Beef sirloin mushrooms
Beef sirloin mushrooms ingredients:
200g
sirloin beef
100
g crab mushroom
50g
eryngii fungus
1
tbsp of Goji berries Seasoning
3
slices of spring onion
2
ginger slices
2
tbsp soy sauce
2
tbsp sunflower oil salt
1
tbsp Shaoxing wine
80
minutes
Beef sirloin mushrooms steps:
1.
Cut the beef into 1 cm each sirloin, Wash eryngii mushrooms and cut them into
pieces.
2.
Pour water in a pan, add beef sirloin, ginger, spring onion and Shaoxing wine.
3.
Bring water to a boil, blanch the beef sirloin. Then, remove and drain.
4.
Wash the pan, pour the water. Boil then add the beef sirloin. Simmer on low
heat for an hour.
5.
Wash the mushrooms and crab tear them into small pieces. Then, put the crab
eryngii mushrooms and mushrooms in the casserole.
6.
simmer for about 20 minutes, then add the Goji berries.
7.
Once the beef loin is cooked, add salt. Then, continue to simmer for 10
minutes.
8.
Finally, pour the soy sauce. Remove and serve.
Beef
sirloin with mushrooms
Cooking
Ingredients for Humphrey Bogart s Coconut Spanish Cream Recipe
1
tb Gelatin
1/4
c Milk
4
Egg, beaten
1/4
ts Salt
1/2
c Sugar
2
c Scalded milk
1
c Shredded coconut
2
Egg whites
1/2
ts Orange
extract
Humphrey
Bogart s Coconut Spanish Cream Preparation
Soften
1 tbsp. gelatin in 1/4 cup milk. Combine 4 beaten egg yolk, 1/4 tsp. salt, and
1/2 cup sugar in top of double boiler over hot water. Add gelatin mixture. Add
2 cups scalded milk gradually, stirring until a coating forms on spoon. Cool.
Stir in 1 cup shredded coconut into custard mixture. Fold 2 egg whites; beaten
stiff and 1/2 tsp. orange extract. Rinse mold in cold water. Fill with custard;
refrigerate until firm. Remove from the mold. Garnish with coconut, grated
orange rind, or sections.
Cooking
Ingredients for Cookie Dunk Pudding Recipe
1
Pack (4 serve) pudding any
Flavor
2
c Cold milk
20
Or 30 mini cookies
Cookie
Dunk Pudding Preparation
Pour
milk into med bowl. Add mix. Beat with wire whisk until well blended, 1-2
minutes. Let stand for 5 minutes. Spoon half of the pudding into 4 dishes.
Stand 4-6 cookies in each dish, placing them along the sides. Top with
remaining pudding. Serve immediately or refrigerate until ready to serve.
Garnish with additional cookies.
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