Mucherla Aruna crying hug with her daughter after marriage
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Deep Fried Wrapped Pork with Noodle (Thai Food) - หมูโสร่ง
Deep Fried Wrapped Pork with Noodle (Thai Food) - หมูโสร่ง
This Deep fried wrapped pork with noodle is Thai traditional food main ingredient are ground pork and egg noodle to taste have salt and fragrance from coriander root, pepper, and garlic eat with spicy sauce it delicious.
A side dish with fish 232 : shrimp cheese ball, cheese. if you long to go to Sungai kolok
Thank you for watching!
中華点心仕込み 紙包鮮蝦 【海老ウエハース包み揚げ】 Wafers wrapped fried prawns.まかなガールズ人気ナンバーワンの極上点心。
中華一筋厨房の中で長年にわたり、まかないガールズちゃん達が選ぶ手作り点心大賞において栄えある人気ナンバーワンの座を熾烈な争いで繰り広げている逸品のひとつに「紙包蝦(チーパオハー)」というマジ美味い点心があります。
今日はその仕込み部分を包み隠さずに包丁を使ったところから包む作業まで一気にそして皆様をやさしく包み込むような包容力でご覧いただこうと思います。
噛むほどに海老の旨味が際立つこの点心は、厳選された海老と麻竹、背脂を手ごねすることにより生まれるプリプリとした程良い歯触りが特徴で、威化紙(ライスペーパー)という極薄の専用ウエハースを使って包み揚げることでサクサクという歯触りもプラスした極上点心。
もちろんそのまま食べても良し、マヨネーズ等を付けて食べるも良し。ビールに良し、白飯に良し。オシャンに飲茶をするも良し、おやつに良し、朝、昼、晩、夜中とどんな場面でもアジアの超特急X-GUNに合うこと間違いなしです。
そして本日、皆さま方にも是非お楽しみいただきたいと思い、BASE中華一筋ショップにて数量限定販売を開始致しました!
中華一筋厨包はコロナニモマケズ今日も賑やかで和やかです。
≪レシピ≫ 海老、麻竹、豚背脂、威化紙、塩、うま味調味料、砂糖、胡麻油、ラード、浮粉
中華一筋ではこれからも皆様方からのご要望に応じたプレゼントや商品の販売などを企画していきたいと思っております。
本日の仕込み動画でご紹介した紙包鮮蝦と大好評肉汁ビームの肉汁餃子を数量限定で販売開始致します。
お求めは で!
メルカリの中華一筋ショップではステッカー等も販売しております。
【中華一筋 BASEショップ】
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【中華一筋グッズショップSUZURI】
【中華一筋メルカリSHOP】
The videos posted by professional chefs holding Japanese national certification for cooking.
Our mission is to make more fans of lovely Chinese cuisine.
We do entertain you with our various cooking techniques.
If you are professionals already, our videos must be helpful to improve your cooking skills and then make your customers more happy.
Other hand, If you are amateur, you can learn our professional cooking skills and enjoy your cooking life more and more.
Watching our videos, trying to make tasty Chinese cuisine, and entertaining your family or friends with your cooking.
Thank you.
中華一筋 Chinese devoted
Day 4 Shrimp Rice Paper Rolls
#easyrecipe #ricepaper #food
Rice paper is translucent edible paper consisting of white rice flour, tapioca flour, salt, and water. It's used to make various rolls in Vietnamese cuisine. Rice paper, Bánh tráng, bánh đa nem, rice crepes, rice wafers, or nem wrappers are sheets of edible paper used in various Vietnamese dishes.
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Chinese Style Prawn Rolls & Carrot (Chinese Cooking Recipe)
Chinese Style Prawn Rolls & Carrot (Chinese Cooking Recipe)
Welcome to Chinese Cooking. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
250g Raw Prawns
100g Carrot
3 Eggs
1 Tbsp Sesame Oil
1 Tsp Ground White Pepper
1 Tbsp Cornflour
20ml Water Mixture
Salt to Taste
Method:
1. Grate the carrot
2. Place prawns into food processor and process till fine, transfer into a mixing bowl
3. Add the sesame oil, white pepper, salt and cornflour. Mix all ingredients clockwise until well mixed
4. Add the carrot and continue to mix clockwise, leave aside for the filling
5. Break the eggs into a bowl, beat till the yolk and egg white is well mixed
6. Heat 1Tsp of oil in the frying pan over medium heat
7. Pour half of the egg into the pan and fry for a minute, turn and fry the other side and fry until sets
8. Remove from the pan onto a dish to cool, repeat this with the remaining egg
9. Place one sheet of the egg pancake onto a flat surface
10. Place half of the filling and spread evenly onto the egg pancake, leave about 1cm unfilled at the edges
11. Then fold & roll the pancake away from you, brush the edge with flour mixture to seal
12. Repeat with the remaining ingredients
13. Boil 1 litre of water in the steamer
14. Place the rolls onto steamer and steam for 8 to 10 minutes, then remove from heat
15. Leave the rolls in the steamer for 2 minutes to set without the lid
16. Remove rolls from steamer, cut into bite-size chunks if you wish
17. Place onto a dish and serve hot or cold
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