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**** T?I NGUY?N DI TRUY?N TH?C V?T VIETNAM
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I. Ngu?n g?c v? ph?n b?
C?y rau chua (Hibiscus sabdariffa L.) thu?c h? b?ng (Malvaceae), c? ngu?n g?c ??ng Nam ?, ph?n b? r?i r?c ? m?t s? v?ng c?a Indonesia, Th?i Lan, ?n ??, B?ngla?et v? Malaysia.
? Vi?t Nam, theo k?t qu? ?i?u tra c?a Trung t?m T?i nguy?n th?c v?t, Hibiscus sabdariffa L. ngo?i t?n ph? bi?n l? rau Chua, c?n c? c?c t?n ??a ph??ng kh?c nh? c?y Gi?m, ?ay Nh?t, B?t Gi?m, Gi?n C?, Gi?n Chua… ph?n b? kh? r?ng t? c?c t?nh trung du mi?n n?i ph?a b?c nh? Ho? B?nh, L?o Cai, Qu?ng Ninh, c? ? v?ng trung b? nh? Thanh Ho?, Ngh? An, cao nguy?n L?m ??ng ??n t?n Ki?n Giang, C?n Th?.
II. ??c ?i?m sinh h?c v? y?u c?u sinh th?i
??c ?i?m sinh h?c
Rau chua l? c?y h?ng n?m, d?ng n?a b?i, cao trung b?nh 2m, n?u ch?m b?n t?t c? th? ??t 3m. C?y ph?n nh?nh nhi?u, th?n c? m?u t?a ho?c ??, c? ph? l?p l?ng ng?n.
– L?: L? c? d?ng h?nh tim tr?n (d?i/r?ng l?: 0,9-1,0), m?u xanh ??m ho?c ?? t?a, l? nh?n, x? thu? s?u v?i 3-5 thu? thon nh?n, m?p l? c? r?ng c?a, g?n ph?a d??i l? m?u t?a, cu?ng l? d?i 6-14cm th??ng m?u t?a.
– Hoa m?c ? n?ch l?, cu?ng ng?n, hoa c? 8-12 l? ??i ph?. ??i ph? m?p m?u ?? ??m ?n c? v? r?t chua. C?nh hoa v?ng, ?? hay t?a v?i t?m ?? ??m. Ph?n hoa m?u v?ng.
– Qu? nang h?nh n?n thu?n, d?i kho?ng 2cm, c? l?ng bao ph?. Qu? c? 5 ng?n ch?a 15 – 17 h?t/qu?. Qu? khi ch?n d? b? n?t, ph?t t?n m?nh. S? qu? tr?n c?y bi?n ??ng trong kho?ng 400-700 tu? thu?c gi?ng v? ?i?u ki?n ch?m s?c.
– H?t m?u x?m c? d?ng tr?n ho?c tr?n l?ch. Kh?i l??ng 100 h?t bi?n ??ng trong kho?ng 0,95g-2,5g tu? gi?ng. C?y ra hoa 50% sau tr?ng 120-150 ng?y.
Hi?n t?i trong Ng?n h?ng gen c?y tr?ng Qu?c gia c? 14 gi?ng rau chua. C?c gi?ng n?y ???c ph?n th?nh 3 nh?m ch?nh: th?n t?a, l? xanh hoa v?ng; th?n ?? t?a, l? ?? t?a, hoa ??; th?n ?? t?a, l? xanh, hoa ?? t?a. Ba nh?m gi?ng kh?c nhau v? th?i gian ra hoa, ?? ph?n nh?nh v? n?ng su?t l? c?ng nh? n?ng su?t qu?.
Y?u c?u sinh th?i
Rau chua ?a n?ng, ?m, l?c gieo h?t v? n?y m?m c?n nhi?t ?? 16-180C, th?i k? th?n l? ph?t tri?n c?n nhi?t ?? 25-380C, d??i 140C c?y kh?ng n?y m?m, tr?n 380C c?y ng?ng sinh tr??ng. Th?i k? ra hoa k?t qu? c?n nhi?t ?? 25-300C.
L??ng m?a trung b?nh h?ng n?m 1500mm.
C?y c?n nhi?u ??m v? kali ?? cho n?ng su?t l?, hoa cao. C?y ch?u h?n kh?, c? th? ch?u ng?p th?i gian ng?n.
C?y Rau chua c? t?nh kh?ng s?u b?nh cao. Trong nhi?u n?m nghi?n c?u t?i Trung t?m T?i nguy?n th?c v?t, h?u nh? kh?ng th?y xu?t hi?n s?u b?nh h?i.
III. C?ng d?ng
Rau chua l? lo?i c?y ?a d?ng, ???c s? d?ng h?u h?t c?c b? ph?n c?a c?y v?i nhi?u c?ng d?ng kh?c nhau:
