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Receta Chinese Fried Cabbage (Fr
by Global Cookbook

Chinese Fried Cabbage (Fr
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  Raciónes: 12

Ingredientes

  • 1 quart WATER, Hot
  • 3 lb BACON,SLICED FZ
  • 10 x Large eggs SHELL
  • 1 Tbsp. GARLIC DEHY GRA
  • 1 3/8 lb PIMENTOS 7 Ounce
  • 20 lb CABBAGE WHITE FRESH
  • 1 1/2 ounce ONIONS DRY
  • 2 ounce PEPPER SWT GRN FRESH
  • 6 3/8 lb BEANS SPROUTS #10
  • 1 Tbsp. PEPPER BLACK 1 LB CN
  • 3 1/2 ounce SALT TABLE 5LB

Direcciones

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
  2. SHRED CABBAGE.
  3. REHYDRATE ONIONS AND PEPPERS 20 TO 30 Min; DRAIN WELL.
  4. 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.
  5. DRAIN BEAN SPROUTS AND PIMIENTOS; Add in TO CABBAGE.
  6. SPRINKLE PEPPER AND GARLIC OVER CABBAGE; FOLD OVER SEVERAL TIMES TO BLEND.
  7. HEAT TO STEAMING. PLACE IN OVEN.
  8. POUR Large eggs ONTO GREASED SHEET PAN (18 BY 26-INCHES); BAKE 6 TO 8 Min Or possibly Till Hard.
  9. CUT Large eggs INTO THIN STRIPS, 3 INCHES LONG; SPREAD OVER CABBAGE.
  10. ALL NOTES ARE PER 100 PORTIONS.
  11. NOTE:
  12. IN STEP 2, 12 Ounce (2 1/4 C.) Minced DRY ONIONS (13 Ounce A.P.)
  13. 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.
  14. NOTE:
  15. IN STEP 4, 7-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED.
  16. NOTE:
  17. IN STEP 4, 4-7 Ounce CANNED PIMIENTOS MAY BE USED.
  18. NOTE:
  19. 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
  20. NOTE:
  21. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO
  22. NOTE:
  23. ONE NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-04000.
  24. SERVING SIZE: 1/2 C.