Dim Sum Soups Cold Dishes

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FOOD Dim Sum SHRIMP TOAST CHAR SIU BAO Steamed barbecue pork buns, 2 per order XIAO LONG BAO Shrimp and goat soup dumplings, 5 per order CRAB RANGOON Sweet & sour sauce, 4 per order WOOD-FIRED DUCK HEARTS Sesame-horseradish sauce GOAT AND DUCK SPRINGROLL Hot mustard, sweet and sour sauce, 3 per order SCALLION PANCAKES Coleslaw and hoisin sauce CHIU CHOW FUN GOR Shrimp and peanut dumplings VEGGIE SPRING ROLL 3 per order JIAOZI Beef short rib and bone marrow potstickers, 5 per order HAM SUI GOK Glutenous rice dumplings with goat, 3 per order WOOD-FIRED CHAR SIU RIBS Soups BEEF WONTON SOUP Short rib wontons, grilled beef, chili oil, sesame HOT & SOUR EGGDROP Pork belly and tofu Cold Dishes CHILLY CHILI NOODLES Egg noodles, sesame vinaigrette OCTOPUS, CUCUMBER, AND PEANUT SALAD FERMENTED VEGGIES PICKLED CUCUMBER Noodles XI'AN GOAT SLAP NOODLES Cumin, sichuan peppercorn, finger hot chili, goat shoulder BEEF SLAP NOODLES Short rib ragu, luobo radish GLASS NOODLES Seasonal vegetables, mushrooms, sliced green apple CHICKEN CHOW FUN Mushroom rice noodles DAN DAN NOODLES Noodles with peanut and pork GOAT BELLY LO MEIN Fried Rice DUCK FRIED RICE Jasmine rice with soft-boiled duck egg SEAFOOD FRIED RICE Shrimp, market fish, and smoked clams VEGGIE FRIED RICE Brown and jasmine rice with almonds and glass noodle bits PORK FRIED RICE Jasmine and sweet red rice with grilled pork belly and sausage Dishes SICHUAN EGGPLANT With bits of goat sausage MOO SHU PORK served with Mandarin pancakes PEKAN CHICKEN (OR) CAULIFLOWER Sweet and sour meets sesame, pecans CHONGQING CHICKEN Sichuan-style chicken with chilis GRILLED BEEF & BROCCOLI HONGSHAO ROU 2 pieces of fatty, tasty, red braised pork belly TWICE COOKED PORK Belly cooked tender then wood fire grilled MAPO DOUFU Sichuan spicy tofu and pork Sides GREEN BEANS IN BLACK BEAN SAUCE GRILLED SHISHITOS Fermented tofu vinaigrette, puffed wild rice, sesame WHITE RICE Large Format PEKING DUCK served with Mandarin pancakes, sauces, and garnishes, based on availability Dessert MANGO COCONUT CLOUD Coconut sponge cake, mango, dragon fruit, kiwi ALMOND "TOFU" Candied almonds, black vinegar sauce .

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All Rights Reserved. 24 Romilly St, London W1D 5AH | Tel: 020 7287 3266 | ALLERGY ADVICE
All rights reserved. 24 Romilly St, London W1D 5AH | Tel: 020 7287 3266 | www.baoziinn.com ALLERGY ADVICE Please be advised that food prepared here contains these ingredients: * Cereals containing gluten * Celery * Sesame seeds * Soya * Sulphur dioxide * Eggs * Crustaceans * Fish * Molluscs * Lupin * Mustard * Milk * Peanuts * Nuts Due to our small busy kitchen, we are unfortunately unable to guarantee that any of our dishes is completely allergen-free. Customers are advised to no�fy the wai�ng staﬀ upon ordering of any allergies and ingredient enquiries. Minimum charge £12.00 per head, VAT included. We only accept cash and cards with Chip and Pin. We cannot guarantee that our dishes are completely free of nuts and other ingredients to which some customer may be sensitive. Please be aware that some dishes may contain bones. The management reserves the right to refuse admission A discretionary gratuity of 10% will be added to your total bill. “ Xiao Long Bao is one of our signature dishes” BaoziInn Soho COLOURFUL 点心 1. Dim Sum Platter (6 pieces) 点心拼盘 £8.90 2. Baozi Platter (4 pieces) 蒸包拼盘 £9.90 3. Shao Mai Platter (6 pieces) 烧卖拼盘 £8.90 主推厨荐 CHEF SPECIAL 4. Classic Xiao Long Bao with Minced Pork and Scallop 猪肉带子小笼包 £12.90 Our products are made with natural colour from vegetables. Red is from beetroot juice, green is from spinach juice, yellow is from turmeric, purple is from red cabbage. = BaoziInn Recommended = Mild = Spicy =Very Spicy = Vegetarian * Please note that dishes may not appear exactly as shown. 5. Shredded Chicken in Chef Special Chilli Oil 红油鸡丝 £6.90 6.