– Hoa l?m d??c li?u ch?a nhi?u b?nh nh? cao huy?t ?p, ti?u ???ng, suy th?n, suy tim, h?n ch? cholesterol trong m?u.
– L?, ch?i non v? ??i hoa t??i d?ng l?m rau xanh n?u canh chua, l? gia v?, ?n s?ng, x?o n?u r?t ngon, hoa c? th? s?n xu?t th?nh n??c gi?i kh?t gi?i nhi?t, ch? r??u vang, tr? t?i Hibiscus thanh nhi?t.
– H?t ?p l?y d?u ?n, s?n xu?t nhi?n li?u thay x?ng, l?m th?c ?n ch?n nu?i gia c?m r?t t?t; th?n c? th? l?y s?i ?? d?t v?i, b?n th?ng.
Nhu c?u c?a th? tr??ng th? gi?i v? lo?i c?y n?y r?t cao: Hoa K? l? n??c nh?p kh?u l?n nh?t, b?nh qu?n m?i n?m nh?p kho?ng 5.000 t?n, gi? c? giao ??ng t?y theo n??c v? m?a v? t? 4000-5000USD/t?n t? c?c ngu?n cung c?p ch? y?u ? Trung Qu?c, Th?i Lan, Sudan, Mexica, Ai C?p, Senegan, Tanzania, Mali, Vi?t Nam v? Jamaica.
IV. K? thu?t gieo tr?ng
1. Th?i v?
C? th? tr?ng t? th?ng 3 ??n th?ng 10, c?c t?nh ph?a b?c tr?ng t?t nh?t th?ng 5-6.
2. Gi?ng
Hi?n c? 2 gi?ng t?t nh?t l? c? th?n t?a, l? xanh cho n?ng su?t qu? v? l? cao h?n so v?i gi?ng c? th?n v? l? m?u t?a ho?c ??.
B? con v? c?c ??a ph??ng c? th? nh?n mi?n ph? h?t gi?ng theo Qui ??nh t? Trung t?m T?i nguy?n th?c v?t t?i ??a ch?: x? An Kh?nh, huy?n Ho?i ??c, H? N?i, ?T: 0433656605
3. Gieo tr?ng v? ch?m s?c
Ch?n ??t c?t pha, th?t nh? v? trung b?nh, gi?u ch?t h?u c?, pH 6-7, m?c n??c ng?m d??i 60 cm. ??t c?y b?a k?, nh?t s?ch c? d?i, l?n lu?ng r?ng 1-1,5m. Rau chua ch? y?u nh?n gi?ng b?ng gieo h?t. B? h?c th?nh 2 h?ng tr?n m?t lu?ng v?i kho?ng c?ch 80cm x 60cm (kho?ng 20.000-22.000 c?y/ha). Tra h?t theo h?c ? ?? s?u 2-2,5 cm, m?i h?c gieo 2-3 h?t sau ?? t?a ?? l?i 1 c?y kho? nh?t. Sau khi ph? ??t n?n ph? th?m m?t l?p tr?u, r?m r? v? L??ng ph?n b?n t??i ?? ?m.
L??ng ph?n b?n:
Tu? ?i?u ki?n canh t?c v? m?c ??ch thu s?n ph?m l?, hoa hay qu? m? ch?n l??ng ph?n b?n h?p l?. ?? thu l? v? ??i hoa, l??ng ph?n b?n cho 1ha c? th? l?: ph?n chu?ng 15-20 t?n, ph?n ho? h?c: 150-200N: 80-100P205: 80-100K20.
C?ch b?n:
– B?n l?t to?n b? ph?n chu?ng, ph?n l?n v? 1/3 s? ph?n kali
– B?n th?c 2-3 ??t
+ L?n 1: sau tr?ng 25-30 ng?y v?i 1/3 ??m
+ L?n 2: khi c?y b?t ??u c? n?: 1/3 ??m + 1/3 kali
+ L?n 3: sau khi thu l?a qu? ??u ti?n: 1/3 ??m +1/3 kali. Th??ng xuy?n x?i x?o, l?m c? t??i n??c k?t h?p b?n th?c ?? vun g?c cho c?y.
4. Thu ho?ch
C? th? thu ho?ch l? v? ng?n ?? l?m rau ?n sau gieo kho?ng 2 th?ng; thu ??i hoa, n? sau 4 th?ng v? thu li?n t?c trong nhi?u th?ng. B? ph?n d?ng l?m thu?c l? hoa, thu h?i v?o m?a thu, l?c c?c l? ??i c?n m?m, kh?ng b? nh?n h?o v? c? m?u ?? s?m. Hoa ch? n?n thu h?i trong v?ng 15-20 ng?y sau khi hoa n?, v? ?? l?u d??c li?u s? k?m ph?m ch?t.
PGS.TS. Nguy?n Th? Ng?c Hu?

