tag:blogger.com,1999:blog-25844927216951273072024-03-15T00:56:20.868+08:00From Shanghai with LoveFrom Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-2584492721695127307.post-16546655384107266642012-06-26T14:43:00.000+08:002012-06-26T14:51:32.062+08:00Cours de cuisine #8... The end!<div style="text-align: justify;">
Ainsi s'achèvent les cours de cuisine du Cercle Francophone avec Amy avec une 8ème session. De ses cours, je retiendrai l'extrême gentillesse d'Amy, son calme à toute épreuve (avec un groupe de bavardes - euh combien de cuillères à café de sel? euh... on a pas tout noté : pouvez-vous répéter?) et ses gestes maitrisés, sa cuisine qui m'a réconcilié avec la cuisine chinoise et surtout le "Bon Appétit" final. Seul petit bémol : on ne met pas "la main à la pâte": c'est plutôt un cours de démonstration de cuisine chinoise, ce qui est un peu frustrant mais somme toute, en suivant bien la recette, on arrive à la refaire correctement!</div>
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Et Amy fait aussi la cuisine à domicile! Nous avons testé avec 8 convives... 9 plats! Elle arrive 2h avant avec ses ingrédients et matériel (il faut juste prévoir une bouteille d'huile). Pour le menu, elle nous avait fait une proposition de menu que nous avons revu ensemble (par exemple : pas de poisson avec la tête, pas de poisson de rivière avec beaucoup d'arêtes, pas de viande découpée avec des os - parce que oui! en Chine, çà ne dérange nullement d'avoir des arêtes dans le poisson ou des petits os dans la viande. Il suffit de les recracher mais moi, çà me gâche le repas aussi bon soit-il!). Notre menu:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZJi1cCSpSq5Ivm6VhF-r21I5D78y1rY51CWKBd4XqaYb6hiG1t_Jnme1vDOY2eW_o0Uy3eAPnmqX0wMd1cDjAA_KmXF-Bo6TZ1aiN2nbcjemzF-nxceN_f42-Wpt2jsD5hniCHyxzgY/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZJi1cCSpSq5Ivm6VhF-r21I5D78y1rY51CWKBd4XqaYb6hiG1t_Jnme1vDOY2eW_o0Uy3eAPnmqX0wMd1cDjAA_KmXF-Bo6TZ1aiN2nbcjemzF-nxceN_f42-Wpt2jsD5hniCHyxzgY/s320/photo.jpg" width="240" /></a> </div>
<b><span class="Apple-style-span" style="font-size: large;">Asperges, carottes et zizania</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUH8diC0ZlJlVpLsBDa38THWz0cfCp-Ug4M1TgfgXK9DivLra7_SNKD4K9ja9hEbHPKoRYxyAZ6lbik7eJwjyLzyoZFc5FdAz_LHrvyRjM7GxtV5cxa-eJKv6QBBDI7SRMpfZBC9kj4VU/s1600/DSC_0135.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUH8diC0ZlJlVpLsBDa38THWz0cfCp-Ug4M1TgfgXK9DivLra7_SNKD4K9ja9hEbHPKoRYxyAZ6lbik7eJwjyLzyoZFc5FdAz_LHrvyRjM7GxtV5cxa-eJKv6QBBDI7SRMpfZBC9kj4VU/s200/DSC_0135.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpr7TddxdpTaxGSakNATb38CmeCnOhi5aDpO5-XfG8YKhdSPP1xJTjuK3kSAB_zfYcPJhLSM4oFLSOdJJ6KM-j6WecNcOt_1IqCKWQbY3i0ygDJ8Hj5bKl7tEh7bmc9RtPxJjcWc7M3A/s1600/DSC_0140.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpr7TddxdpTaxGSakNATb38CmeCnOhi5aDpO5-XfG8YKhdSPP1xJTjuK3kSAB_zfYcPJhLSM4oFLSOdJJ6KM-j6WecNcOt_1IqCKWQbY3i0ygDJ8Hj5bKl7tEh7bmc9RtPxJjcWc7M3A/s200/DSC_0140.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTrl4tx185SqM1_ONp6EHBmkBlY57qBKQmJ7he1VjPC6owyzsK076hdnITsXtqpXrjY2S4CdECY7WJ6gziI7Yv54Bbcvp1Up3jznq9XHLiHVrhY27maleiw5-9uhu5f4cJSeR6e6pEeI/s1600/DSC_0148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTrl4tx185SqM1_ONp6EHBmkBlY57qBKQmJ7he1VjPC6owyzsK076hdnITsXtqpXrjY2S4CdECY7WJ6gziI7Yv54Bbcvp1Up3jznq9XHLiHVrhY27maleiw5-9uhu5f4cJSeR6e6pEeI/s320/DSC_0148.jpg" width="212" /></a> </div>
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<i><u>Ingrédients pour 6 personnes:</u></i></div>
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500 g d'asperges</div>
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2 zizania</div>
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1 carotte</div>
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eau</div>
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huile de tournesol</div>
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sel</div>
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Laver les asperges et couper la racine. </div>
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Eplucher la zizania (pour ne garder que le coeur) et la carotte et les couper en julienne.</div>
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Remplir le wok d'eau et la faire bouillir avec 1 cs d'huile et 1 cs de sel. Ebouillanter les asperges et les sortir à reprise de l'ébullition. Jeter l'eau. Réserver les asperges. </div>
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Dans le wok, faire sauter la zizania et la carotte avec 1 cs d'eau, 1 cs d'huile et 1 pincée de sel. Mélanger. Dresser dans le plat de présentation avec les asperges. </div>
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<span class="Apple-style-span" style="font-size: large;"><b>Canard croustillant parfumé</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCbym6WNDIuLvp3ZS72IULKuliMIIeMIcUHUgwOzCm-46ApxObW_MxsWzX1f4X-MVG148juQB8Fz2LUJ_EXPuj_DWH07EyLl6OFtcrod31xMJYLAR75QGO-AhXsE1eQKrkWlmGS-0nsA/s1600/DSC_0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCbym6WNDIuLvp3ZS72IULKuliMIIeMIcUHUgwOzCm-46ApxObW_MxsWzX1f4X-MVG148juQB8Fz2LUJ_EXPuj_DWH07EyLl6OFtcrod31xMJYLAR75QGO-AhXsE1eQKrkWlmGS-0nsA/s320/DSC_0154.JPG" width="320" /></a> </div>
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<i><u>Ingrédients pour 6 personnes:</u></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyozOFBPIVfTGw_J-2NphXCEDvKSzDNkiJQi5DFrxBIyjJ-EBLQTWIZ43nPyo00704nwQxWVA_umdaxh1RxH_qQkfb4aGtLqfaoK60xQvh3XUjpdeTzECgp_4a1_XcZcIIOYjeZfudnAI/s1600/DSC_0123.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyozOFBPIVfTGw_J-2NphXCEDvKSzDNkiJQi5DFrxBIyjJ-EBLQTWIZ43nPyo00704nwQxWVA_umdaxh1RxH_qQkfb4aGtLqfaoK60xQvh3XUjpdeTzECgp_4a1_XcZcIIOYjeZfudnAI/s200/DSC_0123.JPG" width="200" /></a>6 cuisses de canard</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
sel</div>
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1 poignée de ciboule</div>
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1 gros morceau de gingembre écrasé</div>
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2 anis étoilé</div>
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poivre de sichuan </div>
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vin de riz</div>
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huile de tournesol</div>
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Saumurer les cuisses de canard avec 3 cc de sel pendant 1h.</div>
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Faire cuire dans un panier vapeur en mettant dessus le gingembre, l'anis, la ciboule et 1 cs de vin de riz. Couvrir 30 mn. Pour ne pas que les cuisses accrochent, penser à mettre des cuillères pour les séparer et une petite assiette en dessous pour ne pas que le vin de riz partent dans l'eau. </div>
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Faire chauffer 3 cs d'huile dans un wok. </div>
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Enlever le gingembre et l'anis étoilé. Egoutter le canard et réserver le bouillon. Quand l'huile bout, ajouter le canard et le faire dorer.</div>
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Au moment de servir, ajouter le poivre sur le canard. </div>
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<span class="Apple-style-span" style="font-size: large;"><b>Sauté de nouilles de riz</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGxPqMM_RhAI2v407d7McZtSiuvIdAyftbrR-AtfgmBE2loE6y9IXDtC6Hfdo1KnncoNbOcWmOVSIcM_MqOitDeVk3wo2yyKl1zOilBUaszjFpvjRFii8sTqkVquFNSq2zUSfutWEkDY/s1600/DSC_0146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGxPqMM_RhAI2v407d7McZtSiuvIdAyftbrR-AtfgmBE2loE6y9IXDtC6Hfdo1KnncoNbOcWmOVSIcM_MqOitDeVk3wo2yyKl1zOilBUaszjFpvjRFii8sTqkVquFNSq2zUSfutWEkDY/s320/DSC_0146.JPG" style="cursor: move;" width="320" /></a> </div>
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<i><u>Ingrédients pour 6 personnes:</u></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuJrUhs3UPaH6lVAYRfL-k6ZurkHhCEjDrtcqftTCtDvxrI-xcMPNZWSdlUe293MYL5sAEqcbG3zq09oGUaQtALEnO8eleJnZ0IT3S40eHR_DQzIf3ukilJUVG1PAnw7hPxjAl1BiOOo/s1600/DSC_0142.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuJrUhs3UPaH6lVAYRfL-k6ZurkHhCEjDrtcqftTCtDvxrI-xcMPNZWSdlUe293MYL5sAEqcbG3zq09oGUaQtALEnO8eleJnZ0IT3S40eHR_DQzIf3ukilJUVG1PAnw7hPxjAl1BiOOo/s200/DSC_0142.JPG" style="cursor: move;" width="200" /></a>300g de nouilles de riz</div>
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1 grosse poignée de champignons secs parfumés</div>
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500g de coriandre</div>
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400g de choux</div>
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400g de champignons blancs</div>
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1 carotte</div>
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200g de poulet</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
maïzena</div>
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sel</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
sucre</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
bouillon de poulet déshydraté</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
huile de tournesol</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
eau</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8REOjN5OAIULbK5iMYA4QlVQJSXIW5C6MNiUcb_8PjVeAymZy-b4maQAGw9qMBkdiXK-BwMhvSjIgmK_uMtMwdlojWmtW9aAW2rBbiom4J2oYSvaMheDI0RGBC9-Q6Wq6zU6LVp_MeYs/s1600/DSC_0128.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8REOjN5OAIULbK5iMYA4QlVQJSXIW5C6MNiUcb_8PjVeAymZy-b4maQAGw9qMBkdiXK-BwMhvSjIgmK_uMtMwdlojWmtW9aAW2rBbiom4J2oYSvaMheDI0RGBC9-Q6Wq6zU6LVp_MeYs/s200/DSC_0128.JPG" style="cursor: move;" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-5ylxR0hgsPs4fAypGiKrtMXjdNaUvVjrwUBc0E-SDcHwWXZ04nd2Etk_J0LfPH_h-9EuokpT0lyBVFCmraX6nuaOLoZzx3rrwH0rDVoFWNWaSU0p5HS_0DUUPLAEg5vg_if4g1vZaM/s1600/DSC_0125.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-5ylxR0hgsPs4fAypGiKrtMXjdNaUvVjrwUBc0E-SDcHwWXZ04nd2Etk_J0LfPH_h-9EuokpT0lyBVFCmraX6nuaOLoZzx3rrwH0rDVoFWNWaSU0p5HS_0DUUPLAEg5vg_if4g1vZaM/s200/DSC_0125.JPG" style="cursor: move;" width="200" /></a><br />
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Tremper les champignons secs dans de l'eau froide une demi journée pour qu'ils se réhydratent. Couvrir les nouilles d'eau froide et les laisser tremper 30 mn.</div>
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Hacher les champignons. Hacher la coriandre.</div>
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Hacher le choux et le faire tremper dans de l'eau.</div>
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Hacher grossièrement les champignons blancs et les laver.</div>
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Hacher les carottes en fins batonnets.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6hppkRnzL65LXiMo9Kp2TtZXlc_3RPUhqO-ZAwnW4dGXIuYW8m8JTGh6Hs-pYJnoX3vZY37DdWFeORdyA31JCLc8Scd0_9pnL_J7LJ4A5v_LjnZ7lCYEjwQR9MeEahkhMzZyRFn8SA4/s1600/DSC_0132.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6hppkRnzL65LXiMo9Kp2TtZXlc_3RPUhqO-ZAwnW4dGXIuYW8m8JTGh6Hs-pYJnoX3vZY37DdWFeORdyA31JCLc8Scd0_9pnL_J7LJ4A5v_LjnZ7lCYEjwQR9MeEahkhMzZyRFn8SA4/s200/DSC_0132.JPG" style="cursor: move;" width="200" /></a>Hacher le poulet puis le mélanger avec 1 cc de maïzena.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Faire chauffer 3 cs d'huile dans un wok et faire sauter le poulet. Ajouter la carotte puis le chou et les champignons blancs. Ajouter 1 cc de sel, 1 cc de sucre, 1 cc de bouillon de poulet déshydraté. Mélanger. Sauter jusqu'à ce que la viande soit cuite.</div>
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Dans un autre wok, faire chauffer 2 cs d'huile et faire sauter les champignons parfumés 1 mn. Rajouter les nouilles de riz. Ajouter un petit bol d'eau. Mélanger.</div>
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Couvrir 2 mn puis ajouter une petite cc de sel.</div>
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Mélanger les 2 préparations. Parsemer de coriandre. Mélanger.</div>
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Servir avec du vinaigre et du piment.</div>
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<br />From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-43744130008779373172012-06-22T17:28:00.000+08:002012-06-22T17:28:37.643+08:00Cours de photo #1Chose promise ... quelques années après mes premières envies, quelques mois après que mes excellents collègues m'aient équipé d'un appareil digne d'H.Cartier-Bresson et quelques semaines après que mon épouse ait eu (comme toujours) une excellente idée de cadeau d'anniversaire ... me voici désormais doté du minimum vital qui doit me permettre de faire des photos dignes d'être partagées.<br />
<br />
Me voilà donc reparti sur les bancs de l'école (en réalité un excellent fauteuil) sous les ordres de ma professeur: Baja Van Ulst une photographe hollandaise (<a href="http://www.google.com/url?sa=t&rct=j&q=baja%20van%20ulst&source=web&cd=1&ved=0CFcQFjAA&url=http%3A%2F%2Fwww.bajavanhulst.com%2F&ei=UznkT-K9LKX50gGw-KDYCQ&usg=AFQjCNF5cMjIGyWtnRcwpsxGVPbth9rlcg">Baja van Hulst - Independant Professional Photographer</a>)<br />
Au programme pour mes camarades de classe et moi (2 norvégiennes, 1 allemande, 1 australienne et 1 chinoise), les techniques de bases pour apprendre a se servir d'un appareil dont je n'utilisais, jusqu'à maintenant, pas le quart de la moitié des possibilités.<br />
Du théorique donc (je sais désormais ce qu'est l'ISO, l'ouverture, le temps de pose, la balance des blancs, la profondeur des champs, ...) mais aussi de la mise en pratique.<br />
