How To make Lemon Beef Oriental

Garlic and Lemon Beef Tips - Recipe by Laura Vitale - Laura in the Kitchen Episode 153

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Lemon beef recipe |beef lemon onion recipe |beef paper lemon

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Lemon beef recipe |beef lemon onion recipe |beef paper lemon Beef lemon recipe is a very delicious it is a very easy to make
Ingredients:-
Boneless beef
Onion
Tomato
Green chilli
Red chilli flakes
Black paper
White paper
Salt
Coriander powder
Garam masala
Recipe
Boneless beef boild with ginger and garlic
Put oil in cooking pan and put onion fry until golden brown
Put boild beef in cooking pan and fry two mint add tomato green chilli fry two mint
Add red chilli flakes coriander powder black paper white paper salt garam masala and fry two mint.put low flame on dum for five minutes after that it will be ready to serve with naan . If u want more easy recipes like and subscribe my channel

Veal scallops with lemon sauce - italian recipe

Hello everybody from Sonia and welcome to Cucinaconnoi. Today I will propose you a simple and very popular dish: the veal scallops with lemon sauce. The ingredients we need for 4 portions are: 8 veal slices (preferably from first class meat cuts), the juice of a lemon, half glass of broth, 2 spoonfuls of flour, 40 grams of clarified butter, 2 spoonfuls of minced parsley, salt and pepper. Let's start cutting the scallops in order to make them oval-shaped, then we slightly tenderize them. Every meat slice must weigh between 60 and 70 grams. We add salt and pepper on both sides, then we slightly cover them in flour, also on both sides. Now we warm up some butter in a pan and we dip the first scallops, letting them cook on both sides for a couple of minutes. Once they're cooked, we go on cooking the remaining scallops this way. Once all the meat is cooked, we prepare the sauce. If the cooking grease is too much, we remove a part of it, then we add the lemon juice./ We bring the mixture to a boil, adding some broth, we let it warm up and then we place again the meat in the pan. /We let it cook a few minutes, till the sauce has got consistency; if necessary, we add some salt. Now the course is ready to be served. After placing the scallops on a serving dish and we pour the hot sauce over it, filtering it with a chinese strainer. / We finish spreading the meat with some minced parsley or with lemon slices previously dipped in parsley. For further information, I suggest you to visit our website cucinaconnoi.it. Bye from Sonia and see you to the next video-recipe. Welcome to CucinaConoi English, the YouTube channel of cucinaconoi.it, the popular Italian recipes website. Are you looking for a way to surprise your guests with a tasty original Italian recipe? Than you are on the right channel! Subscribe not to miss any new recipe clicking on this link Have fun preparing our recipes!
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Ziangs: REAL Chinese Takeaway Lemon Chicken recipe

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We have 3 generations of Chinese/Malaysian chefs in our family and all love cooking, as a family have owned takeaways and restaurants in the UK, Brunei, Malaysia and Hong Kong. We are not just 2 people who think we know how takeaways do things because we are Chinese, we know how they do things because we'd done it for generations, we're here to teach you the secrets that they don't want you to know, we love cooking and can't wait to share what we know with all of you :)

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Wok, good all round non-stick:
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Kind of wok that a takeaway would use flat base:
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Small clever (we use a lot):
Large meat clever (the ones all takeaways use):
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Small rice cooker 0.8 litres:
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must):
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Pot for making batches for sauces:
Plastic takeaway containers so you can pot them up like a real takeaway:
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How to Cook Colored Capsicum With Beef and Lemon juice

1/2 kg beef sliced
2 tbsp lemon juice
2 tbsp oyster sauce
2 tbsp soy sauce
Pepper
Colored capsicum
1/2 tsp flour
1/2 tsp sugar
Oil
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BETTER THAN TAKEOUT - Lemon Chicken Recipe

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As one of the popular take-out dishes, crispy lemon chicken is breaded, then fried, and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.

INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine


For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest

Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish


INSTRUCTIONS
Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.

Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.

While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.

Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.

The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.

Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.

Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.

Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.

Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.

Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.

Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.

Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.

Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.