**** THAOMOC.COM.VN
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?? so s?nh t?c d?ng ch?ng ch?ng t?ng huy?t ?p c?a tr? chua (sour tea ST; Hibiscus sabdariffa) v?i tr? ?en (BT) tr?n c?c b?nh nh?n ti?u ???ng, m?t th? nghi?m ng?u nhi?n c? lo?i tr? ???c ti?n h?nh. 60 b?nh nh?n ti?u ???ng c? ch?ng t?ng huy?t ?p trung b?nh, kh?ng d?ng b?t k? lo?i thu?c ch?ng ch?ng t?ng huy?t ?p n?o, ???c tuy?n v?o nghi?n c?u. C?c b?nh nh?n n?y ???c ch? ??nh ng?u nhi?n v?o nh?m tr? chua (ST) v? tr? ?en (BT) v? ???c h??ng d?n u?ng tr? chua v? tr? ?en 2 l?n m?t ng?y trong v?ng 1 th?ng.

Huy?t ?p ???c ?o v?o c?c ng?y ??u ti?n – ng?y 15 v? 30 c?a cu?c nghi?n c?u. K?t qu? l? huy?t ?p t?m thu (systolic blood pressure – SBP) c?a nh?m u?ng tr? chua gi?m t? 134,4 ± 11,8 mmHg l?c b?t ??u cu?c nghi?n c?u, xu?ng c?n 112,7 ± 5,7 mmHg sau 1 th?ng, trong khi ??, con s? l? 118,6±14,9 l?n 127,3 ± 8,7 mmHg ? nh?m u?ng tr? ?en trong c?ng 1 kho?ng th?i gian. H?u nh? kh?ng c? t?c d?ng r? r?t n?y ?nh h??ng l?n huy?t ?p t?m tr??ng trong c? hai nh?m ST v? BT.

