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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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