<br />
Une chose est sure, pour moi les clés de la réussite ne seront pas le talent mais le courage et la patience.<br />
Une deuxième certitude: je n'utiliserai plus le réglage 'automatique' de mon appareil!<br />
En toute modestie donc voici quelques uns de mes premiers essais:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHHYQx_QGLfBVMBwXla6_c9QbO_3MeQ3oJGkY3uZ0lL4gP9wJf6JLn5OBn1icWmbHiXdMEkJlOAc4s1_1ZoO-ZRy_l_X_oeGxiWuZWJlgbnR3F-iwPercKVwpH0pRxcG7FTNux1IaXyc/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHHYQx_QGLfBVMBwXla6_c9QbO_3MeQ3oJGkY3uZ0lL4gP9wJf6JLn5OBn1icWmbHiXdMEkJlOAc4s1_1ZoO-ZRy_l_X_oeGxiWuZWJlgbnR3F-iwPercKVwpH0pRxcG7FTNux1IaXyc/s400/DSC_0012.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La classe le velo de triathlete avec les escarpins!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8YU0OFFA_FpjoYseZtoEsydxlUa0WcAmIyNsoqRA9TMnN40RmUQtaGdzxBQdN-1mhsyVE79HiXJKIDbp2OhQuvNeGrD-ZdhOSpOAT7nqwZiOOgQMJU9O2Nde66b5PV923vdXXDWnAm8/s1600/DSC_0116.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8YU0OFFA_FpjoYseZtoEsydxlUa0WcAmIyNsoqRA9TMnN40RmUQtaGdzxBQdN-1mhsyVE79HiXJKIDbp2OhQuvNeGrD-ZdhOSpOAT7nqwZiOOgQMJU9O2Nde66b5PV923vdXXDWnAm8/s400/DSC_0116.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A quoi pense-t-elle?</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlissZM6a9QlsmUTPnICVyLt6hu3ehl0qQbDIbmZxWopWtjZ8W_6pdG9k3MQyZ9MYp007hBt_JuSL_WjHtePpilG0wTNK7XYbfYB_bLBJUbruPuCMm9QZrkwBixpUdTZx3s7YfCkDCOJg/s1600/DSC_0104.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlissZM6a9QlsmUTPnICVyLt6hu3ehl0qQbDIbmZxWopWtjZ8W_6pdG9k3MQyZ9MYp007hBt_JuSL_WjHtePpilG0wTNK7XYbfYB_bLBJUbruPuCMm9QZrkwBixpUdTZx3s7YfCkDCOJg/s400/DSC_0104.jpg" width="201" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La troupe (attention il est armé!)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXxihO7NDs0GdlChYtwu7Ie7ksLsjd0Aclfdu82jhUbHatTzL8bzetm0S8Hf_ew-pS3gqoesyezLK1Zn4pvrfjSTjU4OIENuliWV6C_aHci5d-WU1b1SkNhg3_RPOSbfYQUVuk-XohmE/s1600/DSC_0092.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXxihO7NDs0GdlChYtwu7Ie7ksLsjd0Aclfdu82jhUbHatTzL8bzetm0S8Hf_ew-pS3gqoesyezLK1Zn4pvrfjSTjU4OIENuliWV6C_aHci5d-WU1b1SkNhg3_RPOSbfYQUVuk-XohmE/s400/DSC_0092.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pas sûr que le facteur trouve ...</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPE0gtAlUmmF3VYiWfp02rmr-cfx9t5ZwLD3Q_jWPHZgzN_nKrZEWa1k_ms1omyGQso82PpZeOWP9HwNG6qPzJDzdISFKgHBLz4zH1e-U1W9rvn6u27DEAyan_oaJ801jHVWbClik_p4/s1600/DSC_0091.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPE0gtAlUmmF3VYiWfp02rmr-cfx9t5ZwLD3Q_jWPHZgzN_nKrZEWa1k_ms1omyGQso82PpZeOWP9HwNG6qPzJDzdISFKgHBLz4zH1e-U1W9rvn6u27DEAyan_oaJ801jHVWbClik_p4/s400/DSC_0091.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Typique ...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFn485r5RVnTFgPCcSj-h9fYxnGu9ieU21M-HTtn0ilnjXr3KGe-FmmChzWQ2AW7kF5eSqeO0PNapTYoaTCbP1lnXzMSAeUKAusJ8-YMgTTcXokHsiynJ8hOyGtaoR-Ul8Ev-ttQPxAYw/s1600/DSC_0106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFn485r5RVnTFgPCcSj-h9fYxnGu9ieU21M-HTtn0ilnjXr3KGe-FmmChzWQ2AW7kF5eSqeO0PNapTYoaTCbP1lnXzMSAeUKAusJ8-YMgTTcXokHsiynJ8hOyGtaoR-Ul8Ev-ttQPxAYw/s400/DSC_0106.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">10 mn pour l'apprivoiser.</td></tr>
</tbody></table>
A suivre donc ...<br />
<br />From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-91658835431775056112012-06-20T21:24:00.002+08:002012-06-26T14:51:46.808+08:00Sortie d'école...<div style="text-align: justify;">
Le départ en France approche à grands pas. Aujourd'hui, un petit clin d'oeil à nos sorties d'école et ses marchands ambulants (cannetons, criquets, tortues, lapins.... ballons.....):</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyF2ahuy_WuybYxF__gOtIHeVWVeipd87IDnr_6ZNICrf-wiIdOlHCOgjp2evkp3wNR8xy9yM9NqGbd4vdmreYke2xZ2FHRo7F1aqtrOP77wLqB8Jifnh8N8crbmUjvyFH-jy9yZyHzZs/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyF2ahuy_WuybYxF__gOtIHeVWVeipd87IDnr_6ZNICrf-wiIdOlHCOgjp2evkp3wNR8xy9yM9NqGbd4vdmreYke2xZ2FHRo7F1aqtrOP77wLqB8Jifnh8N8crbmUjvyFH-jy9yZyHzZs/s400/image.jpg" width="298" /></a></div>
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<br /></div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com2tag:blogger.com,1999:blog-2584492721695127307.post-10246647034329638862012-06-01T23:23:00.000+08:002012-06-26T14:51:56.940+08:00A bicyclette.... ou presque!<div class="separator" style="clear: both; text-align: justify;">
Shanghai, c'est grand.... TRES grand même! Un vélo, c'est bien... mais avec 2 enfants de 4 et 6 ans.... çà devient compliqué. Nous avons donc opté pour le vélo électrique. Vitesse de pointe à 15 km/h, autonomie de 40 km environ. Un siège confortable derrière pour Petit Chien de Feu et Petit Rat de Terre debout sur la plateforme calée entre mes jambes. A la chinoise : pas moins de 2 voire souvent 3 personnes par 2 roues! Nous continuons sur la voie de l'intégration.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTeUcx7Q8A8Y4iCqQTomDLH8tgmyEdhZ6QOffOIMx2vJJsrnRcEhqvklrZ-23rZ9UTnwA_QWq6DXYkCuSfso9Ylte16x7MAOxLqF4vsB0YncAw3vbyayj6Yl6HZJKMZN605AuCSHk5EU/s1600/DSC_0074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTeUcx7Q8A8Y4iCqQTomDLH8tgmyEdhZ6QOffOIMx2vJJsrnRcEhqvklrZ-23rZ9UTnwA_QWq6DXYkCuSfso9Ylte16x7MAOxLqF4vsB0YncAw3vbyayj6Yl6HZJKMZN605AuCSHk5EU/s320/DSC_0074.JPG" width="320" /></a></div>
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Et voici notre dernière acquisition pour arpenter les rues de Shanghai en solo ou en duo. Je l'adore! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaeZ3fHu-tVodAlApXyKQLjD1HXArJO_Npjroq5uyuzvhRjYWSg4mCF6Ny8qX9S79i0cFgMU_edwQdMqzQEpN2CzrYQ2xABiTj3qntXmfIiHB1Nfxp2Bb5G61s4N8N08N-n-d9LEmmVCk/s1600/DSC_0077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaeZ3fHu-tVodAlApXyKQLjD1HXArJO_Npjroq5uyuzvhRjYWSg4mCF6Ny8qX9S79i0cFgMU_edwQdMqzQEpN2CzrYQ2xABiTj3qntXmfIiHB1Nfxp2Bb5G61s4N8N08N-n-d9LEmmVCk/s320/DSC_0077.JPG" width="320" /></a></div>
Reste à savoir si nous allons investir dans çà:<br />
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<span class="Apple-style-span" style="font-family: arial; font-size: 13px; line-height: 1px;"><img height="240" id="il_fi" src="http://shanghai-sidecar.com/uploadfile/20091210/20091210150732580.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px;" width="320" /></span></div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-5493742935344052522012-05-29T22:27:00.002+08:002012-05-29T22:47:42.082+08:00Cours de cuisine #7<span class="Apple-style-span" style="font-size: large;"><b>Nouilles croquantes</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSTaTZOZBIPXFXyH-6LFAYD3_g1OiDdyuW0W0oQSJPVtSx_hVbW3mWud9RtfhO0Ze5TF9Ij1JHfnPocK7jRTWx6amdVwEBzQPpauK06YLFTffGLULFo-J64490OkGSGjINNDA9qZOi_Y/s1600/DSC_0098.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHxYsEVFUFujb0GsGbUYRjjsprqWxBq-fv3tiDq7KhjPlg8KKJQiRo_mU0gitsjHj1hVZaazxaVbBbbHxasv9pemywc5fsUWw-uys4yir25h-usOx8UvITAKZBu-zyi6GcAr3pO4KYvI/s1600/DSC_0099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHxYsEVFUFujb0GsGbUYRjjsprqWxBq-fv3tiDq7KhjPlg8KKJQiRo_mU0gitsjHj1hVZaazxaVbBbbHxasv9pemywc5fsUWw-uys4yir25h-usOx8UvITAKZBu-zyi6GcAr3pO4KYvI/s320/DSC_0099.JPG" width="320" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMDD4rcspeAzYNPGg-qBBcsKvHODpXNe20VirLZf3uZx49sT5ttoXA-qA9NYKKMyCCLYktViMuLPYBvLNOQvBSPze-mHSNSwmsH68sB0qOWR-1HxDWbXu_aIyHYdW-o6gnxY51PsncBc/s1600/DSC_0089.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMDD4rcspeAzYNPGg-qBBcsKvHODpXNe20VirLZf3uZx49sT5ttoXA-qA9NYKKMyCCLYktViMuLPYBvLNOQvBSPze-mHSNSwmsH68sB0qOWR-1HxDWbXu_aIyHYdW-o6gnxY51PsncBc/s320/DSC_0089.JPG" width="320" /></a><i><u>Ingrédients pour 6 personnes:</u></i></div>
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400g de nouilles fraîches</div>
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200g de choux verts (100g après nettoyage)</div>
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sucre</div>
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sel</div>
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bouillon de poulet déshydraté</div>
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sauce de soja épaisse</div>
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huile de tournesol</div>
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<img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFNyjVlo9IzkEf6M5I-94qNaZOljx_gJth8N3Z_IdrWv4SRYE3dkMZaOQrZS7Qplg6EE_jYtSfYD33hepE_4CREDJDvJy-0c9DXA6EQf6ZgZZ67yx6w1IzBbuHZ2czqFvCGKTinHccQg/s200/DSC_0078.JPG" width="200" /></div>
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Nettoyer les pousses de choux verts en ne gardant que le coeur (la partie la plus tendre).</div>
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Dans un saladier, mélanger 1 cc de sucre, 1 cc de bouillon de poulet, 1 cs de sauce de soja épaisse et 2 cs d'huile.</div>
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Faire bouillir une marmite d'eau. Ajouter les nouilles. Quand l'eau bout à nouveau, laisser 1mn puis égoutter les pâtes.</div>
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Mélanger les nouilles à la préparation. </div>
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Dans une poêle, faire chauffer 3 cs d'huile. Ajouter les nouilles. Mélanger et faire cuire comme une galette. Retourner la galette quand cela est croustillant.</div>
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Dans un wok, faire chauffer 1 cs d'huile. Ajouter le chou vert avec une pincée de sel. Mélanger.</div>
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Dresser la "galette" de nouilles dans le plat de présentation et mettre les légumes au dessus.</div>
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Servir avec de la pâte de piment rouge et du vinaigre.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSTaTZOZBIPXFXyH-6LFAYD3_g1OiDdyuW0W0oQSJPVtSx_hVbW3mWud9RtfhO0Ze5TF9Ij1JHfnPocK7jRTWx6amdVwEBzQPpauK06YLFTffGLULFo-J64490OkGSGjINNDA9qZOi_Y/s1600/DSC_0098.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSTaTZOZBIPXFXyH-6LFAYD3_g1OiDdyuW0W0oQSJPVtSx_hVbW3mWud9RtfhO0Ze5TF9Ij1JHfnPocK7jRTWx6amdVwEBzQPpauK06YLFTffGLULFo-J64490OkGSGjINNDA9qZOi_Y/s200/DSC_0098.JPG" width="200" /></a> </div>
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<b><span class="Apple-style-span" style="font-size: large;">Porc à l'aigre-douce</span></b><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqo4Fg7NUy39_HeloXkduC_v_VBLSzpk3vxuU_JK_qJRuF6_ksdfzsgLPRBVT6KR79rdFTs84VhNH-7IgMcHIHzHAREp3SE3ODKsoXNMkKcvHt9G0TixhY88JKiCZR1-rJ8WYXl3a_pG0/s1600/DSC_0106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqo4Fg7NUy39_HeloXkduC_v_VBLSzpk3vxuU_JK_qJRuF6_ksdfzsgLPRBVT6KR79rdFTs84VhNH-7IgMcHIHzHAREp3SE3ODKsoXNMkKcvHt9G0TixhY88JKiCZR1-rJ8WYXl3a_pG0/s320/DSC_0106.JPG" width="320" /></a> </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUEEMCJDWMtwD9L130mPSXVVNeWI1I745Jc9ccXwTiPRFuv6BHe_Wv9ZlQ2irdydKZe6NkEwHqc7TwxcXvVOyOzeDZQr6aH1Mnm7HZVE5kj1_9hfcRRXfQCqXQuIklDeu6MT8RrawgOY/s1600/DSC_0097.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUEEMCJDWMtwD9L130mPSXVVNeWI1I745Jc9ccXwTiPRFuv6BHe_Wv9ZlQ2irdydKZe6NkEwHqc7TwxcXvVOyOzeDZQr6aH1Mnm7HZVE5kj1_9hfcRRXfQCqXQuIklDeu6MT8RrawgOY/s320/DSC_0097.JPG" width="320" /></a><i><u>Ingrédients pour 6 personnes:</u></i><br />
1 boîte d'ananas en conserve<br />
800g de travers de porc (600g une fois le gras enlevé)<br />
vin de riz<br />
sel<br />
sucre<br />
ketchup<br />
vinaigre blanc<br />
maïzena<br />
huile de tournesol<br />
<br />
<div style="text-align: justify;">
Couper l'ananas en dés.</div>
<div style="text-align: justify;">
Enlever le gras de la viande puis frapper la viande des 2 côtés. Couper en dés. Ajouter 1 cs de vin de riz et une pincée de sel et laisser saumurer 15 mn. </div>
<div style="text-align: justify;">
Au bout des 15 mn, rajouter 100g de maïzena à la viande et mélanger.</div>
<div style="text-align: justify;">
Dans un wok, faire chauffer 3 louches d'huile. Faire frire la viande 2 mn à feu moyen (il faut que la viande soit recouverte d'huile, si nécessaire, faire frire en plusieurs fois). Egoutter. Augmenter le feu et faire frire à nouveau 2mn. Egoutter. Enlever l'huile du wok. </div>
<div style="text-align: justify;">
Dans le wok, ajouter 4 cs de ketchup, 1 petit verre d'eau, 1 cc de sel, 3 cc de sucre, 1 cc de vinaigre blanc, 1 cc de maïzena liée. Mélanger puis ajouter la viande et l'ananas. </div>
<div style="text-align: justify;">
A la fin, rajouter 1 cs d'huile puis servir.</div>
<div style="text-align: justify;">
<i><u><br /></u></i></div>
<b><span class="Apple-style-span" style="font-size: large;">Sauté d'aubergines</span></b><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bT_ct26fIsrvCuB3dlIYaAC2BOz8pn7-a3YPHgcRT1IHLirMOMG7Tk6tYgoT68BPpRGNwGFJ-t4wx1QBxE1RGi594S1fN65Sqy752sDHewvInDOxoZvDe0mZQEwPv8uJXDCT4rVsjYE/s1600/DSC_0114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bT_ct26fIsrvCuB3dlIYaAC2BOz8pn7-a3YPHgcRT1IHLirMOMG7Tk6tYgoT68BPpRGNwGFJ-t4wx1QBxE1RGi594S1fN65Sqy752sDHewvInDOxoZvDe0mZQEwPv8uJXDCT4rVsjYE/s320/DSC_0114.JPG" width="320" /></a> </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxZgTVvf_eKO2jxUiM3XMJkyUZEg1eqJL_WMdND-MstOc5UJ3fIJKIneJ51exVLY81ULmnk5jTPJo_KGwP8-PfUpdyx_BlrbvPFx_jXNECJbApwSX5gOTRdrUbrQnErlY8ILiNFbGEd4/s1600/DSC_0081.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><br />
