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How To make Chinese: Golden Crown Restaurant House Specia
1 15-oz. Package chow mein
- noodles (not canned) 1/4 c Vegetable oil, divided
2 Garlic cloves, minced
1 1/2 c Fresh bean sprouts
1/4 c Slivered bok choy
1/4 c Slivered carrot
1/4 c Slivered green pepper
1/4 c Slivered celery
2 tb Sliced water chestnuts
2 tb Slivered bamboo shoots
2 tb Sliced canned mushrooms
2 tb Slivered onion
1/4 lb Peeled small shrimp (60 to
- to 75 per pound size) 1/4 c Chopped chicken
1/4 c Slivered Chinese BBQ pork
1 c Chicken broth
1 tb Cornstarch
1 ts Oyster sauce
1/2 ts Granulated sugar
1/2 ts MSG (Optional)
1/8 ts Salt
Boil chow mein noodles according to package directions. Drain. Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for serveral minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes. Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately. Makes 6 servings. SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon. September '91 FOODday, Oregonain Newspaper. Shared by Cate Vanicek
How To make Chinese: Golden Crown Restaurant House Specia's Videos
Crispy Fried Chicken Recipe | Easy, Cheap and Spicy Chicken Fry
This is one of the crispy fried chicken recipe that is very tasty and easy to cook at home which inner side is very soft and outer side is crunchy. This is so delicious fried chicken that you will cook it often if you try it once. This chicken fry is very easy to prepare and it is cheap and spicy also.
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#baby corn fry#????????????????????
Crispy Corn Chilly - Restaurant Style Crunchy Corn Pepper Recipe - CookingShooking
Let's make Crunchy & Crispy Corn Recipe at home, in restaurant style!
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Ingredients:
Frozen Corn - 1 1/2 cup
Water - 2 cups
Salt - to season
Yellow Chilli Powder - 1/2 tsp
Maida - 1 + 1 + 1 tbsp
Corn Starch - 2 + 2 + 2 tbsp
Water - 1 + 1 + 1 tsp
Oil - to deep fry + 2 tbsp
Garlic - 3 tbsp, chopped fine
Green Chilli - 3 chopped fine
Capsicum - 1 chopped
Dry Red Chilli - 4, sliced with scissor
White Pepper / Kashmiri Red Chilli Powder - 1/2 tsp
Salt - to season
Red Food Color - 1 pinch, optional
Tomato Ketchup - 1 tbsp
Red Chilli Sauce - 1/2 tbsp
Corn Starch - 1 tsp
Water - 3 tbsp
Spring Onion Greens - to garnish
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Baby Corn Chilli Dry Recipe | Restaurant Style | होटेल जैसी बेबी कॉर्न चिल्ली | Chef Sanjyot Keer
Full written recipe Baby Corn Chilli
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people
For boiling baby corn:
Ingredients:
• Babycorn | बेबी कार्न 250 grams
• Boiling water | उबलता हुआ पानी for boiling
• Salt | नमक a pinch
Method:
• To boil the baby corn, cut them into bite sized diagonal pieces & transfer them into a bowl.
• Boil water in a stock pot & add a pinch of salt to it, once the water starts boiling add the baby corn into it & cook for 7-8 minutes until they are almost cook, you don’t have to cook them completely.
• Strain the baby corn using a sieve & let it cool down.
For frying and tossing
Ingredients for frying:
• Cornflour | कॉर्नफ्लोर 1/2 cup
• Refined flour | मैदा 1/4 cup
• Baking powder | बेकिंग पाउडर 1/2 tsp
• Salt | नमक to taste
• Black pepper powder | काली मिर्च पाउडर a pinch
• Water | पानी as required
Method:
• To make the batter for frying, add all the dry ingredients in a large mixing bowl & gradually add water while whisking continuously to make a thick lump free batter.
• Further add the boiled baby corn in the batter & coat all the pieces well.
• Now you have to fry them in moderately hot oil on medium to high heat, carefully drop the coated baby corn in the oil & fry until crisp & light golden brown, if you want you can double fry for some extra crispiness.
• Once they become light golden brown remove them from the oil & transfer them onto a sieve for all the excess oil to drip off.
Ingredients for tossing:
• Oil| तेल 2 tbsp
• Onions | प्याज़ 2 tbsp (chopped)
• Ginger | अदरक 1 inch (chopped)
• Garlic | लहसून 4 tbsp (chopped)
• Coriander stems | हरे धनिए के डंठल 1 tbsp (chopped)
• Green chillies | हरी मिर्च 3-4 nos. (slit)
• Vegetable stock/hot water | वेजिटेबल स्टॉक/गरम पानी 150-200 ml
• Light soy sauce | लाइट सोय सॉस 1 tsp
• Dark soy sauce | डार्क सोय सॉस 1 tsp
• Green chilli paste | हरी मिर्च की पेस्ट of 1-2 chillies
• Sugar | चीनी a pinch
• Salt | नमक to taste
• White pepper | सफेद मिर्च a pinch
• Cornstarch | कॉर्नफ्लोर 1 tbsp
• Water | पानी 2 tbsp
• Capsicum | शिमला मिर्च 1/3 cup
• Spring onion bulbs | हरे प्याज़ का सफेद हिस्सा 2 tbsp (chopped)
• Fresh coriander | ताज़ा हरा धनिया a small handful
• Spring onion greens | हरे प्याज़ के पत्ते a small handful
Method:
• Set a wok on high flame & let it heat nicely, then add the oil to it & swirl it well to coat the wok well with the oil.
• Now add onions, ginger, garlic, coriander steam, green chillies, stir & cook on high flame for a minute.
• Further add the vegetable stock or hot water & let it come to a boil.
• Once it starts boiling add light soy sauce, dark soy sauce, green chilli paste, sugar, salt & white pepper powder, mix everything well.
• To make the slurry, add corn-starch & water in a separate bowl & mix well, there should be no lumps.
• Add the slurry to the sauce while whisking it continuously, the sauce will thicken up nicely.
• Lower the flame once the sauce thickens & add the fried baby corn in it along with capsicum, spring onion bulbs & fresh coriander, toss everything well & coat the baby corn pieces with the sauce, you don’t have to cook a lot at this stage or else the fried baby corn will turn soggy.
• Add the spring onion greens & your baby corn chilli is ready.
#YFL #SanjyotKeer #BabyCornChilli
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How a Legendary Chef Runs One of the World's Most Iconic Restaurants — Mise En Place
On this episode of Mise En Place, we follow chef Jean-Georges Vongerichten through the kitchen at Jean-Georges, New York to see how he and his team painstakingly create and perfect dishes like yellowfin tuna noodles, sea urchin crostini, egg toast with caviar, perfectly cooked squab, and more.
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