Supreme Kitchen

Fried Cauliflower

Ingredients:
4 cups of wheat flour
4 cups water
1 tsp of tapioca starch (optional)
mint leaves, green onion or basil,
chopped (optional)
1 small cauliflower, cut into florets,
(Broccoli will be just as tasty.)
vegetable oil

Seasonings:
1/2 tsp salt
1/2 tsp ground black pepper

Preparation:
Combine flour, water, salt, tapioca starch (optional),
ground black pepper and chopped basil in abowl
and mix well. Dip florets of cauliflower into the
mixture and place on oil strainer for 5 minutes.
Fry in hot vegetable oil until light golden. Ready
to serve

Provided by: Initiate Ta

DANG QUI NOODLE SOUP

Ingredients:
24 g (1 oz) dang qui (Chinese angelica)
240 g (8 oz) huang qi (bunge)
80 g (3 oz) Chinese red dates
2 buncles Chinese thread noodles
1/2 Tbsp vegetable oil
10 cups water

Seasonings:
1 tsp salt
1 tsp natural seasoning

Preparation:
(1) Put 6 cups of water and bunge in a pan and cook over high heat for 30 minutes. Then remove bunge.
(2) Wash red dates thoroughly and soak in water for 30 minutes, then cut open.
(3) Put dang qui together with the red dates into the bunge soup and cook for another 20 minutes. Then add salt and tsp natural seasoning, then remove from heat.
(4) Mix noodles thoroughly with oil and tsp natural seasoning and put aside.
(5) Bring 4 cups of water to boil in another pan. Add the noodles to the boiling water and cook for a while. Stir the noodles briefly and remove to put into (4) Mix well and serve when water has boiled again.
**Dang qui and Huang Qi (bunge) are Chinese medicines.
**By adding cooked Chinese thread noodles into 3, you can have another dish, Chinese Thread Noodle soup.

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