dry sherry 1 tb Oyster sauce
1 ts Cornstarch; dissolved in
1 tb Chicken broth; (cold)
2 Heads bibb lettuce
-(or iceberg lettuce) -leaves carefully separated -into lettuce cups This is frequently served at special occasions in Chinese restaurants. Presented as an appetizer, it will serve 6. USING A THIN CLEAVER, cut away the wings and thigh joints and pull off the skin, cutting it where necessary. Set the skin aside. Bone the breasts. Scrape all the meat you can from the bone. Neatness does not count! To remove the leg meat, make a slit the length of the leg to the bone. Pull the meat away, cutting it off the bone where necessary. Remove the small but tough tendon from each leg. Bone the second squab, then add the bones, feet, heads and wings to 1 cup chicken broth and reduce the liquid to 1/2 cup. With 2 cleavers, start chopping the meat, until finely minced. Set aside. Thinly slice the squab skin. Stir-fry the skin in a little oil to render the fat and crisp the skin. This takes about 10 minutes. As the skin browns, move it up the side of the wok. Set the crisped skin aside. The preceding steps can be done up to 8 hours in advance. Keep the minced squab refrigerated if it must stand longer than 1 hour. Stir-fry the squab in the oil with the garlic over high heat until is is browned lightly. Add the remaining minced ingredients, mix them well and add the reduced chicken broth, sugar, soy sauce, rice wine or sherry and oyster sauce. Bring the mixture to a boil and stir in the cornstarch dissolved in broth. Stir in the crisped skin and transfer the mixture to a serving plate. Serve the dish surrounded by lettuce cups. Each diner wraps some of the squab mixture in a lettuce cup.
How To make Minced Squab with Lettuce Cups's Videos
Autumn Wheatberry Salad: Co+op Kitchen
Shefaly Ravula makes a hearty and easy-to-customize wheatberry salad.
Serves 4
Prep time: 15 minutes active, 45 minutes total
Ingredients
• 1 cup cooked wheatberries
• 1⁄2 cup diced Granny Smith apple
• 1⁄2 cup diced celery
• 1⁄2 cup diced cucumber
• 1⁄2 cup roasted red bell pepper, coarsely chopped
• 2 green onions, chopped (green tops only)
• 1⁄2 cup dried cranberries
• 1⁄2 cup crumbled feta cheese
• 1⁄3 cup shelled pistachios
• 1 tsp. lemon juice
• 1⁄4 cup extra-virgin olive oil
• 1 tsp. balsamic vinegar
• Pinch of salt and ground black pepper
• 2 Tbsp. minced fresh herbs (choose from basil, mint or parsley)
Preparation
To prepare wheatberries:
1. Start with 2--3 cups of dried wheatberries. Rinse well, cover with clean water and let soak overnight. Drain, add them to a soup pot and cover with clean water (at least one inch above the berries). Stir in a few pinches of salt. Cook on medium-low heat, covered, for about an hour. To test for doneness, taste a kernel. It should be chewy but not hard. Drain and set aside. Note: you may prepare the wheatberries up to 3 days ahead of time. Refrigerate or freeze unused wheatberries for later use.
To prepare salad:
1. In a large mixing bowl, combine the wheatberries, apple, celery, cucumber, bell pepper, green onions, dried cranberries and pistachios and feta cheese. Set aside.
2. In a small bowl, whisk together the vinegar, lemon juice, oil, salt and pepper. Pour over the wheatberry salad. Stir in the fresh herbs. Refrigerate at least 30 minutes before serving. Garnish with additional fresh herbs and
dried cranberries.
- Tip: The flavor of this salad intensifies when left to marinate overnight.
Serving Suggestion
Serve salad at room temperature with a bowl of hearty soup, on a bed of crunchy lettuce or as a side dish with meat or poultry.
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Shrimp Lettuce Wrap-Great for Keto Diet
This video is about Shrimp Lettuce Wrap-Great for Keto Diet
The original recipe is using squab meat to make this dish. You can replace protein with any protein of your choice. I have tried to replace shrimp with fish. You can add any kind of crunchy vegetables but do bear in mind using the one has least liquid otherwise it will be messing to eat. I like the wrap just the way it is - very refreshing, but by all means, splash your favorite sauces (just make sure not too liquidy). I would say this is a kind of Taco in Chinese version.
You will need:
1/2 head iceberg lettuce
15-20 medium size shrimp, diced
3 shiitake mushrooms, diced
2 sweet mini peppers, diced
1/2 onion, diced
1 rip celery, diced
1 egg white (to marinate shrimp)
1/2 tsp cornstarch (to marinate shrimp)
1 teaspoon minced ginger
1/4 teaspoon salt
1/4 teaspoon rice wine vinegar
some white pepper
Summer gym healthy diets1
This video was uploaded from an Android phone.
Art Of Cookery Made Plain And Easy | Hannah Glasse | Modern (19th C) | Book | English | 5/12
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