Ngu?n : www.nature.com/jhh/journal/v23/n1/full/jhh2008100a.html#top

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C?y B?p gi?m tuy l? c?y nh?p ngo?i, nh?ng n? h?p v?i ??t ??i n?i Vi?t Nam (??t t?n d?ng) m? n?i ?? tr?ng c?y kh?c k?m hi?u qu?. C?y d? tr?ng, ?a n?ng, c? s?c s?ng m?nh li?t, l?i mang ??n cho ch?ng ta bi?t bao nhi?u l?i ?ch, m? ra m?t ti?m n?ng l?n trong l?nh v?c d??c ph?m, th?c ph?m, m? ph?m. S?n ph?m ??u ti?n tr?, n??c c?t qu?, r??u vang Hibiscus ?? c? m?t tr?n th? tr??ng, ch?c ch?n s? ??p ?ng ph?n n?o nhu c?u c?a ng??i ti?u d?ng ??i v?i m?t lo?i c?y th?o d??c qu?.
Th?ng tin chung

T?n th??ng g?i: B?p gi?m
T?n kh?c: Hoa l?c th?n, L?c th?n qu?, Mai c?i gia, S?n gia, L?c t? qu?, ?ay nh?t,
T?n ti?ng Anh:
T?n la tinh: Hibiscus sabdariffa Linn., g?m 2 th? l? Hibiscus sabdariffa Linn. var. sabdariffa v? Hisbiscus sabdariffa Linn. var. altissima.
T?n ??ng ngh?a: Abelmoschus cruentus, Hibiscus digitatus, Hibiscus gossypiifolius, Hibiscus sanguineus, Sabdariffa rubra
Thu?c h? B?ng – Malvaceae

M? t?

C?y b?i, cao 1 – 2 m. Th?n m?u l?c hay ?? t?a, ph?n c?nh ? g?c. C?nh nh?n ho?c h?i c? l?ng. L? m?c so le, l? ? g?c nguy?n, l? ph?a tr?n chia 3 – 5 th?y, h?nh ch?n v?t, m?p c? r?ng c?a.

Hoa to m?c ri?ng l? ? k? l?, m?u v?ng, ? gi?a m?u ?? t?m s?m; ??i ph? (ti?u ??i) g?m 8 – 12 c?nh h?p, ph?n d??i d?nh li?n, c? l?ng nh?, n? xo? ra v? g?p xu?ng; ??i ch?nh to, c?c l? ??i d?y, nh?n ??u, m?ng n??c m?u ?? t?a.

Qu? nang, h?nh tr?ng, nh?n ??u, c? l?ng m?n, mang ??i t?n t?i; h?t nhi?u, m?u ?en.

M?a hoa qu?: th?ng 7 – 10.

Theo t?i li?u n??c ngo?i, tu? theo m?c ??ch s? d?ng, ng??i ta ph?n lo?i b?p gi?m th?nh hai th?: Hibiscus sabdariffa L. var. sabdariffa (tr?ng ?? l?y ??i ?n v? l?m thu?c) v? Hisbiscus sabdariffa L. var. altissima (ch? y?u ?? l?y s?i b?n th?ng).

______________________________________________________

**** WIKI
en.wikipedia.org/wiki/Roselle_(plant)

The roselle (Hibiscus sabdariffa) is a species of Hibiscus native to the Old World tropics, used for the production of bast fibre and as an infusion. It is an annual or perennial herb or woody-based subshrub, growing to 2–2.5 m (7–8 ft) tall. The leaves are deeply three- to five-lobed, 8–15 cm (3–6 in) long, arranged alternately on the stems.
The flowers are 8–10 cm (3–4 in) in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout fleshy calyx at the base, 1–2 cm (0.39–0.79 in) wide, enlarging to 3–3.5 cm (1.2–1.4 in), fleshy and bright red as the fruit matures. It takes about six months to mature.

