Shacha beef sauce-Chinese food and natural health for December 10

Shacha beef sauce

Shacha beef sauce,this
is a very traditional dish in the Chaoshan region of southern China.

Ingredients

300g
beef fillet

4
small oilseed rape Seasoning

2
tbsp of Shacha sauce

½
tbsp oyster sauce

½
tbsp soy sauce

1 tbsp potato starch 

2
g of salt

40
ml of sunflower oil

15
minutes

Steps of Shacha beef sauce:

1.
Mince the beef fillet and place on a plate, then add the Shacha sauce, oyster
sauce, soy sauce, potato starch and 10 ml of sunflower oil. Mix well and
marinate for 15 minutes.

2.
Break the rape with the hands. Wash and set aside.

3.
Heat the sunflower oil in a pan, then add the canola. Although blow. Add salt
and fry evenly.

4.
Remove the rape and place on a plate.

5.
Put the marinated beef in skillet. Although blow.

6.
Remove the beef and put it on rapeseed. Pour It Up.

Tips:

1.
You need to blow up the high heat canola for a better taste.

2.
You must marinate the beef in advance, so the beef is tender.

Cooking
Ingredients for Pork Rillette Recipe

1
lb Leftover chopped roast pork

1
ts Chopped parsley

1/4
ts Grated nutmeg

1/4
c Chicken stock

1/3
c Mined onion

1/4
ts Powdered mace

Salt
and pepper

1/8
lb Butter softened optional

3
tb Melted butter

Pork
Rillette Preparation

Put
roast pork, parsley, nutmeg, stock, onion, mace, salt and pepper in a heavy
pot, cover and simmer for 10-15 minutes to heat through and blend flavors. Pour
contents of the pot into the bowl of your food processor and process – using a
pulsing action. Do not puree. If the pork roast had a fair amount of fat, the
butter may not be necessary – use your own judgment. If butter seems needed
because the pork is very lean, stir in the softened butter at this point. Pour
into 3-4 small crocks. Refrigerate to cool. Melt butter and pour a thin layer
over the top of rillette in each crock. Refrigerate until butter sets.

Cooking
Ingredients for Fruits in Madeira Recipe

2
c Fresh pineapple chunks

1
c Red-skinned pear; 1, cubed

1
c Orange sections; 1, coarsely

-chopped

1/2
c Pomegranate seeds

1/2
c Madeira; or dry sherry

2
ts Powdered sugar

1
c Banana; sliced, 2 medium

Fruits
in Madeira Preparation

Combine
the first 4 ingredients in a large, shallow dish. Combine Madeira
and sugar, and stir well; pour over fruit, and toss gently. Cover and marinate
in refrigerator for up to 8 hours, stirring occasionally. Yield: 8 servings
(serving size: about 2/3 cup). Serving Ideas : Just before serving, stir in
sliced banana.