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Sumiao Hunan Kitchen
WEEKDAY LUNCH Rice Classic Favorite Monday-Friday 11:00am-3:00pm I7 WOK’D FRIED RICE | 腊肉炒饭 | 15 $13 EACH la rou, lettuce, scallion P1 GENERAL TSO’S CHICKEN | 左宗鸡 | 16 INCLUDES YOUR CHOICE OF SOUP: I8 SHRIMP FRIED RICE | 王子炒饭 | 15 dried chili pepper, minced garlic, ginger shrimp, egg, pea, carrot, scallion HOT & SOUR or TOMATO MUSHROOM P2 KUNG PAO SHRIMP | 宫保虾仁 | 20 I9 SUMIAO’S FRIED RICE | 满妹子酱油炒饭 | 12 A22 STRING BEAN WITH EGGPLANT egg, scallion, soy sauce peanut, green & red pepper, dried chili pepper 四季豆炝炒茄子 I19 CHANGSHA SHUMAI (6) | 长沙糯米烧卖 | 12 P3 BEEF WITH BROCCOLI | 芥兰牛 | 18 dried chili, garlic, seasoned soy sauce sticky rice, dried mushroom, pork fat, soy sauce ginger, garlic, oyster sauce A12 LAVA FISH | 剁椒蒸鱼白米饭 |1 P4 SALT AND PEPPER CRISPY FISH FILLET swai filet, duo jiao, scallion B9 WHITE RICE | B10 BROWN RICE | 棕米饭 |2 香辣椒盐鱼片 | 22 SUMIAO A6 CHICKEN WITH VEGGIES | 什菜鸡片 B11 BLACK RICE | 黑米饭 |3 dried chili pepper, minced garlic, ginger carrot, sugar snap pea, beech mushroom, bamboo shoot P5 BBQ RIB FESTIVAL | 五香孜然烤排骨 | 26 A23 HUNAN TOFU POT | 湘味豆腐煲 Noodle peanut, green & red pepper, dried chili pepper pork belly, green pepper, chili bean sauce P6 HOUSE CRISPY DUCK |本楼香酥脆皮鸭 | 36 A19 GINGER & SCALLION CHICKEN I5 HUNAN STREET NOODLE | 三鲜锅面 | 12 served with steamed bun, scallion, cucumber, beef, chicken, shrimp, shanghai green 姜葱小炒鸡 pepper, seafood sauce green pepper, garlic I16 BEEF & EGG NOODLE | 湖南卤粉 | 12 617-945-0907 hard-boiled egg, sliced beef, home-made pick- 270 THIRD STREET • CAMBRIDGE, MA A11 GENERAL TSO’S CHICKEN | 左宗鸡
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Red Braised Pork Belly S T E P 1 • Heat Beer Or Water with Slices of Ginger Over High Heat Michelle’S Red Braised Pork Belly with Until Boiling
Red Braised Pork Belly S T E P 1 • Heat beer or water with slices of ginger over high heat Michelle’s red braised pork belly with until boiling. Place cubes of pork into boiling water and cook for 15 minutes. (This process helps removes the Sutherland Viognier-Roussanne scum from the meat, using a spoon, slowly remove the gunk that floats to the surface and discard) • Strain meat and ginger with a fine sieve and be sure to INGREDIENTS reserve the stock. Set boiled cubes of meat and ginger aside. • 1 kg pork belly cut into two inch S T E P 2 cubes • Melt three tablespoons sugar with vegetable oil in a • 1 ½ cups of light beer or water medium pot over medium high heat. Continue heating until the sugar is light brown. About 3 minutes. Put the • 3 slices of ginger cubed pork in the pot and brown it with the caramelised sugar. About 8 minutes. • 4 tbsp of vegetable oil S T E P 3 • 6 tbsp of sugar • Put the reserved pieces of ginger, remaining sugar, garlic, star anise, dark soy sauce, rice wine and reserved stock • 7 cloves of garlic peeled into the pot with the meat. • Cover the pot and simmer over low heat. Cook for about • 5 whole star anise 40-50 minutes, stirring regularly. • 3 tbsp dark soy sauce • Remove the meat from the mixture and set aside. • Reduce sauce further until you have a smooth • ½ cup of rice wine consistency. Pour over pork belly when ready to serve • Serve with rice and garnish with some coriander and spring onions.
