Southern Shrimp with Stone Balloon Ale House
How to Stir-fried Shrimp with Asparagus Recipe :: Easy Cooking at home!
????Stir-fried Shrimp with Asparagus Recipe!The perfect combination of ingredients! Cooking asparagus with prawns can absorb the umami taste of prawns, and let the mediocre vegetables burst out with incomparable deliciousness! Forget simple fried asparagus, it can be cooked in a more special way. Yesterday I fried rice with asparagus and shrimp, and today I had a new idea to fry them together, and it turned out to be even more delicious! Therefore, cooking is definitely a creative, fun and fun process! If you happen to have asparagus and shrimp, be sure to try cooking this delicacy! Because it is really simple, there is no cumbersome cooking process and technique, just follow the video and follow the steps to cook, I believe it will definitely bring you surprises! The next family gathering is a good opportunity for you to show off your skills and let your family applaud your creativity! ????
* Ingredients
- shrimp … 8
- asparagus
- garlic
- ginger
- starch
- oyster sauce
- salt
- white pepper
- olive oil
❖Tips:
1. Do not cook asparagus for too long, rinse with cold water after cooking, it can be more crisp!
➡️➡️➡️ Activate subtitles(cc) and choose your language ⬅️⬅️⬅️
▲©️Copyright 2022. Alex's cooking 小鱼厨房. All rights reserved.
(Re editing or Re uploading of videos is prohibited)
???? yzyaiwt@163.com
#asparagusrecipe #shrimp
Special Meatball Soup Recipe (Fuzhou Style)
???? BUY MY CLAYPOT -
❤️ SUPPORT THE CHANNEL -
????PRINTABLE RECIPE -
Today we are making a special meatball soup - 福鼎肉片汤. Although we call it meatball but is actually more like meatball slices. The taste, the shape, the texture are different than any meatball you ever had before. It is very interesting.
INGREDIENTS
To Make the Meatball
1 lb. of lean pork shoulder
1.5 tsp of salt (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
2 tsp of sugar (Amazon Link -
1/2 tsp of baking soda (Amazon Link -
1.5 tsp of garlic powder (Amazon Link -
1/2 tsp of finely ground white pepper or to taste (Amazon Link -
30 grams of crushed ice
4 cloves of garlic
3 slices of ginger
1 scallion
150 grams of cold water
150g of sweet potato starch (Amazon Link -
2 liters of stock (Chicken, beef, vegetable stock all works)
To Assemble and Season the Soup (I only made one serving in the video but the ingredients listed below is for the whole pot of soup)
2.5 tbsp of ginger, thinly julienned
4 tbsp of finely minced garlic
6 tbsp of fish sauce (Amazon Link -
6 tbsp of Chinese black vinegar, can be replaced by balsamic vinegar (Amazon Link -
2.5 tbsp of sugar (Amazon Link -
1/2 cup of diced cilantro
1.5 tbsp of diced hot chili
3-4 tbsp of dried baby shrimp, optional
a handful of seaweed, optional
2 tbsp of pork lard
Some freshly ground white pepper to taste (Amazon Link -
INSTRUCTIONS
Trim off the fat and silver skin from the pork shoulder. Cut the meat into bite-size then blend with a food processor until smooth. Get the freshest meat possible and don't use pre-ground pork because the texture does not come out the same.
Season the ground pork with salt, soy sauce, sugar, baking soda, garlic powder, and freshly ground white pepper
Add crushed ice and stir the ground pork within one direction for 8 minutes. You can do this by hand or by using a standard machine. Stirring the meat will create a lot of heat, adding ice will make sure your meat stays fresh and cold.
In a blender, add garlic, ginger, scallion, and cold water. Blend this into a puree and let it go through a sieve. Mix the aromatic liquid with 150 grams of sweet potato starch thoroughly.
Add the sweet potato starch puree mixture into the meat in 3 batches and stir within one direction for 5 minutes or until the meat becomes sticky. You can do it by hand or using a stand mixer.
Add the stock to a pot and bring to a simmer. Spread the meat mixture onto a flat plate. Use a chopstick to scrape the meat into the stock little by little. Between every scrape, dip the chopstick into the stock to prevent sticking.
Bring the pot to a boil then continue to cook for 3-5 minutes.
Meanwhile, put all the ingredients to assemble the soup in a big serving bowl then pour in all the meatball soup. Taste to adjust the flavor.
How to Boil Shrimp Cajun Style with Recipe!
Check out our website:
Did you know we have a discord?!
Join today!
Since I Know Rice Can be Made This Way, My Life Changed!
???? BROWSE KITCHENWARE AND INGREIDENTS -
???? CUTE FOX PEPPER MIMLL -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
焖饭[mèn fàn] is a type of rice meal in which you cook the rice with abundant ingredients all at once. I call it the lazy recipe. Once you learn, it will change your life because it is easy to make; there are no limitations on the ingredients, and everybody loves it. I normally use an instant pot to make this recipe, but a rice cooker or a regular stock pot will also work.
