Beef stomach

 Ingredients

1
beef stomach

50g red pepper, julienned

1
tbsp sesame cooked

1
tbsp chopped peanuts seasoning

2
tbsp oil

1 red vinegar

½
tbsp sugar

1
tbsp salt soy sauce

½
tbsp clear some chopped coriander

25
minutes

 steps:

1.
Soak the stomach in warm water for 20 minutes. Then, remove and drain.

2.
Cut the stomach beef strips.

3.
Pour water in a pan and boil. Then add the beef stomach. Boil and remove.

4.
Turn immediately stomach beef in cold water and soak for 10 minutes. Next,
remove and drain.

5.
Put the red oil, vinegar, sugar, salt and light soy sauce in a bowl, stir well.
Then add the red pepper, cooked sesame seeds, chopped peanuts and coriander.

6.
Finally, add the stomach beef and mix well. Pour It Up.

Tips:

1.Il
we need well drained beef stomach for a better taste.

2.Il
We have to put more salt because this dish is very spicy. And a little light
soy sauce, enough.

Cooking
Ingredients for Frozen Peanut Butter Torte Recipe

1/2
c All-purpose flour

1/3
c Quick-cooking oats

1/4
c Sugar

1/4
c Butter, softened

1/4
ts Baking soda

1/2
c Crunchy peanut butter

1/3
c Light corn syrup

2
tb Honey

1/2
ga Vanilla ice cream, softened

3/4
c Salted peanuts, chopped

Frozen
Peanut Butter Torte Preparation

Combine
the first five ingredients; mix well. Pat into a greased 9-in. square baking
pan. Bake at 350 degrees for 15-17 minutes or until lightly browned. Cool to
room temperature. Combine the peanut butter, corn syrup and honey; carefully
spread half over crust. Spread with half the ice cream. Drop remaining peanut
butter mixture over ice cream. Sprinkle with half the nuts. Top with remaining
ice cream and nuts. Freeze until firm, 3-4 hours. Let stand 5-10 minutes before
serving.

Cooking
Ingredients for Mixed Fruit Tortoni Recipe

1-1/2
c Fresh raspberries, OR

Frozen
thawed raspberries

3
Env. diet whipped topping

-mix
(1.3 oz each)

1-1/2
c Low-fat milk (2%)

1/2
c Sweet cherries; pitted cut

-into
halves and divided

1/3
c Apricots; peeled, pitted and

-cubed

1/3
c Pineapple; peeled, cored,

-and
cubed

4
tb Sugar

1/4
c Pistachio nuts OR

Almonds;
slivered, chopped

-and
divided

Mixed
Fruit Tortoni Preparation

Whirl
raspberries in food processor or blender until smooth; strain and discard
seeds. Blend whipped topping and milk in large bowl; beat at high speed until
topping forms soft peaks, about 4 minutes. Fold raspberry puree into whipped
topping. Reserve 12 cherry halves. Combine remaining cherries, apricots, and
pineapple in small bowl; sprinkle with sugar and stir. Fold fruit into whipped
topping mixture. Reserve 2 tablespoons nuts. Fold remaining nuts into whipped
topping mixture. Spoon about 1/2 cup mixture into 12 cupcake liners; garnish
tops of each with reserved cherry halves and nuts. Place cupcake liners in
muffin or baking pan; freeze until firm, 6 hours or overnight. Serves 12. Per
serving: Calories 94, fat 0.8 gm (% calories from fat 8), cholesterol 2.3 mg,
sodium 31 mg, protein 1.3 gm, carbohydrate 17.3 gm.