Wat Tan Hor - 滑旦河
Recipe at:
Wat Tan Hor is a favourite Chi Zar dish. In Cantonese, it literally translates to smooth egg gravy over silky rice noodles. The silky hor fun is seared over high heat, drizzled with soya sauce and Chinese wine. The heat from the wok, gives the hor fun the ‘wok hei’ taste. A light braised egg gravy is poured over it. When one picks up the hor fun with chopstick, the gravy clings to it, making each mouthful a delight. Now, you can give it a try in your home kitchen!
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HongKong steamed fish 香港清蒸魚
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Chinese and english recipe/ instructions below :
材料:
1. 一條魚, 365 克 = 12.87 oz
2. 3 棵青蔥,( 2 棵在蒸碟, 1 棵切絲)
3. 5 片薑( 3 片蒸用, 2 片切絲在淋汁用)
淋汁:
1. 3 湯匙油
2. 2 片切絲
3. 3 湯匙生抽
4. 半荼匙糖
裝飾:
少許芫茜
做:
魚洗淨去鱗及內臟, 放少許鹽全身和肚輕力按摩擦幾下, 用水再洗淨, 用紙抹乾, 放半荼匙鹽和少許胡椒粉全身和肚擦勻, 等 10 分.
水沸, 蒸碟放 2 棵青蔥, 白色部份切開些, 放 3 片薑, 把魚放在青蔥和薑片上, 大火蒸大約 10 分, (魚大時蒸多1 至 2 分, 小的大約 8 至 10 分)
熱水倒入換魚碟內, 放魚前倒去水和抹乾碟( 放魚時碟要熱),
10分後, 取出魚換碟, ( 蒸魚水不要), 放青蔥絲在魚上.
Pan 熱放入 3 湯匙油煮熱些, 放入2 片薑絲爆香些, 加入3 湯匙生油, 加入半荼匙糖煮沸倒入青蔥絲上, 放芫茜面.
Ingredients:
1 fish 365 gram = 12.87 oz ( I used a grouper fish but a trout works perfectly as well)
2. 3 spring onions
3. 5 slices ginger ( cut 2 slices in strips for sauce)
Sauce:
1. 3 tbsp oil
2. 2 ginger slices ( cut in strips)
3. 3 tbsp light soy sauce
4. 1/2 tsp sugar
topping;
some cilantro ( coriander)
Ase Jup Jing Ha Steamed - Kitchen Cat
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★ Kitchen Cat ★ Ase Jup Jing Ha Steamed Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 1/4 tb : Beans, Black
1 : Scallions; Chopped
1/2 ts : Salt
1 1/2 ts : Soy Sauce, Light
1 tb : Vegetable Oil
1 ts : Wine, White
3/4 lb : Prawns; Raw
1 ts : Oyster Sauce
1 : Garlic; Chopped
1 ts : Vegetable Oil
【ENG SUB】渝辣香辣 EP01-05全集 生活的煙火氣和令人垂涎的美食,讓食客們在快節奏的生活中放松身心!
#品味中國&doc tasty#中國美食#美食#料理#紀錄片#Chinese Food #民族風味#烹飪#下飯江湖
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【簡介】
有道是「得民心者得天下」,江湖菜大廚為了滿足食客對口味的追求,在烹飪上不拘小節,辣得夠爽、麻得夠勁,於傳統川菜的基礎上大膽創新、自成一派。江湖菜植根於民間,於傳承上無「體系」,於技巧上無「常法」,看似無心,實乃妙手天成。牢牢抓住了每一個食客的味蕾,江湖菜就像是江湖本身一樣,沒有明確的邊界,也沒有標準答案。只能從一道道活色生香的菜裏,體驗到相逢江湖的快意瀟灑。
There is a saying that those who win the hearts of the people win the world. In order to satisfy the diners' pursuit of taste, Jianghu Cuisine chefs are not strict in cooking, making it spicy enough and numb enough. They boldly innovate and create their own style on the basis of traditional Sichuan cuisine. . Jianghu cuisine is rooted in the folk. There is no system in terms of inheritance, and there is no normal method in terms of technique. It may seem unintentional, but it is actually made by masterful hands. Firmly capturing the taste buds of every diner, Jianghu cuisine is like Jianghu itself, with no clear boundaries and no standard answers. You can only experience the joy and ease of meeting each other through the lively and fragrant dishes.
The Best Garlic Shrimp Lo Mein Recipe!
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This garlic shrimp lo mein easy recipe and quick, can be put together in 15 minutes. we often make it with egg noodles, but you can also use pasta or ramen noodles. The key to perfecting this recipe is to mince the garlic as fine as possible so the garlic bits can cling to the noodle strings.
INGREDIENTS (Servings: 2 people)
To Marinade the Shrimp
227 g (8 oz) of shrimp
1/3 tsp of salt
1 tsp of cornstarch
White pepper to taste (Amazon Link -
2 tsp of Chinese cooking wine (Amazon Link -
To Complete the Noodles
300 grams (10.6oz) of fresh egg noodles
2-3 tbsp of pork lard to stir fry
15 cloves of garlic finely minced
1 tbsp of soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 oz of garlic chives, cut into 2 inches long, optional
A red chili, julienned, optional
INSTRUCTIONS:
Marinade the shrimp with salt, cornstarch, white pepper to taste, and some Chinese cooking wine. Set it aside.
Boil the noodles until al dente, then drain and rinse the noodles under running water to stop the cooking process. In some of my other noodle recipes, I have suggested not to rinse the noodles; that is for Chow mein because you don’t want the excess water to ruin the wok hay flavor. This recipe is lo mein, so it is ok to rinse.
Heat the wok until smoking hot. Add 1.5 tbsp of pork lard and the shrimp. Stir over high heat for a couple of minutes or until the shrimp changes color. Remove the shrimp from the wok.
Add another tbsp of pork fat to the wok, along with half of the minced garlic. Stir over low heat until the garlic is slightly golden, then add the remaining garlic. This is called 金银蒜 in Chinese, which means golden and silver garlic. The deep-fried and raw garlic provides different tastes and aromas. Using a mix of them upgrades the flavor of this dish.
Add the soy sauce, dark soy sauce, oyster sauce, and noodles. Optionally, toss in some garlic chives and julienned red chili. Mix until well combined.