Healthy Tips, Diet Tips And Recipes

Japanese Beef Soup, another soup recipe from japan, japanese beef food is high rating for japanese food recipes
Ingredients:
300g Beef
1 litre Beef stock
1 tablespoon Soy Sauce
1 large chilli pepper
1 tablespoon fresh ginger
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons Oil
2 Limes
1dl Bean sprouts
3 tablespoons Coriander (Cilantro)
1/2 package Noodles
2 Red onions
1 clove Garlic

Directions:
Beef broth to boiling.
Juice of two lemons and add to beef stock.
Taste the soup with soy sauce to taste.
Add chopped chile and ginger.
Cut beef into slices 1/2cm. Season with salt and pepper just before frying in oil. Keep the meat warm slices.
While meat is frying, cook noodles in soup (see the packing instructions for cooking)
Once the noodles are cooked add the red onion, bean sprouts, cilantro and garlic to the soup. They must cook the vegetables in the soup for a few seconds - that should remain until crisp service.
The noodle soup split into two large bowls.
Arrange the beef slices on top.
Decorate with strips of lime leaves and cilantro.
Done, enjoy!

japanese Onion Soup, easy recipe from japan, make soup with oriental taste.

Ingredients:

* 1/2 tsp Minced Garlic
* 1 Onion Chopped
* 1 Celery Stalk Chopped
* 5 Beef Bouillon Cubes
* 1 Chicken Bouillon Cube
* 2 Stalks Green Onions Sliced
* 1/2 tsp Minced Garlic
* 8 Cups Water
* 1 Carrot Chopped

Directions:
Combine all ingredients except green onions and ½ cup mushrooms stockpot
Bring to a boil
Cover - turn to medium heat - simmer for 45 minutes
Variety of stock - discard vegetables
Service and garnish with green onions and sliced mushrooms
Done and enjoy

Fried Chicken Breasts, Popular Recipes, made an easy recipes, and enjoy your food.

Ingredients:
* 6 halves chicken breast

* Vegetable oil

* 1 / 2 teaspoon salt

* 1 cup flour

* Salt and pepper

* 1 c. tea baking powder

* 1 / 2 teaspoon black pepper

Sugestion:
Rinse and dry chicken breasts with salt and pepper push it. Drain well. In plastic bags, combine flour, salt, pepper and baking powder. Stir until flour mix chicken is coated well. Refrigerate 2 to 4 hours. Put 1 1 / 2 inches vegetable oil in a large skillet over medium high, about 3705 °. Place chicken in hot oil. When the chicken and brown is hot, lower heat to medium low. Continue cooking for 8 to 12 minutes per side or until golden brown and the juices run clear when pierced with a fork.Done!