Easy Recipes

Ingredients:

Directions:

Wash the beef and cut into slices 2 inches long by 1 inch wide and 1/8 inch thick(5 cm by 25mm by 4mm).
Slice the asparagus.
Seed and chop the chili peppers.
Place beef in a bowl and add the salt , cornstarch-water mixture,soy sauce, soy bean paste (chopped ) and rice wine.
Mix well.
Heat the oil in a wok over low heat to about 230oF (110oC), or until bubbles appear around a small piece of scallion or ginger tossed into the oil .
Add the chopped chili pepper and deep-fry until purplish-red.
Add the peppercorns, scallions, and asparagus, and stir-fry for 1 minute.
Add the stock and bring to a boil.
Add the beef, stirring with a wok scoop to keep them separate.
Boil the beef until it turns shiny.
Remove, sprinkle with the chili oil , and serve.

Ingredients:

Directions:

Soak the beef in cool water for 15 minutes.
Wash off any blood.
Cook in boiling water to cover 10 minutes.
Remove, rinse and drain.
Place in a pot with 4 cups(1 litre water, half the scallions, and 1/4 tsp. of the sliced ginger.
Bring to a boil over high heat and skim off the foam.
Cover tightly and reduce the heat to a low simmer.
Cook for 2 to 3 hours, replenishing the water if needed.
When the beef is fork-tender, drain, reserving the cooking liquid.
Let the meat cool enough to be handled, then trim the edges, discarding any fat and membranes. Cut across the grain into slices 3 inches long by 1 inch wide and 1/4 inch thick (8 cm by 3 cm by 5cm).
Stack in a heat-proof bowl , and add 2 tbsp of the soy sauce, salt, rice wine, the rest of the scallions and ginger, the star anise, and the reserved cooking liquid.
Place the bowl in a steamer and steam for 20minutes.
Place the beef in a serving dish and pour the stock into a wok.
Heat the stock and add the remaining 2 tbsp of soy sauce.
When it comes to a boil, stir the cornstarch-water mixture and add.
Cook , stirring, until thickened, and sprinkle with sesame oil.
Pour the sauce over the beef and serve.

Ingredients

How to make pumpkin cake recipe:

In a blender, add pumpkin, sugar, oil and eggs.
In a bowl sift flour, salt and baking powder and baking soda.
Now mix the blended pumpkin and egg mixture to the dry ingredients and mix well.
Pour the mixture in a wax paper lined 8" pan.
Bake the pan in a preheated oven at 350F for 1 hour and fifiteen minute.
When done take it out with the help of a knife and dust with powdered sugar.

Ingredients

How to make rainbow cake:

Dissolve each packet of jelly-gelatin separately in one cup boiling water.
Now add 1/2 cup cold water to each of them.
Chill raspberry gelatin until very thick.
Smoothly line sides of a 9 inch spring form pan with wax paper.
Cut to extract 3 inches above the pan.
Whip the raspberry gelatin until fluffy.
Now spoon this mixture into the pan.
Chill the pan in the refrigerator until sat but not firm.
Chill, whip and layer the remaining flavors in the pan, letting each layer chill until sat but not firm before adding the next layer.
Chill this pan overnight and loosen around the edges and remove the sides of the pan and paper.
Now take the chipped cream and spread over the top and sides of the cake.
The rainbow cake is ready.

Ingredients

How to make coconut cake:

Cream the butter and sugar, and add the beaten eggs gradually.
Then add the flour, baking powder and the coconut and, lastly, a little milk.
Put the mixture into a prepared cake tin and bake in a moderate oven for about 1 1/4 hours.

Ingredients

Glaze

How to make apple cake:

In a bowl mix the oil, eggs and vanilla extract together.
In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.
Add in the apples and the nuts.
Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.
For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
Apple cake is ready.