Uses

The plant is considered to have antihypertensive properties. Primarily, the plant is cultivated for the production for bast fibre from the stem of the plant. The fibre may be used as a substitute for jute in making burlap [1]. Hibiscus, specifically Roselle, has been used in folk medicine as a diuretic, mild laxative, and treatment for cardiac and nerve diseases and cancer.[2]
The red calyces of the plant are increasingly exported to America and Europe, where they are used as food colourings. Germany is the main importer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. They give flavour to the Senegalese fish and rice dish thi?boudieune. Proper records are not kept, but the Senegalese government estimates national production and consumption at 700 t (770 short tons) per year. Also in Myanmar their green leaves are the main ingredient in making chin baung kyaw curry.
In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. Roselle juice, with salt, pepper, asafetida and molasses, is taken as a remedy for biliousness.
The heated leaves are applied to cracks in the feet and on boils and ulcers to speed maturation. A lotion made from leaves is used on sores and wounds. The seeds are said to be diuretic and tonic in action and the brownish-yellow seed oil is claimed to heal sores on camels. In India, a decoction of the seeds is given to relieve dysuria, strangury and mild cases of dyspepsia. Brazilians attribute stomachic, emollient and resolutive properties to the bitter roots

Leafy vegetable/Greens
In Andhra cuisine, Hibiscus cannabinus, called Gongura, is extensively used. The leaves are steamed along with lentils and consumed as Dal. They are also mixed with spices and made into a Pacchadi.

In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market. Roselle tea is also quite common in Italy where it spread during the first decades of the 20th century as a typical product of the italian colonies. The Carib Brewery Trinidad Limited, a Trinidad and Tobago brewery, produces a Shandy Sorrel in which the tea is combined with beer.
In Thailand, Roselle is drunk as a tea, believed to also reduce cholesterol. It can also be made into a wine – Hibiscus flowers are commonly found in commercial herbal teas, especially teas advertised as berry-flavoured, as they give a bright red colouring to the drink.

Beverage

In the Caribbean sorrel drink is made from sepals of the roselle. In Malaysia, roselle calyces are harvested fresh to produce pro-health drink due to high contents of vitamin C and anthocyanins. In Mexico, ‘agua de Flor de Jamaica’ (water flavored with roselle) frequently called "agua de Jamaica" is most often homemade. Also, since many untrained consumers mistake the calyces of the plant to be dried flowers, it is widely, but erroneously, believed that the drink is made from the flowers of the non-existent "Jamaica plant". It is prepared by boiling dried calyces of the Flower of Jamaica plant in water for 8 to 10 minutes (or until the water turns red), then adding sugar. It is often served chilled. This is also done in Jamaica and Trinidad and Tobago where it is called ‘sorrel’. The drink is one of several inexpensive beverages (aguas frescas) commonly consumed in Mexico and Central America, and they are typically made from fresh fruits, juices or extracts. A similar thing is done in Jamaica but additional flavor is added by using ginger and rum, it is a popular drink of the country at Christmas time. It is also very popular in Trinidad & Tobago but the ginger is substituted for cinnamon and cloves for added flavour. In Mali, Senegal, The Gambia, Burkina Faso and Benin calyces are used to prepare cold, sweet drinks popular in social events, often mixed with mint leaves, dissolved menthol candy, and/or various fruit flavors. The Middle Eastern and Sudanese drink "Karkade"(??????) is a cold drink made by soaking the dried Karkade flowers in cold water over night in a refrigerator with sugar and some lemon or lime juice added.It is then consumed with or without ice cubes after the flowers have been strained.In Lebanon, sometimes toasted pine nuts are tossed into the drink.
With the advent in the U.S. of interest in south-of-the-border cuisine, the calyces are sold in bags usually labeled "Flor de Jamaica" and have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild diuretic.
In addition to being a popular homemade drink, Jarritos, a popular brand of Mexican soft drinks, makes a Flor de Jamaica flavored carbonated beverage. Imported Jarritos can be readily found in the U.S.
In the UK the dried calyces and ready-made sorrel syrup are widely and cheaply available in Caribbean and Asian grocers. The fresh calyces are imported mainly during December and January in order to make Christmas and New Year infusions, which are often made into cocktails with additional rum. They are very perishable, rapidly developing fungal rot, and need to be used soon after purchase – unlike the dried product, which has a long shelf-life.

Jam and preserves
In Australia, rosella jam has been made since Colonial times and is still sold regularly at community fetes and charity stalls. It is similar in flavour to plum jam, although more acidic.

