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Мудрец без яец ► 15 Прохождение The Legend of Zelda: Tears of the Kingdom
НЕ ЗАБЫВАЙТЕ ПОДПИСЫВАТЬСЯ НА КАНАЛ, СТАВИТЬ ЛАЙКИ И ПРОЖИМАТЬ КОЛОКОЛЬЧИК, ЧТОБЫ УЗНАВАТЬ О СЛЕДУЮЩИХ ТРАНСЛЯЦИЯХ!!!!
ВСЕМ ПРИЯТНОГО ПРОСМОТРА)))
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Неизвестный период времени после событий Breath of the Wild. Линк и Зельда исследуют секретный проход, спрятанный под замком Хайрул. Несмотря на то что король Роам в прошлом предупреждал Зельду что даже королевская семья не должна туда идти, она считает, что то, что скрывается под ней, связано со странным явлением, распространяющимся по Хайрулу, известным только как «Мрак». Путешествуя, они находят древние руины, которые, по мнению Зельды, принадлежат Зонай. В конце концов они находят фреску, изображающую великую войну против существа, называемого «Королем демонов», истории о котором передавались королевской семьей. На другой фреске изображен Зонай, спускающийся с неба, что заставляет Зельду понять, что «боги», спустившиеся с небес, чтобы основать королевскую семью, должны были быть Зонай. В самой глубокой комнате Линк и Зельда находят древнюю мумию, излучающую мрак, которую держит загадочная рука. Когда они входят, рука падает и роняет каплевидный драгоценный камень, похожий на слезу. Когда Зельда поднимает его, мумия оживает и наносит удар мраком. Линк блокирует атаку Высшим Мечом, но темная сила разрушает клинок, истощает силы Линка и оставляет его правую руку почерневшей и безжизненной. Мумия, заговорив с ними доказывает, что он знает Линка и Зельду, и насмехается над неспособностью Линка причинить ему вред, упоминая, что кто-то по имени «Рауру» много в него вложил и доверил ему что-то. Мумия посылает волну мрака, из-за которой замок Хайрул поднимается в небо, а земля под ногами молодых падает в пропасть. Зельда и Линк падают в пропасть и Зельда исчезает во вспышке света, а Линка спасает загадочная рука.
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Crispy Portobello Mushroom Burger | Ereka Vetrini
Recipe below! SUBSCRIBE to my channel for more easy recipes like this one!
Makes 2 Shroom Burgers
-4 portobello mushrooms, gills removed & gently wiped clean with a damp paper towel
-3/4 tsp salt,
-1/2 tsp pepper
-3 tsp olive oil
-1 cup flour
-3 eggs whisked
-1 cup panko breadcrumbs
-3 tbsp parsley flakes
-1 tsp paprika
-1/4 tsp pepper
-1/3 cup grated parm
-2 brioche buns toasted
-2 slices provolone
-1/2 cup arugula
Caramelized Mushrooms
-1 tbsp butter
-1 onion sliced thin
-1/2 tsp salt
Spicy Mayo
-1/4 cup mayo
-2 tbsp jarred Calabrian chili pepper
-Preheat oven to 400F
-Place portobello mushrooms onto a parchment lined baking sheet. Brush with olive oil and roast for 10 minutes.
-Add flour to a shallow container.
-Add whisked eggs and 1/4 tsp salt to a shallow container.
-Add breadcrumbs, 1/2 tsp salt, parsley flakes, paprika, pepper and grated parm to a shallow container. Mix well.
-Using a paper towel, gently dab the roasted portobello to remove any excess moisture.
-As shown, dredge mushrooms in flour. Shake off any excess flour then dredge in egg, followed by breadcrumbs. Press both sides of mushroom into the breadcrumbs.
-Place the mushroom onto the airfryer tray. Repeat for all mushrooms
-Airfry for 7 minutes at 400F.
-TO BAKE INSTEAD OF AIRFRY: PREHEAT OVEN TO 400F CONVECTION BAKE. PLACE A GREASED WIRE RACK OVER A PARCHMENT LINED BAKING SHEET. PLACE THE SHROOMS ONTO WIRE RACK. CONVECTION BAKE FOR 5 MIN ON EACH SIDE OR UNTIL GOLDEN BROWN.
