Chinese cauliflower beef -Chinese food and natural health for January 05

Chinese cauliflower beef

Ingredients Chinese cauliflower beef

150
g beef

300
g cauliflower Seasoning

½ tbsp salt 

½
tbsp light soy sauce

½
tbsp Shaoxing wine

½ tbsp chicken essence Sunflower oil

15
minutes

Steps Chinese cauliflower beef:

1.
Slice beef and put them on a plate. Add salt ½ bedrooms, ½ tbsp light soy
sauce, ½ tbsp Shaoxing wine. Mix and marinate for 10 minutes.

2.
Cut the cauliflower into pieces. Blanch the cauliflower in boiling water.
Remove and drain.

3.
Heat the sunflower oil in a pan, then add the beef and stir-fry until almost
cooked.

4.
Add the cauliflower and ½ tbsp chicken essence . fry everything evenly.
Serve.

Ingredients
for Five-Spice Powder (Chinese Spice) Recipe

1
tb Star anise

1
tb Sichuan
pepper

1/2
tb Cassia or cinnamon

1
tb Fennel seeds

1/2
tb Cloves

Five-Spice
Powder (Chinese Spice) Preparation

This
mixture is used throughout southern China
and Vietnam
to season roast meat and poultry, and to flavor marinades. Besides the five
basic ingredients, it can consist of up to two of the following spices:
cardamom, dried ginger and licorice root. The powder varies in color, from tan
to gingery-brown to amber. Star anise dominates the aroma and taste. Grind all
the ingredients together and use sparingly. Stored in an airtight container,
five-spice powder will keep for 3-4 months.

Ingredients
for Chinese Squid Balls Recipe

2
lb Squid cut into rings

1/2
lb Cooked shrimp

4
Cloves garlic chopped

1
Egg yolk

1/2
c Water chestnuts, chopped

1
c Chicken stock

1
tb Ginger grated

6
tb Peanut oil

Chinese
Squid Balls Preparation

Poach
squid rings and tentacles in boiling water for 30 seconds. Drain and set aside
to cool. Saute garlic in frying pan over low heat in 1 Tb of oil until lightly
browned. Combine squid, garlic, the egg yolk and the rest of the dry
ingredients in a food processor. add 1 or 2 Tbs of oil as you go. Stop when the
mixture forms a large ball. Remove and form into a dozen or so balls. Heat 3
Tbs of oil in a heavy frying pan. When hot, add squid balls and brown lightly
on all sides. Turn down heat, add stock and cover. Simmer for five minutes.
Serve on toothpicks with soy sauce, or use as fishballs in soup.

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