Fried ravioli-365 days Chinese healthy food for June 21

Fried ravioli

Ingredients
for fried ravioli / 6 people

Leaves
yellow ravioli dough (fresh radius Asian supermarkets usually sold in packs of
about 36-37)

300 g pork or minced chicken

200g small cooked shrimp

100 g Chinese cabbage

30 g strips of Chinese
black mushrooms

1
teaspoon sesame oil

1
tablespoon toasted sesame seeds

1
onion

4
tablespoons peanut oil

1
tablespoon sweet soy sauce

1
clove of garlic

Achievement

Difficulty
Easy

Preparation
35 minutes

Baking
5 min

Rest
10 mn

Total
time 50 min

PREPARATION
fried ravioli

1
Put the mushrooms to soak in a bowl of hot water. In a skillet, fry the finely
chopped onion with peanut oil. Add the meat, cabbage cut very end, drained mushrooms
and then shrimp. Make it all back 5 minutes. Add remaining ingredients (oil,
sesame seeds, soy sauce, garlic). Remove from heat and let cool.

2
Spread sheets ravioli. Moisten edges with water. Ask the center a teaspoon of
filling, bring the edges, press hard and give a quarter turn.

Finally for fried ravioli

Place
on a plate and chill for 10 minutes. After this time, fry the ravioli in small
quantities 5 minutes to the fryer. Serve immediately.

Baba Ghanoush (Eggplant Appetizer) Recipe

Ingredients
for Baba Ghanoush (Eggplant Appetizer) Recipe

2 Eggplants,
about 1 1/2 lbs.
1/4 c Lemon juice
1/4 c Tahini (sesame seed paste)
2 Cloves garlic, crushed
Salt to taste
Olive oil
Freshly chopped parsley,
Paprika or pomegranate
Seeds to garnish

Baba Ghanoush
(Eggplant Appetizer) Preparation

1. Preheat
oven to 400 degrees F. Cover baking sheet with foil. Wipe eggplant and pierce
with point of sharp knife. Place on prepared baking sheet and bake in preheated
oven 35 to 45 minutes. When cool enough to handle, peel eggplants and remove
seeds. Place in container of food processor and sprinkle with lemon juice to
keep from browning. 2. Add tahini, garlic, and salt. Process until smooth. 3.
Spread onto serving platter and pour small amount of olive oil over top.
Garnish with chopped parsley, paprika, or pomegranate seeds. Serve with warmed
pita bread and crudites. Cover and store in refrigerator. Notes: Baba ghanoush
is a traditional dish of Lebanon
and Syria,
and is often served with raw or blanced vegetables. The combined flavors of
eggplant, garlic, and lemon juice are very Mediteranean. For a smokey flavor,
grill eggplant over hot charcoal instead of baking in the oven. Variation: In Greece, olive
oil is used instead of tahini. In Syria yogurt is added for a lighter
tasting dish. In Turkey it is called Hunkar Begendi, tahini and garlic are
omitted and 1 cup white sauce and 1/3 cup grated cheese are mixed into the
eggplant and heated before serving.

Bread-And-Butter Pudding Recipe

Ingredients
for Bread-And-Butter Pudding Recipe

Butter;
softened
7 sl Bread
1 qt Milk
3 Eggs; slightly beaten
1/2 c Sugar
1/4 ts Salt
1/3 c Raisins
1 ts Vanilla; optional
1/2 ts Cinnamon; optional

Bread-And-Butter
Pudding Preparation

Preheat the
oven to 325 degrees. Butter 1 2-quart baking dish. Spread a generous amount ov
butter on one side of each slice of bread and line the bottom and sides of the
baking dish. Mix together the remaining ingredients and pour over the bread.
Place any extra bread on top and press them down so they submerge. Let stand
for about 10 minutes, a little longer if the bread is dry. Bake covered for 30
minutes, then uncover and bake for 30 minutes longer. If you like a crustier
top, slip the dish under a hot broiler for a few minutes until deep golden.
Serve warm with a pitcher of heavy cream