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China ACE Handout
Building a Chinese Plate PROTEIN OPTIONS Sweet & Sour Pork: a sweet orange sauce with a slight sour taste! Usually has chicken & shrimp options for subsitutions Kung Pao Chicken: Diced chicken, dried chili & fried peanuts traditionally fried together in a skillet with savory flavors Ma Po Tofu: Spicy soft tofu cubes tossed with browned ground beef & green onion. Peking Roasted Duck: Served thin & crispy often eaten with pancakes, sweet bean sauce or soy sauce and garlic. Roujiamo: "Chinese burger" made from lamb and pork varieties usually served with soup or noodles at lunch time. Century Eggs: A Chinese delicacy made by preserving for up to 12 months in rice hulls! Has the same texture as hard boiled eggs with a sweeter taste. CARB SOURCES Steamed White Rice: Rice is a staple food for most meals throughout China. It is typically always served on the side alongside the main dish (veggies and meat). Chow Mein/Lo Mein: Wheat based egg noodles usually served with stir fried veggies and meat. Chow based noodles are usually deep fried while lo based noodles are boiled and soft. Wontons: Usually steamed, fried or served in a broth soup. A wonton wrapper made of flour stuffed with pork, shrimp, ground meat or veggies. Dumplings: Doughy outer layer made of flour usually filled with minced vegetabels, potato or meats. Spring Rolls: A crispy fried outer shell usually stuffed with vegetables or meat. Typically served as an appetizer with various sauces. FRUIT & VEGGIES Bok Choy: A type of chinese cabbage that has a sweet-mild flavor and crunchy texture.
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BAOZIINNTABLE MENU A4-2021V2
DIM SUM | DUMPLINGS | NOODLES | RICE | SKEWERS COLD DISHES SKEWERS 11 DUMPLINGS & WONTONS 22. TRADITIONAL DUMPLINGS (JIAOZI) SERVED WITH VINEGAR 12. CHICKEN SKEWER IN 1 1. GINGER JUICE SPINACH £7.5013 13 Spinach served with vinegar, soya beans and sesame dressing CARAMELIZED SAUCE £10.50 A. VEGETABLE FILLING £9.90 Grilled Chicken with spices on skewers Vegetable dumplings served with carrots, fungus, cabbage and glass noodles 2. CUCUMBER IN CHEF B. CHICKEN FILLING £9.90 SPECIAL CHILI OIL £7.50 13. PORK BELLY SKEWER IN Chicken dumplings served with chicken, spring onion and ginger Cucumber served with vinegar, chilli oil, garlic and soya sauce CARAMELIZED SAUCE £10.50 C. PORK FILLING £9.90 Grilled Pork Belly with spices on skewers Pork dumplings served with pork, Chinese leaves, ginger and spring onions FRIED DISHES 14. CUMIN LAMB SKEWER £11.50 D. MULTI COLOUR £9.90 19 Grilled Lamb with cumin spices on skewers Combination of Vegetable, chicken and pork 4 3. CRISPY SEAWEED £5.90 4 15. STEAK SKEWER IN 23. TRADITIONAL DUMPLINGS (JIAOZI) SERVED WITH CHILLI OIL Deep-fried crispy seaweed with fish floss BLACK PEPPER SAUCE £12.50 Grilled Steak with black pepper sauce on skewers A. VEGETABLE FILLING £9.90 4. CRISPY FRIED TOFU £6.80 Vegetable dumplings served with carrots, fungus, cabbage and glass noodles Crispy Fried Tofu served with garlic, chilli, dry pepper flakes 16. KING PRAWN SKEWER IN CARAMELIZED SAUCE £13.50 B. CHICKEN FILLING £9.90 5. SALT AND PEPPER SQUID £7.80 Grilled King Prawn with spices on skewers Chicken dumplings served with chicken, spring onion and ginger 5 Fried Squid served with pepper, garlic and chilli 20 C.
