How To make Oyster Croquettes
1/4 c Butter
1/4 c All purpose flour
1 c Milk
Salt Freshly ground pepper 3 tb Butter
4 Minced shallot
1 lb Minced mushroom
24 Shucked & patted dry oyster
(for deep frying) -vegetable oil 3 Egg
All purpose flour 4 c Fresh bread crumbs
Watercress Wedges lemon (Makes 24.) Melt 1/4 cup butter in heavy medium saucepan over low heat. Whisk in 1/4 cup flour and stir 3 minutes. Whisk in milk and bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Season with salt and pepper. Melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add shallots and cook until softened, stirring occasionally, about 5 minutes. Add mushrooms, increase heat and cook until all liquid evaporates, stirring occasionally, about 10 minutes. Season with salt and pepper. Stir mushroom mixture into sauce. Cool. Heat skillet over medium-high heat. Add oysters and toss 2 minutes. Cool. Heat oil to 425 deg. in deep fryer or heavy large saucepan. Beat eggs to blend with 1 tablespoon vegetable oil. Pack sauce around each oyster, forming cigar shape. Dredge in flour, shaking off excess. Dip in egg mixture. Roll in bread crumbs. Fry in batches until golden brown, about 4 minutes. Remove using slotted spoon and drain on paper towels. Arrange croquettes on platter. Garnish with watercress and lemon.
How To make Oyster Croquettes's Videos
UNBEATABLE Seafood Cake! Chef Jean-Pierre
Hello There Friends, this is an amazing way to prepare a delicious seafood cake as an appetizer or a main course for lunch or dinner. The best part is that it can be made way in advance and just cooked at the last minute in the oven! It may be a little costly to get these ingredients but it is definitely worth the time and money! You will want to make these seafood cakes everyday! Let me know what you think in the comments.
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Salmon Patties - Old Fashioned, Southern Recipe!
This is how to cook fried salmon patties.
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NASI CROQUETTES
#snack #chicken #croquette #food #recipe #tasty #easy #tiktokfood
COOKING RICE
150 gr rice
water
2 gr salt (⅓ teaspoon)
NASI MIXTURE
275 gr chicken breast
water
salt
30 ml sunflower oil
85 gr carrot
100 gr yellow onion (1 yellow onion)
75 gr yellow bell pepper (half a yellow bell pepper)
75 gr green bell pepper (half a green bell pepper)
3 gr curry powder (1 teaspoon)
2 gr cayenne pepper (⅔ teaspoon)
2 gr ginger powder (⅔ teaspoon)
2 gr turmeric powder (⅔ teaspoon)
4 gr garlic powder (1⅓ teaspoon)
4 gr onion powder (1⅓ teaspoon)
2 gr paprika powder (⅔ teaspoon)
3 gr coriander powder (1 teaspoon)
1 chicken stock cube
60 gr sweet soy sauce (ketjap manis)
15 gr oyster sauce (or soy sauce)
50 gr all-purpose flour
COATING
50 gr all-purpose flour
2 eggs (medium)
breadcrumbs
Wash the rice. Put the rice in a heavy-bottomed pan and add water and salt. Cover with a lid and bring to a boil over high heat. Once the water starts foaming, reduce the heat to low. When the water has completely evaporated, turn off the heat. Leave the pan covered for 15 minutes.
Place the chicken breast in a pan with water and some salt. Bring to a boil. When the chicken breast is cooked (it should be white in color), remove the pan from the heat. Drain the water and let the chicken cool slightly. Shred or cut the chicken into pieces and set aside.
Heat the sunflower oil in a skillet over medium-high heat. Add carrot, yellow onion, yellow bell pepper, and green bell pepper. Sauté for 2-3 minutes.
Add the shredded chicken to the vegetables and mix everything together. Add curry powder, cayenne pepper, ginger powder, turmeric, garlic powder, onion powder, paprika powder, and coriander powder. Crumble the chicken stock cube over the pan. Sauté for 2 minutes. Add sweet soy sauce and oyster sauce. Mix well. Finally, add the cooked rice and mix thoroughly.
Add flour to the rice mixture and mix everything well.
Take a portion of the rice mixture (45 grams) and shape it into an oval or desired shape. Place it on a sheet of parchment paper. Repeat this until all the mixture is used.
Beat the egg in a bowl. Place panko breadcrumbs in another bowl. Take a croquette and dip it in the egg mixture, then coat it with breadcrumbs. Repeat this for all the croquettes. For an extra crispy texture, you can repeat this step. I coated them once in this way. Place the croquettes on a sheet of parchment paper and put them in the freezer for 30 minutes, or longer if desired.
Heat a layer of sunflower oil over medium-high heat or use a deep fryer (170°C or 340°F). Fry the croquettes until golden brown, about 3 minutes all around. Drain the nasi croquettes on kitchen paper.
Tips:
Add your favorite vegetables.
Store the croquettes in a sealed container in the freezer.
17 croquettes - 1 hour 30 minutes
大量のカキを使って1から【オイスターソース】作ってみた!
ポップアップストアの詳細はこちら!
海鮮おせち予約受付中!!!
☆僕のお店かねこ道具店
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■ファンレター・プレゼントの宛先はこちら
150-0001
東京都渋谷区神宮前6-12-20
J6 Frontビル 6F
「株式会社carry on きまぐれクック」宛
※冷蔵・冷凍が必要な、なま物の受付はできません。
■お仕事のご依頼等
Dear Oversea Viewers,
Thank you for watching my video everytime.
I would like you to know more about our Japanese seafood.
Because Japan is a country surrounded by the seas, various seafood gather here.
We will continue to add English subtitles from past videos time to time. It might take a while to complete all videos but please wait.
Again, thank for watching my Video and I really appriciate you!
(海外視聴者の皆様、いつも動画見てくれてありがとうございます!日本のシーフードの魅力をもっともっと知ってほしい。日本は海に囲まれた国。いろんなシーフードが集まります。
英語字幕を随時過去の動画からつけています。
少しペースは遅いですが、待っててください。
いつもありがとう!感謝します。)
☆音源:
Fish croquettes
Try a twist on regular croquettes with these fish-filled delights! ????
How to Make Potato Croquettes | Easy Potato Croquette recipe
Check out my potato croquettes recipe! It’s an easy potato croquette recipe. It’s easily adaptable and you can add or omit any ingredients. My potato croquette recipe makes 12 large servings so feel free to cut it in half. My favorite time to make a holiday potato croquette recipe is after Thanksgiving because there’s usually left over mash potatoes and I throw in left over turkey, corn and stuffing and use the cranberry sauce as a dipping sauce. It’s delicious. I hope you’ll try my potato croquette recipe.
#potatocroquette #potatorecipes #easypotatocroquetterecipe
Potato Croquette Recipe:
5 potatoes, peeled and cut into pieces
1/2 onion, diced
1/4 cup corn, drained
1 tsp salt, separated (1/2 tsp for ground beef, 1/2 tsp for mashed potatoes)
1 tsp garlic powder
1 lbs ground beef or choice of protein
1 cup flour
3 eggs
2-3 cups panko
Cooking oil
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