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- Vermicelli salad beef-Chinese food and natural health for December 05
Vermicelli salad beef-Chinese food and natural health for December 05
Vermicelli salad beef
Itis a modern but also very delicious dish, and it’s easy to do.
Vermicelli salad beef ingredients
70g sweet potato vermicelli
50g of spinach
20g of carrot
5scented mushrooms
50g of beef
Seasoning
1spring onion
3cloves garlic
2g of salt
1pinch of white pepper
2 tbsp light soy sauce
½ tbsp potato starch
3g of sugar
30ml of sunflower hule some sesame oil
1tbsp cooked white sesame
15minutes
Vermicelli salad beef steps:
1.Cut beef into strips and put them in a container. Then add the white pepper, 1 tbsplight soy sauce and potato starch. Mix well and marinate for 10 minutes.
2.Soak the noodles in hot water. Blanch spinach. Then put them in cold water,respectively. Remove and set aside.
3.Wash the carrots and cut into julienne. Wash the fragrant mushrooms and cutthem into pieces. Chop the spring onions and garlic.
4.Heat the sunflower oil in a pan, then add the chopped spring onion and sauté.Then add the beef. Saute until the beef is cooked. Put the carrot and fragrantmushrooms and continue to sauté. Then, pour 1 tbsp clear soy sauce and salt. Fryevenly. Turn off heat and set aside.
5.Put the beef, carrots, fragrant mushrooms, noodles and spinach in a large bowl.Then add the white sesame, chopped garlic, sugar and a little sesame.
6.Mix well and serve.
Tips:
1.Versera little potato starch during the process of marinating beef is to improve thefresh taste.
2.Afterblanched noodles, put them in cold water. Remove and pour a little sunfloweroil is to prevent the noodles from sticking.
CookingIngredients for Pink Marble Pudding Recipe
2c Rhubarb, fresh or frozen
-ORcanned stewed, sweetened
2c Raspberries, fresh or frozen
-ORcanned and sweetened
14Fig cookies; crumbled
1c Sugar
1c Heavy cream
1ts Vanilla
3tb Confectioners sugar
PinkMarble Pudding Preparation
Combinerhubarb and raspberries. Puree them through food mill or sieve. Place insaucepan with sugar and crumbled fig cookies. Heat slowly, stirring constantlyuntil fig cookies are almost blended into mixture. When cool, place inrefrigerator to chill. Just before serving, whip cream with vanilla andconfectioners” sugar. Place fig mixture in dessert glasses alternately withspoonfuls of whipped cream. Top with cream and serve very cold. Fancy enoughfor a party, this is simple enough for every day. Serves 6 to 8.
CookingIngredients for Family French Dressing Recipe
1/2c Tomato Catsup
1/2c Vegetable Or Salad Oil
1/4c Apple Cider Vinegar
2ts Confectioners Sugar
1Clove Garlic; Split
1/4ts Salt
1ds Pepper
FamilyFrench Dressing Preparation
Combineall of the ingredients in a jar. Cover; shake vigorously. Chill to blendflavors, about 2 hours. Remove the garlic and shake again just before serving.Makes 1 1/4 cups of dressing.