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- Quail eggs beef -Chinese food and natural health for December 19
Quail eggs beef -Chinese food and natural health for December 19
Quail eggs beef
Ingredients quail eggs beef
500g beef
200g of quail eggs
seasoning
Sunfloweroil
4sprigs of chives
1tbsp chopped chives
2ginger slices
1star anise
3tbsp dark soy sauce
2tbsp water spirits of salt water
70minutes
Steps of quail eggs beef :
1.Rinse the beef and cut into small pieces. Cook the quail eggs and shell them.
2.Heat the sunflower oil in a pan and add 4 slices of chives, 2 slices ginger,star anise and sauté until the right flavor. Then add the beef. Sauté.
3.Add the dark soy sauce, water spirits, salt and saute
evenly.Then add water and boil. Next, remove the moss.
4.Simmer over low heat for 1 hour.
5.Add the quail eggs and simmer for 7 or 8 minutes.
6.Finally, add the chopped chives. Pour It Up.
quail eggs beef
CookingIngredients for Eating Well s Granola Recipe
1/3c -Boiling water
2/3c Sugar
1c Milk, nonfat dry
2tb Corn syrup
2-1/2c Rolled oats
1c Wheat flakes
1/2c Wheat germ, toasted
1/4c Almonds; chopped
1/4c Coconut,unsweetened shredded
1ts Salt
2tb Oil, vegetable
1c Raisins
1/2c Prunes, pitted; chopped
1/2c Apricots, dried; chopped
EatingWell s Granola Preparation
Ina medium-sized bowl, dissolve sugar in water. Stir in dry milk and corn syrupand beat with electric mixer for about 2 minutes or until smooth and creamy.Cover and refrigerate for 1 hour or overnight. Preheat oven to 300F. In a largebowl, combine oats, wheat flakes, wheat germ, almonds, coconut and salt. Addthe milk mixture and oil and mix thoroughly. Spread on a baking sheet and bake,stirring occasionally, for 40 to 50 minutes, or until golden brown. Stir inraisins, prunes and apricots. Bake for 5 minutes longer. Let cool and store inan airtight container in a cool, dry place for up to 2 weeks. Per 1/2-cup: 202cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol.
CookingIngredients for Chocolate Divine Cake Recipe
1c Sifted all-purpose
Unbleachedflour
3/4c Sifted stone-ground whole
Wheatflour
1/2c Unsweetened cocoa powder
1-1/2ts Baking soda
1/4ts Salt (optional)
1c Granulated sugar
1/4c plus 2 tablespoons lightly
Packedbrown sugar
1Medium baking potato, 4 oz.,
Peeledand quartered
1pt Nonfat plain yogurt or
Nonfatsour cream
2tb Mild honey
1/4ts Vanilla extract
1/4ts Chocolate flavor (optional)
1/3c Canola oil
3lg Egg whites, at room temp
ChocolateDivine Cake Preparation
Preheatoven to 350F. Grease a 12-cup Bundt pan and dust with unsweetened cocoa powder.Over a large bowl, sift both flours, cocoa powder, baking soda, and salt. Mixin both sugars until there are no lumps. Set aside. Put the peeled potato intoa large food processor. Using the steel blade, process the potato until finelyminced. Drain the yogurt of all excess liquid. Discard excess liquid. Add thedrained yogurt, honey, vanilla, chocolate flavor, and vegetable oil to theminced potato in the food processor and mix on high for 60 seconds. Be sure toscrape the sides of the bowl while processing. Pour this mixture into the bowlof dry ingredients and beat with an electric beater on high for 60 seconds. Besure to scrape the sides of the bowl while beating. Clean and dry the beaterswell. In another bowl, beat the egg whites until soft peaks form. Fold the eggwhites into the batter until everything is mixed well. Pour the batter into theprepared Bundt pan. Bake in a preheated oven for 55 to 65 minutes or until acake tester comes out clean. Remove the cake from the oven and let cool for 25minutes. Do not be concerned if the cake falls slightly. Using a knife, goaround inside and out side edges of cake. Invert the Bundt pan over a plate andcarefully shake the cake loose. Let the cake cool completely and frost with achocolate glaze.
Chinese healthy food quail eggs beef