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.
Three recipes for a healthy diet | Broccoli and Cauliflower
In this video you will learn three recipes for a healthy diet with green vegetables - broccoli and cauliflower. These plants contain many beneficial vitamins and minerals, as well as antioxidants that protect the body from the harmful effects of the environment. Here are three simple and delicious recipes that will help you enjoy healthy food and maintain your health.
recipe 1
for this we need:
broccoli
Onion
sweet peppers
6 eggs.
Salt.
Pepper.
3 medium potatoes.
Tuna in a can.
recipe 2
INGREDIENTS AND PREPARATION
cauliflower
Onion
frying oil
carrot
Garlic
Tuna in a can
Salt
pepper
4 eggs
cream
Cheese
Boil the cauliflower in salted water for 5 minutes.
Sauté onions and carrots in olive oil
Add garlic and canned tuna.
Canned tuna is best taken without oil.
Fry everything together for 3 minutes.
Mix eggs with cream
Place everything in a heatproof bowl
Pour in the egg mixture and add the cheese
Bake at 180°C (350F) 15 minutes.
A salad of tomatoes and mozzarella with basil is perfect for such a dinner.
Recipe 3
Ingredients:
Broccoli - 450 g.
Cauliflower - 450 gr.
olive oil, butter.
Chicken fillet - 2 pcs.
Egg - 5 pcs.
tomato, pepper.
Onion.
Cheese - 100 gr
Parsely.
salt, ground pepper.
Bake at 180°C (350°F) for 40 minutes.
Bon appetit!????????
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Three recipes for a healthy diet | Broccoli and Cauliflower
#Recipes #HealthyDiet #Healthy #Broccoli #Cauliflower #Diet
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seriously ,the best broccoli recipe of your life ???? ???? even broccoli haters will be amazed !
seriously the best broccoli recipe of your life ???? ???? even broccoli haters will be amazed !
ingredients :
1 head of broccoli (400g)
250 g of pasta
1/2 onion , chopped
2 garlic cloves
1 tbsp of vegetable oil
2 tsp of salt
a pinch of black pepper
1/4 tsp of nutmeg
4 tbsp of butter (60 g)
4 tbsp of flour ( 30g)
3 cups of milk (700 ml)
1/2 cup of shredded mozzarella cheese (100 g)
1/2 cup of shredded cheddar or gouda cheese (100 g)
enjoy it !
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HIMBEER-SAHNETORTE! ????????????OSTERTORTE SELBER BACKEN ???? Rezept von SUGARPRINCESS
Der Torten-Klassiker Himbeer-Sahnetorte mit zartem Sugarprincess-Biskuit, fruchtiger Himbeer-Vanille-Pudding-Sahnecreme, Himbeerkonfitüre und super edlem Dekor! ????????????
Diese Torte habe ich meinem Ritter zum 59. Geburtstag zubereitet und fast alle haben gleich zwei Stücke hintereinander weggenascht, so dass so gut wie nichts übrig geblieben ist!
▶️ Hier geht es zum Rezept bei mir auf dem Blog zum Nachlesen und zum Ausdrucken:
Viel Spaß beim Nachbacken und gutes Gelingen! ????????????????
???? Yushkas Himbeer-Pudding-Sahnetorte ????
Zutaten für eine Torte von 24 cm Durchmesser
▶️ Für den Sugarprincess-Biskuit (bitte am Vortag backen und gekühlt lagern):
▶️ Hier geht es zum Rezept zum Ausdrucken:
6 Eier, Größe M
1 Prise Salz
160 g Feinzucker
1 EL Vanillezucker oder das Mark einer Vanilleschote
240 g Kuchenmehl* (einfaches Haushaltsmehl Type 405 geht natürlich auch)
1 TL Backpulver
*Kuchenmehl ist ein feineres Mehl als das normale Mehl Type 405. Ich nehme für meinen Biskuit oft 180 g Mehl und 60 g Stärke als Ersatz.
▶️ Für die Himbeer-Vanille-Sahnecreme und die Füllung:
Dies ist wieder ein Grundrezept! Dieses Rezept könnt Ihr ebenso als Füllung für diverse Biskuittorten verwenden. ???????? Nächsten Sonntag zeige ich Euch ein Rezept für die Crème Pâtissière ganz ohne Ei!
370 ml Vollmilch
1 Vanilleschote
6 Eigelbe
100 g Zucker (am besten Feinzucker)
50 g Stärke
50 g Butter
130 g Himbeer-Püree (von 200 bis 250 g tiefgekühlten, pürierten und durch ein Sieb gestrichenen Himbeeren)
200 bis 250 g Himbeerkonfitüre (ohne Kerne)
eine Handvoll frischer oder tiefgekühlter Himbeeren für die Füllung
600 ml Schlagsahne
3 Päckchen Sahnefest
3 Päckchen Vanillezucker
3 EL Zucker
▶️ Für die Dekoration der Torte:
250 ml Schlagsahne
1 Päckchen Sahnefest
1 Tütchen Vanillinzucker
1 bis 2 TL Zucker (oder Zucker nach Belieben)
etwas Himbeersaft von den abgetropften Himbeeren
etwas rote oder rosa Speisefarbe
16 schöne Himbeeren
▶️ Nützliche Gegenstände:
Spritztüllen: Sterntülle Wilton 1 M, Lochtülle Wilton 1 A: *
Spritzbeutel
Lebensmittelfarben rot oder rosa
Viel Spaß beim Nachbacken und gutes Gelingen! ????????????
