Chinese jerky beef- Chinese food and natural health for December 31

Chinese jerky beef

Chinese jerky beef

Ingredients

1500 g beef

seasoning

1 star anise

1 tbsp chopped red pepper

2 tbsp cumin

4 strips of ginger

6 tbsp sugar

3 glasses of red wine

1 light glass soy sauce

3 slices of spring onion

60 minutes

Steps Chinese jerky beef:

1. Slice beef and wash well. Fill water in a pan, boil and add the beef. Close the lid and cook for a moment. Open the lid and remove the foam floating on the surface. Then remove the cattle and filter them.

2. Put the horse in an electric pot, add 1 star anise 1 tbsp chopped red pepper, 2 tbsp cumin, ginger strips 4, 6 tbsp sugar, 3 glasses of red wine, 1 light soy sauce glass. Mix everything and close the lid. Start the electric kettle.

3. As soon as the electric kettle stop, add 3 slices of spring onion. Close the lid and continue to simmer for a while.

4. Taste and add salt if beef is not salty. Pour some red wine and continue to simmer for a while.

5. Serve as soon as the oxen are dried.

Chinese Egg Soup

Ingredients

Original recipe makes 6 servingsChange Servings

4 cups seasoned chicken broth

1/2 cup frozen green peas

1 egg, beaten

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PREP

2 mins

COOK

13 mins

READY IN

15 mins Directions

Bring chicken broth and peas to a boil in a large saucepan.

Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

Chinese Corn Soup

Ingredients

Original recipe makes 5 servingsChange Servings

5 cups chicken broth

1 (14.75 ounce) can cream-style corn

1/4 cup butter

1 stalk celery, cut into bite-size pieces

1 onion, cut into bite-size pieces

1 1/2 tablespoons all-purpose flour

1 teaspoon ground nutmeg, or to taste

1 egg, or more as desired

fresh ground pepper (optional)

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PREP

15 mins

COOK

15 mins

READY IN

30 mins Directions

Heat the chicken broth in a saucepan over medium heat, and stir in the can of corn. Let the mixture heat to a boil, stirring occasionally, and reduce heat to a simmer.

In a skillet over medium-low heat, melt the butter and cook and stir the celery and onion until tender, about 5 minutes. Stir in the flour, and cook and stir for about 2 minutes to remove the raw taste from the flour. Add the vegetable mixture to the saucepan, whisking in the flour to avoid lumps, and stir in the nutmeg. Let the soup for more

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