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INTRODUCTIONS Sesame Sourdough Baguette, Echire Aoc Butter, Sea
FOOD Dinner INTRODUCTIONS sesame sourdough baguette, echire aoc butter, sea salt duck sate, caramelized pear, almonds, gingered tamarind dressing crispy tendon chips, red curry spice ma la beef tar tare, pear, pine nuts, quail egg, bone marrow vin balinese style fried meat balls, banana ketchup chili bean curd, glass noodle, cilantro, peanuts, scallions, sprouts, sesame soy black vin RICE PAPER imperial rolls, shrimp, crab, pork, taro root, glass noodle, roasted peanut, chili lime sauce grilled pork spring roll “nem nuong”, red leaf lettuce, mint, carrot, cucumber, house sauce bi chay cuon, sweet potato, jicama, egg, rice noodles, viet herbs, coconut peanut sauce VEGETABLE myanmar okra curry, fried whole egg, tomato, tamarind, cilantro, six spice x.o . pea tendrils, lime juice, almonds, dried scallop shards SALAD grilled prawns, green papaya, mango, cucumber, onion, cashews, lemongrass-cilantro dressing laotian chicken “larb gai” lettuce mix, herbs, peanuts, hb egg, crispy noodle, green chili lime vin FISH AND SHELLFISH salt & pepper lobster, butter fried shallots, fried chilies and garlic claypot scallops, sweet shrimp, malaysian curry, water spinach, cargo rice, thai basil HK steamed sea bream, ginger, scallions, cilantro, fresno chilies, shitake, soy, hot peanut oil charred sugar cane shrimp “chao tom”, green papaya, asian greens, house sauce sa-po, mixed seafood hot pot, fried tofu, braised pork, baby bok choi, yunnan chili MEAT AND POULTRY shaky shaky beef, watercress, baby tomatoes, burnt butter soy red-braised pork belly, crispy
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Vegetables Mixed Vegetables Baoziinn 招牌蔬菜炒麵大蝦炒麵雞肉炒飯炸醬麵素炸醬麵 £13.50 £11.80 £12.80 £12.80
凉热菜 COLD DISHES 菜 SIGNATURE HOT DISHES 1 29. RED BRAISED PORK BELLY £13.80 1. GINGER JUICE SPINACH £6.90 紅燒肉薑汁菠菜 30. BAOZIINN SWEET AND SOUR 2 2. CUCUMBER IN CHEF CHICKEN WITH FRESH FRUIT £16.90 SPECIAL CHILI OIL £6.90 招牌咕咾雞 31. KING PRAWN IN CAPITAL SAUCE £18.90 主廚紅油黃瓜京都醬大虾球 32. CHICKEN WITH GINGER AND SPRING ONION 包拼子盘 COLOURFUL PLATTER 京蔥雞肉 NEW £16.80 33. SEABASS FILLET WITH CHOPPED SALTED CHILIES 3 剁 3. BAOZI PLATTER (4 pieces) £10.90 椒鱸魚片 £18.90 包子拼盤 34. SEABASS FILLET WITH GARLIC AND SPRING ONION 蒜蓉鱸魚片 £18.90 炸 35. STEAMED PRAWN WITH CHOPPED SALTED CHILIES 物 FRIED DISHES 剁椒蝦球 £18.90 36. STEAMED PRAWN WITH GARLIC AND SPRING ONION 4 4. CRISPY FRIED TOFU £6.80 蒜蓉蝦球 £18.90 酥炸豆腐 37. CLASSIC CHICKEN IN SPICY SAUCE 5. SALT AND PEPPER SQUID £6.80 辣子雞 £16.80 椒鹽鮮魷 38. THE LEGENDARY POCK MARK “MAPO” BEANCURD 6. SALT AND PEPPER SPARE RIBS £7.90 A) WITH MINCED PORK B) WITHOUT MINCED PORK 麻婆豆腐 £12.80 素麻婆豆腐 £12.80 椒鹽排骨 7. BAOZIINN VEGETABLE 面饭 NOODLES AND RICE SPRING ROLLS £7.90 9 NEW 招牌素春卷 39 39. DAN DAN NOODLES (MINCED PORK) £12.50 8. FRAGRANT SICHUAN CUMIN 擔擔麵 PRAWN SPRING ROLLS £8.90 40. VEGETARIAN DAN DAN NOODLES £12.50 素擔擔麵麻辣蝦春卷 41. ZHA JIANG NOODLES (PORK) £12.50 9. BAOZIINN FRIED PLATTER £14.90 炸醬麵 42. ZHA JIANG NOODLES(WITHOUT PORK) £12.50 招牌炸拼盤 NEW 素炸醬麵 41 43. CHICKEN FRIED NOODLES £12.50 烤雞肉炒麵 NEW 串 SKEWERS 11 44.
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What Brings Mexico & China Together? Takeout Menu