Medicinal uses
Many parts of the plant are also claimed to have various medicinal values. They have been used for such purposes ranging from Mexico through Africa and India to Thailand. Roselle is associated with traditional medicine and is reported to be used as treatment for several diseases such as hypertension and urinary tract infections.

Phytochemicals

The plants are rich in anthocyanins, as well as protocatechuic acid. The dried calyces contain the flavonoids gossypetin, hibiscetine and sabdaretine. The major pigment, formerly reported as hibiscin, has been identified as daphniphylline. Small amounts of myrtillin (delphinidin 3-monoglucoside), Chrysanthenin (cyanidin 3-monoglucoside), and delphinidin are also present.

Production

China and Thailand are the largest producers and control much of the world supply. Thailand invested heavily in roselle production and their product is of superior quality, whereas China’s product, with less stringent quality control practices, is less reliable and reputable. The world’s best roselle comes from the Sudan, but the quantity is low and poor processing hampers quality. Mexico, Egypt, Senegal, Tanzania, Mali and Jamaica are also important suppliers but production is mostly used domestically.[4]
In the Indian subcontinent (especially in the Ganges Delta region), roselle is cultivated for vegetable fibres. Roselle is called me?ta (or meshta, the ? indicating an sh sound) in the region. Most of its fibres are locally consumed. However, the fibre (as well as cuttings or butts) from the roselle plant has great demand in various natural fibre using industries.
Roselle is a relatively new crop to create an industry in Malaysia. It was introduced in early 1990s and its commercial planting was first promoted in 1993 by the Department of Agriculture in Terengganu. The planted acreage was 12.8 ha (30 acres) in 1993, but had steadily increased to peak at 506 ha (1,000 acres) in 2000. The planted area is now less than 150 ha (400 acres) annually, planted with two main varieties.[citation needed] Terengganu state used to be the first and the largest producer, but now the production has spread more to other states. Despite the dwindling hectarage over the past decade or so, roselle is becoming increasingly known to the general population as an important pro-health drink in the country. To a small extent, the calyces are also processed into sweet pickle, jelly and jam.

Crop research

In the initial years, limited research work were conducted by Universiti Malaya (UM) and Malaysian Agricultural Research and Development Institute (MARDI). Research work at Universiti Kebangsaan Malaysia (UKM) was initiated in 1999. In many respect, the amount of research work is still considered meagre in supporting a growing roselle industry in Malaysia.

Crop genetic resources & improvement
Genetic variation is important for plant breeders to increase the crop productivity. Being an introduced species in Malaysia, there is a very limited number of germplasm accessions available for breeding. At present, UKM maintains a working germplasm collection, and also conducts agronomic research and crop improvement.

Mutation breeding
Genetic variation is important for plant breeders to increase its productivity. Being an introduced crop species in Malaysia, there is a limited number of germplasm accessions available for breeding. Furthermore, conventional hybridization is difficult to carry out in roselle due to its cleistogamous nature of reproduction. Because of this, a mutation breeding programme was initiated to generate new genetic variability [5] The use of induced mutations for its improvement was initiated in 1999 in cooperation with MINT (now called Malaysian Nuclear Agency), and has produced some promising breeding lines. Roselle is a tetraploid species; thus, segregating populations require longer time to achieve fixation as compared to diploid species. In April 2009, UKM launched three new varieties named UKMR-1, UKMR-2 and UKMR-3, respectively. These three new varieties were developed using variety Arab as the parent variety in a mutation breeding programme which started in 2006.

Natural outcrossing under local conditions
A study was conducted to estimate the amount of outcrossing under local conditions in Malaysia. It was found that outcrossing occurred at a very low rate of about 0.02%. However, this rate is much lower in comparison to estimates of natural cross-pollination of between 0.20% and 0.68% as reported in Jamaica.

