VEGETARIANISMO (VEGANISMO) - EL ESTILO DE VIDA NOBLE
 
Dulce de cebolla verde resplandeciente: golosina tradicional formoseña (taiwanesa) (chino)      

Spring Onion Candy:

3 kg sugar cane
1 liter water

Spring Onion Candy Roll:
spring onion candy
spring roll wrapper
peanut powder
sesame powder
cilantro



Directions (to make spring onion candy):
  1. Take 3 kg of cane sugar and boil it with 1 liter of water about 10 minutes
  2. After it's cooked, then take it outside to cool
  3. Put it on the water then spin it about 5 minutes (the reason we spin it, is so there’s more surface area and it will cool faster)
  4. So slowly it will begin to congeal
  5. After it’s cooled, then we start to stretch it
  6. It’s changing. The color starts to change to amber color
  7. Stretch it until become whiter and whiter
  8. Repeatedly pulling for about 10 minutes
  9. Cut the sugar candies become strips
  10. Sprinkle peanut powder on top
  11. Ready to serve

Directions (to make spring onion candy roll):
  1. Take a sheet of spring roll wrapper
  2. Put spring onion candy on it
  3. Put one spoon of peanut candy
  4. Put half a spoon of sesame powder
  5. Sprinkle a little bit of cilantro
  6. Wrap it up (roll it)
  7. Cut it on the middle
  8. Ready to serve


File NO: 1288
 
Encuentre sus Recetas Veganas
 
Lo más popular
 Conservatorio Lubee Bat - Salvando al murciélago de la fruta en peligro de extinción - P1/3
 Día de Acción de Gracias vegano con el chef Miyoko Schinner: Bolsitas de masa filo, Sopa de zapallo y Budín de pan 1 de 2
 Una Navidad crudivegana: Relleno y tarta de manzanas – P1 de 2
 Estofado eslovenio de cebada y frijoles con tofu ahumado- P1/2
 Luces y Delicias de un Janucá vegano con la chef Cary Brown - P1/2
 Vegetarianos en el Paraiso Celebran el Hanukkah - P1/3 Rollos de Calabaza
 Faith, the Brave Little Dog Who Stands Tall P1/2
 Kransekake (tarta circular) vegana danesa - Postre tradicional para celebraciones P1 de 2
 Raw Food Educator Ellen Livingston, P1/2: Green Smoothie and Cool Papaya-Lime Soup
 Ensalada caprese con mozzarella fresca casera vegana de la Chef Miyoko Schinner