Today a Korean style course of fresh and tender beef with the aromatic garlic is to be released to feast your eyes and stomach by Lady Jin, our superior master in childhood nutrition diet.Besides, another course mainly composed by ribbonfish is also eyecatching , fresh and special in style.
Braised frying ribbonfish wrapped with tinfoil paper
Mother stock: ribbonfish Accessories: bell peppers, scallion
1.Cut the ribbonfish into equilong segments. Make a few scratches with a kitchen knife on both sides of the fish segments. Then cover them with some salt, cooking wine, ground pepper powder, chopped scallion pieces and ginger sprinkles.
2. Cut scallion, ginger and bell peppers into shreds, each with the same length as the ribbon segments.
3. Pour appropriate edible oil in the popper and keep heating. Don’t put the fish segments until the oil is 70% done. Deep-fry them and wait until both sides of them have turned golden. Pick them up with a cooking strainer and put them into a tinfoil paper coated plate.
4. Make a mixed sauce with soy sauce, vinegar, salt, sugar, chicken essence and cooking wine in a bowl.
5. Put the scallion, ginger and bell pepper shreds on one side of the ribbonfish segments. Dress them with the mixed sauce. Wrap the whole dish around with the piece of tinfoil paper, keep braising it for about 10 minutes and the course is accomplished.
Tips for healthy diet: Ribbonfish rich in cholesterol helps children’s brain growth, while it is not suitable for people with a high index of cholesterol or patient with cardiovascular and cerebrovascular disease.
Lady Jin Xiaoming is a nursery teacher. Dealing with children for so many years, she becomes an expert in inventing children’s healthy nutrition diets. It turns out that she has really put a lot of hard work.
Beef with minced garlic
Mother stock: sirloin Accessories: garlic, bell peppers, chive
1. Slice the sirloin, bell peppers and chive into equilong thin shreds. Cut the garlic into minces. Put ONLY the sirloin shreds into a bowl and add well-proportioned salt ,sugar, soy sauce and starch one by one, blend them with your hand to make sure they are mixed together and evenly into the shreds. Drip a small amount of sesame oil to booster the unique flavor.
2. Heat appropriate edible oil in a pan. When it gets hot, put the shreds into the pot and keep stir-frying. When the meat is 90% done, pour appropriate amount of watered starch into the pot with a view to ensure a tender and slippery mouthfeel.
3. Add the bell pepper shreds and the garlic minces into the pot and make a few flips before it’s finally done. Pick the dish up, put it in a plate.
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