Chinese Sauce Tofu-Chinese food and nutrition for January 25

Chinese Sauce Tofu

Ingredients Chinese Sauce Tofu

350
g tofu

1
onion

2
green peppers

6
scented mushrooms

1
carrot

1
Ham Seasoning

1
tbsp tomato sauce

1
tbsp oyster sauce

1
tbsp salt

1
chicken bouillon

1
tbsp black pepper

 
5 minutes

Steps Chinese Sauce Tofu:

1.
Prepare the ingredients. Cut tofu into pieces.

2.
Soak the mushrooms scented to soften. Cut ham, respectively, onion, green
peppers, diced carrot.

3.
Fry the tofu in a pan until both sides are golden.

4.
Pour the oil in the pan but keep a little, add 1 tbsp tomato sauce and 1 tbsp
oyster sauce and mix well. Fry slowly.

5.
Add the diced onion, mushroom, ham, carrot and sauté.

6.
Add To 300 ml of water, salt, black pepper. Boil.

7.
Add the fried tofu, boil over high heat, then simmer over low heat for 3
minutes to make it tastier.

8.
Remove the tofu.

9.
Cook the soup in the pan to thicken, add the green peppers and sauté. Add the
chicken broth. Pour the soup over the tofu. Pour It Up.

Ingredients
for Braised Chinese Lettuce and Chestnuts Recipe

2
Or

3
Dried scallops

15
Chestnuts

1
lb Chinese lettuce

1
Or

2
tb Oil

1
c Stock

1/2
ts Salt

1
ts Cornstarch

2
tb Water

Braised
Chinese Lettuce and Chestnuts Preparation

1.
Soak dried scallops. 2. Shell chestnuts. Cut Chinese lettuce in 2-inch cubes
and blanch. Shred scallops. 3. Heat oil. Add lettuce and stir-fry to coat with
oil. 4. Add stock, salt, scallops and chestnuts. Bring to a boil; then simmer,
covered, until chestnuts are soft (about 20 minutes). 5. Blend cornstarch and
cold water to a paste; then stir in to thicken. Serve hot in a deep bowl.
VARIATION: In step 3, add with the lettuce, dried mushrooms (soaked), sliced.

Ingredients
for Chinese Jerky Recipe

3
lb Steak

3
Garlic cloves, minced

1
tb Ginger, fresh, minced

2
tb Sesame oil

1/2
c Soy sauce

2
ts Red peppers, dried, crushed

tb
Honey

1/2
ts White pepper

4
tb Dry Sherry

Chinese
Jerky Preparation

Cut
meat diagonally crosswise into 1/4 thick, 2 wide strips. Trim away any fat or
gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade
24 hours. Arrange meat on racks and let dry at cool room temperature overnight
(do not refrigerate). Preheat oven to 225. Line two large baking sheets with
foil and set wire racks on top. Arrange the meat on racks in single layer. Bake
15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs or
more. Leave meat on racks to cool and continue drying for several hours before
bagging it.

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