How to Cook Any Fried Rice BETTER THAN TAKEOUT
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Today's video is not a recipe but better. I will show you how to make any fried rice with whatever ingredients you have, and it will taste better than takeout.
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Easy make Bacon wrapped shrimp
Easy how to make Bacon wrapped shrimp.
First you have bacon and shrimp you can buy them any at supermarkets.
One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 7 minutes.
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Welcome to BLnet channel! Our videos will be about family travel, family activities, Vietnamese American family's life. Moreover, we will post videos to share tips and discovers about daily activities.
Air Fryer Bacon Wrapped Shrimp Recipe
Learn how to cook Air Fryer Bacon Wrapped Shrimp from thawed shrimp
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BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
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This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
INGREDIENTS
1 lb of fresh egg noodles
12.3 oz (350 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link -
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
5 mushroom, sliced thinly
4 oz of snap peas
5 scallions
To Make The Sauce
1.5 tbsp of Soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp Hoisin sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tbsp of pure Peanut butter (Amazon Link -
1/2 cup of water
INSTRUCTIONS
Slice the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.
Julienne the carrot, bell pepper. Slice the mushroom. Cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.
In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn't clump up.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
Add the scallions and serve.
Videography / Editing by Austin Schargorodski -
Cured Pork Belly Recipe (Cantonese Lap Yok)
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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.
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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.
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！
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