Fine beef slices-Chinese food and natural health

Fine beef slices

Ingredients Fine beef slices

200g lean beef

500 g lettuce Seasoning rod

3 tbsp of Shaoxing wine soy sauce

2 tbsp of sunflower oil

32 minutes 

Steps fine beef slices:

1. Peel lettuce stalks and cut into julienne, mix soy sauce and Shaoxing wine in a bowl then add thin slices of beef. Marinate for 30 minutes.

2. Heat the sunflower oil in the pan and add the thin beef strips. Fry quickly over high heat for 1 min.

3. Remove the beef and set aside. Put lettuce rod in the pan and sauté them quickly over high heat for 2 minutes.

4. Finally, put the two in the pan and add salt and mix well. Pour It Up.

Ingredients for Banana-Cranberry Juice-Tofu Smoothie Recipe

2 Peeled bananas; frozen or-fresh, (if your bananas are-giant, use one)

1 Box Mori-Nu lite tofu

Cranberry juice

1 ts Maple syrup

Banana-Cranberry Juice-Tofu Smoothie Preparation

Break bananas into 3 pieces and put in blender. Add the tofu, broken up a bit. Pour cranberry juice in to almost cover. Blend, adding more juice if mixture seems too thick. Add maple syrup while blending. Vary the texture to your preference, I like it at yogurt consistency. Pour some over a cooked bowl of oatmeal and swirl in. This will make a full blender of smoothie, enough for 4-6 bowls of oatmeal. I store the leftover smoothie in a glass container in the refrigerator, where it often mysteriously disappears For some reason, it tastes like a strawberry shake. You can often buy ripe bananas for very little money. I buy large quantities, peel them, break them into three pieces, and freeze them in zip loc bags. For those that have had trouble with frozen bananas in their blenders, maybe it’s the blender? I bought an Oster, which was about $10 more than the others, because I wanted the glass container. This blender model seems to have a very sturdy little motor in it.

Ingredients for Fettuccine Al Gorgonzola Recipe

12 oz Fettucine

2 tb Butter

5 tb Milk

4 oz Gorgonzola cheese, diced

1/2 c Heavy cream

2 tb Parmesan cheese

2 tb Basil, fresh, chopped

Fettuccine Al Gorgonzola Preparation

Cook pasta al dente and drain. Meanwhile, toss butter, milk and Gorgonzola into a heavy bottomed saucepan. Plaace over moderate heat and mash the cheese into a creamy sauce. Add cream and salt and pepper to taste. Heat to simmering point. Pour over pasta, sprinkle with Parmesan cheese and basil and toss until pasta is thoroughly coated. Serve immediately with extra Parmesan on the side. NOTES : Traffic reporter Cindy Aikman picked up this recipe years ago from a friend she visited in the English countryside. It makes a velvety, creamy sauce with a nice bite from the blue-veined cheese.