Braised beef Cantonese

Braised beef Cantonese Ingredients

2
tomatoes

250
g of beef seasoning sunflower oil

 

1
tbsp soy sauce

1
tbsp refined sugar

1
tbsp cornstarch

2
ginger slices

1
pinch of five-spice

1
tbsp salt water

12
minutes

18
minutes

 

Braised beef Cantonese Steps:

1.
Dip the beef into the boiling water into the pan for 30 minutes on medium heat.
Then remove and cut the beef into thick slices.

 

2.
Wash and cut the tomatoes into pieces.

 

3.
In a bowl, add 2 potato starch bedrooms and 5 tbsp of water to prepare the
fecue apple liquid ground.

 

4.
Heat the sunflower oil in a frying pan as soon as it is hot add high heat five
spices, ginger, soy sauce and 3 tbsp of water, mix well and then put beef.

 

5.
Switch to medium heat and boil for 5 minutes, then add the tomatoes, refined
sugar and salt.

 

6.
Finally, add starch potato liquid ground. Make uniformly jump and serve.

Braised
beef Cantonese

Cooking
Ingredients for Mexican Cheese Dip Recipe

 

2
tb Butter

1
Onion, small

1
Garlic Clove, minced

2
tb Jalapeno or Chili Pepper

2
tb All Purpose Flour

1
c Milk

1
Tomato, medium, chopped

1
c Cheddar Cheese, shredded

 

Mexican
Cheese Dip Preparation

 

Combine
butter, onion, garlic, and peppers in a 4 cup microwavable casserole. Microwave
uncovered at High for 2 – 3 minutes or until softened. Blend in flour and
microwave at High for 30 seconds. Gradually whisk in milk until smooth. Add
tomatoes; microwave, covered at High for 3 5 minutes or until mixture comes to
a boil and thickens, whisking once. Stir in cheese until melted. Serve warm
with tortilla chips or veggies. Makes 2 cups.

 

Cooking
Ingredients for Prosciutto W/ Figs and Melon Recipe

 

12
Fresh Kadota figs

1
tb Finely chopped fresh thyme

1/4
c Honey

1/2
c Warm water

12
sl Prosciutto ham; very thin

1
Ripe melon of any kind

 

Prosciutto
W/ Figs and Melon Preparation

 

1.
Take six of the figs & slice them into six even wedges. Dust wedges lightly
with thyme. Thin honey with water & dip prosciutto slices in it. Cut
prosciutto into 1/4-inch strips & use them to wrap up thyme-coated fig
slices. Cut melon into thin slices. 2. Just before serving, cut remaining figs
into 6 wedges & arrange them on chilled salad plates with ham-wrapped figs
& melon slices.



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