Two Chinese Dishes for a Healthy and Nutritious Diet

We are delighted to present some genuine Chinese cuisine recipes in this blog's R-k foodie file. Shanghai-style Braised Beef Belly and Liu Sha Bao are among the featured recipes. These recipes are not only flavorful, but they also provide a balanced blend of nutrients that can aid in the maintenance of a healthy lifestyle. 

 

(1)    Shanghai-style Braised Beef Belly:

 

Shanghai-style Braised Beef Belly 

Shanghai-style Braised Beef Belly has been a famous Chinese dish for centuries. It is a rich and substantial cuisine that is ideal for those chilly winter nights, and its distinctive combination of spices and flavors has made it a favorite among food enthusiasts worldwide.

The meal was created in Shanghai, an eastern Chinese city noted for its rich culinary legacy. The recipe has been handed down from generation to generation, with each cook putting their spin on the meal.

 

Nutritious Benefits of Shanghai-style Braised Beef Belly:

 

Shanghai-style Braised Beef Belly has several health advantages. The beef belly is high in protein and provides critical vitamins and minerals such as iron, zinc, and vitamin B12. The dish is also low in carbohydrates and high in healthy fats, making it an excellent choice for individuals on a low-carb or keto diet. 

 

Simple Recipe for Shanghai-style Braised Beef Belly:

 

·         Ingredients:

 

1. 1-pound beef belly, cut into thin slices

2. 2 teaspoons of vegetable oil

3. 2 tablespoons soy sauce

4. 1 tablespoon brown sugar

5. 1 tablespoon of Shaoxing wine

6. 2 cups of water

7. 3 slices of ginger

8. 3 garlic cloves, minced

9. 1 cinnamon stick

10. anise with three stars

11. 2 dried red chilies,

12. 2 chopped green onions

 

·         Instructions:

 

i. Heat the vegetable oil in a big saucepan over medium-high heat.

ii. Add the sliced beef belly and sauté until it is browned on both sides.

iii. Stir in the soy sauce, brown sugar, and Shaoxing wine. To blend, stir everything together thoroughly.

iv. Combine the water, ginger, garlic, cinnamon stick, star anise, and dried red chilies in a mixing bowl. To blend, stir everything together thoroughly.

v. Bring the mixture to a boil, then turn down the heat to low.

vi. Cover and leave to cook for 1-2 hours, or until the meat is cooked and the sauce has thickened.

vii. Garnish with chopped green onions and serve immediately.

Savor the rich flavors of this classic Chinese dish by serving the tasty and healthy Shanghai-style Braised Beef Belly with steamed rice or noodles.

 

(2)    Liu Sha Bao:

 

Liu Sha Bao

Liu Sha Bao, commonly known as Salted Egg Yolk Custard Buns, is a popular Chinese dim sum dish. It's a sweet, savory, steamed bun with a thick, creamy, salted egg yolk filling.

Liu Sha Bao's roots are unknown; however, it is thought to have originated in Guangdong Province in southern China.

 

Nutritious Benefits of Liu Sha Bao:

 

Because salted egg yolks are abundant in protein, vitamin A, and antioxidants, they are a nutritious component to incorporate in moderation in your diet. Furthermore, the filling of Liu Sha Bao contains milk high in calcium and vital elements. 

 

Simple Recipe for Liu Sha Bao:

 

·         Ingredients: For the bun dough:

 

1. 1 12 cup all-purpose flour

2. 1 12 teaspoons instant yeast

3. 2 tablespoons sugar

4. 1/4 cup milk

5. a quarter cup of water

6. 2 teaspoons vegetable oil

 

For the salted egg yolk custard filling:

 

1. four salted egg yolks

2. a quarter cup of milk

3. a quarter cup of heavy cream

4. 2 tablespoons sugar

5. 2 tablespoons corn flour

6. 2 teaspoons unsalted butter

 

·         Instructions:

 

i. In a mixing dish, whisk together the flour, instant yeast, and sugar. Combine thoroughly.

ii. Add the milk and water and knead the dough until it is smooth and elastic.

iii. Add vegetable oil and knead for a few minutes more, or until fully blended.

iv. Cover the bowl with a moist towel and let aside for 30 minutes to rest the dough.

v. Using a fork, mash the salted egg yolks in a separate basin until smooth.

vi. Heat the milk, heavy cream, and sugar in a saucepan over medium heat until the sugar melts.

vii. prepare a slurry using corn flour and a tablespoon of water in a small bowl.

viii. Cook it in the pot until it thickens.

ix. Remove from heat and let aside to cool.

x.  Roll the dough into tiny balls and flatten it into circles. Place a spoonful of the custard filling in the center of each circular.

xi. Pinch the edges together and seal them tightly to form a ball.

xii. Place each ball on a tiny square of parchment paper and steam for 10-12 minutes.

Serve hot and savor the thick, creamy, and delectable Liu Sha Bao!