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Alle meine Produkte gibt es übersichtlich und mit Fotos in meinem SUGARPRINCESS STORE:
Viel Spaß beim Stöbern! Ich freue mich auf Euren Besuch! ????????????
⭐️????⭐️????⭐️????⭐️????⭐️????⭐️????⭐️????
Süße Grüße,
Eure Yushka ????????????⭐️
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▶️ Meine Backhelfer:
Kitchen Aid in Liebesapfelrot: *
Springform mit 26 cm Durchmesser: *
Tarteform mit Glasboden (28cm): *
Schüsselset rosa: *
Rührschüssel rosa: *
Tortenmesser: *
Tortenplatte: *
Tortendrehplatte: *
Spritztülle 1M (Sterntülle) (3-er Set Tüllen - lohnt sich): *
Spritzbeutel: *
kleine Winkelpalette: *
Messlöffel-Set roségold: *
Teigkarte: *
Tortenretter: *
Tortenring: *
Tortenmesser inklusive Heber: *
Silikon-Teigschaber-Set in rosé: *
Silikon-Teigschaber-Set in rot: *
Schneebesen Roségold drei Größen:
Kühlgitter stapelbar: *
Backmatte Dr. Oetker: *
Macaron-Backmatte Duo: *
▶️ Mein Equipment:
Kamera: Canon Legria HF G 40: *
Zweite Kamera: Apple iphone 11 Pro 256 Gb Gold: *
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Cantonese Dim Sum Chicken Feet Recipe
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You may wonder what kind of crazy cook can come up with such a complicated recipe for chicken feet. But, after trying this dish, you will admit that Cantonese people have the best way to cook chicken feet. Steamed chicken feet in black bean sauce (豉汁蒸凤爪) is one of the most popular dim sum items. If you have never had it before, get out of your comfort zone and give it a try. You will fall in love with the tender, succulent texture and the rich flavor.
INGREDIENTS
To Blanch & soak the Chicken Feet
1 lb of chicken feet
1.5 liters (6 cups) of water
60 g (3 tbsp) of maltose (Amazon Link -
Lemon juice from 1/2 of a lemon
Lemon peel from one lemon
3 scallions, tore into stalks
1.5 inches of ginger, sliced thinly
2 star anise (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
1 stick of cinnamon (Amazon Link -
2 bay leaves (Amazon Link -
1.5 tbsp of red yeast powder, optional
The Seasoning
1.5 tbsp of oil
1 tbsp of minced garlic
1 tsp of ginger
2 tsp of fermented black bean, roughly diced (Amazon Link -
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
2 tsp of hoisin sauce (Amazon Link -
1.5 tsp of Chuhou paste (Amazon Link -
Others:
1 cup of peanut, pre-soaked for 1 hour, optional
Diced scallions as garnish
Red chilies as garnish
INSTRUCTIONS
Add the chicken feet, 1.5 liters of water, Chinese cooking wine, scallions, ginger slices, cinnamon, star anise, bay leaves, lemon peel, lemon juice, and maltose to a big pot, then bring it to a boil. The citrus aroma from the lemon peel helps to remove the unpleasant smell. The maltose will enhance the mallard reaction and give the chicken feet that desired golden brown color. If you don't have it, feel free to use sugar.
Remove the chicken feet from the water onto a rack until they cool to lukewarm. Reserve the blanching liquid on the side
Cut off the chicken nails by using a pair of kitchen scissors. Then dab the excess moisture with paper towels.
The next step is to fry the chicken feet until golden brown, which you can do by air frying in an air dryer (360 F for 18-25 minutes), deep frying in oil (360F for 12-15 minutes), or you can roast the chicken feet in the oven(400F for 30-40 minutes and flip the chicken feet every 10-15 minutes). If you choose the deep frying method, it is best to dry the chicken feet furthermore by leaving them in the fridge uncovered overnight to avoid oil splattering.
Soak the chicken feet in the reserved blanching liquid for 1.5 hours. Optionally, add 1.5 tbsp of red yeast rice powder to enhance the vibrant red color. You can skip it or use food coloring as it doesn't affect the taste.
While waiting, you can prepare the sauce. Stir the fermented black beans, minced garlic, and minced ginger with a drizzle of oil over medium-low heat until the aromatics are golden. Turn off the heat, then add soy sauce, oyster sauce, hoisin sauce, and Chuhou paste. Mix thoroughly.
Chop the chicken feet into smaller pieces, then mix them with the sauce.
Put the pre-soaked peanuts on the plate and place the chicken feet on the top. If you skip the peanuts, use 1/2 tbsp of less soy sauce to adjust the saltness.
Steam the chicken feet over medium heat for 1.5 hours. Please make sure the pot is filled with enough water to avoid evaporating to dry.
Garnish the chicken feet with some diced scallions and red chilies.