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  • Chinese Sauce Tofu-Chinese food and nutrition for January 25

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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