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- Orange peel beef-Chinese food and natural health for December 20
Orange peel beef-Chinese food and natural health for December 20
Orange peel beef
Ingredients orange peel beef
1500g of beef leg meat
Seasoning
1000g of sunflower oil
25g of orange peel
75g of sesame oil
50grams of chili oil
50g of soy sauce
20g salt
125g of refined sugar
4g of glutamate
150g of rice wine
3g of dry chilli
15gginger
15gchives
15g of garlic
1g Sichuanpepper powder
3g of red pepper powder
240minutes
Steps orange peel beef :
1.Clean the meat and cut into small square pieces.
2.Heat the sunflower oil in a frying pan until the temperature of 270 °. Add thepieces of meat and fry until they contain more water.
3.Then place them in a pot and add full of water, boil over high heat. Next, makesimmer over medium heat for 3-4 hours before they crispy. Remove the brothcontaining pieces.
4.Place the orange zest in water and crumble. Crumble also dry chillies, gingerand chives. Peel and chop the garlic.
5.Heat the sunflower oil in the pan. Add dry peppers, chives crumbs, gingercrumbs, chopped garlic, red pepper powder, Sichuan pepper and rice wine, go back.
6.Then pour the broth mixed pieces of beef. Add soy sauce, salt, refined sugarand monosodium glutamate, mix well. Cook over high heat. When there is littlesoup, add sesame oil and chili oil, go back. Present this dish. Pour It Up.
Chinese food orange peel beef
CookingIngredients for Apple Rice Pudding Recipe
2c Cooked rice
1c Skim milk
1tb Liquid Sugartwin (1/4 c sug)
1/4 c Raisins
1 ts Vanilla
1/4 ts Cinnamon
1/4ts Nutmeg
1Apple, shredded peel on
1/4ts Ascorbic acid col. keeper
AppleRice Pudding Preparation
1tbsp Sugartwin has the sweetness of 4 tbsp or 1/4 cup sugar. American DiabetesAssoc. guidelines allow 1 tsp sugar per serving or 2 tbsp for a 6 servingrecipe which would taste OK to people accustomed to low sugar recipes. Combinerice, milk, sweetener (or sugar) raisins, vanilla and spices. Bring to a boil,reduce heat and stir occasionally until the mixture is creamy. Core and shredapple and sprinkle with ascorbic acid color keeper, or with a little lemonjuice. Stir apple into rice mixture. Cook a few minutes longer until apple issoft. Serve warm or cold. 1/6 recipe made with artificial sweetner – 1 starchchoice, 1 milk Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make pudding asabove without apple and add 2 tbsp coconut.
CookingIngredients for Creme Anglaise-Martha Stewart Living Recipe
1-1/4c Milk
1Whole vanilla bean
1/3c Sugar
3lg Egg yolks
1ts Cornstarch
1tb Cognac
CremeAnglaise-Martha Stewart Living Preparation
1.In a small saucepan over medium heat, bring milk and vanilla bean to a boil.Remove from heat and let stand for 5 minutes. Remove vanilla bean. 2. Using anelectric mixer, beat together sugar and egg yolks until thick and fluffy. Addcornstarch. Mix in boiled milk, a little at a time, on low speed. When mixtureis thoroughly blended, transfer to a heavy enameled saucepan. Cook over lowheat, stirring slowly and constantly with a wooden spoon. Continue stirring,without letting sauce boil, until sauce thickens to a creamy consistency and surfacefroth has subsided. 3. Remove mixture from heat and whisk in cognac. Strainthrough a fine sieve and cool. Refrigerate in a covered container until readyto use, up to 2 days.