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Pineapple Beef-Chinese food and natural health for January 02
Pineapple Beef
Pineapple beef
Ingredients
250g beef
150g pineapple cut into pieces
100g green pepper into pieces
seasoning
3tbsp Shaoxing wine
1tbsp dark soy sauce
3tbsp of salt oyster sauce
1egg yolk
2potato starch tbsp
1tbsp sugar Sunflower oil
30minutes
Steps pineapple Beef:
1.Slice beef then put in a bowl. Add salt, 3 tbsp Shaoxing wine, 1 tbsp dark soysauce, 2 tbsp oyster sauce. Mix well and add gradually 3 tbsp water whilemixing.
2.Add the beaten egg yolk, mix well. Then add 2 potato starch tbsp, mix well. Add2 sunflower oil c.à.c. Mix everything and put it in a fridge and refrigeratefor 20-30 minutes.
3.Heat the sunflower oil in a pan, add the beef and stir-fry until it turnswhite. Turn off the heat and continue to cook with the heat remained. Removeand turn off.
4.Heat oil in pan, add green pepper and fry for a minute. Add the beef,pineapple, 1 tbsp oyster sauce, 1 tbsp sugar. Let fry for a minute and serve.
Pineapple beef
Ingredientsfor Chinese Sweet and Sour Shrimp Recipe
ChineseSweet and Sour Shrimp
ChineseSweet and Sour Shrimp Preparation
1lb Unpeeled large fresh shrimp 1/2 c All-purpose flour 1/3 c Water 1 tb Water1/4 c Cornstarch 1 ts Vegetable oil 1/2 ts Salt 1/2 ts Baking powder 1 Largeegg, lightly beaten Vegetable Oil Sweet and Sour Sauce Hot cooked Rice Peelshrimp; devein, if desired. Combine flour and next 6 ingredients. Pour oil todepth of 3 inches into a Dutch oven; heat to 375 degrees. Dip shrimp intobatter; 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 whilefrying remaining shrimp. Combine shrimp and Sweet and Sour Sauce; serveimmediately over rice.
Ingredientsfor Chinese Fruit Compote Recipe
2 Apples
2 Oranges
1 sm Cantaloupe
14 oz Lychees; drained
ChineseFruit Compote Preparation
USINGA SHARP KNIFE, peel, core and slice the apples into thin wedges. Peel and slicethe oranges into segments. Cut the melon in half, scoop out and discard thepulp and seeds. Cut the melon flesh into 1-inch cubes, or use a melon baller.Combine all the fruits in a large bowl. Mix them gently together. Wrap the bowltightly in plastic wrap until you are ready to serve the compote.
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