INGREDIENTS
2 tbsp of oil
1 shallot, minced
3-4 cloves of garlic, minced
1/2 inch of ginger, minced
2 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
1.5 tbsp of dark soy sauce (Amazon Link -
1/2 tsp of salt
2 cups of rice, rinsed and drained
1.5 cups of water (if using a regular rice cooker, use 2 cups of water instead.
300 grams of mixed vegetables (I used carrot, peas, and corn)
1 big tomato
100 grams of diced ham
100 grams of sausage slices
150 grams of beef (Marinade with 1/8 tsp of salt, 1/4 tsp of paprika, 1/4 tsp of garlic powder, black pepper to taste, and 1 tsp of dark soy sauce.)
INSTRUCTIONS
Press the saute button on the instant pot, then add oil, minced garlic, ginger, and shallot. Stir for a few minutes or until fragrant. For the rice cooker, please choose a similar setting that allows you to saute the aromatics.
Add soy sauce, oyster sauce, and dark soy sauce. Keep stirring until the sauce is bubbling.
Add the rinsed and drained rice, 1.5 cups of water, and 1/2 tsp of salt, then mix well. The Instant Pot seals well, so you don’t need that much water, but if you are using a rice cooker or cooking this in a stock pot over the stove, please use 2 cups of water.
Cut a cross on the tomato and put it in the middle of the instant pot. Put your favorite vegetables and protein around the tomato. I used carrots, peas, golden corns, sausage, diced ham, and marinaded beef.
Close the instant pot lid. Put the valve in the sealing position. Press the rice button, and the rest is just waiting. If you are cooking this dish in a stock pot over the stove. You have to turn the heat to high and bring the pot to a simmer, then turn the heat to low and let it cook for 20 minutes.
Remove the tomato skin and mix everything thoroughly.
Cured Pork Belly Recipe (Cantonese Lap Yok)
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
秋风起,吃腊味 is a Cantonese saying, means when autumn winds, eat cured meat. Autumn is the best season to make lap yok because the weather is perfect. I live in FL, USA. The autumn here is still too hot to hang the meat outside. So I am actually showing you the oven method. My family has used this recipe for decades. It is so delicious.
????PRINTABLE RECIPE -
INGREDIENTS
4 kg of pork belly slap
3.5 tbsp 58 grams of salt, preferably sea salt or iodine-free salt (Amazon Link -
1 cup + 1/4 cup (270 gram) of sugar
1 cup + 1/4 cup (350 grams) of soy sauce (Amazon Link -
1/4 cup of dark soy sauce (Amazon Link -
1 tbsp of Sichuan peppercorn, optional (Amazon Link -
1/4 cup of rose cooking wine optional
1.5 cup (300 grams) of high alcohol content liquor (at least 35% ACL/VOL)
INGREDIENTS
In a sauce bowl, thoroughly combine the following ingredients: salt, sugar, soy sauce, dark soy sauce, Sichuan peppercorn (optional), and rose cooking wine (optional). Set it aside
Slice the pork belly slap into 1.5-inch wide strips. The difference between Chinese bacon and western bacon is that we do a dehydration process. You could use a leaner cut but it will get tough and chewy as the moisture evaporates. The striation layers on the pork belly ensure the meat stays juicy.
Toss the pork belly with 1.5 cups (300 grams) of high alcohol content liquor thoroughly. Although most of the alcohol will evaporate during the fermentation, a small amount will react with the fatty acids and create esterification, which forms esters. That gives lots of flavor to the cured meat. If you skip the alcohol for religious reasons, the final flavor will be different but it will still taste delicious.
Transfer it to a different container and leave the excess alcohol behind. Marinade the pork with the sauce for 36 hours. Come back every 12 hours and give it another toss to ensure an even marinade.
36 hours later, poke on each pork strips by using a knife then tie them with kitchen twines.
Hang all the pork strips onto the oven rack and slide the rack into the oven. Place a big tray under and line it with tin foil to catch the drips. If your oven is not big enough to hang the meat, place the pork on the rack or cut your pork shorter instead.
Use the lowest temperature in your oven and dehydrate the pork for 15-30 hours or until the pork lost 30% of the weight. The temperature should be between 120-150 F (48-65C). If your oven's minimum temperature can not go down to that low, use something to prop the oven door and keep it slightly open so the inner temperature is lower.
When it is done, the pork texture is firm. The color is brown and shiny. It will become much shorter and you will see a lot of oil dripped down to the baking tray.
Wrap the pork with paper towels and put it in the fridge for 4 weeks to encourage fermentation. Do not wrap it with plastic bags. It needs to be uncovered or else it will trap moisture, and that causes spoilage.
After 4 weeks, put the pork in Ziploc bags or seal it in the vacuum bags and freeze it for future use. It will stay good for 8-12 months.
The most simple way to enjoy Lap Yok is to steam it then slice it into thin slices. Serve as a side dish. You can use Lap Yok to make a lot of traditional Chinese recipes, such as Clay pot Rice, Taro Root Cake, Cantonese turnip cake, XO Sauce, Cantonese fried rice.