<div style="margin-left: 1em; margin-right: 1em; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyj2VnHXL7JYzCLTlMKS0AVx8ow1OGq4lkVLCaJuXFGhXsl3zU0xemchQEzo2U0MP5E2WmDO4Fhd-JioNUAEoNZzuSq-oa74AJ7v_brE-ZQpwhAjohRZ7vslPffSGBoyAHFnXU2JLKjZ4/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyj2VnHXL7JYzCLTlMKS0AVx8ow1OGq4lkVLCaJuXFGhXsl3zU0xemchQEzo2U0MP5E2WmDO4Fhd-JioNUAEoNZzuSq-oa74AJ7v_brE-ZQpwhAjohRZ7vslPffSGBoyAHFnXU2JLKjZ4/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyj2VnHXL7JYzCLTlMKS0AVx8ow1OGq4lkVLCaJuXFGhXsl3zU0xemchQEzo2U0MP5E2WmDO4Fhd-JioNUAEoNZzuSq-oa74AJ7v_brE-ZQpwhAjohRZ7vslPffSGBoyAHFnXU2JLKjZ4/s200/DSC_0084.JPG" width="200" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmizgDqNypQwF4Tip7eMCPLmpLP9ekCGgTnsmcMOdaV-chHIw5mSoDM1aMLcaFIiJGkPw-nqbKsBgq8IC5Z6e771BHlU7s76OAkOmZvkYuaJNgL2hS5Qa3RhaBRBFly6GX_CNuSoTGxw/s1600/DSC_0090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmizgDqNypQwF4Tip7eMCPLmpLP9ekCGgTnsmcMOdaV-chHIw5mSoDM1aMLcaFIiJGkPw-nqbKsBgq8IC5Z6e771BHlU7s76OAkOmZvkYuaJNgL2hS5Qa3RhaBRBFly6GX_CNuSoTGxw/s200/DSC_0090.JPG" width="200" /></a></span></div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i><u>Ingrédients pour 6 personnes:</u></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxZgTVvf_eKO2jxUiM3XMJkyUZEg1eqJL_WMdND-MstOc5UJ3fIJKIneJ51exVLY81ULmnk5jTPJo_KGwP8-PfUpdyx_BlrbvPFx_jXNECJbApwSX5gOTRdrUbrQnErlY8ILiNFbGEd4/s1600/DSC_0081.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxZgTVvf_eKO2jxUiM3XMJkyUZEg1eqJL_WMdND-MstOc5UJ3fIJKIneJ51exVLY81ULmnk5jTPJo_KGwP8-PfUpdyx_BlrbvPFx_jXNECJbApwSX5gOTRdrUbrQnErlY8ILiNFbGEd4/s200/DSC_0081.JPG" width="200" /></a>700 g d'aubergines (l'aubergine à Shanghai est un peu différente de l'aubergine que nous connaissons mais le goût est le même)<br />
150g de viande de porc haché<br />
1 poignée de ciboulette (ou 2 cs)<br />
3 gousses d'ail<br />
2 lamelles de gingembre<br />
maïzena<br />
sauce de soja épaisse<br />
vin de riz<br />
vinaigre de riz<br />
sucre<br />
sel<br />
huile de tournesol<br />
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Enlever la queue des aubergines puis les laver. Les découper en gros morceaux puis les faire tremper dans de l'eau (en s'imbibant d'eau, elles absorberont moins d'huile).<br />
Ciseler la ciboulette.<br />
Ecraser l'ail puis hacher grossièrement.<br />
Hacher le gingembre.<br />
Ajouter à la viande hachée, 1 cc de maïzena, 1 cs de sauce de soja épaisse.<br />
Dans un wok, faire chauffer 2 cs d'huile et sauter la viande hachée. Ajouter 1 cs de vin de riz, 2 cc de sucre, la ciboulette, l'ail, le gingembre et 1 cs de vinaigre de riz. Mélanger. Réserver.<br />
Dans le wok, faire sauter les aubergines avec 2 cs d'huile. Ajouter 1 cc de sel et un peu d'eau si c'est trop sec. Mélanger. Ajouter viande et couvrir 1 mn. Ajouter 1 cs de sauce de soja épaisse. Mélanger.<br />
Servir.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i><u><br /></u></i></div>
<b><span class="Apple-style-span" style="font-size: large;">Sauté de champignons, asperges et poulet</span></b><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSU8b5VTUodlaYFlKIn6wr9f-6T5vIV69wev0DrpZVKaNih7mPbQzQYQlVzAiQjwfG1ZXiGaBSVbyFg19dBF_BhV0Am-fMn4tVriqv9R5Bip0uVtY9PVyXIu7w08X16syH6Z-k_bMjqC0/s1600/DSC_0110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSU8b5VTUodlaYFlKIn6wr9f-6T5vIV69wev0DrpZVKaNih7mPbQzQYQlVzAiQjwfG1ZXiGaBSVbyFg19dBF_BhV0Am-fMn4tVriqv9R5Bip0uVtY9PVyXIu7w08X16syH6Z-k_bMjqC0/s320/DSC_0110.JPG" width="320" /></a> </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWoLFPr2X86qajoPo4oAGIkQ_Ro34gDWSKHuOaLkZoxQpbzJTHWIg0UHWkU1glwCkiEZtYtMhJvD4KDMmCzzK83ZFFABB4xP-4Nu6b2jL-g4yLLXXmpAJ7BQTYBD99h9K3fnzFfsfykY/s1600/DSC_0094.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="115" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWoLFPr2X86qajoPo4oAGIkQ_Ro34gDWSKHuOaLkZoxQpbzJTHWIg0UHWkU1glwCkiEZtYtMhJvD4KDMmCzzK83ZFFABB4xP-4Nu6b2jL-g4yLLXXmpAJ7BQTYBD99h9K3fnzFfsfykY/s200/DSC_0094.JPG" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyoUUfUgz4-3ysx7XcBrGUNOXB1R6I-hmDAUfQXsmGbCN2DzB9qa_lehIE9-VZtjVRROr-ujmagvdNR3VMt13Y1V2csMRvLoG432_FKNoEy7utnalELPeAkVPGqtGyp5DOlyJEjlVCas/s1600/DSC_0092.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyoUUfUgz4-3ysx7XcBrGUNOXB1R6I-hmDAUfQXsmGbCN2DzB9qa_lehIE9-VZtjVRROr-ujmagvdNR3VMt13Y1V2csMRvLoG432_FKNoEy7utnalELPeAkVPGqtGyp5DOlyJEjlVCas/s200/DSC_0092.JPG" width="200" /></a><i><u>Ingrédients pour 6 personnes:</u></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
200g de blanc de poulet</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
400 g de champignons<br />
300 g d'asperges<br />
maïzena<br />
sel<br />
eau<br />
huile de tournesol<br />
huile de sésame</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i><u><br /></u></i></div>
<div style="text-align: justify;">
Découper le poulet en lamelles.</div>
<div style="text-align: justify;">
Ajouter 1 cc de vin de riz, 1 cc de maïzena et 1 pincée de sel. Mélanger.</div>
<div style="text-align: justify;">
Découper les asperges en grands morceaux et les champignons en fines lamelles.</div>
<div style="text-align: justify;">
Dans un wok, faire chauffer 3 cs d'huile de tournesol et faire sauter le poulet. Ajouter les champignons, les asperges, 2 cs d'eau, 1 cc de sel, 1 cc de sucre. Mélanger. Couvrir 2 mn. Ajouter 1 cc de maïzena liée et 1 cs d'huile de sésame. Mélanger. Servir.</div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com1tag:blogger.com,1999:blog-2584492721695127307.post-38672438982535502452012-05-15T15:02:00.002+08:002012-05-22T22:55:12.008+08:00Cours de cuisine #6<b><span class="Apple-style-span" style="font-size: large;">Poisson mandarin à la sauce aigre-douce</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiAUSQJiSY7E2lj2VWWgRgHB4Ai05JRJ3mpNW8W_iz4FnhBYCtvH36ZdyYgyHbDXi9iFS9f0CWjylQVSbxxNhGoqnm4lYM56mcWwSh24yW3LPscZ9TFnt3h7B8f_cZ5T1Hci3bJHAA30/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiAUSQJiSY7E2lj2VWWgRgHB4Ai05JRJ3mpNW8W_iz4FnhBYCtvH36ZdyYgyHbDXi9iFS9f0CWjylQVSbxxNhGoqnm4lYM56mcWwSh24yW3LPscZ9TFnt3h7B8f_cZ5T1Hci3bJHAA30/s320/DSC_0027.JPG" style="cursor: move;" width="320" /></a> </div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvQ3ffxiuva-XtKpaQ4XPQBEvKOztfxwNlo8W1vLW6-rLS9hCZLzQcBbGR3iASks8p7bghv4pxwBkQt2RYMuBpS5hg2zxYat_wGeXzj-axPED-25vrikSgwwspd8BL8pvElrdOzZVN8s/s1600/DSC_0019.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvQ3ffxiuva-XtKpaQ4XPQBEvKOztfxwNlo8W1vLW6-rLS9hCZLzQcBbGR3iASks8p7bghv4pxwBkQt2RYMuBpS5hg2zxYat_wGeXzj-axPED-25vrikSgwwspd8BL8pvElrdOzZVN8s/s200/DSC_0019.JPG" width="200" /></a><u><i>Ingrédients pour 6 personnes:</i></u><br />
2 poissons mandarin (Qing yu) écaillés et vidés<br />
1 petite poignée de ciboulette<br />
2 gousses d'ail<br />
4 lamelles de gingembre<br />
huile de tournesol<br />
sucre<br />
sel<br />
maïzena<br />
vin de riz<br />
vinaigre de riz<br />
sauce de soja épaisse<br />
eau<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjoMeOlKH26VEueDMnnal_XmE-3NFtnmTU9960F_BJcX_q2zg8OjldO4T2QoY9WqtmWi3dJO8KxTVY8l5prorBuMShwQ_m5chv4fRbSxP4GxN1hBEpr6qmQn4i-sve3ecZsinKPdGGvg/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjoMeOlKH26VEueDMnnal_XmE-3NFtnmTU9960F_BJcX_q2zg8OjldO4T2QoY9WqtmWi3dJO8KxTVY8l5prorBuMShwQ_m5chv4fRbSxP4GxN1hBEpr6qmQn4i-sve3ecZsinKPdGGvg/s320/DSC_0022.JPG" width="320" /></a> </div>
<div style="text-align: justify;">
Faire 3 grosses entailles dans le poisson des 2 côtés jusqu'à l'arête centrale.</div>
<div style="text-align: justify;">
Fariner de maïzena des 2 côtés (insister dans les entailles). </div>
<div style="text-align: justify;">
Couper la ciboulette en 2 et écraser l'ail.</div>
<div style="text-align: justify;">
Faire chauffer 4 cs d'huile dans le wok et y faire frire le poisson en le retournant.</div>
<div style="text-align: justify;">
Ajouter le gingembre, 3 cc de sucre, 1 cs de sel, 2 cs de vin de riz, 1 cs de sauce de soja épaisse, 1 verre d'eau. Couvrir 3 mn. </div>
<div style="text-align: justify;">
Ajouter la ciboulette et l'ail puis 1 cc de maïzena liée (diluée dans un peu d'eau), 2 cs de vinaigre de riz. </div>
<div style="text-align: justify;">
Servir</div>
<br />
<b><span class="Apple-style-span" style="font-size: large;">Sauté de fèves</span></b> </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7szyFl3fACh9AnLRzh5NIIZp78Tav-C0SLb8YTSC6Q-x4hCY8jzt67T71Zl1rpmyPPLPH1KlWhDT1UH8j8z3SUqQT6P_0XafW10ix554wjf499AppoLCLxlb1SSWYvDIgy4sD2zc2S-M/s1600/DSC_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7szyFl3fACh9AnLRzh5NIIZp78Tav-C0SLb8YTSC6Q-x4hCY8jzt67T71Zl1rpmyPPLPH1KlWhDT1UH8j8z3SUqQT6P_0XafW10ix554wjf499AppoLCLxlb1SSWYvDIgy4sD2zc2S-M/s320/DSC_0038.JPG" width="320" /></a> </div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIzT1jSqjUKtPgC6T9XAxXUkXjZ7eoeIS4Ems8Plz55MP9IPExow6MdYe2xbnhmoSyt2NLP56efAics4QRd3nXUiWdWfFdsWKj8wAIuU0gQ6rZbEuX6XM-eqg0bVIXfBloxZCqJsSikE/s1600/DSC_0001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIzT1jSqjUKtPgC6T9XAxXUkXjZ7eoeIS4Ems8Plz55MP9IPExow6MdYe2xbnhmoSyt2NLP56efAics4QRd3nXUiWdWfFdsWKj8wAIuU0gQ6rZbEuX6XM-eqg0bVIXfBloxZCqJsSikE/s200/DSC_0001.JPG" width="200" /></a><u><i>Ingrédients pour 6 personnes:</i></u></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 kg de fèves de soja non écossées (ou 500g de fèves écossées)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 poignée de ciboulette<br />
150g de poulet<br />
maïzena<br />
vin de riz<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
sel</div>
sucre<br />
bouillon de poulet déshydraté<br />
huile de tournesol<br />
huile de sésame<br />
eau </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qQD-NNUCspRs4QZuuTqES5iKUDbnrH3isND9oPuxTHfxN1d349wHoS9yzJkvPL9ROEjkdSFzsRh7BarCZYNk9SBY8jTD9l5v4OIXAAfZrLZK6U0xo15WO8q-TZu0K3_r_1tG4FrYeAg/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qQD-NNUCspRs4QZuuTqES5iKUDbnrH3isND9oPuxTHfxN1d349wHoS9yzJkvPL9ROEjkdSFzsRh7BarCZYNk9SBY8jTD9l5v4OIXAAfZrLZK6U0xo15WO8q-TZu0K3_r_1tG4FrYeAg/s320/DSC_0026.JPG" width="320" /></a> </div>
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Ecosser les fèves et enlever la membrane.</div>
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Couper la ciboulette en 3. </div>
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Emincer le poulet. Ajouter au poulet 1 cc de maïzena, 1 cc de vin de riz et mélanger.</div>
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Faire chauffer 3 cs d'huile de tournesol dans le wok. Sauter les blancs de poulet pendant 1 mn puis ajouter 1 cc de sel, 1 cc de sucre, 1/2 cc de bouillon de poulet déshydraté et 3 cs d'eau. </div>
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Couvrir 2 mn. Ajouter 1/2 cc de maïzena liée et 1/2 cs d'huile de sésame. </div>
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Servir.</div>
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<b><span class="Apple-style-span" style="font-size: large;">Sauté de "Mixian"</span></b> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Y84qMNfv_VMQJA5-tk_OGJkDCX455cvm2VL5egqiE04Zy8A-cVGAyXOi5PcL0VitVb6LABPS-minAgPT8hubONKwpSy5_8bEVWpe9snorv_M9htEQswZIYVhBDn00vZiPGQ02r-wb3Q/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Y84qMNfv_VMQJA5-tk_OGJkDCX455cvm2VL5egqiE04Zy8A-cVGAyXOi5PcL0VitVb6LABPS-minAgPT8hubONKwpSy5_8bEVWpe9snorv_M9htEQswZIYVhBDn00vZiPGQ02r-wb3Q/s320/DSC_0031.JPG" width="320" /></a> </div>
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<u><i>Ingrédients pour 6 personnes:</i></u></div>
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500g de Mixian (c'est un légume d'été, un peu comme la pousse de betterave, environ 400g après nettoyage)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0BFoWO3bwiCG7ylMmRCTXnEGe0P7GAOvQRBVATWnt7y2vw2_V5x2zWHaQLsvh6oiLKi0TnHVFy2u9pMNB8oAbioKVJVlL0Xp5MfiDXSD0hzxHOgzPTgJyedppkNZet6FFR-U9fwemDo/s1600/DSC_0009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0BFoWO3bwiCG7ylMmRCTXnEGe0P7GAOvQRBVATWnt7y2vw2_V5x2zWHaQLsvh6oiLKi0TnHVFy2u9pMNB8oAbioKVJVlL0Xp5MfiDXSD0hzxHOgzPTgJyedppkNZet6FFR-U9fwemDo/s200/DSC_0009.JPG" width="200" /></a>4 gousses d'ail</div>
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huile de tournesol</div>
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sel</div>
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Ecraser l'ail.<br />
Enlever les tiges dures du Mixian pour ne laisser que la partie tendre, le coeur. Laver 3 fois et laisser tremper 20 mn.<br />
Faire chauffer 3 cs d'huile dans le wok. Ajouter l'ail, le Mixian et 1 cc de sel.<br />
Sauter 1 mn environ. Servir.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Poulet au piment</span></b> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgeWdHunSRKe4jkyVOZ_G838nBpToBOxNrrXBFd5XwLMbefrmFQu1pW2kiUEOzoPcQG66zhz8yryivPKA6VxTx01DkcfjADL7QoIieObMIBpI9ZnSKkxooEE9gC0dLQ-t_dtCGnfwvrkg/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgeWdHunSRKe4jkyVOZ_G838nBpToBOxNrrXBFd5XwLMbefrmFQu1pW2kiUEOzoPcQG66zhz8yryivPKA6VxTx01DkcfjADL7QoIieObMIBpI9ZnSKkxooEE9gC0dLQ-t_dtCGnfwvrkg/s320/DSC_0033.JPG" width="320" /></a> </div>
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<u><i>Ingrédients pour 6 personnes:</i></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_1gdjjIBLkZlhCUC3pFzvXf5HQNy0OWIQMz-ZruN2FxZF3-EmTrVLsohCaC-MoZ8tgh42ynCI3HhGfJfeC2O0-daVk2Lv9uc_k7xbYSOuGJpyGudJ4UseZC7-pF1KTubXhALKIx2e8E/s1600/DSC_0025.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_1gdjjIBLkZlhCUC3pFzvXf5HQNy0OWIQMz-ZruN2FxZF3-EmTrVLsohCaC-MoZ8tgh42ynCI3HhGfJfeC2O0-daVk2Lv9uc_k7xbYSOuGJpyGudJ4UseZC7-pF1KTubXhALKIx2e8E/s320/DSC_0025.JPG" width="320" /></a>500g de blancs de poulet<br />
150g de cacahouètes<br />
4 piments (environ 60/65g)<br />
1 oeuf<br />
1 cc de poivre du sichuan moulu<br />
1 poignée de ciboulette<br />
3 gousses d'ail<br />
3 lamelles de gingembre<br />
