How To make Garlicky Pork And Asparagus Pancakes
1/3 c Sifted all-purpose flour
4 ts Sugar
1/4 ts Salt
1/4 ts Pepper
5 lg Eggs; beaten until frothy
1/2 lb Ground pork shoulder
6 md Scallions; trimmed
- sliced thin - (include some green tops) 3 lg Garlic cloves
- peeled and minced 2 ts Oriental sesame oil
1/2 lb Tender young asparagus
-trimmed of coarse stem ends - peeled and cut into - moderately fine julienne 2 tb Vegetable oil
DIPPING SAUCE:
1 1" cube ginger
- peeled and minced 1/3 c Soy sauce
1 tb Cider vinegar
1 tb Mirin (sweet rice wine)
1 ts Hot sesame oil
SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature. In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce. When the pork mixture is cool, stir it into the reserved batter. Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake. Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 1/2 minutes per side. Drain them on paper towels, then keep them warm on an uncovered platter in a 250F oven. Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed. Serve the pancakes hot with the dipping sauce.
How To make Garlicky Pork And Asparagus Pancakes's Videos
Stir Frying 101: Asparagus & Sugar Snap Peas with Pork & Mushrooms
Stir frying is a great technique to master for quick meals and budget meals! You can create incredible flavour in just one pan. Check out my recipe below.
RECIPE:
1 cup chopped mushrooms
1 cup asparagus sliced into 2 inch lengths
1 cup sugar snap peas
3 cloves garlic, finely sliced
80g pork mince
2 tablespoons oil
2 tablespoons light soy
Stir fry the garlic on high heat in the oil. Once browned, add the mince and stir fry until it is cooked through.
Then add the mushrooms and soy sauce. Mix thoroughly. Add all the greens and then stir fry for a further 1-2 minutes.
Music credit: Wonki - Sunset
Etiquette to eat Indian food!
Etiquette to eat Indian food:
❌ Don’t put gravy over rice
✅ Always take a bowl for gravy
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Delicious Spicy Rice With Sausage | Gordon Ramsay
Gordon demonstrates how to cook this simple rice dish.
#GordonRamsay #Cooking
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Garlic Shrimp and Asparagus Stir-fry - a Great Way to Eat Asparagus 蒜香芦笋炒虾球
This is a quick and easy dinner idea - garlic shrimp and asparagus stir-fry.
Serve it along with steamed rice and you’ll have a delicious meal.
INGREDIENTS
8 oz (200 g) shrimp
16 oz (400 g) asparagus
2 cloves garlic
1 thumb-sized ginger
2 tbsp peanut or vegetable oil
MARINADE:
1 tbsp Shaoxing wine (or any cooking wine)
1 tbsp soy sauce
2 tsp corn starch
SAUCE:
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp corn starch
¼ cup (60 ML) water
How To Cook A Perfect Risotto
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Dutch baby — sweet and savory popover pancakes
Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to and use promo code adamragusea to get 20% off your first order.
***RECIPE***
eggs (one per person, I do 2-3 in a 10 in / 25 cm pan)
milk (1/3 cup, 80mL per egg)
flour (1/3 cup, 40g per egg, and I like to replace up to half my flour with starch)
salt (a pinch per egg)
sugar (1 teaspoon per egg, sweet or savory)
vanilla (only for sweet)
spreadable cheese, like ricotta/brie/mascarpone (OPTIONAL 1 tablespoon per egg, improves the taste but makes it not puff as much)
butter
toppings (lemon juice and powdered sugar is nice for sweet, eggs/salami/onion is nice for savory)
If possible, warm the eggs and the milk before mixing. Combine the eggs, salt, sugar and vanilla (if using) in a mixing bowl and whisk until frothy. Whisk in the flour until smooth, then whisk in the milk. Or you could just dump all of that in the blender at once. Let the batter sit for at least 20 minutes before baking.
Put your pan (nonstick or cast iron) in the oven and get the oven heating to 425ºF/220ºC. When it's all the way hot, take the pan out of the oven and melt in a thick film of butter. Pour in the batter and return the pan to the oven. Bake until puffy and golden (mine took 20 minutes).
If you want to cook some eggs on top like I do in the video, bake until almost done, pull it out, put on your eggs/seasonings/onions/salami/whatever and return to the pan for a few minutes until the yolk is as firm as you want it.
Transfer to a cooling rack and let it steam out before you eat.