Beef and Burdock Cooked in Wine
 
Calories
Fat
Protein
Cholesterol
Salt
P/S ratio*
Dietary fiber
|
170Kcal
2g
20g
40mg
1.5g
0.2
3.4g
|
|
*A ratio between saturated fatty acid(S) and polyhydric unsaturated fatty acid(P). The ratio is shown for each dish. The preferable ratio is 1 to 1.5.
|
| Ingredients |
Serves 4 |
beef round (thinly sliced, lean)
burdock roots (medium size)
devil's tongue
ginkgo nuts (fresh or canned boiled ones)
Seasoned stock
red wine
instant bouillon
water
sugar
soy sauce
|
300g
2
1 pack
12
1/4 cup
4g
1/2 cup
1 1/2 tablespoons
2 tablespoons
|
| １ |
Cut the beef into 4to5cm-long pieces. |
| ２ |
Scrape the skin off the burdock roots, cut thinly on a slant and soak in vinegar water. |
| ３ |
Cut the devil's tongue into 4mm-wide thin strips, cook in boiling water and drain. |
| ４ |
Break open the ginkgo nut shells, and remove the nuts. While boiling, remove the film from the nuts. |
| ５ |
Combine the ingredients for the seasoned stock in a pan, bring to a boil and add the beef. When the beef is done, remove from the pan. Skim the grease off the surface and add the burdock roots and devil's tongue. Cook until they are well seasoned. |
| ６ |
Put the beef back in a pan and cook until it becomes hot. Serve in a dish and top with the ginkgo nuts. |
How to remove ginkgo nuts from shells and boil
1. Place the back of a knife at a right angle to the line on the shell, bring it down to break it. Remove the nut from the shell.
2. Boil the ginkgo nuts in just enough water to cover them. While boiling, rub the surface of the nuts with a perforated ladle to remove the film.
|
Tsuji Gourmet Academy | Recipes
If you wish to the lastest recipes go to NTT Gourmet Page!
mail to
info@tec-tsuji.com
|
