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Beef vegetables salad-Chinese food and natural health for December 8

January 04, 2020

Beef vegetables salad

Beef vegetables salad ingredients

150g beef

100g of cucumber

25g of onion

50g of tomato

50g of carrot

1lemon

seasoning

½tbsp salt

1tbsp of the mushroom extract

2tbsp sesame oil

15minutes

5minutes

Beef vegetables salad steps:

1.Slice beef, put them in boiling water and blanch. Remove and let cool in coldwater for 2 minutes.

2.Remove and drain beef. Cut a lemon in half and squeeze small pieces to form therest of the juice.

3.Cut the cucumber, onion, carrot julienne, and tomato into small pieces.

4.Place the beef, vegetables and lemon in a bowl.

5.Add the lemon juice, salt, extract of the mushroom, sesame oil. Mix well andserve.

CookingIngredients for Vanilla Ice Milk Recipe

2c 2% low-fat milk, divided

1Vanilla bean, split

-lengthwise

1c Evaporated skimmed milk

3/4c Sugar

3/4c Frozen egg substitute,

-thawed

VanillaIce Milk Preparation

Pour1 cup milk into a small saucepan. Scrape seeds from vanilla bean; add seeds andbean to milk. Cook over low heat 20 minutes. Remove from heat; discard vanillabean. Pour milk mixture into a bowl; cover and chill. Combine evaporated milk,sugar, egg substitute, remaining 1 cup 2% milk, and chilled milk mixture in abowl. Stir with a wire whisk until well blended. Pour mixture into the freezercan of a 2-quart hand-turned or electric freezer, and freeze according to themanufacturer”s instructions. Spoon frozen mixture into a freezer-safecontainer; cover and freeze (ripen) for at least 1 hour. Yield: 7 cups (servingsize: 1/2 cup). Per serving: 187 Calories; 4g Fat (20% calories from fat); 8gProtein; 30g Carbohydrate; 7mg Cholesterol; 128mg Sodium.

CookingIngredients for Pudding Tornado Recipe

1/4c Thawed COOL-WHIP Whipped

-Topping

1pk JELL-O Instant Pudding and

-PieFilling, any flavor

2%lowfat milk

PuddingTornado Preparation

SpoonCOOL WHIP into 6 dessert glasses. Spread onto bottom and up sides of eachglass. Prepare JELL-O as directed using 2% lowfat milk. Let stand 5 minutes.Spoon into center of each cloud. Refrigerate until ready to serve.