-Top toasted bun with provolone, warm caramelized onions (recipe below), shroom burger, spicy mayo (recipe below) and arugula.
Caramelized Onions
-Add butter to a medium-sized skillet. Melt butter over medium heat. Once the butter has melted, add sliced onions and salt. Cook low and slow until the onions are silky and caramelized.
Spicy Mayo
-Add mayo and jarred Calabrian chili pepper to a small bowl and mix well.
#shorts #cooking #cookingvideo #mushroom #vegetarian #burger
Pork knuckle 橫財就手 - How to prepare (to celebrate Chinese New Year)
I am cooking the Braised pork knuckles with fat choy, dried mushrooms, and oyster this time, which is believed to bring good luck and wealth in the coming year. The name of this dish in Cantonese is 橫財就手, which means a windfall of good fortune.
================================
Link to the related recipes
Chinese spare ribs:
Braised chicken with mushrooms:
================================
Pork knuckle recipe :
Please refer to the block post to download the recipe and more information:
Ingredients A (blanch and fry the pork knuckle)
5 slices ginger
2 stalks scallions, cut into 3-inch sections
1 tbsp rice wine
1 tbsp dark soy sauce
Ingredients B (aromatics)
5 slices ginger
S stalks scallions
5 cloves garlic
Ingredients C (dry spices)
2 bay leaves
1 cinnamon stick
1 star anise
Ingredients D (seasonings)
1 tbsp chu hou sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp red fermented bean curd (lam yu)
2 tbsp rice wine
1 tbsp rock sugar
Ingredients E
10g black moss
12 dried oysters
12 dried shiitake mushrooms
Ingredients F
1 Chinese lettuce
Sufficient oil to fry
1 tbsp cornstarch (plus 2 tbsp water to form a slurry)
1 tsp salt
Method
Blanch and fry the pork knuckle
Clean the pork knuckle by changing the water several times until it runs clear.
Place ingredients A in a pot, fill with water sufficient to submerge it.
Blanch the pork knuckle over medium heat for ten minutes. Turn it over at least once.
Remove, wash and drain.
Rub a large tablespoon of dark soy sauce on the pork knuckle evenly. Let it rest for ten minutes to drip off the excess soy sauce.
Heat about half an inch deep of oil in a large pan or wok. Fry the pork into the oil until it starts to form some charred marks. Remove.
Rehydrate the dried ingredients
Soak the dried shiitake mushrooms in water for half a day or until soft.
Remove the stem and keep the soaking water.
Soak the dry oyster for 15 to 30 minutes and clean them well as they may have some sand.
Soak the black moss for twenty minutes, drain.
Braise the pork knuckle
Saute ingredients B over medium heat until aromatic.
Add ingredients C.
Place the pork knuckle into the wok, then add sufficient water to submerge half of the pork knuckle.
Add ingredients D, then braise it for two hours over low heat.
After two hours, add the dried mushrooms and dried oysters. Also, include the mushroom water. Continue braising for another one hour.
Now add the back moss into the liquid, bit by bit, and cook for another ten minutes before turning off the heat.
Reduce the braising liquid to a thick sauce
Remove all the ingredients in the braising liquid. Pour it through a wire mesh strainer to get a clean broth.
Bring it to a boil ad season it with salt.
Thicken the sauce with cornstarch slurry.
Place the pork knuckle, mushrooms, oysters, and black moss on a serving plate. Drizzle the sauce on the pork knuckle.
Garnish with scallions and lettuce.
#PorkKnuckle #ChineseNewYearRecipe #橫財就手
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BLUE CRAB CRABBING using a 1/2 mesh hardware cloth bait compartment insert
Lets see if our D.I.Y. bait compartment works! Come along with Stephanie and I as we pull 3 crab traps on the marsh creeks in Beaufort S.C. #crabbing #bluecrabcrabbing #crabfishing
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