Lamb with angelica en Casserole&Fried rice with sautéed beef and yellow soybean sprout(Dec.9)
· Leading health dish: Lamb with angelica en Casserole 
Lamb is the fine condition for winter. The question is do you know how to give full play to its strongest power? The answer is cooking it with angelica together. Let’s have a look at our first Chinese food today!
· Lamb with angelica en Casserole·
Raw material: lamb, angelica, carrot
Recipe:
1. Soak angelica in warm water half day in advance. Cut the lamb into slices and quick boil the slices for standby preparation.
2. Heat some cooking wine in the pot, and fry the soaked angelica through both sides until the cooking wine has all evaporated.
3. Boil some water in another terrine and put the lamb slices, angelica, ginger pieces, scallion segments. When it is boiling, add some carrot lumps. Cover the lid on and keep braising for 40 minutes with a slow fire.
4. Put some salt, cooking wine, white pepper powder, chicken essence before the whole dish is accomplished.
Key points:
1. The angelica should be soaked half day in advance to wipe off the medicinal odor.
2. 5 to 10 grams of angelica is enough for every 500 grams of lamb.
Our second special guest today: Lady Shi Xuanhua
Private dish: Fried rice with sautéed beef and yellow soybean sprout
Fried rice with sautéed beef and yellow soybean sprout
Raw material: undercuts, onions, yellow soybean sprout, rice
Key points:
1. Pickle the undercut for about 10 minutes.
2. Pine seeds have an effect of increasing the flavor, and pine-seed oil avoids grain to stick together.
3. When rice, beef and other ingredients are mixed together, turn off the fire.
Reasons for recommendation:This dish tastes fresh and flavorous and has a delicate mouthfeel. It really provides much food for thought!