more healthy of chinese cuisine recipes (shrimp toast)

Shrimp Toast

Ingredients:

8 slices of white bread with the crusts removed
(should be 1 - 2 days old)

Water

1. 3/4 pound fresh shrimp, shelled, deveined, and chopped
2. 2 - 3 water chestnuts, diced
3. 1/2 medium onion, diced
4. 1 scallion, chopped fine salt to taste white pepper to taste
5. 1 egg, lightly beaten
6. 1 tablespoon cornstarch
7. A few drops sesame oil
8. 2 - 4 cups oil for deep-frying
   

Directions:

1. Cut each slice of bread into 4 squares (32 squares total).
2. Combine the diced water chestnuts, onion, shrimp and mince until fine. Add the scallion, cornstarch, egg, white pepper, and sesame oil. Mix together.
3. Place a heaping teaspoon of the shrimp mixture on a bread square. Continue with each of the bread squares.
4. Heat wok and add 2 - 4 cups oil. Heat the oil to 375 degrees.
5. Carefully slide the bread pieces into the wok, a few slices at a time, shrimp mixture down. Deep-fry until golden, about 2 minutes, then turn and deep-fry on other side.
6. Drain on paper towels. Serve hot.

These are the sample of healthy shrimp toast cooking craft

Healthy Shrimp Toast

Simple Shrimp Toast

Easy Shrimp Toast

Healthy recipes Green Tea Cakes

Healt Green Tea Cakes

Healt Green Tea Cakes

(The tea called for here is matcha, powdered green tea used in the Japanese tea ceremony. It is unnecessary to buy the highest-grade tea for this recipe).

Ingredients:
1 dozen petits fours
Ingredients:

1. 4 eggs + 1 egg yolk, divided
2. 1/2 cup sugar
3. 1/3 cup cake flour
4. 2 tablespoons cornstarch
5. 2 tablespoons powdered green tea
6. 1/8 teaspoon cream of tartar confectioners' sugar
7. 6 tablespoons almond paste
8. 1 cup heavy cream
9. 4 teaspoons superfine sugar

directions:

1. Preheat oven to 450 degrees Farenheit.
2. With an electric mixer, beat 2 whole eggs, 3 egg yolks,and 7 tablespoons sugar together until thick and tripledin volume, about 5 minutes.
3. Sift together flour, cornstarch, and 1 tablespoon green tea.
4. Sift mixture onto beaten eggs and fold in. Beat egg whites with cream of tartar until soft peaks form. Beat in remaining
5. 1 tablespoon sugar until stiff. Fold into batter.
6. Spread batter in a shallow 11 x 7" pan that has been greased
7. and lined with greased and floured wax paper. Bake until lightly browned and springy to touch.
8. Loosen edges of cake. Sprinkle with fectioners' sugar, then cover with a kitchen towel and invert onto a flat surface.
9. Let cool. Using a biscuit cutter or other decorative cutter, cut out 24 pieces of cake.
10. Knead almond paste with 1 teaspoon green tea. Roll out thinly between sheets of plastic wrap. Using a small cookie cutter,cut out 12 decorative shapes.
11.  Gradually whisk heavy cream into superfine sugar and remaining
12.  2 teaspoons green tea, then beat until not quite stiff.

To assemble cakes, sandwich two cake layers with about 1/4"
green tea whipped cream. Frost top and sides with whipped cream
and decorate with almond paste cutouts. Chill until serving.