huile de tournesol<br />
sel<br />
sucre<br />
vin de riz<br />
sauce de soja épaisse<br />
bouillon de poulet déshydraté<br />
vinaigre de riz<br />
maïzena<br />
huile de piment</div>
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Couper le poulet en dés. Ajouter un oeuf, 1 cc de sel, 1,5 cc de maïzena. Mélanger.</div>
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Ciseler la ciboulette.</div>
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Hacher l'ail, le gingembre et le piment.</div>
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Laver les cacahouètes.</div>
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Faire chauffer 1 louche d'huile dans le wok et faire frire les cacahouètes jusqu'à ce qu'elles dorent. </div>
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Réserver les cacahouètes. </div>
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Ajouter le poulet dans le wok et le faire cuire. </div>
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Réserver le poulet. Jeter l'huile (en garder 1 cs).</div>
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Ajouter la cs d'huile dans le wok et sauter le piment et le poivre.</div>
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Ajouter les cacahouètes, la ciboulette, l'ail et le gingembre, 1 cs de vin de riz, 1 cs de sauce de soja épaisse, 1/2 cc de sel, 1 cc sucre, 1/2 cc de bouillon de poulet déshydraté, 1 cs de vinaigre de riz, 1 cc de maïzena liée. Mélanger. Ajouter le poulet. Mélanger. </div>
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Arroser d'1/2 cs d'huile de piment. Mélanger. </div>
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Servir.</div>
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<br /></div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-75650171407442517902012-05-14T20:41:00.000+08:002012-05-22T23:00:00.242+08:00Escapade dans l'Anhui<div class="separator" style="clear: both; text-align: center;">
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Après une lutte acharnée pour conserver ces 2 petits jours dans l'agenda overbooké de l'Homme depuis plus de 2 mois, nous voici en route pour le Wunnan où nous allons passer 4 jours.</div>
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Pour plus de flexibilité dans les horaires, nous avons décidé d'y aller en voiture plutôt qu'en train ou en avion <span class="Apple-style-span" style="font-size: x-small;">(et non, ce n'est pas moi qui conduisait, je ne me suis pas encore résolue à passer mon code chinois -pas nécessaire à Shanghai et vu la conduite dans la campagne, çà mérite réflexion)</span>. 5h de route plus tard, nous arrivons à Zhaji. Le village n'est accessible qu'à pied (il faut y penser quand on fait sa valise!) et il faut s'acquitter d'un droit d'entrée (58 Rmb par personne), comme la plupart des villages anciens en Chine. 10mn plus tard, nous voici dans un lieu enchanteur : la Maison du Maître des Thés (http://www.chawu.com/), une maison Ming rénovée vieille de 600 ans où nous attend son propriétaire, un français, Julien Minet.</div>
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Nous passons l'après midi à déambuler de Zhaji. La rivière est l'élément central de la vie du village. Tout le monde se retrouve là pour laver les légumes, le linge, se rafraîchir quand il fait beau... Nous profitons de notre balade pour rendre visite à quelques artisans, notamment un monsieur qui fabrique des pinceaux de calligraphie de manière traditionnelle (bambou, corne de buffle, poil de chèvre, crin de cheval,... selon ce qu'on lui souhaite dessiner).<br />
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Jour 2:</div>
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8h30 : nous partons pour les Huang Shan (Montagnes Jaunes) à environ 2h de voiture. Trois possibilités pour grimper au sommet : la marche par le côté Est ou Ouest ou le téléphérique. Avec les enfants, nous prenons le téléphérique. L'accès aux montagnes est relativement cher : 230 Rmb par personne (gratuit en dessous de 1,20m), 15 Rmb pour que le taxi vous amène jusqu'au téléphérique et 80 Rmb par personne par trajet pour le téléphérique. Les montagnes jaunes accueillent plusieurs millions de touristes par an. Aussi, il ne faut pas s'étonner que tout soit construit pour le tourisme de masse. Le détour vaut la peine : les panoramas sont magnifiques même si on est loin de nos petits sentiers de montagne. Ici, c'est un chemin de pierre avec des escaliers, beaucoup d'escaliers.... et beaucoup de monde... J'ose à peine imaginer en pleine saison... Ce qui est aussi impressionnant, ce sont les porteurs, avec a minima leurs charges de 75 kg dans ces descentes et montées vertigineuses. Une autre curiosité (dont on se passerait): les groupes de touristes (facilement reconnaissables par clans : les casquettes vertes, les bleues, les violettes, les bobs, les teeshirts rouges...) avec leur guide au mégaphone ultra-puissant. </div>
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Jour 3 :</div>
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Cette journée est placée sous le signe de la découverte du patrimoine à 2h de voiture. Xidi, Hongcun, Pingshan (les 2 premiers villages étant inscrits au Patrimoine Mondial de l'Unesco). Nous avons fait le choix d'être accompagné par un guide francophone pour cette journée découverte.<br />
<i>Hongcun:</i><br />
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<i>Pingshan:</i></div>
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Jour 4:</div>
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Dernier jour. Il nous faudra bientôt partir rejoindre notre mégalopole. Au programme : visite accompagnée de la campagne environnante (rizières, vie paysanne...). Il a plu la nuit dernière. Je préfère déambuler dans les rues du village avec Petit Rat de Terre tandis que les garçons prennent la route des champs.<br />
Encore une fois, cela ne donne qu'une envie : repartir dans d'autres contrées à la découverte "d'autres Chines".</div>
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<br /></div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-60941215061072668422012-05-08T20:46:00.001+08:002012-06-26T14:52:10.804+08:00VHILS : art éphémère?<div style="text-align: justify;">
De son vrai nom Alexandre Farto, VHILS, est un artiste portugais. Pendant un mois et demi, il a réalisé une véritable performance outdoor, où marteaux, burins et marteaux-piqueurs ont sculpté des murs de Shanghai. Des créations éphémères pour la plupart... Il fallait que je voie çà d'autant que ces portraits s'insèrent magnifiquement dans des lieux en complète démolition. </div>
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Chacune de ses créations est une reproduction de photo d'un shanghaien. Ses créations fleurissent aussi dans le monde entier. En ce moment à Mexico et bientôt à ... Paris!! Dès le mois de juillet : ne ratez pas çà et cherchez le mur!<br />
Carte en main : 7 murs à voir en différents endroits de Shanghai. La chasse aux portraits s'ouvre à <b>Red Town (568 Huaihai West Lu)</b>. Beaucoup de galeries sont installées ici et le lieu est très agréable. Il faut vraiment chercher pour trouver. Jugez-en au détour de nos trouvailles!<br />
Une Mercédès toute en brique:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ByFhHexIoQVC8l4IaImD6V1UyceyxtUcXC3-nYEsnixZW0Aptyjd9eeLM6-6hmB0B0uM4HMLVeuJJghn1MKsvH6-Swb9lxzixaduyztT0e78i6PFVGJMdz9aXpna6tSVTR8Xcrlsdlk/s1600/DSC_1105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ByFhHexIoQVC8l4IaImD6V1UyceyxtUcXC3-nYEsnixZW0Aptyjd9eeLM6-6hmB0B0uM4HMLVeuJJghn1MKsvH6-Swb9lxzixaduyztT0e78i6PFVGJMdz9aXpna6tSVTR8Xcrlsdlk/s320/DSC_1105.JPG" width="320" /></a></div>
Prenez place sur le vélo:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ws7Trx4Zfz_wjHl1hFHsN_a2n3KpjzVHTpKcdOjtvD95l0rAFLCmeCGh2_bDZ4AGV2ZkPrWdkgQmUIz_Bu_WJtZOwja8EWRm6Tl8Eym8RcSrG03sLNY2RTmDrhnekL8bKLy4dqKvbwM/s1600/DSC_1112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ws7Trx4Zfz_wjHl1hFHsN_a2n3KpjzVHTpKcdOjtvD95l0rAFLCmeCGh2_bDZ4AGV2ZkPrWdkgQmUIz_Bu_WJtZOwja8EWRm6Tl8Eym8RcSrG03sLNY2RTmDrhnekL8bKLy4dqKvbwM/s320/DSC_1112.JPG" width="320" /></a></div>
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Le Penseur revisité:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-oKcC-wvcVKAX9J6pkDYdFY63PbhsY-ENAa7MQMSQqa3CrdiopA04oWZrM8ddHEp2wqYgiPsj3gpfKbo9nNxJEPvYJnQfkBwfUO4Iz3_9rh3vFlx-rwziuVb94KYz5GWeXZXJpOGbxI/s1600/DSC_1122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-oKcC-wvcVKAX9J6pkDYdFY63PbhsY-ENAa7MQMSQqa3CrdiopA04oWZrM8ddHEp2wqYgiPsj3gpfKbo9nNxJEPvYJnQfkBwfUO4Iz3_9rh3vFlx-rwziuVb94KYz5GWeXZXJpOGbxI/s320/DSC_1122.jpg" width="212" /></a></div>
Un jeu de jambes:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3U8IHk7YmHZbjicLE9fRLAOyJPBaGgv50o5-z1WaB0A8GcLSap1lB5EJpaZBPaTq6F6DtzjpamU9ZidKrtTfrHSh6D7EQFuWiEd0hDxUVvm_didsRAAmf5yTiL42Eq42_92Cx6uqd7hc/s1600/DSC_1124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3U8IHk7YmHZbjicLE9fRLAOyJPBaGgv50o5-z1WaB0A8GcLSap1lB5EJpaZBPaTq6F6DtzjpamU9ZidKrtTfrHSh6D7EQFuWiEd0hDxUVvm_didsRAAmf5yTiL42Eq42_92Cx6uqd7hc/s320/DSC_1124.JPG" width="320" /></a></div>
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Et enfin : LE mur! Reste à continuer notre quête des 6 autres murs...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOr0xPKRX-dwDcAV6ZE2U7U18A3RNpmnWVnW3rZZmBdUnTHzzldZXZGg5V3tN37sBMV-Yqn4jSYif23J-LxZiDpk9ADP92NvYysL9C6NC4P_Cp2sCKEC2wi6LygkDaqScZ0_GxYeY2ke8/s1600/DSC_1117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOr0xPKRX-dwDcAV6ZE2U7U18A3RNpmnWVnW3rZZmBdUnTHzzldZXZGg5V3tN37sBMV-Yqn4jSYif23J-LxZiDpk9ADP92NvYysL9C6NC4P_Cp2sCKEC2wi6LygkDaqScZ0_GxYeY2ke8/s320/DSC_1117.JPG" style="cursor: move;" width="320" /></a></div>
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Direction <b>Moganshan Lu</b>, dans la lane (enfin ce qu'il en reste....) à gauche du M50 (des galeries d'artistes également) où devraient nous attendre 2 portraits.</div>
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Voici l'entrée de la lane : Batman et Superman vous montrent le chemin:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPA6Bu6_8IW5pHGs0QJ_5tFSV2FkYFj_qv-dpjUkOTtbQAjCI7uZaT7A04JDJrLJPES8cFG-fuil-QSz82a801B4rx88rYaM47zAM0smY72OW0fByASLegPYEj2K57D-Gl5m3ffrOeZM/s1600/DSC_1130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPA6Bu6_8IW5pHGs0QJ_5tFSV2FkYFj_qv-dpjUkOTtbQAjCI7uZaT7A04JDJrLJPES8cFG-fuil-QSz82a801B4rx88rYaM47zAM0smY72OW0fByASLegPYEj2K57D-Gl5m3ffrOeZM/s320/DSC_1130.JPG" width="320" /></a> </div>
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Dans la grande bâtisse sur la gauche, derrière, bien caché, nous l'avons trouvé, niché dans un des bâtiments (enfin, bien aidées par un monsieur chinois, très fier de nous indiquer où se trouvait le portrait). C'est vraiment dommage que toutes ces maisons disparaissent : celle-ci avait dû être superbe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCWBTabGO1FoRsbpmTKSv_vQGo0znKD2hEeixAx5DTB2cHyZhA29pi8_YEgNIH5mSkjbsDxoiUwGflY0BAc0WzAkFCHMQYimrjC5rfJluClWKCsa3VKgO41QzKQrOmwHyFSPlK-D0E_Y/s1600/DSC_1135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCWBTabGO1FoRsbpmTKSv_vQGo0znKD2hEeixAx5DTB2cHyZhA29pi8_YEgNIH5mSkjbsDxoiUwGflY0BAc0WzAkFCHMQYimrjC5rfJluClWKCsa3VKgO41QzKQrOmwHyFSPlK-D0E_Y/s320/DSC_1135.jpg" width="212" /></a></div>
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Ce monsieur nous a aussi montré une peinture d'une grand-mère qui habitait dans une maison en cours de démolition. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixA_GGeXaXeeSTmAOnLaACp0HgFdwef6eeN-fi5rzAZu3hIs3fsUlMKKPYa3sEwfQTDdi2l5QD5LdqJbNrUl4KSdnoTnajnDWxzodD9XEI4svTk56GAJNp4aLdqksmxkurdNrsmf43BRk/s1600/DSC_1140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixA_GGeXaXeeSTmAOnLaACp0HgFdwef6eeN-fi5rzAZu3hIs3fsUlMKKPYa3sEwfQTDdi2l5QD5LdqJbNrUl4KSdnoTnajnDWxzodD9XEI4svTk56GAJNp4aLdqksmxkurdNrsmf43BRk/s320/DSC_1140.jpg" width="212" /></a> </div>
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Voilà ce qu'il reste du 2ème portrait que nous étions censées trouvé. Le mur a été démoli il y a un mois. Ainsi suivra cette petite maison et viendront s'ériger de grands buildings. Encore 4 portraits à découvrir. Pourvu qu'ils n'aient pas encore été détruits!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOySNrW0iWWCLGgXb4uVnxT3qBp48EjFrCgxyfa2TsrHx7X2ukZn7UOIxzXMMtj0f5GErdvxqsI9d7xikplAcl5ztIS9f9fn1it8P7p0u-gXDMLfew2wziPJOhc6UwBzDTAy1JvqgUTI/s1600/DSC_1143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOySNrW0iWWCLGgXb4uVnxT3qBp48EjFrCgxyfa2TsrHx7X2ukZn7UOIxzXMMtj0f5GErdvxqsI9d7xikplAcl5ztIS9f9fn1it8P7p0u-gXDMLfew2wziPJOhc6UwBzDTAy1JvqgUTI/s320/DSC_1143.JPG" width="320" /></a> </div>
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Notre balade se poursuit (en voiture... à l'échelle de Shanghai les distances sont -très- grandes à pied) vers la <b>MD Gallery au 188 Linqing Lu </b>(au croisement de Pingliang Lu). L'exposition consacrée à VHILS est terminée depuis ... hier mais nous avons la chance de pouvoir entrer dans la galerie et savourer des derniers instants de l'expo avant que les créations ne soient enlevées.</div>
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Un portrait sur un mur au marteau et burin, </div>
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Des collages d'affiches décolorées à la javel</div>
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Et plus surprenante une composition en 3D d'objets de récupération chez des antiquaires (portes, meubles..). Si on s'éloigne un peu, on distingue nettement le portrait.</div>