TAKEOUT MENU WHAT BRINGS FIRST BITES SALADS MEXICO & CHINA Palmitos $14 Guacamole $16 Fresh Hawaiian hearts of palm surrounded by TOGETHER? Made tableside, served with warm corn tortillas grapefruit and orange segments, radish and avocado, add seasonal crudité +$4 atop a tamarind dressing You could start with the Spanish galleons that first sailed the Pacific in Ensalada César* $12 1565 during the reign of King Philip II. Along with the lucrative trade in Chips & Salsa $4.88 The classic Caesar salad of romaine lettuce, anchovies, Chipotle salsa de casa soft boiled egg, Parmesan cheese and silk and silver, they brought Asian spices and fruit to Mexico, and new house-made croutons world peppers to the middle kingdom of China. They also brought the Chicharrones Sprinkled with salt and served with salsa de Jalisco legend of an Asian girl kidnapped by pirates and shipped to Mexico, Cold Cucumbers $9.88 Arroz $5 Smashed cucumbers, pickled wood ear mushrooms, known as la China Poblana. These dishes continue an exciting global Puerco $6 and teardrop peppers are dressed with sweetened voyage that has connected the cuisines of the east and west for the last Chinkiang vinegar and a touch of spicy oil Chilaquiles $13 five centuries. House-made tortilla chips tossed with a tomatillo Secret Garden $10.88 salsa, oven-roasted and topped with melted Menonita Seasonal greens tossed in black sesame dressing, cheese, onion and cilantro surrounded by deep fried tofu, orange segments, with sunny side up egg* +$3 toasted almonds and jicama Beijing Glass $14.88 Chilled glass noodles with sesame dressing with ANTOJITOS carrots, pickled Fresno chiles, bean sprouts, chives, Blue Corn Quesadilla $13 napa cabbage, jicama and avocado Shimeji, shiitake and oyster mushrooms are sautéed with rajas, then stuffed with Menonita cheese, onions and ciilantro into a fresh blue corn tortilla.
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CONSUMER INSIGHTS 1.4 Billion $8,827
CONSUMER INSIGHTS January 2019 COUNTRY FOCUS REPORT: CHINA China is the world’s most populous country, with a population of 1.4bn. It is the fourth largest country in the world Steven Evans and the second biggest economy. China is also the world’s second largest importer of goods – taking 10% of all Consumer Insight global imports. Manager Though it spans a large area, China has a shortage of land suitable for farming and many mouths to feed. Although domestic agriculture is modernising quickly, demand outstrips supply in many sectors. The UK’s high standards of food safety make our produce particularly appealing to the safety-conscious Chinese market and there remains a strong demand for imported food, particularly with safety and health credentials. Tier 1 cities Changchun 1.4 Selecte Tier 2 cities 16% Selecte Tier cities SHARE OF GLOBAL nshan billion MIDDLE-CLASS CONSUMPTION, population 2020 Beiing Baoing Tianin anhou ian USD aning Yanghou 58% Suhou Shanghai $8,827 Wuhan anghou % of population Chengu Shaoxing GDP PER CAPITA Chonging Wenhou in urban areas Changsha uiyang hanghou uanghou Shenhen China is a nation of foodies. As the saying 民以食为天 Globalised diet goes, ‘to people, food is god’. However, it is useful when considering the Chinese market to recognise that each As wealth grows, Chinese diets are shifting to include more region has its own distinct characteristics and preferences. meat and dairy products and fewer grains and vegetables. One size does not fit all. From 1995 to 2010, meat and dairy consumption quadrupled among urban residents and grew sixfold for One major consideration is the urban-rural divide.
