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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.

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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.

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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.