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Et dehors, voici les 2 portraits que nous cherchions - ceux-ci devraient rester-</div>
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Les deux derniers murs sont à <b>Xiao Nan Men sur la Wangjiamatou Lu</b> (sortie 2 du métro, 30 m à droite de l'autre coté de la rue). Personne ne s'aventurerait dans la ruelle et pourtant...<br />
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<br />From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-78795554946048643692012-05-07T21:54:00.003+08:002012-05-22T23:00:17.774+08:00Weekend dans le Zhejiang<div class="separator" style="clear: both; text-align: center;">
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Quand on habite à Shanghai, on a, au bout d'un moment, vraiment envie de se mettre au vert. S'isoler un peu de cette agitation permanente et s'éloigner de cet environnement très urbain... Le 1er mai est férié en Chine. Le samedi précédent était donc travaillé et le 30 avril non travaillé pour avoir 3 jours de congés. Nous avons donc choisi de partir 3 jours dans la province du Zhejiang, à Lizhang. Faute de pouvoir conduire, nous avons opté pour le train (Shanghai-Yiwu: 2.30h). Un chauffeur nous attendait pour ensuite rejoindre le village de Lizhang (20 mn environ).<br />
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Lizhang est un village de 400 habitants (autant dire un très petit village à l'échelle de la Chine). Beaucoup de calligraphes résident en ce lieu. Il faut vraiment y faire le détour, parait-il en août, lors la fête locale où tous exposent leurs oeuvres. Nous avons rencontré le gardien du musée de la calligraphie. Il est spécialisé dans la calligraphie des crevettes. D'autres dessinent plutôt des oiseaux, des poissons, des idéogrammes, des chevaux et même des personnages.<br />
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Nous avons vraiment passé un séjour très agréable. La maison d'hôtes Lizhang Guesthouse (http://www.lizhang-guesthouse.com/) est vraiment à recommander. Nous avons eu un accueil très chaleureux. Le décor est authentique et le confort correct. La maison peut être louée en totalité. Je ne suis pas un inconditionnelle de la cuisine chinoise et bien là, j'ai vraiment été agréablement surprise. Tout était bon! Vraiment très bon! Lors de notre passage, c'était complet et nous avons fait de belles rencontres. D'autant qu'il y avait d'autres enfants, pour le bonheur de nos deux loustics.<br />
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Au programme : balade en vélo dans les alentours du village, découverte du village et de ses nombreux calligraphes, lecture et nous avons ensuite fait deux balades, Shenli Gorge et Baozhang Valley, à 1/2h en voiture dans les montagnes (1h30 environ chacune avec les enfants et sans se presser) . Il est possible de faire appel auprès de la guesthouse à un chauffeur pour qu'il vous amène et revienne vous chercher. </div>
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</div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-27872565674163693802012-05-07T10:03:00.001+08:002012-05-22T23:02:12.868+08:00Shanghai en side-car<div class="separator" style="clear: both; text-align: center;">
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Testé et approuvé pendant les vacances : la balade en sidecar. Nous avons été pris en main par Jonathan de Shanghai Sideways (http://shanghaisideways.com/). Nous avons fait une balade de 2h. Départ du tour à Xintandi pour terminer dans les Cool docks en passant par la vieille ville. La balade est ponctuée de plusieurs arrêts dans des lieux typiques. C'est vraiment une sortie que je conseille, plutôt insolite, qui permet de s'imprégner de la ville et ce, en toute sécurité! C'est aussi possible à Pékin.</div>
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Point de photo, c'est vraiment dommage... Mon Iphone a définitivement rendu l'âme et je n'ai rien pu récupéré -le Cloud n'a pas été assez rapide... Entre autres, j'aurai voulu vous montrer : le château de la veuve joyeuse, la vieille ville (une version différente de Shanghai, très authentique), le marché... </div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-75292696855424080782012-04-19T14:19:00.000+08:002012-05-22T22:55:12.012+08:00Cours de cuisine #5<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-size: large;"><b>Rouleaux de printemps frits</b></span></div>
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<i><u>Ingrédients pour 6 personnes:</u></i><br />
1 escalope de poulet (environ 200g)<br />
1 poignée de champignons noirs parfumés noirs déshydratés<br />
250g de champignons blanc (jing zhen gu)<br />
400g de choux chinois<br />
1 petite carotte<br />
maizena<br />
huile de tournesol<br />
sucre<br />
sel<br />
bouillon de poulet déshydraté<br />
galettes de blé pour spring rolls (en vente en grandes surfaces)<br />
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<i>La veille : </i><br />
Tremper les champignons dans un bol d'eau pour les réhydrater.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_p6CA6ZinZthzJak-5crpowgwPlXASgUhM5jgIsy-nZLNvsWGr2afuuB-w1GALpwCkkP3V9nJvbW0HPIABYT8g8q8egKG47aaBDq6f4O8fZBaVN6nyykMJ_iy_Vt2KFpTc5qOxBlbNw/s1600/IMG_2649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_p6CA6ZinZthzJak-5crpowgwPlXASgUhM5jgIsy-nZLNvsWGr2afuuB-w1GALpwCkkP3V9nJvbW0HPIABYT8g8q8egKG47aaBDq6f4O8fZBaVN6nyykMJ_iy_Vt2KFpTc5qOxBlbNw/s200/IMG_2649.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVYZm5lnPPm8Na3k7_qFk-AvLH0PU-h5pK_jlZ03jWOIF4flZ2Vbsfwc3Jf4-NVcBRMA6o_4irDQHeIV2HKwtil9pCItdFX04cr4An4vy6_A6ln2iV-c3Ee0XD5oen84pAEhjn7i5j2U/s1600/IMG_2651.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVYZm5lnPPm8Na3k7_qFk-AvLH0PU-h5pK_jlZ03jWOIF4flZ2Vbsfwc3Jf4-NVcBRMA6o_4irDQHeIV2HKwtil9pCItdFX04cr4An4vy6_A6ln2iV-c3Ee0XD5oen84pAEhjn7i5j2U/s200/IMG_2651.JPG" style="cursor: move;" width="200" /></a></div>
<i>Farce: </i><br />
Découper le poulet en très fines lanières.<br />
Hacher finement le chou chinois en enlevant le coeur. Le faire tremper dans de l'eau puis l'égoutter.<br />
Séparer les champignons blancs, couper la racine puis couper les champignons en 2. Les faire tremper dans de l'eau puis les égoutter<br />
Hacher les champignons noirs.<br />
Peler puis hacher la carotte en très fines allumettes.<br />
Mélanger 1cc de maïzena avec le poulet.<br />
Faire chauffer 3 cs d'huile de tournesol dans le wok. Ajouter le poulet et le faire à peine cuire. Réserver.<br />
Jeter l'excédent d'huile.<br />
Ajouter les légumes avec 1 cc de sel et 1 cc de sucre. Mélanger.<br />
Ajouter le poulet et 2 cc de maizena diluée dans 1/4 de petit bol d'eau. Réserver et laisser refroidir.<br />
<br />
<i>Comment faire les spring rolls?</i><br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyakKJL94R5yhe4-fKHE7vOPZI_E9UIQH72ZAdRyL7hyuyD6QhdkTdJKWug1rdBKAmYe13GVQo1xkMZLEyRdw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<i>Cuisson:</i><br />
Faire chauffer environ 2 louches d'huile de tournesol et faire frire les rouleaux de printemps. Ils doivent être juste dorés. Servir.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b>Sauté de ciboulettes aux deux couleurs</b></span><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8kaP8VvoYpO_O_V_u7Hg9Wr2dAPFmchHfoTVxWKfQrRJ53DsaCf1lms_t9HAuQsd4pInZd7f6R7JZrkLGe6THagTli8K5gGg-S7EFK9sDM3H88q3jYys0LZB6Q7AZQgYgs5tBuSi28Es/s1600/IMG_2669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8kaP8VvoYpO_O_V_u7Hg9Wr2dAPFmchHfoTVxWKfQrRJ53DsaCf1lms_t9HAuQsd4pInZd7f6R7JZrkLGe6THagTli8K5gGg-S7EFK9sDM3H88q3jYys0LZB6Q7AZQgYgs5tBuSi28Es/s320/IMG_2669.JPG" width="320" /></a></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6LRxiaZWHkXNpxPIn4T_noYnWVu_Km11pY6tOh6_carc6y_vmbe117qJA5wSxh_DaxGbrBVhDaVS2ne5DWdz7TXdQS_l-urXbEtkgyavWSHEOjMVkuesX-CaPefSLf4xfDuogXEBfFk/s1600/IMG_2652.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6LRxiaZWHkXNpxPIn4T_noYnWVu_Km11pY6tOh6_carc6y_vmbe117qJA5wSxh_DaxGbrBVhDaVS2ne5DWdz7TXdQS_l-urXbEtkgyavWSHEOjMVkuesX-CaPefSLf4xfDuogXEBfFk/s200/IMG_2652.jpg" width="184" /></a><i><u>Ingrédients pour 6 personnes :</u></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
400 g de ciboulette jaune</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
150 g de ciboulette verte</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
huile de tournesol</div>
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sel </div>
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bouillon de poulet déshydraté</div>
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<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Faire chauffer 3 cs d'huile dans le wok. Ajouter les légumes avec 1 cc de sel et 1/2 cc de bouillon de poulet déshydraté. </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Faire sauter (cela ne doit être ni cru, ni cuit), égoutter et servir. </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Emincer la ciboulette jaune. Emincer également la ciboulette verte après avoir enlever la racine (ne garder que la partie très verte).</div>
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<br /></div>
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<b><span class="Apple-style-span" style="font-size: large;">Sauté de porc et seiches aux épices</span></b></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWziQd-_kECjj1eJI9Vse5_MLYjKPKmgHH2-s61rLKYhchE5yIwRgLvxtj-xCTO0ac_w3f_l4kTBh75bMzVU_inPX4PE1QbmX_feZchGvNSKjwvdFLO97Ao1saZvSKdy0bYMO6ltpbEXQ/s1600/IMG_2672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWziQd-_kECjj1eJI9Vse5_MLYjKPKmgHH2-s61rLKYhchE5yIwRgLvxtj-xCTO0ac_w3f_l4kTBh75bMzVU_inPX4PE1QbmX_feZchGvNSKjwvdFLO97Ao1saZvSKdy0bYMO6ltpbEXQ/s320/IMG_2672.JPG" width="320" /></a></div>
<div style="text-align: left;">
<i><u>Ingrédients pour 6 personnes:</u></i></div>
<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4ZN0QCu2Eelkk3ChimHo6ZGR1qLZJjInzXL4ZXIXlmKaXhwQ-w7awzpPlUxYye3xM7_6FUwdfMTgjqOrSZ-S6Dv_ggg_ZLJeoXHyuWTNEl3NUHsbCZXhC6_POSRweutNAcaWajmLWYY/s1600/IMG_2657.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4ZN0QCu2Eelkk3ChimHo6ZGR1qLZJjInzXL4ZXIXlmKaXhwQ-w7awzpPlUxYye3xM7_6FUwdfMTgjqOrSZ-S6Dv_ggg_ZLJeoXHyuWTNEl3NUHsbCZXhC6_POSRweutNAcaWajmLWYY/s320/IMG_2657.jpg" width="240" /></a></div>
1 kg de seiche (nettoyée)</div>
<div style="text-align: left;">
750g de travers de porc</div>
<div style="text-align: left;">
3 lamelles de gingembre<br />
sauce soja rouge (nan luzhi)</div>
<div style="text-align: left;">
sauce soja épaisse</div>
<div style="text-align: left;">
2 anis étoilé</div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rlzpq5LG6GuC28V868DoUjlGAWeLpLFUXOeOuefcKhRN9YEyyRn0QGDjiLgkP0stZeXhuhny8mxsgmgP6RMtqJejumvnTMHm_8OF_in1loENKPR7OLib5sXkZoeGGU23Mie6Qvt0fEI/s1600/IMG_2656.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>vin de riz</div>
<div style="text-align: left;">
huile de tournesol</div>
<div style="text-align: left;">
sel</div>
<div style="text-align: left;">
sucre<br />
maïzena</div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rlzpq5LG6GuC28V868DoUjlGAWeLpLFUXOeOuefcKhRN9YEyyRn0QGDjiLgkP0stZeXhuhny8mxsgmgP6RMtqJejumvnTMHm_8OF_in1loENKPR7OLib5sXkZoeGGU23Mie6Qvt0fEI/s1600/IMG_2656.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a>eau<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rlzpq5LG6GuC28V868DoUjlGAWeLpLFUXOeOuefcKhRN9YEyyRn0QGDjiLgkP0stZeXhuhny8mxsgmgP6RMtqJejumvnTMHm_8OF_in1loENKPR7OLib5sXkZoeGGU23Mie6Qvt0fEI/s1600/IMG_2656.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rlzpq5LG6GuC28V868DoUjlGAWeLpLFUXOeOuefcKhRN9YEyyRn0QGDjiLgkP0stZeXhuhny8mxsgmgP6RMtqJejumvnTMHm_8OF_in1loENKPR7OLib5sXkZoeGGU23Mie6Qvt0fEI/s200/IMG_2656.jpg" width="190" /></a></div>
<div style="text-align: left;">
<div style="text-align: center;">
<br /></div>
Inciser le blanc de seiche en quadrillage puis couper en gros morceaux.<br />
Faire bouillir 1/2 wok d'eau puis ébouillanter la seiche 1mn environ. Egoutter.<br />
Couper le travers de porc en petits morceaux (enlever le gras).<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Faire chauffer 1 cs d'huile dans le wok. </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Ajouter le gingembre et la viande. Mélanger. </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Ajouter la seiche, 1/2 cc de sel, 4 cc de sucre, 2 cs de vin de riz, 4 cs de sauce de soja rouge et une petit verre d'eau (type verre moutarde Amora). Mélanger.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Mettre les 2 anis étoilés (sur le coté, c'est plus facile à enlever à la fin).</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Couvrir et faire cuire à feu doux pendant 30 mn au moins). </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Enlever anis étoilés. Ajouter 1 cs de sauce de soja épaisse et 1 cc de maïzena diluée dans un peu d'eau. </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Mélanger. Servir.</div>
</div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-36481418260536672952012-04-08T19:43:00.000+08:002012-05-22T23:04:33.562+08:00Joyeuses Pâques!<div class="separator" style="clear: both; text-align: center;">
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<br />From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-79866339619861065792012-04-05T11:00:00.000+08:002012-05-22T23:04:33.568+08:00C'est le printemps!<div class="separator" style="clear: both; text-align: center;">
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<br />From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-71782021317299653522012-04-04T11:00:00.000+08:002012-05-22T23:04:33.567+08:00Qing Ming (清明节)<div class="separator" style="clear: both; text-align: center;">
