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Chinese cauliflower beef -Chinese food and natural health for January 05
Chinese cauliflower beef
Ingredients Chinese cauliflower beef
150g beef
300g cauliflower Seasoning
½ tbsp salt
½tbsp light soy sauce
½tbsp Shaoxing wine
½ tbsp chicken essence Sunflower oil
15minutes
Steps Chinese cauliflower beef:
1.Slice beef and put them on a plate. Add salt ½ bedrooms, ½ tbsp light soysauce, ½ tbsp Shaoxing wine. Mix and marinate for 10 minutes.
2.Cut the cauliflower into pieces. Blanch the cauliflower in boiling water.Remove and drain.
3.Heat the sunflower oil in a pan, then add the beef and stir-fry until almostcooked.
4.Add the cauliflower and ½ tbsp chicken essence . fry everything evenly.Serve.
Ingredientsfor Five-Spice Powder (Chinese Spice) Recipe
1tb Star anise
1tb Sichuanpepper
1/2tb Cassia or cinnamon
1tb Fennel seeds
1/2tb Cloves
Five-SpicePowder (Chinese Spice) Preparation
Thismixture is used throughout southern Chinaand Vietnamto season roast meat and poultry, and to flavor marinades. Besides the fivebasic ingredients, it can consist of up to two of the following spices:cardamom, dried ginger and licorice root. The powder varies in color, from tanto gingery-brown to amber. Star anise dominates the aroma and taste. Grind allthe ingredients together and use sparingly. Stored in an airtight container,five-spice powder will keep for 3-4 months.
Ingredientsfor Chinese Squid Balls Recipe
2lb Squid cut into rings
1/2lb Cooked shrimp
4Cloves garlic chopped
1Egg yolk
1/2c Water chestnuts, chopped
1c Chicken stock
1tb Ginger grated
6tb Peanut oil
ChineseSquid Balls Preparation
Poachsquid rings and tentacles in boiling water for 30 seconds. Drain and set asideto cool. Saute garlic in frying pan over low heat in 1 Tb of oil until lightlybrowned. Combine squid, garlic, the egg yolk and the rest of the dryingredients in a food processor. add 1 or 2 Tbs of oil as you go. Stop when themixture forms a large ball. Remove and form into a dozen or so balls. Heat 3Tbs of oil in a heavy frying pan. When hot, add squid balls and brown lightlyon all sides. Turn down heat, add stock and cover. Simmer for five minutes.Serve on toothpicks with soy sauce, or use as fishballs in soup.
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