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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Ein Trick mit dem Gemüseschäler! Tolles Rezept mit Hähnchenbrust, ohne Backofen. ASMR
Ein Trick mit dem Gemüseschäler! Tolles Rezept mit Hähnchenbrust, ohne Backofen ASMR
Das Geheimnis liegt im Rezept! Unglaublich lecker, das kann ich jeden Tag essen. Leckeres einfaches Rezept! Sehr einfach zu kochen! Probieren Sie dieses einfache Rezept aus und lassen Sie mich in den Kommentaren wissen, wie Ihnen dieses Rezept gefällt. Kochen Sie mit Freude! Kochen Sie mit Liebe! Allen einen schönen Tag!
▶ Kochrezept und Zutaten:
~ 2 Kartoffeln (~ 300 g)
mit Wasser spülen
2 Hähnchenbrust (~ 300 g)
Hallo! Heute bereiten wir ein sehr einfaches und unglaublich leckeres Abendessen zu!
Lass das Wasser ab
1 Ei
Salz, Pfeffer
1 Esslöffel Mehl
alles zu mischen
Bitte Kanal abonnieren, kommentieren und liken! Dadurch kann sich der Kanal besser entwickeln. Vielen Dank!
alles nochmal mischen
in Pflanzenöl bei mittlerer / niedriger Hitze braten
unter dem Deckel ~ 15 Minuten braten
80-100 g Mozzarella
wenden und weitere ~10 Minuten braten
2 Scheiben Cheddar-Käse
junger Kohl
1 Karotte
2 Gurken
Bund Petersilie
Salz, Pfeffer
1 Esslöffel Joghurt und Mayonnaise
gut mischen
Dies ist ein sehr zarter und saftiger Auflauf mit Kartoffeln, Hähnchen und Käse!
Mmm... wie lecker!
Vielen Dank für das Ansehen, Kommentieren und Liken meiner Videos!
▶▶ Freunde, wenn Sie die Rezepte unserer leckere Küche mögen, dann:
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#leckere_Küche
Tasty Grilled Bacon Wrapped Shrimp
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Ingredients:
12 slices bacon
1 lbs Shrimp (16-25 count)
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon cumin
1⁄2 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon fresh squeezed lemon juice
4 tablespoons butter, melted
Directions:
Clean shrimp, devein and remove shell.
Combine butter and spices, add shrimp, stirring to coat the shrimp. Let shrimp marinate for 1 to 2 hours.
Slice bacon in quartered and cook over medium high heat to render out some fat, keeping bacon flexible. Drain the bacon and pat grease out with a paper towel.
Wrap each piece of shrimp with a piece of bacon. Slide on to skewers.
Grill on a hot grill until shrimp are opaque. Use remainder of marinade when turning the shrimp.
Since I Know Rice Can be Made This Way, My Life Changed!
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焖饭[mèn fàn] is a type of rice meal in which you cook the rice with abundant ingredients all at once. I call it the lazy recipe. Once you learn, it will change your life because it is easy to make; there are no limitations on the ingredients, and everybody loves it. I normally use an instant pot to make this recipe, but a rice cooker or a regular stock pot will also work.
INGREDIENTS
2 tbsp of oil
1 shallot, minced
3-4 cloves of garlic, minced
1/2 inch of ginger, minced
2 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
1.5 tbsp of dark soy sauce (Amazon Link -
1/2 tsp of salt
2 cups of rice, rinsed and drained
1.5 cups of water (if using a regular rice cooker, use 2 cups of water instead.
300 grams of mixed vegetables (I used carrot, peas, and corn)
1 big tomato
100 grams of diced ham
100 grams of sausage slices
150 grams of beef (Marinade with 1/8 tsp of salt, 1/4 tsp of paprika, 1/4 tsp of garlic powder, black pepper to taste, and 1 tsp of dark soy sauce.)
INSTRUCTIONS
Press the saute button on the instant pot, then add oil, minced garlic, ginger, and shallot. Stir for a few minutes or until fragrant. For the rice cooker, please choose a similar setting that allows you to saute the aromatics.
Add soy sauce, oyster sauce, and dark soy sauce. Keep stirring until the sauce is bubbling.
Add the rinsed and drained rice, 1.5 cups of water, and 1/2 tsp of salt, then mix well. The Instant Pot seals well, so you don’t need that much water, but if you are using a rice cooker or cooking this in a stock pot over the stove, please use 2 cups of water.
Cut a cross on the tomato and put it in the middle of the instant pot. Put your favorite vegetables and protein around the tomato. I used carrots, peas, golden corns, sausage, diced ham, and marinaded beef.
Close the instant pot lid. Put the valve in the sealing position. Press the rice button, and the rest is just waiting. If you are cooking this dish in a stock pot over the stove. You have to turn the heat to high and bring the pot to a simmer, then turn the heat to low and let it cook for 20 minutes.
Remove the tomato skin and mix everything thoroughly.
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 -
Braised Beef and Herb Soup Recipe
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Niu (牛) is beef. Pahu (扒烀) means braised until tender in Yunnan dialect. This is a Yunnan-style braised beef soup. Yunnan is a special province, it has the largest number of ethnic minorities so there are lots of different cultures here. It borders Myanmar, Vietnam, and Laos; It is connected with Thailand and Cambodia through the Lancang Mekong River. With lots of catering collisions, Yunnan developed a complex, tropical, and interesting cuisine.
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INGREDIENTS
To make the beef soup
2 kg of tough cuts of beef (beef honey cone trips, beef tendon, beef ribs, beef meat, beef bones)
2-3 liters of water
2 inches of ginger, sliced thinly
2 scallions, cut into stocks
1 cinnamon stick (Amazon Link -
1 star anise (Amazon Link -
4 bay leaves (Amazon Link -
2 tsp of white peppercorns (Amazon Link -
To complete the soup
10-15 cloves of garlic, diced
1 inch of minced ginger, diced
2 scallion, diced
2 shallot, diced
5-8 Thai bird-eye chili, diced
2 stalks of celery, diced
1/3 cups of diced mint leaves
5-6 culantro leaves, diced
5-6 cilantro leaves, diced
Lime juice from 2-3 limes, taste and adjust
2 tsp of Sichuan peppercorn powder (Amazon Link -
1 tbsp of salt or to taste
INSTRUCTIONS
Fill a big pot with water and add the beef. Bring it to a boil. Skim off the scum. Any tough beef cuts will work good for this recipe. Do your best to collect multiple cuts of beef so you can have different textures and flavors in one pot.
Put the following aromatics and spices into a spicy bag: ginger slices, scallion stalks, cinnamon stick, star anise, bay leaves, and white peppercorns.
Transfer the beef into a clean pot then add 2-3 liters of water. Add the spice bag. Bring it to a boil. Simmer on low heat for 1.5 hours.
Finely dice the garlic, ginger, scallion, shallot, celery, Thai bird-eye chili, mint, Culantro, and cilantro. Squeeze the juice from a few large-size limes. If you can not collect all these herbs, it is ok to use other kinds of herbs you like.
Remove all the beef from the pot and leave the broth behind. Discard the bones and the spice bag. Cut the beef into bite-size pieces.
Put the beef meat back into the clay pot. Bring it to a boil again. Add all the herbs along with the Sichuan peppercorn powder and salt to taste.
Add the lime juice gradually and taste to adjust the flavor.
Videography / Editing by Austin Schargorodski -