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Aujourd'hui 4/4, c'est la fête Qingming (<span class="Apple-style-span" style="color: #222222; font-family: arial, verdana, helvetica, sans-serif; font-size: 13px; line-height: 18px;">清明节) </span>ou fête de la Clarté ou fête des morts comme peut l'être la Toussaint pour nous (en beaucoup plus joyeux).<br />
Entre parenthèses, 4 est un chiffre à éviter en Chine. Il se prononce à peu près comme le mot "mort". Par exemple, il est de bon ton de ne pas avoir de 4 dans son numéro de mobile, sur sa plaque d'immatriculation, de ne pas habiter au 4ème, 14ème, .... (dans notre immeuble, ces étages n'existent tout simplement pas - il faudra que je fasse une photo des boutons d'étage de notre ascenseur, c'est assez curieux). Au 4, il faut préférer le 8 (la richesse).<br />
Ce jour là donc, les Chinois se rendent au cimetière pour nettoyer les tombes et rendre hommage à leurs proches disparus. Cette fête annonce aussi l'arrivée du printemps. <br />
C'est un jour férié. Beaucoup de personnes ont travaillé samedi et dimanche derniers au lieu de lundi et mardi et peuvent ainsi cumuler 3 jours de congés consécutifs.<br />
<br />
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<div style="color: #222222; font-family: arial, verdana, helvetica, sans-serif; font-size: 13px; line-height: 18px;">
<br /></div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-22327801629850844212012-04-03T21:57:00.002+08:002012-05-22T22:55:12.005+08:00Cours de cuisine #4<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: medium; line-height: 27px;"><b>Bambou sauté avec sa laitue</b></span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; font-size: small; line-height: normal;"><i><u>Ingrédients pour 6 personnes:</u></i></span></div>
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<span class="Apple-style-span" style="font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; font-size: small; line-height: normal;"></span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">1 laitue chinoise (on consomme la racine et non les feuilles et le goût se rapproche un peu du concombre)</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">1,3 kg de bambous (c'est la pleine saison! le bambou est le tendre au printemps)</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">huile de tournesol</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">sel</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">sucre</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">sauce de soja légère</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">maïzena</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">bouillon de poulet déshydraté</span></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"><i><u>Quelques photos des ingrédients avant de commencer:</u></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzSNpBTv_tBRh5Cfp3G31AesZobZYjPbG0tCKs5HR-9c9gUmB0ggG5IHTTWpBMB4aaaROcZDMZJA2iAtqxg52ch6vAnxqJ9EI4I7KTEDMnMvbfOakeDlGe1fp0jp6igUI143yAhk_sW6o/s1600/IMG_2514.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzSNpBTv_tBRh5Cfp3G31AesZobZYjPbG0tCKs5HR-9c9gUmB0ggG5IHTTWpBMB4aaaROcZDMZJA2iAtqxg52ch6vAnxqJ9EI4I7KTEDMnMvbfOakeDlGe1fp0jp6igUI143yAhk_sW6o/s200/IMG_2514.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1PcNT0Qgm5z-wLNARj8V6a3e-aZckJbH3Ghy33maCHX8bUAwKRuWBin8mBWszEeCDpg8XMNH6eC-hT_e2VmbUJevW6jSrmQbOKMFmeZxyrygDC_XnxvtBUGrS_t6k-tJPaz057becTE/s1600/002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1PcNT0Qgm5z-wLNARj8V6a3e-aZckJbH3Ghy33maCHX8bUAwKRuWBin8mBWszEeCDpg8XMNH6eC-hT_e2VmbUJevW6jSrmQbOKMFmeZxyrygDC_XnxvtBUGrS_t6k-tJPaz057becTE/s200/002.jpg" width="145" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivD-vIKQ3I6YodJ88ciSTTdy6JbAsq0ckFOLo1mUwxFnOtWL5hpYWSfnav2zCw0IpSLLh9PFYxebY8BE74cZFlXImVSDDeWRdxmfyBST3OXQczqjaPpMusKuaAlgRFjcUSUsFuB6Lui_I/s1600/ChineseLettuce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivD-vIKQ3I6YodJ88ciSTTdy6JbAsq0ckFOLo1mUwxFnOtWL5hpYWSfnav2zCw0IpSLLh9PFYxebY8BE74cZFlXImVSDDeWRdxmfyBST3OXQczqjaPpMusKuaAlgRFjcUSUsFuB6Lui_I/s200/ChineseLettuce.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFStzBACh-gUEz_zBUkzdtjY3FE-omaNjiwGmQaPfme0upv7JutvM6y__u3I-SuU58rmzFR8syHHG5RiHQfdfxD9KFncC7yl_mKdIWC8_VMnQnguRxKyZDFRa-zuCHKgLSQgx5egJQ3Mk/s1600/IMG_2502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFStzBACh-gUEz_zBUkzdtjY3FE-omaNjiwGmQaPfme0upv7JutvM6y__u3I-SuU58rmzFR8syHHG5RiHQfdfxD9KFncC7yl_mKdIWC8_VMnQnguRxKyZDFRa-zuCHKgLSQgx5egJQ3Mk/s200/IMG_2502.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCpkzv4OFTnUdUlp4nMU-q6ogaQY8fTUUfJhhKozKyVFI7YBIbu0OyOdJ4yEKF-ZypAJFXv8LissK72qyHuhOuBRimblsICxkZxrA_5CHzpqnxYAAR_r2ZcYpENIvfc29cALQKFDeUOoc/s1600/IMG_2504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCpkzv4OFTnUdUlp4nMU-q6ogaQY8fTUUfJhhKozKyVFI7YBIbu0OyOdJ4yEKF-ZypAJFXv8LissK72qyHuhOuBRimblsICxkZxrA_5CHzpqnxYAAR_r2ZcYpENIvfc29cALQKFDeUOoc/s200/IMG_2504.JPG" width="200" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enlever les feuilles de la laitue pour ne garder que la racine puis peler la racine avec l'économe. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Eplucher le bambou pour ne garder que la racine. Il ne faut garder que la partie la plus tendre. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Laver.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Découper la laitue et le bambou en petits morceaux. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Dans le wok, faire sauter le bambou dans 3 cs d'huile. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ajouter 1 cc de sel, 2 cc de sucre, 2 cs de sauce de soja légère et un peu d'eau. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mélanger et couvrir 5 mn à feu moyen. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ajouter ensuite la laitue et couvrir 1 mn. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ajouter 1/2 cc de bouillon de poulet déshydraté et 1/4 d'un petit bol de maïzena diluée dans de l'eau. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mélanger. Servir.</span></div>
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<span class="Apple-style-span" style="font-size: medium; line-height: 27px;"><b>Canard aux épices</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5br0w8M4fIEfdeM0iP80WBF3NTCUGuSHOq_nIU_H3JCXLerEHibPtPfbt0NxcmSvy5fkI1Zyvd-Oxa0mM69okO5xn6HtBhveZiP0mjEnbiB1io5OuEj5TEb4MwBXGxDaSbUweehsxz4/s1600/IMG_2532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5br0w8M4fIEfdeM0iP80WBF3NTCUGuSHOq_nIU_H3JCXLerEHibPtPfbt0NxcmSvy5fkI1Zyvd-Oxa0mM69okO5xn6HtBhveZiP0mjEnbiB1io5OuEj5TEb4MwBXGxDaSbUweehsxz4/s320/IMG_2532.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; font-size: small; line-height: normal;"><i><u>Ingrédients pour 6 personnes:</u></i></span></div>
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<span class="Apple-style-span" style="font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; font-size: small; line-height: normal;"></span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">1 bol de champignons noirs parfumés</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JSkTySCJ_SbfLZDnHxQJ4fHzgvLbjgoYVU2-hkeAFkYL1JYYXGnvO418xpmLeap89_rlNFjW3nfDTwSMJPDihKx8LbPExHPb_ziZvUzlT_GYchDI5d5iookt2_brAYY0jSr57XDBkvE/s1600/IMG_2512.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JSkTySCJ_SbfLZDnHxQJ4fHzgvLbjgoYVU2-hkeAFkYL1JYYXGnvO418xpmLeap89_rlNFjW3nfDTwSMJPDihKx8LbPExHPb_ziZvUzlT_GYchDI5d5iookt2_brAYY0jSr57XDBkvE/s200/IMG_2512.jpg" width="150" /></a><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">6 cuisses de canard</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">1 poignée de ciboulette</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">4 lamelles de gingembre</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">3 gousses d'ail</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">sel </span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">sucre</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">sauce de soja épaisse</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">sauce de piment aux fèves</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">2 anis étoilé</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">vin de riz</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">vinaigre de riz</span></span></div>
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<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; line-height: normal;">huile de tournesol</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxd_2sE9_NRLUBnkMbbl0_1oZDAXU5YqxXsE7qfWZGGgt89leZUnc3P7rUyH00lEFAU7gxTfYMu_j0RZ9rEg1-u7VKq_87MBRTtHWO3-sbPlZJ3cMOLnq7sI1nutWvPfw8VAbayejwu4/s1600/IMG_2516.jpg" imageanchor="1" style="clear: left; float: left; font-size: 14px; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxd_2sE9_NRLUBnkMbbl0_1oZDAXU5YqxXsE7qfWZGGgt89leZUnc3P7rUyH00lEFAU7gxTfYMu_j0RZ9rEg1-u7VKq_87MBRTtHWO3-sbPlZJ3cMOLnq7sI1nutWvPfw8VAbayejwu4/s200/IMG_2516.jpg" width="150" /></a></div>
<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"><i><u>La veille au soir:</u></i></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Faire tremper les champignons dans un bol d'eau froide pour les réhydrater.</span></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Découper les cuisses de canard en 4 morceaux. </span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Hacher grossièrement la ciboulette et l'ail.</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Découper 4 lamelles de gingembre (il n'est pas nécessaire de le peler).</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Dans le wok, faire chauffer à feu moyen 1 cs d'huile et faire sauter le gingembre et les champignons 1 mn. Ajouter le canard, 1/2 cc de sel, 4 cc de sucre, 3 cs de sauce soja épaisse et 2 cs de piment. Mélanger.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ajouter un petit bol d'eau puis mettre l'anis étoilé (sur le côté, il sera plus facile à enlever à la fin) et 2 cs de vin de riz. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Quand cela bout, couvrir et faire cuire à feu doux 30 mn. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">En fin de cuisson, enlever anis étoilé puis faire bouillir. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ajouter 2 cs de vinaigre de riz puis l'ail et la ciboulette. Mélanger. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Servir.</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: medium; line-height: 27px;"><b><br /></b></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: medium; line-height: 27px;"><b>Poisson en fleur de chrysanthème</b></span><br />
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<span class="Apple-style-span" style="line-height: 24px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQ9Mr4hIQnpKi9iITl_ip1cP_O7nvOzT1Z3b4JgYxhJ0OB3qTjoRn6dqwPFU0NA3XCtGQdJpPZDbeUhdTJks0nPa-IycoskNiDod8CeyyBLDQtsXO4tDPB07or0TUG-LhNFLomjunYo4/s1600/IMG_2525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQ9Mr4hIQnpKi9iITl_ip1cP_O7nvOzT1Z3b4JgYxhJ0OB3qTjoRn6dqwPFU0NA3XCtGQdJpPZDbeUhdTJks0nPa-IycoskNiDod8CeyyBLDQtsXO4tDPB07or0TUG-LhNFLomjunYo4/s320/IMG_2525.JPG" width="320" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeIwUnhZCDstWGIRze9S6v9tRrIJk9JXhgNxStJCefJrdYeQFjX9Zpxv5DO0Wrqw8hGOiRlndqIaOnka93mkfg7wA_Ga4KfLrwK0GlfhOzj_A8AYDMPhSSMsKk_tg7mP0LbqHgStxb58/s1600/IMG_2509.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeIwUnhZCDstWGIRze9S6v9tRrIJk9JXhgNxStJCefJrdYeQFjX9Zpxv5DO0Wrqw8hGOiRlndqIaOnka93mkfg7wA_Ga4KfLrwK0GlfhOzj_A8AYDMPhSSMsKk_tg7mP0LbqHgStxb58/s200/IMG_2509.jpg" width="150" /></a><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; font-size: small; line-height: normal;"><i><u>Ingrédients pour 6 personnes:</u></i></span></div>
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<span class="Apple-style-span" style="font-size: small; line-height: normal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif; font-size: small; line-height: normal;"></span></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;">2 beaux filets de poisson de rivière (qing yu)</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;">vin de riz</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;">maïzena</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;">ketchup</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;">sel</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;">sucre</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;">huile de tournesol</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;">vinaigre de riz</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Cuisson du poisson:</i></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Découper les filets en 2 puis inciser chaque morceau en quadrillage (cf photo ci-dessus) en faisant attention de ne pas casser la peau. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mélanger le poisson avec 1 cs de vin de riz et 1/2 cc de sel pour saumurer les filets. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bien fariner le poisson avec 100g de maïzena. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Faire chauffer suffisamment d'huile dans le wok pour que le poisson soit complètement recouvert pendant la friture. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Jeter les filets dans l'huile chaude et faire dorer le poisson (arroser d'huile si nécessaire). Retourner les filets pendant la cuisson en faisant attention de ne pas casser la fleur. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Dresser dans le plat de présentation.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Jeter l'huile de friture.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Sauce:</i></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Dans le wok, mélanger 4 cs de ketchup, 1 petit bol d'eau, 1/2 cc de sel, 4 cc de sucre, 1 cc de vinaigre de riz blanc, 1 cc de maïzena diluée dans un peu d'eau et 1 cs d'huile. Mélanger. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Verser la sauce sur le poisson et servir. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
