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Chinese simple fried noodles-Chinese food and natural health for January 15

Chinese simple fried noodles

Chinese simple fried noodles are popular among the Chinese, it is easy to do.

Ingredients

200g of noodles

20g of onion

½sausage

20g of white cabbage

20g of carrot

½pepper

Seasoning

2cloves garlic

1and ½ tbsp soy sauce

clearsunflower oil

8 minutes

Chinese simple fried noodles steps:

1.Cook the noodles in boiling water, as they are almost cooked, remove and placein cold water. Put on a plate, pour 1 sunflower oil c.à.c. Mix well.

2.Wash the onion, carrot, cabbage and peppers, then cut them into julienne stripsrespectively. Cut the sausage son and garlic into small pieces.

3.Heat the sunflower oil in a pan, then add the onion and garlic. Although blow.

4.Next, put the carrot, sausage and cabbage. Sauté until soft.

5.Add the noodles and light soy sauce. Although blow.

6.Finally, add the chilli. Sauté evenly. Pour It Up.

Tips:

Whencooked the noodles, so do not cook well, the 90% cooking is good. And we mustremove them and put them in cold water right away. Then, mix with a littlesunflower oil is to prevent sticking.

Ingredientsfor Chinese Rice Snack Recipe

3c Cooked Rice; room

-temperature

2tb Peanut Oil

3tb Soy Sauce

2Scallions With Green Tops;

-finelychopped

ChineseRice Snack Preparation

Addoil to rice, mix thoroughly. Add soy sauce; toss gently. (The oil and rice mustbe mixed first so that each grain is coated and soy sauce will distributeevenly.) Sprinkle with chopped scallions; fluff with fork. NOTES : Chinesechildren eat this unassuming dish after school. Leftover rice, at roomtemperature rather than cold, is mixed with oil and sprinkled with dark soysauce and finely chopped scallions.

Ingredientsfor Chinese Beef and Tomatoes Recipe

4md Tomatoes

2tb Oil

2lb Flank steak

1md Green pepper,sliced

3tb Soy sauce

1md Onion,sliced

2tb Dry sherry

1Beef bouillon cube

1cl Garlic,minced

3/4c Boiling water

1/2ts Ground ginger

2tb Cornstarch

1/8ts Ground black pepper

2tb Cold water

ChineseBeef and Tomatoes Preparation

Thinlyslice beef on the diagonal (for easy slicing,place meat in the freezer untilslightly frozen);place in a snug-fitting bowl.Combine soysauce,sherry,garlic,and black pepper;pour over meat,tossing to coatcompletely.Cover and refrigerate 8 to 10 hours. In a large skillet or wok,heatoil. Add green pepper and onion saute for 2 minutes.Dissolve bouillon cube inboiling water. Add beef and marinate.Bring to boiling point.Reduce heat andsimmer,covered for 8 minutes.Blend cornstarch with cold water. Stir intomixture in skillet.Cook and stir until thickened.Cut tomatoes into wedges;addto skillet;stir gently.Cover and simmer, just until tomatoes are hot,about 3minutes.Serve hot over rice with scallions,if desired.Serves 6 to 8.

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