Barron Trump asks, Mom, are you okay? So cute ❤ #barrontrump #melaniatrump #donaldtrump #trump
Video has emerged of Meghan Markle and Princess Lilibeth at the Montecito parade #shorts
A video has surfaced online showing Meghan Markle pictured with her two-year-old daughter Lilibeth at the Fourth of July holiday parade in Montecito. The video was posted on the instagram account* of the Rosewood Miramar Beach Hotel. Prince Harry, whose photos with his daughter were previously published, and the couple's eldest son Archie also attended the celebration.
Prince Harry and Meghan Markle, who have been living in the U.S. since 2020, have been at the center of numerous scandals after speaking publicly about life in the royal family and making a number of accusations against Harry's in-laws. For this, many condemned them, believing that the Dukes of Sussex wanted to draw attention to themselves.
#MeghanMarkle
#Lilibeth
#FourthOfJulyParade
#FamilyCelebration
#RoyalControversy
2 Easy Edamame Recipes
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I have been craving edamame lately because it is now edamame season. We usually eat it every summer. Today, I am going to show you 2 easy, delicious recipes to cook.
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NO.1 Five-spice Edamame
400 grams (14 oz) of edamame without the pods
1 tsp of salt
1/2 tsp of 5 spice powder (Amazon Link -
1 tsp of sesame oil (Amazon Link -
Bring a pot of water to a boil. Cook the frozen edamame for a few minutes.
Drain it and let it cool naturally. Simply season it with salt, five-spice powder, and sesame oil. Toss thoroughly.
Serve as a side dish.
NO.2 Spicy Garlic Edamame
400 grams (14) of edamame, with the pods
2 tbsp of vegetable oil
1 star anise (Amazon Link -
1 cinnamon stick (Amazon Link -
1 tsp of Sichuan peppercorns (Amazon Link -
2 bay leaves (Amazon Link -
1/4 cup of minced garlic
4 Thai bird eye chilies, diced (optional)
1/3 cup of water
1/3 cup of soy sauce (Amazon Link -
3 tbsp of Chinese black vinegar (Amazon Link -
Bring a big pot of water to a boil. Cook the edamame for a few minutes. If you use fresh edamame, simmer it a little longer, about 8 minutes. Take it out and let it cool.
Add 2 tbsp of vegetable oil, cinnamon stick, bay leaves, star anise, and Sichuan peppercorns to a saucepot. Stir over low heat for a minute or 2. Then toss in 1/4 cup of minced garlic, and some diced hot chili. If you don’t eat spicy food, you can skip the chilies.
Add 1/3 cup of water. Bring it to a simmer and turn off the heat. Season it with 1/3 cup of soy sauce and 3 tbsp of Chinese black vinegar.
Pour the sauce into the edamame and toss thoroughly. Let it marinate in the fridge for 6 hours and serve as a cold dish.
Videography / Editing by Austin Schargorodski -
How to Cook Perfect Rice Every Time
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I will share 2 easy methods to cook perfect rice every time (cook rice on the stove and in a microwave). Both of the methods work for long, medium, and short-grain white rice. You just need to remember a couple of key points and your rice will come out light, fluffy and tender every single time.
First Method - Cook Rice Over the Stove.
- Rinse the rice with clear water several times then drain completely.
- Add the well-drained rice, and water to a pot. For every cup (200g) of rice, use 1.5 cups (360g) of water.
- Bring to a simmer over medium heat then cook on low heat until done. For 1 cup of rice, cook on low heat for 16 minutes. For every extra cup of rice, add 2 more minutes. Start counting the time after the water comes to a simmer.
- Turn off the heat and fluff the rice.
Second Method - Cook Rice in the Microwave. (my microwave is 1000 W)
- Rinse the rice with clear water several times then drain completely.
- Add the well-drained rice, and water to a pot to a microwave-safe bowl. For every cup (200g) of rice, use 1.5 cups (360g) of water.
- Cover the bowl with a heat-proof but not air-tight lid. For one cup of rice, microwave on high heat for 5 minutes, for every extra cup of rice, add 1 more minute.
- Switch the microwave to medium-low power and continue to cook for 12 minutes for 1 cup of rice. Add 2 more minutes for every extra cup of rice.
- Rest the rice with the lid on for 5 minutes, then fluff the rice
BETTER THAN TAKEOUT - Stir Fry Beef Udon Noodles
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Beef Stir Fry Udon Noodles in Black Pepper Sauce (黑椒牛肉炒乌冬面) is a classic dish in Cantonese Cha Can Ting restaurant - super easy to make. We used a ton of black pepper in this recipe, the flavor really stands out, which pairs perfectly with the tender succulent beef. Udon noodle is slightly bouncy, meaty, and they are packed with flavors. Udon noodles is actually not a native Chinese ingredient, this is another hint that shows you HK is just a cuisine melting pot.
????RECIPE
INGREDIENTS (serves 2)
To marinate the beef
10.5 oz / 300 grams of beef
1/3 tsp of salt
1/3 tsp of baking soda
1 tsp of cornstarch
1 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
To season the noodles
14 oz / 400 grams of udon noodles
1 tbsp of freshly ground black pepper (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
To stir fry
2-4 tbsp of cooking oil
1 tbsp of finely minced garlic
1 tbsp of finely minced shallot
1/2 tbsp of minced ginger
8-10 oz of mixed vegetables
2 scallions cut into 2 inches long pieces
Instructions
Slice the beef into 1/4 of an inch thick slices. I like to use flank steak. Other tender cuts will also work.
Marinade the beef with salt, cornstarch, Chinese cooking wine, dark soy sauce, and baking soda. Baking soda will break down the meat fibers and tenderize the beef. It will give you that melt in your mouth texture.
Store bought Udon noodles are thick tightly con-packed in a package. Stir them in boiling water for a couple of minutes or until lossened up. Then immediately place them on a rack. The rest of the heat will evaporate the excess moisture. This is important because you don’t want soggy noodles.
Season the udon noodles with soy sauce, oyster sauce, fish sauce, dark soy sauce, and black pepper. This recipe uses 1 tbsp of black pepper, which is really strong. If you are serving kids, you can cut it down.
Turn the heat to high and heat the wok until smoking hot. Add cooking oil and stir the beef for 2 minutes or until the beef reached your desire doneiness. Remove from the wok and set it aside.
If the wok looks a bit dry, drizzle in a couple more tbsp of oil. Add the minced garlic, shallot, ginger along with the hard vegetables if you have any (such as celery, carrot, snow peas, broccoli). Stir over medium low heat for a few minutes or until the aromatics are slightly golden and the hard vegetables is a bit soft.
Turn the heat to high and toss in the seasoned Udon noodles. Use a pair of tongs to fluffy them and cook for a couple of minutes.
Toss in the scallions and leafy vegetables if you have any. Keep stirring until they are welted. Add the beef back to the wok. Keep mixing until everything is well mingled. Turn off the heat and serve.
Creamy Shrimp with Lemon Mayo—Simple, Easy & Tasty Recipe | 새우튀김 마요네즈 소스
Welcome to mingling trays.
We are more than pleased to share this creamy, tasty shrimp recipe. That one bite gives much pleasure. May this tray bring you another layer of delight to your dining table.
-ingredients-
shrimp 306g-380g
broccoli 120g
one small onion
batter
1/2 cup potato starch
1 of white egg
water
sauce
3 tbsp heavy cream
1 tbsp vinegar
2 tbsp lemon juice
5 tbsp mayonnaise
3 tbsp sugar
1/2 tsp salt
-background music-
After Hours Jam by Pavlo Butorin
Boogie Down Bordeaux by Bob Hart