Chinese cauliflower beef

Substances Chinese cauliflower beef

150 g beef

300 g cauliflower Seasoning

½ tbsp salt 

½ tbsp mild soy sauce

½ tbsp Shaoxing wine

½ tbsp hen essence Sunflower oil

 

15 minutes

 

Steps Chinese cauliflower beef:

1. Slice beef and put them on a plate. Add salt ½ bedrooms, ½ tbsp mild soy sauce, ½ tbsp Shaoxing wine. Combine and marinate for 10 minutes.

 

2. Minimize the cauliflower into items. Blanch the cauliflower in boiling water. Take away and drain.

 

3. Warmth the sunflower oil in a pan, then add the meat and stir-fry till nearly cooked.

 

4. Add the cauliflower and ½ tbsp hen essence . fry the whole lot evenly. Serve.

Substances for 5-Spice Powder (Chinese Spice) Recipe

 

1 tb Star anise

1 tb Sichuan pepper

1/2 tb Cassia or cinnamon

1 tb Fennel seeds

1/2 tb Cloves

 

5-Spice Powder (Chinese Spice) Preparation

 

This combination is used all through southern China and Vietnam to season roast meat and poultry, and to taste marinades. Moreover the 5 fundamental elements, it will probably include as much as two of the next spices: cardamom, dried ginger and licorice root. The powder varies in shade, from tan to gingery-brown to amber. Star anise dominates the aroma and style. Grind all the elements collectively and use sparingly. Saved in an hermetic container, five-spice powder will preserve for 3-4 months.

 

 

Substances for Chinese Squid Balls Recipe

 

2 lb Squid reduce into rings

1/2 lb Cooked shrimp

4 Cloves garlic chopped

1 Egg yolk

1/2 c Water chestnuts, chopped

1 c Rooster inventory

1 tb Ginger grated

6 tb Peanut oil

 

Chinese Squid Balls Preparation

 

Poach squid rings and tentacles in boiling water for 30 seconds. Drain and put aside to chill. Saute garlic in frying pan over low warmth in 1 Tb of oil till calmly browned. Mix squid, garlic, the egg yolk and the remainder of the dry elements in a meals processor. add 1 or 2 Tbs of oil as you go. Cease when the combination kinds a big ball. Take away and kind right into a dozen or so balls. Warmth 3 Tbs of oil in a heavy frying pan. When sizzling, add squid balls and brown calmly on all sides. Flip down warmth, add inventory and canopy. Simmer for 5 minutes. Serve on toothpicks with soy sauce, or use as fishballs in soup.

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