Chinese Sauce Tofu-Chinese meals and diet for January 25

Chinese Sauce Tofu

Substances Chinese Sauce Tofu

350
g tofu

1
onion

2
inexperienced peppers

6
scented mushrooms

1
carrot

1
Ham Seasoning

1
tbsp tomato sauce

1
tbsp oyster sauce

1
tbsp salt

1
rooster bouillon

1
tbsp black pepper

 
5 minutes

Steps Chinese Sauce Tofu:

1.
Put together the components. Minimize tofu into items.

2.
Soak the mushrooms scented to melt. Minimize ham, respectively, onion, inexperienced
peppers, diced carrot.

3.
Fry the tofu in a pan till each side are golden.

4.
Pour the oil within the pan however maintain a little bit, add 1 tbsp tomato sauce and 1 tbsp
oyster sauce and blend nicely. 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 excessive warmth, then simmer over low warmth for 3
minutes to make it tastier.

8.
Take away the tofu.

9.
Cook dinner the soup within the pan to thicken, add the inexperienced peppers and sauté. Add the
rooster broth. Pour the soup over the tofu. Pour It Up.

Substances
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 Inventory

1/2
ts Salt

1
ts Cornstarch

2
tb Water

Braised
Chinese Lettuce and Chestnuts Preparation

1.
Soak dried scallops. 2. Shell chestnuts. Minimize Chinese lettuce in 2-inch cubes
and blanch. Shred scallops. 3. Warmth oil. Add lettuce and stir-fry to coat with
oil. 4. Add inventory, salt, scallops and chestnuts. Convey to a boil; then simmer,
coated, till chestnuts are smooth (about 20 minutes). 5. Mix cornstarch and
chilly water to a paste; then stir in to thicken. Serve scorching in a deep bowl.
VARIATION: In step 3, add with the lettuce, dried mushrooms (soaked), sliced.

Substances
for Chinese Jerky Recipe

3
lb Steak

3
Garlic cloves, minced

1
tb Ginger, contemporary, minced

2
tb Sesame oil

1/2
c Soy sauce

2
ts Pink peppers, dried, crushed

tb
Honey

1/2
ts White pepper

4
tb Dry Sherry

Chinese
Jerky Preparation

Minimize
meat diagonally crosswise into 1/4 thick, 2 vast strips. Trim away any fats or
gristle. Switch to a non-metallic pan. Add the opposite components and marinade
24 hours. Organize meat on racks and let dry at cool room temperature in a single day
(don’t refrigerate). Preheat oven to 225. Line two massive baking sheets with
foil and set wire racks on prime. Organize the meat on racks in single layer. Bake
quarter-hour. Scale back warmth to 175 F and proceed drying meat one other 4 hrs or
extra. Go away meat on racks to chill and proceed drying for a number of hours earlier than
bagging it.

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