Chinese spicy beef-Chinese food and natural health for January 01

Chinese spicy beef

Chinese spicy beef

Ingredients

250 g beef

1 small carrot Seasoning

10g coriander into pieces

2 slices ginger

3 bay leaves

100 ml of Shaoxing wine

1 ½ tbsp chilli sauce

2 tbsp sesame oil

40 minutes

difficulty:

Steps Chinese spicy beef:

1. Wash the beef and put it in a pan. Add the water covering. Cook over high heat to remove the blood.

2. Wash the cooked and then put it in the pan beef. Add the water covering. Add 2 slices of ginger, 3 bay leaves and 100 ml of Shaoxing wine. Boil over high heat then switch to low heat and cook for 40 minutes.

3. Cut the carrot julienne and put them in boiling water. Heat them for 10 seconds. Remove and drain.

4. Remove the cooked beef and let cool. Then chop beef.

5. Place the beef on a plate, add the carrot, cilantro, 1 and ½ tbsp of hot sauce and 2 tbsp sesame oil . Mix well and serve.

Chinese spicy beef

Ingredients for Chinese Sweet and Sour Shrimp Recipe

Chinese Sweet and Sour Shrimp Preparation

1 lb Unpeeled large fresh shrimp 1/2 c All-purpose flour 1/3 c Water 1 tb Water 1/4 c Cornstarch 1 ts Vegetable oil 1/2 ts Salt 1/2 ts Baking powder 1 Large egg, lightly beaten Vegetable Oil Sweet and Sour Sauce Hot cooked Rice Peel shrimp; devein, if desired. Combine flour and next 6 ingredients. Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter; fry, a few at a time, in hot oil until golden. Drain on paper towels. arrange shrimp on a baking sheet; place in a 200 degree oven to keep warm while frying remaining shrimp. Combine shrimp and Sweet and Sour Sauce; serve immediately over rice.

Ingredients for Chinese Silk Apples Recipe

3 Apples

2 Egg whites

2 tb Flour

2 tb Cornstarch

Peanut oil for deep frying

1/2 c Sugar

1/4 c Honey

1/3 c Water

1 tb Peanut oil

Chinese Silk Apples Preparation

Quite an experience to eat – the apples is still warm and soft, the top is crunchy and icy. Great after a wok dinner. Peel the apples, core and cut into wedges about 1/2 inch thick. Whip egg whites until frothy. Add flour and cornstarch and beat into a smooth batter. Heat the oil to 375F. Dip each apple wedge into egg white batter, place in hot oil and try, a few at a time, until crisp and brown. Place in a single layer on a warm service platter. Bring remaining ingredients to a boil in a saucepan and cook to a hard ball stage syrup; 280 F on candy thermometer. Pour over apple wedges and serve at once, accompanied by a large crystal bowl of water containing lots of ice cubes. Each person picks up an apple wedge with a fork or small tongs and dips it into the ice water to crystallize the sugar and harden the top, which forms silk-like threads….hence the name. Serves 6.

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