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Ma La Menu 07-2020 WEB
menu 食在中國 China is the place to eat 味在四川 The flavours are in Sichuan 一菜一格 One dish, one style 百菜百味 A hundred dishes, a hundred flavours Chinese cuisine has a long and rich history, Sichuan 四川 can boast to be one of the ‘Four Great Taste of China’. Sichuan is a province in South West China and due to its geographical location, it is also known by the Chinese as the Province of Abundance. There are over 6,000 Sichuan dishes. The food of Sichuan is diverse as it is popular. In 2011, UNESCO* declared Chengdu, the capital of Sichuan to be The City of Gastronomy, recognising Sichuan cuisine as well as the sophistication and finesse of Sichuan Cooking. There is a misconception that Sichuan food is simply numbing hot, made famous by the tingling sensation of the Sichuan Pepper 花椒 Sichuan food is not just about the taste of chilli heat, there are complex and contrasting flavours of sweet and sour, spicy and sour, spicy and sweet, fermented sweetness and mellow spiciness. As you read through our menu, you will come across strangely named flavours such as, ‘fish fragrant flavour’ 魚香, ‘home style flavour’ 家常, ‘numbing and hot flavour’ 麻辣, ‘red oil flavour (chilli oil)’ 红油, ‘sour and hot’ 酸辣, and ‘spicy salt and Sichuan pepper’ 椒鹽. Each dish is unique. Let your palate explore United Nations Educational, Scientific and Cultural Organization FOOD ALLERGY WARNING Our foods may contain these 14 allergens Cereals Fish Milk Crustaceans Peanuts Nuts Eggs Soybeans Celery Sulphur Mustard Dioxide / Molluscs Sulphites Sesame Lupin IF YOU HAVE ANY ALLERGY OR FOOD INTOLERANCE, PLEASE LET US KNOW PRIOR TO PLACING YOUR ORDER.
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Catering MENU
catering MENU CORPORATE EVENTS | SPECIAL OCCASIONS | BIRTHDAYS | HOLIDAYS | PRIVATE EVENTS [email protected] | (617) 945-0907 | Sun-Wed: 11am-10pm Thu-Sat: 11am-11pm appertizer1 pan serves 4-6 people 1 panentree serves 4-6 people FIVE SPICE-BRAISED BEEF 香菜拌卤牛肉 | 32 VEGETARIAN garlic, cilantro, sesame, chili sauce [V] SPICY CAULIFLOWER 干锅香辣花菜 [素] | 58 garlic, dried chili, duo jiao SUMIAO SHANG GAN 秘制香干 | 30 fried tofu, chili bean sauce, garlic, chicken broth [V] MOUNTAIN YAM 干锅溜炒山药片 [素] | 65 scallion, duo jiao AVOCADO MEATBALL (12) 牛油果肉丸 | 20 ground pork, egg [V] HUNAN SHANG GAN 大碗家常香干 [素] | 58 scallion, long hot pepper GARLIC CALAMARI 蒜香鱿鱼卷 | 30 minced garlic, green & red pepper [V] RUSTIC FRIED TOFU 农家煎豆腐 [素] | 65 scallion, duo jiao, long hot pepper NOM NUMB WING (12) 麻辣鸡翅 | 20 dried chili, peppercorn oil [V] STIR FRIED KING OYSTER MUSHROOM 干锅杏鲍菇 [素] | 65 CHILI CHICKEN 藤椒鸡 | 36 