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</div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com1tag:blogger.com,1999:blog-2584492721695127307.post-4943325050603227642012-03-25T20:54:00.000+08:002012-05-22T23:02:12.869+08:00Cool Docks and the Bund...Le printemps arrive enfin! Aujourd'hui, promenade et déjeuner sur les docks puis ferry jusqu'à Pudong de l'autre coté du Hangpu!<br />
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Plage de sable (entrée seule à 50 rmb). Le transat et le parasol en sus: çà se mérite!<br />
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Vue du ferry (aller 2 rmb, retour 0,5 rmb...). Un ferry toutes les 10mn. Une expérience à tester quand il fait beau.<br />
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Passagers, vélos, scooters, tout le monde prend le ferry pour faire la traversée de quelques minutes jusqu'à Pudong.</div>
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Arrivés de l'autre côté, nous en avons profité pour se balader le long de la promenade. Cette fois-ci, le marié était en rose...<br />
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La sacro sainte sieste. J'admire cette faculté à s'endormir partout.<br />
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Encore des mariés! Avec photographe et caméraman pour immortaliser le moment.<br />
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Combien de petits au pantalon fendu ai-je croisé sans pouvoir prendre LA photo, faute de dégainer trop tard l'appareil photo ou tout simplement ne pas oser la prendre. Cette fois-ci, il m'attendait tranquillement installé sur le scooter de Papa. J'adore ces petits bibendums avec tant de superpositions qu'ils arrivent à peine à se mouvoir et les fesses à l'air. Une envie, une poubelle et le tour est joué! Plutôt écologique non?!</div>
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<br />From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com1tag:blogger.com,1999:blog-2584492721695127307.post-30262413369383866782012-03-20T18:26:00.000+08:002012-05-22T22:55:12.007+08:00Cours de cuisine #3<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: large;"><b>Crevettes au sésame</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQ-z_Y0CFuVQhsuZXLi9PYnFq7JYHNFD0kcPPoDs0zHk9GbF43ZVX6zV64yAENsQkac3suwLZNnu1mXnfodeUeO-Nnta578p0_-fh0I0g88ixQRTjV2wjVev4Oyyfbnu5ITXHdafkaxk/s1600/P1030577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQ-z_Y0CFuVQhsuZXLi9PYnFq7JYHNFD0kcPPoDs0zHk9GbF43ZVX6zV64yAENsQkac3suwLZNnu1mXnfodeUeO-Nnta578p0_-fh0I0g88ixQRTjV2wjVev4Oyyfbnu5ITXHdafkaxk/s320/P1030577.JPG" width="320" /></a></div>
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<i><u>Ingrédients pour 8 personnes:</u></i></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzv0gvTd53FOqJ9PK-QrB43gjtzjqu6oTbZtAq4HeDminnFQ9WeBmAlNSIkV4GZw-87Xhdp4UqXG6XztDo_6gAUyHXdjC0sYaMhr_rBneY7ekpH5FglM0CQptgcmbZGvCrJIi-niASpQ/s1600/P1030566.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzv0gvTd53FOqJ9PK-QrB43gjtzjqu6oTbZtAq4HeDminnFQ9WeBmAlNSIkV4GZw-87Xhdp4UqXG6XztDo_6gAUyHXdjC0sYaMhr_rBneY7ekpH5FglM0CQptgcmbZGvCrJIi-niASpQ/s200/P1030566.JPG" width="200" /></a>1500 g de crevettes<br />
2 cs sésame blanc<br />
1 bol de petits piments rouges<br />
1 cc de grains de poivre du Sichuan<br />
3 lamelles de gingembre haché<br />
2 gousses d'ail haché<br />
1 poignée de ciboulette haché<br />
huile de tournesol<br />
sel<br />
bouillon de poulet déshydraté<br />
<br />
Enlever les têtes des crevettes. Les inciser dans le sens de la longueur pour qu'elles s'ouvrent à la cuisson.<br />
<div style="text-align: justify;">
Faire chauffer 3 à 4 louches d'huile de tournesol dans un wok.</div>
<div style="text-align: justify;">
Lorsque l'huile est chaude, ajouter la moitié des crevettes environ 30s (moins d'une minute dans tous les cas). Les réserver. Ajouter l'autre moitié des crevettes et les faire frire de la même façon (entre 30 et 60s).</div>
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Remettre l'ensemble des crevettes à frire dans le wok 1 mn.</div>
<div style="text-align: justify;">
Egoutter et réserver. Jeter l'huile.</div>
<div style="text-align: justify;">
Sauter les piments, le poivre de sichuan, le sésame, 1 cc de sel, 1/2 cc de bouillon de poulet, le gingembre haché, l'ail haché et la ciboulette hachée.</div>
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Mélanger. Ajouter les crevettes.</div>
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Servir.</div>
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<br /></div>
<span class="Apple-style-span" style="font-size: large;"><b>Poulet au miel</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fvGXA3aaZxVVuEyjIMBU19a1fhDbm7UUxmDnlR3EwPc4UK4wXXT61SHjRynRmhBwxHCV9Jl0ZKPlPkTDZosXELBgZ1NgLlt0tL5vzgUNGl9JR7EqcFiCfypvBNU1YDnZQFcEfAKDXNk/s1600/P1030580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fvGXA3aaZxVVuEyjIMBU19a1fhDbm7UUxmDnlR3EwPc4UK4wXXT61SHjRynRmhBwxHCV9Jl0ZKPlPkTDZosXELBgZ1NgLlt0tL5vzgUNGl9JR7EqcFiCfypvBNU1YDnZQFcEfAKDXNk/s320/P1030580.JPG" width="320" /></a><span class="Apple-style-span" style="font-size: large;"><b><br /></b></span></div>
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<i><u>Ingrédients pour 8 personnes:</u></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi152wz5ioeLBOGkp9pmg62NRqjQoy3GOvztBg8F7ER6XkE3U5amjWKrQ0No77kFVvUwnz0mfILVMU1wPAmJKTS2tBrBGZtMqYXcspt9EE0t-KHUAHwZBGjJ6I6Kjs66hVTlJkFUSa44wE/s1600/P1030568.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi152wz5ioeLBOGkp9pmg62NRqjQoy3GOvztBg8F7ER6XkE3U5amjWKrQ0No77kFVvUwnz0mfILVMU1wPAmJKTS2tBrBGZtMqYXcspt9EE0t-KHUAHwZBGjJ6I6Kjs66hVTlJkFUSa44wE/s200/P1030568.JPG" width="200" /></a>1300 g de pilons de poulet (compter environ 3 pilons par personne)</div>
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sel</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
vin de riz</div>
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sauce soja</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
sucre noir (type cassonade)</div>
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miel</div>
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3 à 4 lamelles de gingembre haché</div>
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3 à 4 gousses d'ail haché</div>
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1 poignée de ciboulette</div>
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1 poivron rouge haché grossièrement</div>
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Découper la peau autour de l'os pour que le pilon soit plus facile à manger avec les doigts. </div>
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Mélanger le poulet, 1 grosse cc de sel, 3 cs de vin de riz, 3 cs de sauce soja, 3 cs de sucre noir, 3 cs de miel dans un saladier.</div>
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Ajouter le gingembre et l'ail. Mélanger. </div>
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<i>Laisser si possible mariner 1/2 journée au réfrigérateur. </i></div>
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Faire chauffer à feu vif 3 cs d'huile de tournesol. Ajouter la préparation et faire cuire à feu doux. </div>
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Quand cela bout, couvrir 15mn puis attendre que cela caramélise. </div>
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Ajouter la ciboulette et le poivron. Mélanger. Servir.</div>
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<span class="Apple-style-span" style="font-size: large;"><b>Coeurs de choux verts aux champignons parfumés</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Z_Pn2-LhVwO_KvndaIeYrzvdvPKbZ2CXaKvMIBAahUchsEFp3uYPiWJiKWYDRC1GRlGrmnoHF46m2d3LuTbkd6ui-zIejGyjnAVinLr_3Hz7Zq6OUHxgHr0AfOMDLcy4IYieVLp1Dfs/s1600/P1030575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Z_Pn2-LhVwO_KvndaIeYrzvdvPKbZ2CXaKvMIBAahUchsEFp3uYPiWJiKWYDRC1GRlGrmnoHF46m2d3LuTbkd6ui-zIejGyjnAVinLr_3Hz7Zq6OUHxgHr0AfOMDLcy4IYieVLp1Dfs/s320/P1030575.JPG" width="320" /></a><span class="Apple-style-span" style="font-size: large;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6u7GqU_xZdeb9mR8s_FIZrFM24qIW-XkxggzdPiimItGE8G6SBox6R7NDqH3I6dMYqcPwpEZlx98JxR2pNePImpN9tm1Fvr9yMJjjupiS96w5v96Jp0vHWnugvRg5-GWTr99TmC_Ponw/s1600/P1030571.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6u7GqU_xZdeb9mR8s_FIZrFM24qIW-XkxggzdPiimItGE8G6SBox6R7NDqH3I6dMYqcPwpEZlx98JxR2pNePImpN9tm1Fvr9yMJjjupiS96w5v96Jp0vHWnugvRg5-GWTr99TmC_Ponw/s200/P1030571.JPG" width="200" /></a><i><u>Ingrédients pour 8 personnes:</u></i></div>
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500g de choux verts</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 bol de champignons séchés</div>
huile de tournesol<br />
sel<br />
maizena<br />
sucre blanc<br />
eau<br />
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<i>La veille au soir </i>:<br />
Tremper les champignons dans de l'eau froide.<br />
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Enlever les feuilles jaunes et/ou dures et ne garder que les coeurs de choux verts (au final, il ne reste environ que 300/350g).<br />
Faire bouillir dans le wok environ 1,5l d'eau. Ajouter 1 cs d'huile de tournesol et 1 cc de sel.<br />
Ajouter les coeurs de choux. Faire bouillir.<br />
Egoutter les coeurs de choux et jeter l'eau.<br />
Faire chauffer le wok avec 1 cs d'huile. Ajouter les champignons. Faire sauter.<br />
Ajouter 3 cs d'eau, 1 pincée de sel, 1/2 cc de sucre.<br />
Couvrir 1 mn. Mélanger.<br />
Ajouter un peu de maizena diluée dans 1/4 de bol d'eau et 1 cs d'huile de tournesol. Mélanger<br />
Dresser les choux dans le plat de présentation et ajouter les champignons.<br />
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Cette fois-ci, nous avons également eu le plat mystère en dégustation....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylXaSHKiu1bNLy_38T2xXGcLdFqtO3Fh_uZcHgg9VEqBCPX9RohjaF3AMnybnKOeZTHloBvJZnVIuRQdwTfrJshnbCavAULq5C6FNU42KlVR2LzFahBXimO3JxfSwvCeB08SxSV_ZaKQ/s1600/P1030581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylXaSHKiu1bNLy_38T2xXGcLdFqtO3Fh_uZcHgg9VEqBCPX9RohjaF3AMnybnKOeZTHloBvJZnVIuRQdwTfrJshnbCavAULq5C6FNU42KlVR2LzFahBXimO3JxfSwvCeB08SxSV_ZaKQ/s320/P1030581.JPG" width="320" /></a></div>
....pour les plus aventureux : un oeuf de cent ans!<br />
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<br />From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-26854662106829038372012-03-11T22:51:00.002+08:002012-05-22T23:02:12.866+08:00Zhongshan Park<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJTfBd2sal7o4_2nybKKQxOdTh57WzOyHOYkAFRThJO0ZqYX7JLBF5fw0xx6b93sW_R9OswtSsf_X04OK_zShgFO0WK3VwX3X5qlOd8GqwFEiz0mJzIJ-83xtbkzIpIUKdV_ljRQV_Qs/s1600/P1030516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJTfBd2sal7o4_2nybKKQxOdTh57WzOyHOYkAFRThJO0ZqYX7JLBF5fw0xx6b93sW_R9OswtSsf_X04OK_zShgFO0WK3VwX3X5qlOd8GqwFEiz0mJzIJ-83xtbkzIpIUKdV_ljRQV_Qs/s320/P1030516.JPG" width="320" /></a></div>
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J'aime cette atmosphère bon enfant dans les parcs le week-end : danses, cerf-volants, badminton, bulles de savon, tai-chi, gymnastique... et cette fois-ci, nous avons même eu droit à une répétition de mariage!</div>
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<br />From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-27788231236625918832012-03-11T21:31:00.000+08:002012-05-22T23:02:12.867+08:00Hong Qiao Flower Market...C'est mon préféré! Un rendez-vous au 718 Hong Jing Lu à ne pas manquer!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsmR7jPR8PxJ_p0_Z8PDHYOxc_Rb9TFywbhBos6o8zpzF8N03PM1qGG_nDDX4lYzZIs0mPCq64SAwxMa0UZtR4KmN1bPdSUnDN76hHyB_OsQy6YeF0sebekr4vPCemSz8Qac8DPQWkEU/s1600/P1030455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsmR7jPR8PxJ_p0_Z8PDHYOxc_Rb9TFywbhBos6o8zpzF8N03PM1qGG_nDDX4lYzZIs0mPCq64SAwxMa0UZtR4KmN1bPdSUnDN76hHyB_OsQy6YeF0sebekr4vPCemSz8Qac8DPQWkEU/s320/P1030455.JPG" width="320" /></a> </div>
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<br />From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-68878204449356962382012-03-10T21:18:00.001+08:002012-05-22T23:05:25.794+08:00Aux fourneaux!C'est bien beau de prendre des cours de cuisine mais encore faut-il ensuite refaire les recettes! Pour moi, ce sera les raviolis pour ma première tentative de recette chinoise, avec en prime 2 joyeux marmitons en herbe pour le façonnage. Avant :<br />
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Après :<br />
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Résultat concluant mais la prochaine fois, je fais la pâte!From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-11070638226391617492012-03-07T12:37:00.001+08:002012-05-22T23:00:37.658+08:00ZhujiajiaoLes enfants sont en vacances cette semaine. Une éclaircie et nous voilà sur la route direction Zhujiajiao! Zhujiajiao est à 30km à l'ouest de Shanghai et fait partie des nombreuses villes d'eau aux alentours. Tout au plus une heure plus tard, nous voilà plongés dans un autre monde.<br />
