How To make Garlicky Pork And Asparagus Pancakes
1/3 c Sifted all-purpose flour
4 ts Sugar
1/4 ts Salt
1/4 ts Pepper
5 lg Eggs; beaten until frothy
1/2 lb Ground pork shoulder
6 md Scallions; trimmed
- sliced thin - (include some green tops) 3 lg Garlic cloves
- peeled and minced 2 ts Oriental sesame oil
1/2 lb Tender young asparagus
-trimmed of coarse stem ends - peeled and cut into - moderately fine julienne 2 tb Vegetable oil
DIPPING SAUCE:
1 1" cube ginger
- peeled and minced 1/3 c Soy sauce
1 tb Cider vinegar
1 tb Mirin (sweet rice wine)
1 ts Hot sesame oil
SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature. In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce. When the pork mixture is cool, stir it into the reserved batter. Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake. Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 1/2 minutes per side. Drain them on paper towels, then keep them warm on an uncovered platter in a 250F oven. Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed. Serve the pancakes hot with the dipping sauce.
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***RECIPE***
eggs (one per person, I do 2-3 in a 10 in / 25 cm pan)
milk (1/3 cup, 80mL per egg)
flour (1/3 cup, 40g per egg, and I like to replace up to half my flour with starch)
salt (a pinch per egg)
sugar (1 teaspoon per egg, sweet or savory)
vanilla (only for sweet)
spreadable cheese, like ricotta/brie/mascarpone (OPTIONAL 1 tablespoon per egg, improves the taste but makes it not puff as much)
butter
toppings (lemon juice and powdered sugar is nice for sweet, eggs/salami/onion is nice for savory)
If possible, warm the eggs and the milk before mixing. Combine the eggs, salt, sugar and vanilla (if using) in a mixing bowl and whisk until frothy. Whisk in the flour until smooth, then whisk in the milk. Or you could just dump all of that in the blender at once. Let the batter sit for at least 20 minutes before baking.
Put your pan (nonstick or cast iron) in the oven and get the oven heating to 425ºF/220ºC. When it's all the way hot, take the pan out of the oven and melt in a thick film of butter. Pour in the batter and return the pan to the oven. Bake until puffy and golden (mine took 20 minutes).
If you want to cook some eggs on top like I do in the video, bake until almost done, pull it out, put on your eggs/seasonings/onions/salami/whatever and return to the pan for a few minutes until the yolk is as firm as you want it.
Transfer to a cooling rack and let it steam out before you eat.
1 minute Honey butter fried chicken #shorts #recipe #cooking
Millions of you have cooked my honey butter chicken! I edited the video to 1 minute! Hope you enjoy it. : )
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The written recipe:
If you have never heard about the recipe, make it! If you made the recipe, I'm encouraging you to make it again because it's so delicious!
Etiquette to eat Indian food!
Etiquette to eat Indian food:
❌ Don’t put gravy over rice
✅ Always take a bowl for gravy
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Chopped Enoki Mushroom and Asparagus in Ginger and Garlic Sauce
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How to make Enoki Mushroom and Asparagus in Ginger and Garlic Sauce.
2 cups of Asparagus
1 cup of Enoki Mushroom
7 ozs of Jumbo Shrimp
2 tsp of cooking oil
1 tsp of ginger
1 tsp of garlic
1/2 tsp of oyster sauce
2 tsp of soy sauce
3-4 ozs of stock
1 tsp of cornflour dissolve in 2 oz of water
drizzle sesame oil
1. Heat a wok over medium high heat. Add 1-2 tsp of cooking oil and add ginger, garlic, asparagus and enoki mushroom stir fry for 2 minutes.
2. Add shrimp in and stir fry until pink. Add 1/2 tsp of sherry cooking wine, oyster sauce, soy sauce, 1 1/2 TBS of sweet chili, 3-4 ozs of stock. Bring the sauce up to a boil.
3. Add cornflour mixture in and stir for a minute until the sauce is hot and drizzle sesame oil.
4. Enjoy.
Enoki mushrooms grow on tree trunks, texture are chewy and crunchy. Best to cook with soup, stir fry and making stew. Great Nutrition Value.
Garlic Roasted Pork Chops | A Sweet Pea Chef
These simple Garlic-Roasted Pork Chops are super fast, flavorful, and really easy to prepare. RECIPE LINK below...
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A Sweet Pea Chef is hosted by Lacey Baier of Austin, Texas. A mom of three little kiddos, Lacey is also the main contributor for the food blog, A Sweet Pea Chef, which reaches over 260k visitors each month, has had 6+ million visitors to date, and has 100s of easy recipes that are enjoyed by families every day.
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It's so delicious that I make this almost every weekend! A simple broccoli recipe
It's so delicious that I make this almost every weekend! A simple broccoli recipe
Ingredients and recipe:
250g broccoli
Hot water
Soak for 5 minutes
Drain the water after 5 minutes
Chop the broccoli into small pieces
Add to a bowl
3 eggs
Salt
Black pepper
Whisk the eggs with a fork
Pour on the broccoli
20g green onion
Chop
Add to the broccoli
Dice 1/2 onion
20g mozzarella cheese (optional)
Salt & black pepper
Mix well
Medium heat
olive oil
Pour into the frying pan
Spread evenly
Fry for 3-5 minutes
Flip over with a plate
Fry for another 2 minutes
Add some olive oil
Done!
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