Chaphe

Video recipe

Chap

Asian Fusion Soup

41 h. 40 min.

1. Dried mushrooms pour water at room temperature for 45 minutes.
2. Wash and prepare vegetables.
3. Pour 2 liters of prepared clean water into the cooking container. Place chicken breast, carrots, onions, celery stalks in it. Wait for boiling, do not forget to remove the foam. Boil for 40 minutes.
4. After cooking, get all the ingredients, filter the broth.
5. Chicken meat cut into small pieces.
6. Get the mushrooms out of the water, squeeze out the excess liquid.
7. Fry for 8 minutes in 2 tbsp. l olive oil. Set aside.
8. Cut the leek into rings, cut the carrots and bell peppers into small pieces.
9. In the oil where the mushrooms were fried, fry the vegetables. Place chopped garlic, chopped ginger, chili, 2 tbsp. soy sauce. Sauté until vegetables are tender.
10. Add shiitake to vegetables, set aside for a while.
11. Cook rice noodles according to the recommendation on the bundle.
12. Place the washed shrimp in boiling water for 5 minutes. Get rid of heads and shells.
13. Heat the olive oil in a stewpan, fry the garlic, put the shrimps, add soy sauce. After 3 minutes, turn off the heat, cover the saucepan and leave the shrimp to soak.
14. Put the filtered broth into boil, add miso paste to it, season with rice vinegar and add the vegetable roast with chicken. Boil over low heat for 5 minutes.
15. Transfer noodles, shrimps in sauce into the dishes, pour vegetable broth with mushrooms and breast. Sprinkle with chopped green onions.

Ma yi shang shu

430 minutes

1. Funchoza placed in a container with boiling water, leave for 5 minutes.
2. Mushrooms pour boiling water to swell.
3. Drain excess fluid from funchose. Cut with scissors into pieces 8 cm long.
4. Pour the liquid from the mushrooms (do not pour, set aside for a while), cut the shiitake into thin strips.
5. Finely chop fresh ginger and chilli.
6. In a separate container, mix soy sauce, sugar, vinegar and starch. Season the minced meat and leave for 20 minutes to marinate.
7. Heat sesame oil in a saucepan. For 15 sec. fry chopped ginger root and pepper, stirring.
8. Next, fry the minced meat. After cooking, set aside for a while.
9. Fry the noodles and prepared mushrooms individually for 2 minutes.
10. Then combine previously prepared products in a saucepan: minced meat, mushrooms, funchose, add 150 ml of mushroom water.
11. Douse for 4 minutes.
12. Serve a delicious dish, garnished with chopped onions.

Veal chow mein

230 minutes

1. Cut the veal into neat thin strips. Season the meat with a mixture of 1 tbsp. rice wine, 1 teaspoon sesame oil and starch. Stir, remove for 1 hour in a cold place.
2. Mushrooms put in hot water.
3. Boil the noodles for 2 minutes until half cooked. Fold onto a sieve so that excess fluid is removed. Add 1 teaspoon sesame oil.
4. Finely chop the sweet pepper and the bottom of the green onion. Chop the remaining greens with rings.
5. Wash and dry the pea pods.
6. In a very hot wok (round deep Chinese pan) pour 2 tbsp. oils. Fry meat, pepper, onion, mushrooms, peas for 1 minute, constantly stirring.
7. Season with sugar, 2 tbsp. soy sauce, mirin and fry a couple more minutes.
8. Put the bean sprouts and leave for another 2 minutes. Then remove from heat, leave to insist under the lid in a warm place.
9. In the remaining oil, fry the wheat noodles. Season with soy sauce.
10. Put the noodles on a dish, put on top the infused vegetables and meat. Sprinkle with chopped green onions for beauty.

Dry Shiitake and Avocado Salad

120 minutes

1. Put dried mushrooms in boiling water, set aside for 20 minutes.
2. Avocado and tomato cut into slices, place on a plate.
3. Shiitake chop straws, fry in oil.
4. Put the chopped mushrooms on top of the vegetables.
5. Sprinkle lime with lime juice. Sprinkle with nuts on top, garnish with basil.

Rice noodles with dried shiitake and beef

460 minutes

1. Put the mushrooms in cool water. Get it in 20 minutes. and boil for 5-7 minutes. After placed on a sieve or colander.
2. Chop zucchini and carrots on long thin bars to make them the same size.
3. Chop the garlic into small cubes, chop the onion lengthwise.
4. Cut the beef into thin, long bars.
5. Heat oil in a wok, fry meat for 5 minutes, add salt and pepper.
6. Place chopped onion and chopped garlic there.
7. Squeeze the mushrooms, cut into strips, put in the meat and onion, leave to fry for another 3 minutes.
8. Next, send zucchini and carrots, ground dried ginger and finely chopped green pepper to the wok. To salt.
9. Continue to fry over high heat for 3 minutes, stirring constantly. Turn off the hob and cover.
10. Boil rice noodles according to the recommendations on the packet. Rinse in cool water, place on a sieve.
11. Put the noodles in the wok to the rest of the ingredients. Warm up for 1 minute.

Marinated Dried Shiitake

460 minutes

1. Place the main ingredient in cool water to soften. After half an hour to get it.
2. Boil the mushrooms for 7 minutes, move to a colander.
3. Chop the onion finely and fry in oil until transparent.
4. Add mushrooms. Salt and pepper. Stir and let fry for another 3 minutes.
5. Pour in the vinegar, stir again.
6. Move the finished dish to the jar. Allow to cool and leave to marinate in the refrigerator for 1 day.