Beef rice noodles
Beef rice noodles
It
is a nutritious and delicious of which is popular among the general public
Chinese pasta.
Ingredients
200
g beef
200 g noodles ho-hung rice
1 green pepper
1 red pepper seasoning
1
white chives
2 cloves garlic, sunflower oil
1 pinch sugar
2 tbsp glutamate
1 tbsp salt
2 tbsp Shaoxing wine
1 tbsp of olive oil
15 minutes
Beef rice noodles steps:
1.
Chop the chives and garlic. Cut into julienne red and green peppers. Thinly
slice the beef and put it in a bowl.
2.
Put ½ tbsp salt, 1 tbsp sugar, 1 pinch of glutamate, 2 tbsp Shaoxing wine, 1
tbsp olive oil the bowl. Mix and marinate for 15 minutes.
3.
Heat the sunflower oil in a pan, add the marinated beef. Saute over high heat
until the meat is cooked and golden. Remove and set aside.
4.
Rinse the pan and pour the sunflower oil. Add the rice noodles and stir-fry
over high heat.
5.
Once the rice noodles are soft, add the chopped chives and garlic and continue
to saute for 2 minutes.
6.
Add the pieces of beef and saute.
7.
Finally, add the peppers, salt and ½ tbsp 1 pinch of glutamate. Blow evenly
and serve.
Beef rice noodles
Cooking
Ingredients for Fillings for Strudel Recipe
8
Tart apples
1
c Walnuts
1/2
c White raisins
Cinnamon
Sugar
1/2
c Breadcrumbs ( unseasoned)
Oil;
to brush dough
Fillings
for Strudel Preparation
1.
Peel, core and slice apples thinly or dice them 2. Place apples in a row at one
end of stretched dough. 3. Top it with walnuts, raisins, sugar and cinnamon.
3.Brush all dough surface with oil. Sprinkle surface with sugar, cinnamon,and
breadcrumbs. 4. Roll dough with the help of kitchen towel underneath it. 5.
Transfer roll to an oiled cookie sheet , make slits at 3” intervals. 6. Baste
with oil. 7. Bake 1 hour in 300 F oven. 8. Remove from oven and move strudel so
it doesn”t stick.( because of the sugar) 9.. Sprinkle confectioner sugar on top
Cooking
Ingredients for Yoghurt Ice Cream Recipe
10
fl Whole-milk plain yoghurt
4
oz Your favourite fruit
Sugar
to taste
Yoghurt
Ice Cream Preparation
Dissolve
a little sugar in water in a saucepan and add the fruit. Simmer for 5 minutes
until soft and then puree through a sieve. If you have a food processor or
liquidiser don”t cook the fruit – just whizz it to a puree, adding sugar, a
teaspoon at a time, until it is to your taste. Beat the puree into the yoghurt,
pour into a plastic container and put it in the freezer. When it has set, take
it out, spoon it back into the the food processor or liquidiser and give it a
quick whizz. This gets rid of any little particles of ice that may have formed.
If you don”t have a machine, spoon the mixture into a bowl and whisk it
thoroughly. Pour it back into the plastic container and freeze again. When
you”re ready to eat it, leave it in the fridge for half an hour before serving.
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