China food, Inspiration

Quail eggs beef -Chinese food and natural health for December 19

Quail eggs beef  

Ingredients quail eggs beef  

500
g beef

200
g of quail eggs

seasoning

Sunflower
oil

4
sprigs of chives

1
tbsp chopped chives

2
ginger slices

1
star anise

3
tbsp dark soy sauce

2
tbsp water spirits of salt water

 

70
minutes

 

Steps of quail eggs beef  :

1.
Rinse the beef and cut into small pieces. Cook the quail eggs and shell them.

 

2.
Heat the sunflower oil in a pan and add 4 slices of chives, 2 slices ginger,
star anise and sauté until the right flavor. Then add the beef. Sauté.

 

3.
Add the dark soy sauce, water spirits, salt and saute

evenly.
Then add water and boil. Next, remove the moss.

 

4.
Simmer over low heat for 1 hour.

 

5.
Add the quail eggs and simmer for 7 or 8 minutes.

 

6.
Finally, add the chopped chives. Pour It Up.

quail eggs beef  

Cooking
Ingredients for Eating Well s Granola Recipe

 

1/3
c -Boiling water

2/3
c Sugar

1
c Milk, nonfat dry

2
tb Corn syrup

2-1/2
c Rolled oats

1
c Wheat flakes

1/2
c Wheat germ, toasted

1/4
c Almonds; chopped

1/4
c Coconut,unsweetened shredded

1
ts Salt

2
tb Oil, vegetable

1
c Raisins

1/2
c Prunes, pitted; chopped

1/2
c Apricots, dried; chopped

 

Eating
Well s Granola Preparation

 

In
a medium-sized bowl, dissolve sugar in water. Stir in dry milk and corn syrup
and beat with electric mixer for about 2 minutes or until smooth and creamy.
Cover and refrigerate for 1 hour or overnight. Preheat oven to 300F. In a large
bowl, combine oats, wheat flakes, wheat germ, almonds, coconut and salt. Add
the milk mixture and oil and mix thoroughly. Spread on a baking sheet and bake,
stirring occasionally, for 40 to 50 minutes, or until golden brown. Stir in
raisins, prunes and apricots. Bake for 5 minutes longer. Let cool and store in
an airtight container in a cool, dry place for up to 2 weeks. Per 1/2-cup: 202
cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol.

 

Cooking
Ingredients for Chocolate Divine Cake Recipe

 

1
c Sifted all-purpose

Unbleached
flour

3/4
c Sifted stone-ground whole

Wheat
flour

1/2
c Unsweetened cocoa powder

1-1/2
ts Baking soda

1/4
ts Salt (optional)

1
c Granulated sugar

1/4
c plus 2 tablespoons lightly

Packed
brown sugar

1
Medium baking potato, 4 oz.,

Peeled
and quartered

1
pt Nonfat plain yogurt or

Nonfat
sour cream

2
tb Mild honey

1/4
ts Vanilla extract

1/4
ts Chocolate flavor (optional)

1/3
c Canola oil

3
lg Egg whites, at room temp

 

Chocolate
Divine Cake Preparation

 

Preheat
oven to 350F. Grease a 12-cup Bundt pan and dust with unsweetened cocoa powder.
Over a large bowl, sift both flours, cocoa powder, baking soda, and salt. Mix
in both sugars until there are no lumps. Set aside. Put the peeled potato into
a large food processor. Using the steel blade, process the potato until finely
minced. Drain the yogurt of all excess liquid. Discard excess liquid. Add the
drained yogurt, honey, vanilla, chocolate flavor, and vegetable oil to the
minced potato in the food processor and mix on high for 60 seconds. Be sure to
scrape the sides of the bowl while processing. Pour this mixture into the bowl
of dry ingredients and beat with an electric beater on high for 60 seconds. Be
sure to scrape the sides of the bowl while beating. Clean and dry the beaters
well. In another bowl, beat the egg whites until soft peaks form. Fold the egg
whites into the batter until everything is mixed well. Pour the batter into the
prepared Bundt pan. Bake in a preheated oven for 55 to 65 minutes or until a
cake tester comes out clean. Remove the cake from the oven and let cool for 25
minutes. Do not be concerned if the cake falls slightly. Using a knife, go
around inside and out side edges of cake. Invert the Bundt pan over a plate and
carefully shake the cake loose. Let the cake cool completely and frost with a
chocolate glaze.

Chinese healthy food quail eggs beef  



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