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Chinese Sauce Tofu-Chinese food and nutrition for January 25
Chinese Sauce Tofu
Ingredients Chinese Sauce Tofu
350g tofu
1onion
2green peppers
6scented mushrooms
1carrot
1Ham Seasoning
1tbsp tomato sauce
1tbsp oyster sauce
1tbsp salt
1chicken bouillon
1tbsp black pepper
5 minutes
Steps Chinese Sauce Tofu:
1.Prepare the ingredients. Cut tofu into pieces.
2.Soak the mushrooms scented to soften. Cut ham, respectively, onion, greenpeppers, diced carrot.
3.Fry the tofu in a pan until both sides are golden.
4.Pour the oil in the pan but keep a little, add 1 tbsp tomato sauce and 1 tbspoyster sauce and mix well. Fry slowly.
5.Add the diced onion, mushroom, ham, carrot and sauté.
6.Add To 300 ml of water, salt, black pepper. Boil.
7.Add the fried tofu, boil over high heat, then simmer over low heat for 3minutes to make it tastier.
8.Remove the tofu.
9.Cook the soup in the pan to thicken, add the green peppers and sauté. Add thechicken broth. Pour the soup over the tofu. Pour It Up.
Ingredientsfor Braised Chinese Lettuce and Chestnuts Recipe
2Or
3Dried scallops
15Chestnuts
1lb Chinese lettuce
1Or
2tb Oil
1c Stock
1/2ts Salt
1ts Cornstarch
2tb Water
BraisedChinese Lettuce and Chestnuts Preparation
1.Soak dried scallops. 2. Shell chestnuts. Cut Chinese lettuce in 2-inch cubesand blanch. Shred scallops. 3. Heat oil. Add lettuce and stir-fry to coat withoil. 4. Add stock, salt, scallops and chestnuts. Bring to a boil; then simmer,covered, until chestnuts are soft (about 20 minutes). 5. Blend cornstarch andcold water to a paste; then stir in to thicken. Serve hot in a deep bowl.VARIATION: In step 3, add with the lettuce, dried mushrooms (soaked), sliced.
Ingredientsfor Chinese Jerky Recipe
3lb Steak
3Garlic cloves, minced
1tb Ginger, fresh, minced
2tb Sesame oil
1/2c Soy sauce
2ts Red peppers, dried, crushed
tbHoney
1/2ts White pepper
4tb Dry Sherry
ChineseJerky Preparation
Cutmeat diagonally crosswise into 1/4 thick, 2 wide strips. Trim away any fat orgristle. Transfer to a non-metallic pan. Add the other ingredients and marinade24 hours. Arrange meat on racks and let dry at cool room temperature overnight(do not refrigerate). Preheat oven to 225. Line two large baking sheets withfoil and set wire racks on top. Arrange the meat on racks in single layer. Bake15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs ormore. Leave meat on racks to cool and continue drying for several hours beforebagging it.
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