Thursday, March 28, 2013

Recipes

Wan Zhu(Alice)
Critical Analysis papper

Traditional natural nutrition recipe

A) Bitter melon pork barrel rib dope up
B) South China
C) Ingredients & angstrom; measurement

1. 2 vitriolic melon
2. ½ lb of pork ribs or crab ribs (depend on preference)
3. Salt (amount depend on your preference)
4. ½ cup of weakly interacting massive particle stock
5. 5 cup of water (more or slight depend on the thickness you want)
D) Method of preparation

1) Pour 5 cup of water in a pot with the pork ribs and boil it for one-half and hr.
2) While you atomic number 18 waiting for the soup base, chop the biting melon in half in the longitude direction.
3) Scoop out all the soft tissue back and wash it clean.
4) Place the melon down and cut of meat it single inch wide.
5) After half and hr place the bitter melon in the soup and add ½ cup of white-livered stock.
6) Slow heat and let it cook for another half an hour.
7) When you are done add a pinch of saltiness and stir it a bit to mix in the salt.
8) Enjoy
E) destiny occasion and time

We usually serve this dish at night, and in Cantonese mentality, we should drink a bow of soup before the repast to protect the stomach lining.

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This soup is better for people who demand diabetes and people who require liver problems. This dish is also good for people who are in stress from work. However, too often of everything is bad for you, and I believe everything should have a balance. Therefore, I dont suggest you to use it everyday. After homework the ribs for an hour it is believe that all the nutrient juice and organize marrow in the rib release out in the soup and its good for older people who have arthritis and osteoporosis.
F) Serve/garnish with
1. We serve it with a big bow, and no special garnish.

G) There are another recipes that you can slice the bitter melon and fried it with egg for another bitter melon dish. It is very easy and delicious for people who are afraid of bitterness.If you want to get a full essay, enunciate it on our website: Orderessay



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