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L'usage veut qu'on se déchausse avant de rentrer chez soi. Usage que nous avons adopté sans hésiter nous aussi!</div>
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En Chine, on vit beaucoup à l'extérieur. Ici, la dame lave son linge<br />
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Là, on mange devant le magasin<br />
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Et là, point de couche : une vue sur le fameux pantalon fendu pour les enfants </div>
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Bon appétit!</div>
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<b>Monastère bouddhique Yuanjin</b> (entrée 5 rmb, gratuit pour les enfants)...</div>
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... en n'oubliant pas de monter tout en haut du pavillon Qinghua.<br />
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<b>Temple du dieu de la ville </b>(entrée 10 rmb, gratuit pour les enfants). Et toujours les photos qu'on aurait aimé prendre mais pas osé pour ne pas déranger : toutes les statues colorées par année de naissance où chacun pouvait prier, la cérémonie où un couple brulait des papiers très colorés qu'ils avaient assemblé en forme de corbeille au préalable, ce vieux monsieur qui me tendait des bâtons d'encens pour que j'aille prier je ne sais quelle divinité de la maternité (si, si...)</div>
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Encore une belle balade qui ne fait qu'accroitre encore plus mon envie de connaitre ce pays.<br />
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</div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com0tag:blogger.com,1999:blog-2584492721695127307.post-5566254240210569912012-03-05T19:01:00.003+08:002012-05-22T23:04:33.564+08:00Ikea...ou le dernier salon où l'on peut causer tranquille,<br />
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ou roupiller! </div>
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Voire carrément dormir à poings fermés! Et pas besoin de tester la literie à la maison pendant 90 jours. Ici, on teste AVANT. Les literies HAGVIK et HAMNVIK semblent au top. </div>
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Sinon, le magasin ouvre à 10h en semaine. Le café est gratuit et à volonté dès 9h. La cafet' se transforme alors en un club de rencontre du 3ème âge (on est loin d'Hélène et les Garçons.. Un tube soit dit en passant ici). Mais là, point de photo!</div>
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<br />From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com1tag:blogger.com,1999:blog-2584492721695127307.post-23599962031410651132012-02-29T22:03:00.001+08:002012-05-22T23:06:45.336+08:00Cours de chinois #1<div style="text-align: justify;">
Aujourd'hui, j'ai eu mon premier cours de chinois. Comme j'ai dans le projet de m'inscrire à l'université dès le mois de septembre, j'ai choisi la formule light avec un prof à domicile 2 fois par semaine<span class="Apple-style-span" style="font-size: x-small;"> (et puis aussi compte tenu de mon agenda de <strike>ministre</strike> taï-taï...)</span>.</div>
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Premières leçons basées sur la prononciation du pinyin (la transcription en caractères alphabétiques des idéogrammes mais pas pour autant de la phonétique).</div>
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Et en chinois, il ne faut pas lésiner sur la prononciation avec, par exemple, 4 façons de prononcer : BA et 4 significations différentes où cela peut être un verbe, un nom ou un adjectif... Je vous passe aussi les sons indescriptibles qui ont pu sortir de ma bouche ce matin. </div>
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Allez, je file à mes exercices! Dans quelques temps, les ZH, CH, SH, R / Qi, Xi, Ji et Zi, Ci, Si n'auront plus de secrets pour moi!</div>
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<br /></div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com2tag:blogger.com,1999:blog-2584492721695127307.post-53945317110595562652012-02-28T21:11:00.000+08:002012-05-22T22:55:12.010+08:00Cours de cuisine #2 (2/2)<b><span class="Apple-style-span" style="font-size: large;">Le mardi, c'est raviolis! </span></b><br />
<b><span class="Apple-style-span" style="font-size: large;">Pâte à raviolis</span></b><br />
<i><u>Ingrédients pour 6 personnes :</u></i><br />
600 g de farine de blé<br />
Eau<br />
<br />
Dans un saladier, mélanger la farine avec un petit bol d'eau froide puis rajouter 1/2 bol d'eau tiède.<br />
Faire une boule et laisser reposer 15mn. Couvrir d'un linge.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Farce au porc et à la ciboulette</span></b><br />
<i><u>Ingrédients pour 6 personnes :</u></i><br />
350 g de viande hachée de porc<br />
200g de ciboulette (Jiu Cai)<br />
Sel<br />
Bouillon de poulet déshydraté<br />
Huile de sésame<br />
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Hacher la ciboulette.<br />
Mélanger la viande, la ciboulette, 1cc de sel, 1 cc de bouillon de poulet et 1 cs d'huile de sésame.<br />
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<span class="Apple-style-span" style="font-size: large;"><b>Farce au porc et à la crevette</b></span><br />
<i><span class="Apple-style-span" style="font-style: normal;"><i><u>Ingrédients pour 6 personnes :</u></i></span></i><br />
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350 g de viande hachée de porc</div>
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500g de petites crevettes (200 g décortiquées)</div>
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1/2 racine de gingembre </div>
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Vin de riz</div>
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Sauce soja</div>
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Sucre en poudre</div>
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Sel</div>
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Bouillon de poulet déshydraté</div>
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Huile de sésame</div>
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Poivre blanc</div>
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Décortiquer les crevettes, enlever les intestins (avec un cure dent, c'est plus facile) et les hacher. </div>
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Hacher le gingembre. </div>
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Mélanger les crevettes, la viande, le jus de gingembre (en pressant le gingembre haché dans la paume de la main), 2 cs de vin de riz, 1 cs de sauce soja, 1 cc de sel fin, 1 cc de sucre, 1 cc de bouillon de poulet, 1 cs d'huile de sésame et une pincée de poivre blanc. </div>
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<b><span class="Apple-style-span" style="font-size: large;">Préparation des raviolis</span></b></div>
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Diviser la pate en 4. Façonner chaque portion en baguette et segmenter chaque portion en environ une vingtaine de petits patons identiques. Ensuite regardez!</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxpNeLmi78jqJfG9pQcdr-8b7uJLnikt-Cr6vYUPpUlqCshiqKCJO-3iGloyrP6qA1J8ctQ3y_tNU0495GtKA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<i>Deux types de cuisson sont possibles</i> : </div>
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<b><u>Raviolis crevettes à moitié frits : </u></b></div>
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Faire chauffer une poêle et ajouter 3 cs d'huile de tournesol. Ajouter les raviolis crevettes avec un petit bol d'eau. </div>
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Couvrir 2 mn.</div>
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Faire attention que cela n'accroche pas au fond de la poêle.</div>
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Couvrir à nouveau 3 mn (rajouter un peu d'huile si nécessaire / il faut que le bouillon reste clair)</div>
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Déguster. A servir avec du vinaigre de riz et du piment de soja selon l'envie. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFXJ7d8a8vML2QsG0Xlfvm4-pTwZbKcAzxkF48iVjLwKjOfMp6zRmvvrLLMwq0I-mJuivZu0Jhat6mHFPdEatnL4S8s13Ah0isdzwE1jS8WOwMgIAmj4jZpbFvMa__Yyg1V9896gtSeI/s1600/IMG_2287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFXJ7d8a8vML2QsG0Xlfvm4-pTwZbKcAzxkF48iVjLwKjOfMp6zRmvvrLLMwq0I-mJuivZu0Jhat6mHFPdEatnL4S8s13Ah0isdzwE1jS8WOwMgIAmj4jZpbFvMa__Yyg1V9896gtSeI/s320/IMG_2287.JPG" width="320" /></a></div>
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<u><b>Raviolis vapeur à la ciboulette :</b></u></div>
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Dans une marmite, faire bouillir de l'eau. Mettre les raviolis. </div>
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Quand cela bout à nouveau, rajouter un bol d'eau froide. Servir quand cela bout et déguster si préparation uniquement de légumes. </div>
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Si préparation viande+légumes ou viande+crevettes : quand cela bout : rajouter un bol d'eau froide. Servir quand cela bout à nouveau.</div>
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Si préparation uniquement de viande : opérer une 3ème fois : quand cela bout : rajouter un bol d'eau froide. Servir quand cela bout à nouveau.</div>
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<br />From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com1tag:blogger.com,1999:blog-2584492721695127307.post-88581869663420935132012-02-28T20:44:00.001+08:002012-05-22T22:55:12.015+08:00Cours de cuisine #2 (1/2)<span class="Apple-style-span" style="font-size: large;"><b>Sauté de petits pois (ou haricots verts) mange-tout</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEtiU3kbFXKLbqmxLHrfykrmuVsdB968-FROif62VQBWA7xPaZyx7U8RS8B1Q8TbHvoU52zkCumAjq6zK4FOBGuvEial6fCjJKOgD9BZJmfd5l3olBJoZ8e6EHaJII92Qtin5Sloncx8/s1600/IMG_2291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEtiU3kbFXKLbqmxLHrfykrmuVsdB968-FROif62VQBWA7xPaZyx7U8RS8B1Q8TbHvoU52zkCumAjq6zK4FOBGuvEial6fCjJKOgD9BZJmfd5l3olBJoZ8e6EHaJII92Qtin5Sloncx8/s320/IMG_2291.JPG" width="320" /></a></div>
<i><u>Ingrédients pour 6 personnes:</u></i></div>
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500 g de mange-tout (haricots verts, petits pois)</div>
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1 à 2 gousses d'ail</div>
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Huile de tournesol</div>
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Sel</div>
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Equeuter les mange-tout.</div>
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Hacher l'ail.</div>
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Faire chauffer 2 cs d'huile dans un wok.</div>
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Ajouter les mange-tout, 1 cc de sel et 2 cs d'eau.</div>
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Couvrir 1 mn. Ajouter l'ail à la fin. Servir.</div>
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<span class="Apple-style-span" style="font-size: large;"><b>Emincé de boeuf aux champignons</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgQCYFr0wh5txycdCDhh7ekoVbU25GibAdfwDZcxMzceko8TyliwUlD5qbH2rKxweQBUOMkYbDeYwihupw53knhr98Nz9u731MkAV8nmdpqAZZr_hPbZoH1rBR-Z1nY0nx6U9Whw1IrQ/s1600/IMG_2282.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgQCYFr0wh5txycdCDhh7ekoVbU25GibAdfwDZcxMzceko8TyliwUlD5qbH2rKxweQBUOMkYbDeYwihupw53knhr98Nz9u731MkAV8nmdpqAZZr_hPbZoH1rBR-Z1nY0nx6U9Whw1IrQ/s320/IMG_2282.JPG" width="320" /></a></div>
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<i><u>Ingrédients pour 6 personnes:</u></i></div>
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500 g de filet de boeuf</div>
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1 oeuf</div>
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200 g de pousses d'ail</div>
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200 g de champignons (chà shù gu)</div>
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Sauce de soja épaisse</div>
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Bouillon de poulet déshydraté</div>
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Maïzena</div>
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Huile de tournesol</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrhZ_jVcWVMsmbV-GKAMnTNIQdbS3KWPLRpGkZNzMv6Zsd_0gnUfXVNy0snl28-YEqFpY-cfNf0d6p4uqmrqqFBlTVH54pIdtN9aw02X3PSnty_flFtMuPdwi196oLRjWuHQpqq2k3cU/s1600/IMG_2293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrhZ_jVcWVMsmbV-GKAMnTNIQdbS3KWPLRpGkZNzMv6Zsd_0gnUfXVNy0snl28-YEqFpY-cfNf0d6p4uqmrqqFBlTVH54pIdtN9aw02X3PSnty_flFtMuPdwi196oLRjWuHQpqq2k3cU/s320/IMG_2293.JPG" width="320" /></a></div>
Emincer le boeuf très fin.</div>
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Couper les racines des champignons et les rincer sous l'eau (un peu).</div>
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Mélanger le boeuf, l'oeuf, 1 cs de sauce de soja épaisse et 1 grosse cc de maïzena.</div>
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Faire sauter le boeuf avec 1 louche d'huile dans la poêle. Réserver.</div>
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Faire sauter les pousses d'ail, les champignons, 1 cc de sel, 1 cc de sucre, 1 cc de bouillon de poulet pendant 1 mn puis rajouter la viande. Mélanger. Servir.</div>
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<br /></div>From Shanghai With Lovehttp://www.blogger.com/profile/06424078169998990835noreply@blogger.com1