Receta Chinese Fried Cabbage (Fr
Ingredientes
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Direcciones
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
- SHRED CABBAGE.
- REHYDRATE ONIONS AND PEPPERS 20 TO 30 Min; DRAIN WELL.
- Saute/fry' ONIONS, PEPPERS, AND BACON TOGETHER Till BACON STARTS TO BROWN, ABOUT 10 Min. Add in CABBAGE TO Saute/fry'ED VEGETABLES AND BACON. HEAT, STIRRING CONSTANTLY, Till Mix BEGINS TO STEAM. COOK 10 Min LONGER,STIRRING OCCASIONALLY.
- DRAIN BEAN SPROUTS AND PIMIENTOS; Add in TO CABBAGE.
- SPRINKLE PEPPER AND GARLIC OVER CABBAGE; FOLD OVER SEVERAL TIMES TO BLEND.
- HEAT TO STEAMING. PLACE IN OVEN.
- POUR Large eggs ONTO GREASED SHEET PAN (18 BY 26-INCHES); BAKE 6 TO 8 Min Or possibly Till Hard.
- CUT Large eggs INTO THIN STRIPS, 3 INCHES LONG; SPREAD OVER CABBAGE.
- ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- IN STEP 2, 12 Ounce (2 1/4 C.) Minced DRY ONIONS (13 Ounce A.P.)
- AND12 Ounce (2 1/4 C.) Minced, FRESH SWEET PEPPERS (14 Ounce A.P.) Or possibly 12 Ounce Frzn,DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.
- NOTE:
- IN STEP 4, 7-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED.
- NOTE:
- IN STEP 4, 4-7 Ounce CANNED PIMIENTOS MAY BE USED.
- NOTE:
- IN STEP 7, 5 Ounce (1/4-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 1 1/2 C. Hot WATER MAY BE USED FOR WHOLE Large eggs. SEE
- NOTE:
- OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO
- NOTE:
- ONE NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-04000.
- SERVING SIZE: 1/2 C.