Chinese Steamed Fish Low Fat Food

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Chinese Steamed Fish

Prep: 10 min, Marinate: 30 min, Cook: 10 min.

Ingredients:

2 Tbs. lite soy sauce
1 Tbs. Oriental sesame oil
3/4 tsp. fresh ginger, grated
3 Tbs. rice vinegar
1/4 cup plus 2 Tbs. orange juice
3/4 tsp. orange rind, grated
1-1/2 lbs. cod fillets or white fish, about 3/4 inch thick, rinsed with cold water
1-1/2 cups mushrooms, sliced
4 scallions, cut into 1 inch pieces
1-1/2 cups snow peas, cut into 1 inch pieces
1-1/2 cups carrots, sliced

Directions:

Combine first 6 ingredients in a nonreactive bowl. Marinate 30 minutes. Drain
marinade and transfer to a small saucepan over medium high heat. Bring to a
simmer and set aside. Arrange fish on a steamer tray. Place tray over boiling water.
Cover and steam 2 minutes. Add remaining ingredients and steam another 5
minutes until fish flakes easily and vegetables are crisp-tender. Pour sauce over
individual portions just before serving.

Per serving:

Calories 255, fat 5.2g, 18% calories from fat, cholesterol 73mg, protein 34.9g,
carbohydrates 16.8g, fiber 5.5g, sugar 9.0g, sodium 398mg, diet points 4.9.

Dietary Exchanges:

Milk: 0.0, Vegetable: 1.8, Fruit: 0.2, Bread: 0.3, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0,
Very lean meat protein: 5.1

easy chinese tea eggs recipe

Tea Eggs

Makes 6 Tea Eggs

Ingredients:

6 eggs
2 star anise
4 tablespoons black tea
1 teaspoon salt
2 tablespoons soy sauce
water to boil eggs
1 cinnamon stick (optional)

Directions:

Place the eggs in a pan and cover with cold water. Bring the water to a boil and
allow the eggs to simmer uncovered for 20 minutes. Place the eggs under cold
running water to cool. Don't drain the water in the pan.

Using the back of a heavy spoon, make a series of cracks all over the eggshells,
making sure the shell remains intact. (Don't worry if the shell does come off - it just
means that egg will have a darker color than the others).

Bring the water in the pan back to a boil. Mix in the other ingredients, and then
add the eggs. Simmer, stirring occasionally, for at least an hour, preferably longer.
Let the eggs remain in the juice until they are served.

Notes: May be prepared in advance, and may be frozen.


healthy chinese tea egg


chinese tea egg


marbled chinese tea eggs

Easy recipes for Pork Balls in Clear Broth

Pork Balls in Clear Broth

Pork Balls in Clear Broth

Pork Balls in Clear Broth
Ingredients:

1. 9 oz (250g) lean and fat pork
2. 1 oz (25g) golden needles, soaked in hot water1 egg, beaten
3. 2 oz (50g) Chinese cabbage hearts, coarsely chopped
4. 1/2 tsp. scallions, chopped
5. 2 oz (50g) cellophane noodles (flour or bean threads), soaked in warm water
6. 1/2 tsp. ginger , chopped
7. 1 tsp. sesame oil
8. 2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
9. 1/4 tsp. ground Sichuan peppercorn
10. 4 cups (1 litre) meat broth 1/4 tsp. MSG (optional)
11.  2 tsp. salt, or to taste
12.  1 oz (25g) wood ears, reconstituted in hot water

Directions:


Mince the pork, if not already ground, and mix well with the scallions, ginger,egg, corn starch, 3 1/2 fl oz
(100ml) of the broth, and 1/2 tsp. of the salt. Heat the remaining broth to a boil, then turn the heat to low. While the broth is heating make small meatballs, about 3/4 - inch (2 cm ) in diameter. Add the meatballs to broth one by one , and simmer until done.Skim the foam from the broth and add the wood ears, golden needles, cabbage hearts and cellophane Skim the foam from the broth and add the wood ears, golden needles, cabbage hearts and cellophane noodles. Bring to a boil and add the pepper and MSG (optional), sprinkle the sesame oil on the broth remove and serve.

each the other tips for using chopsticks

Do you know how to use chopsticks? Some friends told me that they have some trouble using them. The following is a simple guide.

1. If possible, use wood or bamboo chopsticks. Plastic chopsticks are more slippery and harder to hold.
2. Hold the chopsticks in the middle, making sure that the ends are even and do not cross.
3. Hold the top chopstick between the thumb and the index and middle fingers.
4. Keep the bottom chopstick stationary at all times.
5. To pick up food, place a bit of pressure on the top chopstick.
6. This will move the tip closer to the bottom chopstick.
7. When the tips are close enough together, use them to grasp a piece of food off the plate.
8. Lift the food up to your mouth, leaning over if necessary.
9. For foods containing bones (such as chicken), hold the food with the chopsticks and eat around the bone.
10. Children often prefer to hold chopsticks nearer the bottom instead of in the middle.