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  • Curry beef Zongzi-Chinese food and natural health for December 28

Curry beef Zongzi-Chinese food and natural health for December 28

Curry beef Zongzi

Ingredients curry beef Zongzi

1000 g sticky rice

500g Beef Seasoning

8 tbsp soy sauce 

3 tbsp Shaoxing wine salt

3 seafood paste

4 tbsp tbsp curry powder reed leaves

1 potato starch

1 tbsp olive oil

160 minutes

Steps curry beef Zongzi:

1. Heat the reed leaves in hot water to make them flexible.

2. Cut the beef into cubes and put them in a container. Add 4 tbsp soy sauce, 3 tbsp Shaoxing wine, 3 tbsp dough seafood, salt, 4 tbsp curry powder and 1 potato starch tbsp. Mix them and marinate for 3 hours.

3. Soak the sticky rice in water for 3-4 hours, then drain. Add 4 tbsp soy sauce, salt and 1 tbsp of olive oil. Mix well.

4. Take a reed sheet and form funnel. Place sticky rice then add beef cube. Place new sticky rice to cover the beef.

5. Fold the sheet in a direction to get a triangle zongzi in wheat. Attach it have a rope. Make all other zongzis.

6. Put all zongzis in a pot, pour the water covering them. Cook in water for 2-3 hours. Serve.

Ingredients for Chinese Mustard 2 Recipe

1/2 c Powdered mustard

1/2 c Water

1/4 c White wine (to 1/2 cup)

1 ts Sesame oil

Chinese Mustard 2 Preparation

Bring water to a boil; then let cool. Gradually add water to dry mustard, stirring in a little at a time. Also slowly add wine to mustard paste until it becomes smooth and thin. Add sesame oil and mix well with mustard. Keep refrigerated in a tightly capped jar. Notes: Keep stirring the mustard until it’s as hot as you like it. The longer you stir the hotter it will get.

Ingredients for Chinesen Cabbage in a Skillet Recipe

2 tb Peanut oil

1 bn Chinese cabbage, sliced;-diag. in strips

1 ts Salt

1/2 ts Pepper

3 sl Gingerroot; minced

1/4 c Water

Chinesen Cabbage in a Skillet Preparation

Heat oil and put in clean cabbage. Stir constantly for 5 minutes. Add salt, pepper and ginger. Mix well. Add water and cover pan tightly. Cook over Mediuam heat for 10 minutes. Uncover. Stir until water is almost evaprorated and cabbage is tender.

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