**** FLORIDATA
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**** USDA PLANTS PROFILE
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**** HOW TO GROW AND USE TEA HIBISCUS …
www.appalachianfeet.com/2010/02/08/how-to-grow-and-use-te…

Best answer:

Answer by Mizz SJG
Eggplant Haitian Style

1 medium eggplant, peeled and cubed
1/2 teaspoon salt
3 fresh basil leaves, chopped
1 tablespoon grated parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1 tablespoon fresh, minced oregano
1 tablespoon fresh, minced thyme
3 tomatoes, chopped
2 onions, finely chopped
2 tablespoons vegetable oil
2 garlic cloves, minced
2 tablespoons fresh bread crumbs
3 tablespoons tomato paste

Preheat oven to 375 degrees.

Put eggplant, salt, and basil leaves in a heavy pot, and cover completely with water. Cook over medium heat until water evaporates. Then put in remaining ingredients, except bread crumbs and tomato paste. Mash eggplant pulp with a fork, blending in seasonings well. (Do not use a food processor or blender. The eggplant will be too watery.) Grease baking pan with oil and pour in eggplant mixture. Mix in tomato paste and sprinkle bread crumbs on top. Place in oven for 10 to 15 minutes and serve.

What do you think? Answer below!

Ingredients
(1) Rice cakes
(2) Mandu (aka potstickers, gyoza, wonton)
(3) Chicken stock (or beef)
A green onion
Egg, beaten
Sesame seed oil

(1) Start by soaking the rice cakes in warm water to make them soft (overnight is best).
(2) Then prepare or defrost your mandu (helps if you’ve made your own).
(3) Take your chicken stock (homemade is always better) and bring it to a raging boil.
(4) Add the green onion, finely chopped.
Then (5) take your beaten egg and pour in slowly while (6) stirring vigorously. If you stopped here, you’d have a basic egg drop soup.
(7) Salt and pepper to taste. Add a little sesame seed oil for flavor. Turn down the heat to medium and (8) add the mandu and rice cakes. Let the soup continue to cook for 5 to 10 minutes. The excess rice starch from the rice cakes will help to thicken up the soup a bit.
Then (9) serve into a bowl. For garnish, take some scissors and cut some nori (sushi seaweed) into fine strips. And you’re done.

BearAndRainbow.com http Follow Rainbow at twitter! Rainbow dishes out a vegan-vegetarian recipe of a quick and dirty way to cook Indonesian fried rice, served along side Bok Choy. If you like Thai pineapple fried rice, or just Thai fried rice, then you’re gonna love this.
Video Rating: 5 / 5

Best answer:

Answer by jane
white wine or chinese wine will do..just add some sugar on your marinade.

Give your answer to this question below!

This is the easiest dessert for me to make. Rice pudding is a traditional tasty treat, hope you guys enjoy and learn a few things!

Best answer:

Answer by Kim N
You can make a bean loaf by mixing the two. Add a little corn starch or egg to help hold it together.

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Sodexo Chef Jason Murchison of Napa Valley Unified Schools was named winner with his "Chocolate Espresso Braised Pork over Jasmine Rice with Grilled Sweet Corn & Avocado Salad." Chef Murchison competed against four other Sodexo chefs including

Chef Joshua Chandler, Shenandoah Valley Westminster
Cider Glazed Pork Loin with White Sweet Potato and Carrot Swirl Puree

Chef Andrew Cox, Harvard Kennedy School
All Natural Vermont Roast Turkey with Organic Quinoa Pilaf and Citrus

Executive Chef Leanne English, University of New Brunswick
Ginger Salmon with Citrus Coriander Maple Glaze, Roasted Fingerling Potatoes and Saut?ed Fiddleheads

Chef Jesse Kraft, St. Barnabas Medical Center
Pan Seared Cod Filet with Beet Vinaigrette and Pumpkin Quinoa Risotto

Videos from each of the chefs are available at www.youtube.com/user/SodexoCSR

For more information about Sodexo’s Better Tomorrow Plan, visit www.sodexoUSA.com and click the link for Corporate Citizenship.