celery, garlic, chili pepper, oyster sauce, soy sauce peanut, cilantro, house-made chili oil SHAOSHAN CABBAGE 家常手撕包菜 | 54 麻辣鸭 garlic, dried chili, aged vinegar MALA DUCK | 32 house-made chili oil STRING BEAN WITH EGGPLANT 四季豆炝炒茄子 | 58 dried chili, garlic, soy sauce SUMIAO GYOZA (16) 素描锅贴 | 20 pork gyoza, vinegar ginger dipping sauce CHINESE CABBAGE POT 铁锅娃娃菜 | 54 dried chili, garlic, XO sauce CHANGSHA SHUMAI (12) 长沙糯米烧卖 | 22 sticky rice, dried mushroom, pork fat, soy sauce STIR FRIED OKRA 蠔油炝炒秋葵 | 65 garlic, chili pepper, seasoned soy sauce, oyster sauce SCALLION TWISTY ROLL (10) 手工葱香花卷 | 22 scallion, lard VILLAGE GREEN MUSTARD 湘味雪里绿 | 58 garlic, chili pepper,
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Migrant Recipes
JOINING HANDS FOR A BETTER FUTURE 2017-2019 2017-1-IT02-KA219-036551 CO-FUNDED BY THE ERASMUS+ PROGRAMME OF THE EUROPEAN UNION IIS L. da Vinci-Nitti, Potenza Italy Lycée Blaise Pascal, Segré France AE João de Araújo Correia, Peso da Régua Portugal Liceo Caracense, Guadalajara Spain MIGRANT RECIPES المقادير 1 كلغ كسكس 1 كلغ لحم مق ّطع الى قطع متوسطة الحجم 500 غ لفت مق ّطع الى أرباع 500 غ جزر مق ّطع الى شرائح عريضة 500 غ كوسى مق ّطعة الى شرائح عريضة 150 غ حمص منقوع في الماء منذ الليلة السابقة 2 بصلتان مفرومتان 200 غ زبدة 1 ملعقة صغيرة زعفران 1 باقة كزبرة 1 ملعقة صغيرة زنجبيل مطحون ملح وفلفل أسود حسب الرغبة طريقة التحضير يوضع الكسكس في وعاء ويُسكب فوقه بعض الماء الفاتر المملح. يُح َّرك الكسكس بواسطة شوكة حتى تتف ّرق الحبوب بعضها عن بعض، ويوضع في مصفاة خاصة للطهو على البخار، فوق ال ِقدر حيث يُطهى اللحم. يوضع اللحم في ال ِقدر ويُغمر ب5 ليترات من الماء. ثم يضاف البصل، الحمص، الزنجبيل، الزعفران، الملح والفلفل اﻷسود. يُغلى المزيج ثم يُترك على نار هادئة لمدة ساعة توضع المصفاة داخل القدر بينما يُطهى اللحم. وعندما يبدأ البخار بالتصاعد من الكسكس، تُرفع المصفاة ويعاد الكسكس الى الوعاء ويُترك جانبا بعد ساعة من طهو اللحم، يُضاف اللفت والجزر ويُترك على نار هادئة لمدة ۱۵ دقيقة، ثم تضاف الكوسا والكزبرة يوضع الكسكس مجددا في المصفاة داخل ال ِقدر، ويُترك على النار لمدة 4۵ دقيقة عندما ينضج الكسكس، تُطفأ النار يوضع الكسكس في طبق للتقديم وتضاف الزبدة فوقه. يُرفع اللحم والخضار من المرق يسكب اللحم والخضار في فجوة وسط الكسكس، ويُسكب المرق في وعاء عميق للتقديم MOROCCAN COUSCOUS INGREDIENTS: 1 kg couscous 1 kg chopped veal 500 gr white carrots cut into four parts 500 gr carrots cut into large pieces 500 gr courgettes cut into large pieces 150 gr chickpeas soaked overnight 2 onions cut into cloves 200 gr butter 1 teaspoon of saffron 1 coriander sprig 1 teaspoon of freshly ground ginger Salt and black pepper to taste PROCEDURE: Put the couscous in a bowl and pour a bit of hot salty water.
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