Fillet of beef

Ingredients fillet of beef

1
large piece of fillet steak

14
small potatoes Seasoning

2
star anise

2
bay leaves

4
strips of ginger

1 node Chives

30
g of sugar candy

1
piece of cinnamon

2 tsaokos

4
cloves of garlic

3
tbsp rice wine (glutinous)

10
g of Sichuan
peppercorn

6
tbsp Shaoxing wine

4
small dried red chillies

10
g of tea leaves Tieguanyin

2
tbsp light soy sauce

2
tbsp dark soy sauce Salt

60 minutes

Steps fillet of beef:

1.
Wash and cut
beef fillet pieces. Put water in a pan, add the Sichuan peppercorns and beef tenderloin.
After the boiling water, add 4 tbsp Shaoxing wine. Cook beef until there
floating scum and remove the beef.

2.
Wash in warm water and remove beef floating foam, then drain and put them
aside.

3.
Heat the sunflower oil in the pan, add ginger, garlic, dried red peppers, star
anise, cinnamon, bay leaves, tsaokos, Tieguanyin tea leaves and all blow . Then
add the beef and stir-fry until beef sides are a bit yellow and contractile.

Then
add 2 tbsp Shaoxing wine, 2 tbsp light soy sauce, 2 tbsp dark soy sauce to
color the beef. Add an amount of water and chives, rice wine, rock sugar and
cook until just bubbling.

4.
Put all the ingredients and water in a pressure cooker and cook for 10 minutes.
Do not open the pressure cooker until the beef naturally cool.

5.
Remove and put the beef in a clay pot, add soup filtered with the filtration
system.

6.
Put small peeled potatoes in the land of pot, cook on high until boiling, then
cover the clay pot and cook over medium heat for 40 minutes until the potatoes
are tender. When the beef is crisp but not reduced to shreds, go to cook on
high heat until the soup is thick. Finally, add the right amount of salt, stir
and serve.

Chinese healthy food fillet of beef

Cooking
Ingredients for Melon Mousse Recipe

1
tb Unflavored Gelatin

1/4
c Cold Water

2
c Ripe Honeydew Melon Or

-Cantaloupe,
Mashed

1/2
c Sugar

1
tb Lemon Juice

1/2
ts Vanilla; (1 1/2 Lbs.)

1
c Heavy Cream; Whipped

Melon
Mousse Preparation

1.
Soften gelatin in cold water. 2. Combine mashed or crushed melon or cantaloupe,
sugar and lemon juice in a saucepan; simmer for a few minutes until sugar is
melted. 3. Stir in gelatin and chill until mixture begins to thicken. 4. Stir
in vanilla and fold in whipped cream. 5. Pour into melon-shaped mold and cover.
6. Freeze until firm. Makes 6 servings.

Cooking
Ingredients for Grapefruit-Mint Sorbet Recipe

1
c Water

1/2
c Sugar

1/2
c Fresh mint leaves -=OR=-

1/4
c Dried mint leaves

2
lg Pink grapefruits

Mint
leaves to garnish

Grapefruit-Mint
Sorbet Preparation

Make
a syrup by combining the water & sugar in a non-corrosive pot. Bring to a
boil. Simmer for 5 minutes. Remove from the heat, add the mint leaves & let
steep for 20 to 25 minutes. Strain the syrup & discard the mint leaves.
Juice the grapefruits & measure out 1 c of juice. When the syrup has
cooled, combine with the grapefuit juice. Freeze following the instructions for
making Lemon Sorbet. Garnish with the additional mint leaves.