Orange peel beef

Ingredients orange peel beef

1500
g of beef leg meat

Seasoning

1000
g of sunflower oil

25
g of orange peel

75
g of sesame oil

50
grams of chili oil

50
g of soy sauce

20
g salt

125
g of refined sugar

4
g of glutamate

150
g of rice wine

3
g of dry chilli

15g
ginger

15g
chives

15
g of garlic

1
g Sichuan
pepper powder

3
g of red pepper powder

240
minutes

Steps orange peel beef :

1.
Clean the meat and cut into small square pieces.

2.
Heat the sunflower oil in a frying pan until the temperature of 270 °. Add the
pieces of meat and fry until they contain more water.

3.
Then place them in a pot and add full of water, boil over high heat. Next, make
simmer over medium heat for 3-4 hours before they crispy. Remove the broth
containing pieces.

4.
Place the orange zest in water and crumble. Crumble also dry chillies, ginger
and chives. Peel and chop the garlic.

5.
Heat the sunflower oil in the pan. Add dry peppers, chives crumbs, ginger
crumbs, chopped garlic, red pepper powder, Sichuan pepper and rice wine, go back.

6.
Then pour the broth mixed pieces of beef. Add soy sauce, salt, refined sugar
and monosodium glutamate, mix well. Cook over high heat. When there is little
soup, add sesame oil and chili oil, go back. Present this dish. Pour It Up.

Chinese food orange peel beef

Cooking
Ingredients for Apple Rice Pudding Recipe

2
c Cooked rice

1
c Skim milk

1
tb Liquid Sugartwin (1/4 c sug)

1/4 c Raisins

1 ts Vanilla

1/4 ts Cinnamon

1/4
ts Nutmeg

1
Apple, shredded peel on

1/4
ts Ascorbic acid col. keeper

Apple
Rice Pudding Preparation

1
tbsp Sugartwin has the sweetness of 4 tbsp or 1/4 cup sugar. American Diabetes
Assoc. guidelines allow 1 tsp sugar per serving or 2 tbsp for a 6 serving
recipe which would taste OK to people accustomed to low sugar recipes. Combine
rice, milk, sweetener (or sugar) raisins, vanilla and spices. Bring to a boil,
reduce heat and stir occasionally until the mixture is creamy. Core and shred
apple and sprinkle with ascorbic acid color keeper, or with a little lemon
juice. Stir apple into rice mixture. Cook a few minutes longer until apple is
soft. Serve warm or cold. 1/6 recipe made with artificial sweetner – 1 starch
choice, 1 milk Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make pudding as
above without apple and add 2 tbsp coconut.

Cooking
Ingredients for Creme Anglaise-Martha Stewart Living Recipe

1-1/4
c Milk

1
Whole vanilla bean

1/3
c Sugar

3
lg Egg yolks

1
ts Cornstarch

1
tb Cognac

Creme
Anglaise-Martha Stewart Living Preparation

1.
In a small saucepan over medium heat, bring milk and vanilla bean to a boil.
Remove from heat and let stand for 5 minutes. Remove vanilla bean. 2. Using an
electric mixer, beat together sugar and egg yolks until thick and fluffy. Add
cornstarch. Mix in boiled milk, a little at a time, on low speed. When mixture
is thoroughly blended, transfer to a heavy enameled saucepan. Cook over low
heat, stirring slowly and constantly with a wooden spoon. Continue stirring,
without letting sauce boil, until sauce thickens to a creamy consistency and surface
froth has subsided. 3. Remove mixture from heat and whisk in cognac. Strain
through a fine sieve and cool. Refrigerate in a covered container until ready
to use, up to 2 days.