China food, Inspiration

Sichuan pepper beef-Chinese food and natural health for December 22

Sichuan pepper beef

Ingredients Sichuan pepper beef

250g
beef fillet

1
green pepper

1
red chilli

2
small dried red chillies

 

Seasoning

1
tbsp Shaoxing wine

3
tbsp light soy sauce sunflower oil

1 tbsp Sichuan peppercorns 

½
chives salt

1 tbsp potato starch 

1
tbsp of glutamate sodium bicarbonate

40 minutes

Steps Sichuan pepper beef:

1.
Slice beef fillet then put it in a bowl, add 1 pinch of baking soda, 1 tbsp
light soy sauce, 1 pinch of glutamate, 1 tbsp Shaoxing wine and 1 pinch of salt
and mix well. Next, add 2 tbsp of water and mix well. Add 1 potato starch c.à.c
of land and 1 sunflower oil c.à.c. Mix well and marinate for 40 minutes.

 

2.
Boil the Sichuan
peppercorns in boiling water for 10 minutes then remove and chop. Chop the
chives and small dried red chillies, cut the red pepper and green julienne.

 

3.
Pour 2 tbsp sunflower oil in the pan, add the marinated beef and sauté until it
changes color. Add the Sichuan
pepper and dried red chillies, make them even skip 1 minute. Finally, add 2
tbsp light soy sauce, salt ½ bedrooms, 1 pinch of glutamate and peppers. Make
uniformly jump and serve.

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.

 

Cooking
Ingredients for Homemade Blender Mayonnaise Recipe

 

1
Whole egg

1
Egg yolk

3
tb Lemon juice

1
ts Dry mustard

1
ts Salt

1/2
ts Paprika

1/4
ts Red pepper

1-1/2
c Oil (total)

 

Homemade
Blender Mayonnaise Preparation

 

Combine
ingredients in blender using only 1/2 cup of oil. Blend about 1 minute. Cut off
blender & add another 1/2 cup oil. Blend another minute. Cut off blender
& add 1/4 cup oil. Blend. Repeat until 1-1/2 cups of oil has been used.
Blend until smooth. Yields about 1 pint.



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