The recipe of the day. To change flavors, you can include a Chinese food recipe, or chifa menu, at least once a week. There are a variety of dishes that you need to taste, especially since it doesn't require many ingredients and it doesn't take you much time to make them. One of the classics in Peru is wonton soup, a rich chaufa rice or wontans with filling that tame our hunger.
Among the options we have with an easy-to-make recipe are spring rolls, some snacks that will fill you even if their size doesn't convince you. You can include them in your meal of the day as a starter or snack in the afternoon when we are hungry, but not to repeat the lunch.
You can bring out the flavor of these Chinese snacks by dipping them in oyster, chair or tamarind sauce. Read today's recipe carefully and you will find the step by step to make these spring rolls and one of their side dishes.
RECETA ROLLITOS DE PRIMAVERA CHINOS
INGREDIENTS
200 g. minced veal
2 carrots
1 onion
200 g. col china o repollo
100 g. bean sprouts
1/2 red pepper
8 sheets of filo dough or rice leaf
Soy sauce
Sesame oil
Oil for frying
PREPARATION
1. Cut the vegetables into julienne and reserve. In a wok, or frying pan, add 3 tablespoons of frying oil. When it is hot add the cabbage and onion. Stir constantly until the vegetables are al dente and crispy.
2. Add a spoonful of soy sauce and a few drops of sesame oil. We remove a few seconds and remove.
3. In the same wok we add a couple of tablespoons of oil for frying again. When it is hot, add the already chopped carrot and repeat the operation. Cook it constantly stirring until it is al dente, add a spoonful of soy and a drizzle of sesame oil, stir and remove. We follow the same process with the julienne pepper and reserve.
4. We incorporate the minced meat. You can replace it with pork or chicken without problem, even completely eliminate it and form the rolls only with vegetables.
5. We let the meat cook over high heat. Add the bean sprouts, two tablespoons of soy sauce and a drizzle of sesame oil and continue cooking for 1 or 2 minutes. Add the rest of the vegetables that we have reserved and let the flavors mix for 2 minutes. We remove from the fire.
6. We spread a sheet of rice on a flat surface and place a portion of the filling trying to reduce the amount of sauce as much as possible. If the mixture is too wet, the thin blade may break.
7. We roll up in an enveloping motion and fry in plenty of oil. It will be ready in just 1 or 2 minutes. We remove to a tray with absorbent paper and serve hot.
This preparation lasts 45 minutes or less and yields 8 servings. Recipe credits: pacifier.
RECETA SALSA TAMARINDO
INGREDIENTS
50 gr. of tamarind pulp
40 GR. tomato sauce or ketchup
1 tablespoonful of cornstarch or chuño
½ teaspoon white vinegar
½ cup of sugar
pinch of salt
2 cups of water
PREPARATION
1. Place the tamarind pulp in a pot along with the water. Mix constantly with a wooden spoon so that the pulp falls apart and does not stick to the bottom.
2. Add sugar and vinegar and continue stirring. Then, pour the tomato sauce and a pinch of salt.
3. Separately, dissolve the cornstarch or chuño in a little cold water and then incorporate it into the preparation. Stir and let it cook until it thickens.
4. When it has taken the right consistency, remove from the heat and let it cool. If necessary, pass it through a blender or mixer to soften the texture and remove all lumps. Strain and go.
You can prepare this tamarind sauce at home or buy it ready-made in supermarkets or Asian food stores. Recipe credits: Jamea Peru.
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