Mcq Of Financial Management

rice dumplings italianised

Have you ever eaten the rice dumplings at a Chinese restaurant? There are those who loves them and hates them because they have a consistency of "gummy" that may not like ... I love them! How many times I do some Chinese food, from noodles to rice dumplings in the end what comes out is always a recipe Italianized, this is because when you read a recipe list of ingredients scare the Chinese always a bit ', not only the availability (especially sauces, vegetables or spices), but more for the endless list of things! It takes a spoonful of that, a cup of that other ingredients, and so on with 6-7 ... a demoralized! why I usually do something much more simple and Italianate, does not meet if you fancy a dish worthy of the great Chinese restaurant, but for me are good! I usually try to add julienne vegetables with meat or fish into pieces, a nice sauce and soy sauce ... and you're done! : P

recipe
As reference I rely on this of Pol88ryu taken by Wired New York Forum.
The ingredients are listed in the recipe Pol88ryu, My comments are in purple ... regarding the procedure say that the base is always the recipe, but I usually do things in a somewhat 'different, so the rewrite following my procedure ...


rice dumpling italianised

PREP TIME:
- To soak: 24h.
- To prepare and cook about 30-40min.

INGREDIENTS: For 3 people.

dried rice dumplings: 200g find them in Chinese grocery stores .
shiitake mushrooms: 4 * (I used 100g of canned mushrooms) .
Carrot: 1 (I used less) .
minced pork: 1 tablespoon (also 2 tablespoons, in my opinion) .
Onion: 1 / 4.
Sale.
Soy Sauce .
oil.

* The Asian shiitake mushrooms are also widely used in Japanese cooking, are often used dried ones, to learn more -> Wikipedia (en) . If you want to follow the recipe Pol88ryu I think you might find them in grocery stores Chinese, however I have seen them even in organic supermarkets " Naturasia " which are almost all over Italy.
I've never bought them because, like all the mushrooms, they cost a lot! This is why I replaced them with "trivial" canned mushrooms.


PROCEEDINGS



° Check if the packaging describes how to prepare rice dumplings. If nothing written proceedings should be fine Pol88ryu:

"soak the rice dumplings a day before ... because you have to change the soak water at least once .. gnocchi soaked should grow and soften, becoming quite flexible but consistent ... "

° even if using shiitake mushrooms, follow the procedure Pol88ryu:

" soak (good in the same bowl of dumplings) the dried shiitake mushrooms 4, (when fresh is not applicable), cut into very thin slices of meat with a knife and leave to soak for at least 3 more hours ... "

· I usually cut all the vegetables into julienne strips or otherwise into pieces, this time I left the mushrooms whole ...


° In a wok to sauté onion, chopped fine.
Usually in recipes Chinese use a fried mixed garlic and onion, and sometimes I do this myself, but I still use olive oil when they say they use the seed oil ...


° When the onion is golden, add the meat.
I put the vegetables first because I prefer it well done, but I only like fried vegetables, not "overcooked".

If we want to be picky ... I had read some Japanese recipe to cook vegetables first, then remove from wok and set aside at this point to cook the meat or fish, and the last to join again the vegetables to mix the flavors ...


° When the meat is almost ready add the vegetables when they are cooked, add soy sauce, remembering the advice of Pol88ryu:

Warning! if you put soy sauce, salt is no longer necessary!

° At this point, drain the gnocchi from the water to soak and cook for about 3 minutes in boiling salted water. Again, if there are, it is best to follow the directions of the package of gnocchi.

° A Once cooked, keep aside some 'cooking water and follow the signs to Pol88ryu:

Drain the gnocchi and rinse quickly with cold water, then place them in the wok with the other ingredients ... just turn up the heat and add a bit 'of soy sauce. Add
everything a little ladle (I put a spoon full) of water the dumplings ... the starch will make the soup very thick and tasty!

· Always on fire mix well gnocchi and the sauce, and then Serve.



° In this picture (I tried to modify it to make it decent because it was dark and mossissima) instead of rice I had the gnocchi with chicken and zucchini ... in short, the great thing is to try and shred anything!

RESULT: