How to Pan Sear Scallops with Christie Morrison | ATK Cooking School
Searing just might be the best way to cook scallops. Here's how to do it.
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???? How my dad cooks the JUICIEST Shrimp Stir Fry! (蝦仁炒雪豆)
Watch Daddy Lau teach us how to make shrimp & snow pea stir-fry. This is a super simple but delicious stir-fry dish that can be adapted for any ingredients you have!
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???? RECIPE + INGREDIENTS????
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⏲ CHAPTERS ⏲
00:00 - Peel & slice shrimp
00:59 - Shrimp sizes
01:18 - Leave shrimp tails on?
02:16 - On shrimp & sustainability
02:52 - Marinate shrimp
03:17 - Prepare the snow peas
04:22 - On snow peas
05:37 - Prepare aromatics
06:16 - Create sauce
06:44 - Blnach vegetables
08:51 - Stir-fry shrimp
09:34 - Stir-fry everything
10:41 - Stir-fry 101
11:12 - Does Cam approve?
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
SHRIMP AND VEGETABLES STIR FRY/RESTAURANT STYLE STIR FRY RECIPE
#hearthealthystirfry #shrimpandveggiesstirfry #beststirfryrecipe
Ingredients
250 gms shrimp peeled and deviened
Salt and pepper
1tsp garlic powder
1tsp paprika
1 tsp cornstarch
1 cup cauliflower
1 1/2 cup broccoli
60 gms sitsaro
1 small carrots
1 medium onion
3 cloves garlic
1 tsp mined ginger
Stir fry sauce
60 gms oyster sauce
1 tbsp soy sauce
Salt
1 tbsp sugar
1 tbsp cornstarch
Knorr seasoning
1/2 cup water
Cooking oil for sauteing
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Veal scallops with lemon sauce - italian recipe
Hello everybody from Sonia and welcome to Cucinaconnoi. Today I will propose you a simple and very popular dish: the veal scallops with lemon sauce. The ingredients we need for 4 portions are: 8 veal slices (preferably from first class meat cuts), the juice of a lemon, half glass of broth, 2 spoonfuls of flour, 40 grams of clarified butter, 2 spoonfuls of minced parsley, salt and pepper. Let's start cutting the scallops in order to make them oval-shaped, then we slightly tenderize them. Every meat slice must weigh between 60 and 70 grams. We add salt and pepper on both sides, then we slightly cover them in flour, also on both sides. Now we warm up some butter in a pan and we dip the first scallops, letting them cook on both sides for a couple of minutes. Once they're cooked, we go on cooking the remaining scallops this way. Once all the meat is cooked, we prepare the sauce. If the cooking grease is too much, we remove a part of it, then we add the lemon juice./ We bring the mixture to a boil, adding some broth, we let it warm up and then we place again the meat in the pan. /We let it cook a few minutes, till the sauce has got consistency; if necessary, we add some salt. Now the course is ready to be served. After placing the scallops on a serving dish and we pour the hot sauce over it, filtering it with a chinese strainer. / We finish spreading the meat with some minced parsley or with lemon slices previously dipped in parsley. For further information, I suggest you to visit our website cucinaconnoi.it. Bye from Sonia and see you to the next video-recipe. Welcome to CucinaConoi English, the YouTube channel of cucinaconoi.it, the popular Italian recipes website. Are you looking for a way to surprise your guests with a tasty original Italian recipe? Than you are on the right channel! Subscribe not to miss any new recipe clicking on this link Have fun preparing our recipes!
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