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- Beef fry rice noodles-Chinese healthy recipe for November 20
Beef fry rice noodles-Chinese healthy recipe for November 20
Beef fry rice noodles
Chinese food Beef fry rice noodles
Flavoredwith soy sauce and oyster sauce, rice pasta is topped with tender pieces ofbeef, accompanied by bean sprouts and crispy onion. A delight for the tastebuds.
Ingredients
150gdried rice noodles
100g beef 50 g bean sprouts
1/2 onion Seasoning
4bedrooms of light soy sauce
1 tbsp of dark soy sauce
½ tbsp oyster sauce
1pinch sugar
½ tbsp of Shaoxing wine
tbsp c. A.C of potato starch
1 pinch salt
3tbsp sunflower oil
1 slice onions
18 minutes
Beef fry rice noodles steps
1.Soak the rice noodles in hot water. When they become white and soft, remove anddrain.
2.Thinly slice the beef and place on a plate. Add 2 tbsp of light soy sauce,salt, Shaoxing wine and starch potatoes. Mix well and marinate for 10 minutes.
3.Wash the bean sprouts, peel the onion and cut into julienne. Wash and cut theonions into slices.
4.Heat the sunflower oil in a pan, then put the beef. Fry quickly. Once it iscooked, remove it.
5.Then add the bean sprouts, rice pasta and onion. Fry for 3 minutes.
6.After pouring the dark soy sauce, the oyster sauce, 2 tbsp of light soy sauceand sugar. Fry quickly over high heat for a minute;
7.Then put the beef. Fried evenly.
8.Finally, add the onions. Pour it up.
CookingIngredients for Al s Chocolate To the Max Recipe
6oz Package of semisweet
Chocolatechips
1Egg
1ts Vanilla
1ts Almond extract
1tb Creme com cacao liqueur
1c Whipping cream
Als Chocolate To the Max Preparation
Blendtogether first 4 ingredients while microwaving the cream until just beginningto boil. With blender going add the hot cream and blend until well combined.Pour into small sherbet or wine glasses (I use the disposable plastic ones) andrefrigerate for several hours. This is chocolate to the MAX! Few people refuseone of these and few can eat more than one.
CookingIngredients for Pinapple Squash Recipe
2md Acorn squash; (2 lbs)
-4-1/2diameter
8oz (1 can) pinapple;unsweetened
-crushedwith juice
2ts Margarine;
1/2ts Ground cinnamon;
Hotwater
PinappleSquash Preparation
Preheatoven to 375 degrees. Cut each squash in half; scoop out and discard seeds andpulp. Trim tip off bottom if necessary so that each squash cup stands upstraight. Fill each squash cup with 1/4 c pineapple 1/4 teaspoon margarine, anda sprinkle of cinnamon. Put squash into a flat baking dish and pour hot wateraround bottoms of squash to the depth of 1/2 inch. Cover pan tightly with foil.Bake 1 hour or until squash is tender and can be easily pierced with a fork.Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE; Low-sodiumdiets: This recipe is excellent. CAL:148; CHO: 34g; PRO: 2g; FAT: 2g; SOD: 31mg; CHO: 0mg;