How to Cook Fennel - Garlic Lemon Butter Braised Stove Top Fennel -
How to Cook Fennel - Garlic Lemon Butter Braised Stove Top Fennel -
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Best way to eat cucumber :: keep it fresh and crunchy :: Delicious food
Hi everyone, I'm David will share best way to eat cucumber, cook with this method the cucumbers keep it fresh and crunchy.
Ingredient
2 cucumbers
1 tsp salt
1 piece of ginger
2 cloves of garlic
2 red chilies
1 tbsp vinegar
2 tbsp soy sauce
1 tbsp red chili flakes
1/2 tsp black pepper
1 tsp sugar
50ml water
#cucumber
#delicious food
#vegetables
The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)
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Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.
INGREDIENTS:
To Marinade the Pork
223 grams (1/2 lb) of pork
1/4 tsp of salt
1/4 tsp of white pepper (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 egg white
1 tbsp of cornstarch (Amazon Link -
1 tbsp of cooking oil
To Make the Sauce (碗芡)
1 tbsp of light soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of five spice powder (Amazon Link -
1 tsp of cornstarch (Amazon Link -
60g (1/4 cup) of water
Others:
2 tbsp of pork lard or vegetable oil to stir fry
170 g (6 oz) Green pepper
3 cloves of garlic, diced
1.5 tsp of sweet flour sauce (Tian Mian sauce) (Amazon Link -
INSTRUCTIONS
Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.
Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.
Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.
In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside
Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.
Add the tiam mian jiang (甜面酱) and mix well.
Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.
猪肉黑豆Stir Fry: Pork Spareribs in Black Beans Sauce: Authentic Chinese Cooking
retired Chef Cook Fai, demonstrate how easy it is to make this mouth watering cooking. most orientals will order this all time favorite, ( dine in) in Dim Sum or in an authentic chinese restaurant. by watching! you too can master this cooking.
ONE POT ITALIAN SAUSAGE RAGU ????
This is one of our favourite weekday one pot dinners, or my favourite “I am too hungover to host” lunch recipes. It works every time.
Ingredients:
- Sicilian sausage: 1 whole sausage (Salsicciamo Sicilian Luganega Sausage recommended, but any type works) with casing removed.
- Short dry pasta: about 70g per person (Casarecce No 88 used).
- Shallot: 1, minced
- Garlic: about 3 cloves, minced
- Tomato puree: about 100g
- Salted anchovy puree: about 100g
- Bay leaves: about 3
- Star anise (optional): about 3
- Cherry tomatoes: about 20, sliced in half
- Homemade or store-bought chicken stock: 750ml
- Parsley: thinly sliced
- Parmesan: grated just before serving
- Olive oil
- Salt
- Black pepper
Directions:
1. Heat a pan over medium-high heat (induction 7), add olive oil and minced shallots to sweat. Season with salt to help release their moisture. Avoid browning.
2. Once shallots are translucent, add minced garlic and cook for about another minute.
3. Add sausage meat, breaking it apart with a utensil. Stir and cook until the meat is browned.
4. Mix in some of the sliced parsley with the sausage.
5. Add tomato puree and salted anchovy puree. Stir well, adjusting heat if needed to prevent burning.
6. Introduce chopped cherry tomatoes (with stems), bay leaves, and optional star anise. Cover with a lid, reduce heat to medium (induction 5), and cook for about 7 minutes to let tomatoes release their liquids.
7. Pour in enough chicken stock to cover all ingredients, cover with the lid, and cook for about an hour on medium-low heat (induction 4).
8. After an hour, remove bay leaves, star anise, tomato stems, and as much tomato skin as possible. Skim off excess fat if desired.
9. Add pasta directly to the pot, stirring to mix. Increase heat to medium-high (induction 7). Stir occasionally until the pasta reaches desired doneness. Add more chicken stock if needed.
10. Turn off the stove, and stir in grated parmesan, remaining sliced parsley, and a dash of lemon juice.
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Delicious Stir Fried Eggplant with Garlic Sauce | Easy Chinese Recipe
Ever since I learned how to cook eggplant, I am a lot happier about eating more veggie-centric meals involving eggplant. Eggplant is so filling and satisfying yet they are so healthy. In Western cooking, eggplant parmesan is another great recipe that involves eggplant. In Asia, stir fried eggplant is the most prominent way of cooking them. Different countries have somewhat different stir fry recipes although they are similar with respect to soy sauce-based flavors. Today's recipe is specifically Chinese. This recipe is also called eggplant with garlic sauce but garlic is less of a significant component especially in the sauce. However, this eggplant dish has a perfect balance of tangy, savory, and juicy flavors and texture it's wonderful. The recipe is super easy for any home cooks too. For vegans, just replace the oyster sauce with mushroom sauce as it's very close to tasting like oyster sauce with all the umami flavors you can still get from it. This eggplant dish is seriously the best.
Link to buy the wok:
Ingredients:
2 Chinese eggplant
1 tbsp salt
1 ½ tbsp cornstarch
5 chopped garlic cloves
1 tsp finely chopped ginger
1 red chili pepper
1 green onion
2 tbsp vegetable oil
Sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (for vegan recipes, use mushroom sauce instead of oyster sauce)
2 tbsp black vinegar
2 tbsp brown sugar
2 tsp dobanjang
2 tbsp shaoxing wine
4 tbsp water
#stirfriedeggplant #eggplantgarlicsauce #chineseeggplant