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Red wine beef -Chinese food and natural healthy for December 16

Red wine beef

Red wine beef ingredients

350g beef

1potato

1/2onion

1/2carrot

Seasoning

80ml of red wine

2tbsp tomato sauce

1bay leaf salt black pepper olive oil

150minutes

Red wine beef steps:

1.Wash beef and cut into large pieces. Then drain and put aside.

2.Place a large spoonful of olive oil in a pan, add the beef pieces one by one.Fry over medium heat until browned.

3.Pour 80 ml of red wine, cook over medium heat until the wine is completelyabsorbed.

4.Put the chunks of beef in a pan, pour in the vegetable soup (or water) bycovering beef, 2 tbsp tomato sauce, bay leaf. Mix well.

5.boil over high heat, then close the lid and simmer on low heat for 2.5-3 hours.

6.Cut the carrot, potato and onion into pieces and put them in the pan for thelast 40 minutes.

7.Finally, pour salt and black pepper until the pieces of carrot and potato areflexible. Pour It Up.

Red wine beef

CookingIngredients for Flaming Mangos Recipe

2Fresh mangos

1c Orange juice

2tb Sugar

1c Tequila

FlamingMangos Preparation

Washand peel fresh mangos: cut each into 6 slices. Place in chafillg dish orskillet. Pour orange juice over fruit and sprinkle with sugar. Heat tosimmering stirrlng gently to dissolve sugar and coat fruit. After 3 or 4minutes. pour tequila: keep over medium heat. Flame sauce by pouring a littletequila into teaspoon and holding it over flame of chafing dish or range until itflames: then use this flaming tequila to light tequila on top of mangos. Serveover vanilla ice cream.

CookingIngredients for Vanilla Flan with Raspberries Recipe

2c Sugar

1/2c ;water

6lg Eggs

6lg Egg yolks

2tb Vanilla extract

2c Whipping cream

2-1/2c Milk

1-1/2c Sugar

2c Fresh raspberries

VanillaFlan with Raspberries Preparation

Donot use low-fat or nonfat milk. Preheat oven to 325 degrees F. Combine 2 cupssugar and 1/2 cup water in heavy medium saucepan. Stir over low heat untilsugar dissolves. Increase heat and boil without stirring until sugarcaramelizes, occasionally swirling pan and brushing sides with wet pastrybrush. Immediately pour caramel into two 9-inch glass pie dishes (4-cupcapacity each), dividing as evenly as possible. Carefully turn dishes to coatbottoms and sides. Whisk eggs, egg yolks and vanilla extract in large bowl toblend. Add whipping cream, milk, and 1-1/2 cups sugar and stir gently untilsugar dissolves. Divide custard between caramel-lined dishes. Place in heavylarge baking pan. Add enough hot water to pan to come halfway up sides ofdishes. Bake until knife inserted into center of custards comes out clean,about 55 minutes. Remove custards from water and cool. Cover and refrigerateovernight. (Can be prepared 2 days ahead). Turn casserole out onto platter.Sprinkle with raspberries and serve.