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- Beef sirloin mushrooms-Chinese food and natural health for November 27
Beef sirloin mushrooms-Chinese food and natural health for November 27
Beef sirloin mushrooms
Beef sirloin mushrooms ingredients:
200gsirloin beef
100g crab mushroom
50geryngii fungus
1tbsp of Goji berries Seasoning
3slices of spring onion
2ginger slices
2tbsp soy sauce
2tbsp sunflower oil salt
1tbsp Shaoxing wine
80minutes
Beef sirloin mushrooms steps:
1.Cut the beef into 1 cm each sirloin, Wash eryngii mushrooms and cut them intopieces.
2.Pour water in a pan, add beef sirloin, ginger, spring onion and Shaoxing wine.
3.Bring water to a boil, blanch the beef sirloin. Then, remove and drain.
4.Wash the pan, pour the water. Boil then add the beef sirloin. Simmer on lowheat for an hour.
5.Wash the mushrooms and crab tear them into small pieces. Then, put the craberyngii mushrooms and mushrooms in the casserole.
6.simmer for about 20 minutes, then add the Goji berries.
7.Once the beef loin is cooked, add salt. Then, continue to simmer for 10minutes.
8.Finally, pour the soy sauce. Remove and serve.
Beefsirloin with mushrooms
CookingIngredients for Humphrey Bogart s Coconut Spanish Cream Recipe
1tb Gelatin
1/4c Milk
4Egg, beaten
1/4ts Salt
1/2c Sugar
2c Scalded milk
1c Shredded coconut
2Egg whites
1/2ts Orangeextract
HumphreyBogart s Coconut Spanish Cream Preparation
Soften1 tbsp. gelatin in 1/4 cup milk. Combine 4 beaten egg yolk, 1/4 tsp. salt, and1/2 cup sugar in top of double boiler over hot water. Add gelatin mixture. Add2 cups scalded milk gradually, stirring until a coating forms on spoon. Cool.Stir in 1 cup shredded coconut into custard mixture. Fold 2 egg whites; beatenstiff and 1/2 tsp. orange extract. Rinse mold in cold water. Fill with custard;refrigerate until firm. Remove from the mold. Garnish with coconut, gratedorange rind, or sections.
CookingIngredients for Cookie Dunk Pudding Recipe
1Pack (4 serve) pudding any
Flavor
2c Cold milk
20Or 30 mini cookies
CookieDunk Pudding Preparation
Pourmilk into med bowl. Add mix. Beat with wire whisk until well blended, 1-2minutes. Let stand for 5 minutes. Spoon half of the pudding into 4 dishes.Stand 4-6 cookies in each dish, placing them along the sides. Top withremaining pudding. Serve immediately or refrigerate until ready to serve.Garnish with additional cookies.