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- Chinese yam beef -Chinese food and natural health for November 28
Chinese yam beef -Chinese food and natural health for November 28
Chinese yam beef
Chinese yam beef
TheChinese yam is a good food to stay healthy. It is very popular to eat Chineseyams winter in China.
300g of Chinese yam
100gbeef fillet
50g peas 1 carrot seasoning
1tbsp chopped chives oil tournesl
1 tbsp cornstarch
2tbsp pepper
1pinch of glutamate
1pinch of chopped ginger
1tbsp soy sauce
2 tbsp of Shaoxing wine
1 tbsp salt
20minutes
Chinese yam beef Steps:
1.Cut into small cubes beef fillet and place in a bowl, add the cornstarch,pepper, soy sauce, 1 tbsp of Shaoxing wine, chopped chives, chopped ginger 1sunflower oil bedrooms, whisk evenly by hand. Marinate for 15 minutes.
2.Peel the yams of Chinaand dice them, then soak them in water to fight against darkening due tooxidation.
3.Heat the sunflower oil in a pan, then add the beef cubes. The turn and fryuntil beef cubes blush.
4.Add the carrot, and after a minute, add the yams of China. Then blow everything up.
5.Finally, pour 1 tbsp of Shaoxing wine, peas, glutamate and salt. Mix well andserve.
CookingIngredients for Snowdrop Cookies Recipe
3Egg whites – at room temp1 ts Vanilla extract1/4 ts Cream of tartar OR3/4 c Sugar – granulated1 ts Vinegar – white1/4 c Choc. Chips, Semisweet – sm
SnowdropCookies Preparation
Inmixer bowl beat egg whites until soft peaks form. Add cream of tartar andvanilla extract; beat until stiff peaks form. Add sugar, 2 tablespoons at atime, beating after each addition. Fold in chocolate chips. Drop by heapingteaspoonfuls onto ungreased foil-lined cookie sheet and bake in preheated 250degree oven 25 minutes. Turn off oven and leave cookies 30 minutes more.Outsides will be hard; insides will be slightly soft.
CookingIngredients for Oven-Roasted Sweet Plantains Recipe
2lg Ripe plantains; (up to 3)
1/4ts Nutmeg or allspice or
-cinnamon
Oven-RoastedSweet Plantains Preparation
Cut off the tips of theplantains. Place the plantains, skin and on, on a baking sheet and bake for 15to 20 minutes, until the skin is charred and puffy. Take the plantains out ofthe oven and let cool for a few minutes. Slice the plantains down the center lengthwiseand peel back the skin. Cut the plantains in half widthwise, sprinkle withnutmeg and transfer to serving plates. TIP: To ripen green plantains, set themout at room temperature for 5 to 7 days. Storing them in a paper bag will speedup the process. Do not refrigerate