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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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