How to BURGER SAUCE!
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Here's a quick and easy recipe for a bangin' burger sauce!
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???? EASY Soy Sauce Chicken (See Yao Gai 豉油雞) Recipe | Rack of Lam
???????????? ???????????????????? ???????????????????????????? is a classic Cantonese dish made by braising a whole chicken in soy sauce based liquid. My EASY recipe uses leg quarters only and requires less than 1 hour with VERY minimal cooking! Pair it with ginger scallion sauce (also on my channel) or the sauce recipe in this video!
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PRINTABLE RECIPE:
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GINGER SCALLION SAUCE RECIPE:
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PRODUCTS USED IN VIDEO:
★ Zojirushi Rice Cooker -
★ Wok -
★ Cutting Boards -
★ Measuring Spoons -
★ Squeeze Bottles -
★ Chopsticks -
★ Tongs -
★ Light Soy Sauce -
★ Dark Soy Sauce -
★ Shaoxing Wine -
★ Rock Sugar -
OTHER INGREDIENTS I USE:
★ Sesame Oil -
★ Fish Sauce -
★ White Pepper -
★ Five Spice Powder:
★ Oyster Sauce -
★ Hoisin Sauce:
★ Char Siu Sauce -
★ Chili Garlic Sauce -
★ Sriracha -
★ Chu Hou Paste -
★ Corn Starch -
★ Kewpie Mayo -
★ Rice Vinegar -
★ Chicken Bouillon Powder -
★ Bull Head Barbecue Sauce -
★ Coconut Milk -
★ Sea Salt -
★ Cooking Spray -
★ Chicken Stock -
★ Rice Flour -
★ Wheat Starch -
APPLIANCES / COOKWARE I USE:
★ Air Fryer (new model) -
★ Instant Pot -
★ Nonstick Pot -
★ Nonstick Wok -
★ Standing Mixer -
★ Stainless Steel Pot -
★ Cast Iron Skillet -
KITCHEN TOOLS I USE:
★ Colander -
★ Peeler -
★ Julienne Peeler -
★ Food Scale -
★ Sieves -
★ Wooden Cutting Board -
★ Clear Mugs -
★ OXO Containers -
★ Rice Storage -
★ Basting Brush -
★ Teapot -
★ Kettle -
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★ Titanium Scissors -
★ Cleaning Brush -
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#soysaucechicken #soysauce #chicken #豉油雞 #asianfood #cooking #chinesefood #foodie #chinese #food #shortrecipe #easyrecipe #easyrecipes #chinesecuisine #chineserecipes #asiancuisine #chineserecipe #roastmeat #cantonese #cooking #rackoflam #foodporn #cantofood #roastmeat
How To Make A McDonalds Quarter Pounder
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I am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics, trades & home improvements. I shared and like to help everyone on my channel with my videos, If you have any suggestions or would like any help, feel free to shoot through a message or post a comment. New videos weekly! PLEASE SUBSCRIBE!
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How To Make McDonalds Quarter Pounder:
250grams beef mince
Sesame seed bun
Yellow Mustard
Tomato Sauce
Sliced White Onions
Cheddar Cheese
Salt/Pepper
Vlogust Day 19, Mcdougall Soy Burger Recipe And Taste Test!
Mcdougall soy burgers from the book The Starch Solution by Dr. John McDougall.
Makes 16:
20oz. firm tofu, well drained ( I used 15 and it was fine)
1 package (12.3 oz.) silken tofu, drained in a fine-mesh strainer
3 cups quick-cooking oats (Chex makes a gluten free version)
1 package (10 oz) frozen chopped spinach, thawed, drained, and squeezed dry
1 large onion, chopped
1/2 pound mushrooms, chopped
3 cloves garlic, crushed or minced
2 tablespoons regular or reduced-sodium soy sauce or liquid aminos
2 tablespoons vegetarian Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon paprika
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
Whole wheat buns and condiments, for serving
Preheat the oven to 350 F. Have ready two nonstick or parchment-lined baking sheets.
Combine the drained firm and silken tofu in a food processor and process until smooth, stopping several times to scrape down the bowl. Transfer the tofu to a large bowl and mix in the oats and spinach. Put the onion, mushrooms and garlic in a large nonstick skillet with 1/2 cup of water. Cook over medium heat, stirring frequently, until the onion softens and all of the liquid has evaporated, 10-12 minutes. Add the onion-mushroom mixture to the tofu mixture, along with the soy sauce, Worcestershire sauce, mustard, paprika, lemon juice and pepper. Mix very well, using your hands if you wish. Use moistened hands to shape the mixture into 16 1/4 thick patties (I made some 1/2 inch and they cooked fine), arranging them on the prepared baking sheets. Bake for 20 minutes, flip the burgers, then bake them for 20 minutes on the other side (I only went 10 on the other side and they were great). Serve the burgers warm on buns with the usual condiments.
Healthy Chicken Stir Fry Recipe! | Gluten Free and Soy Free Options
Learn how to make my healthy chicken stir fry with loads of fresh, vibrant vegetables. I've included gluten and soy free options in case you're avoiding those. Serve over zucchini noodles or cauliflower rice for a completely grain free meal!
⚠IMPORTANT: I forgot to mention in the video, but you should use either low-sodium soy sauce or low-sodium chicken broth. If you use high sodium for both, your stir fry sauce will be too salty!
Spicy Sauerkraut Video:
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VEGETABLE COOKING TIMES:
Green beans: 6 minutes
Snow peas: 3-4 minutes
Carrots: 8 minutes
Onions: 7-8 minutes
Zucchini: 5 minutes
Mushrooms: 8 minutes
Bell peppers: 2-4 minutes
Broccoli: 6-8 minutes
RECIPE:
First, here’s everything you’ll need:
1 pound of chicken - I like to use boneless skinless chicken breasts
1-2 tablespoons of avocado oil
1 red bell pepper
2 cups of broccoli florets,
4 ounces of mushrooms - you can use baby portabella, button, shiitake, or whatever kind of mushroom is your favorite
For the stir-fry sauce you’ll need:
½ cup low-sodium broth - you can use chicken or beef broth here
2 tablespoons of rice vinegar
2 tablespoons of maple syrup
¼ cup soy sauce - use gluten-free soy sauce if you’re avoiding gluten. If you’re avoiding soy, you can substitute coconut aminos and reduce the maple syrup to 1 tablespoon.
2 teaspoons toasted sesame oil - make sure you get *toasted* sesame oil - regular sesame oil is not as flavorful.
1 tablespoon of grated fresh ginger
2 cloves of garlic
¼ teaspoon crushed red pepper flakes - this is optional, but it adds a lovely hint of heat. Feel free to leave it out, or double it if you like things spicier.
And 2 tablespoons of cornstarch. You can substitute 1 tablespoon of arrowroot powder for a grain-free version.
Start by whisking together all of the ingredients for the stir-fry sauce in a measuring cup or small bowl. Set aside.
Cut the bell pepper into largish chunks.
Slice the mushrooms.
Cut the chicken into bite-sized pieces.
Heat a large cast iron skillet or wok over medium heat. Add 1 tablespoon of avocado oil and allow to heat. Add the chicken and cook, flipping once or twice, until nicely golden brown and cooked all the way through. This should take about 5-8 minutes, depending on how large your chicken pieces are. Cut into a large piece to check for doneness. Remove to a plate and set aside.
Increase heat to medium-high.
If needed, you can add another tablespoon of avocado oil to the pan.
Add the mushrooms and cook for 2 minutes, stirring frequently. Add the broccoli, and cook for 4 minutes. Finally, add the bell pepper and cook for 2 minutes, or until tender crisp.
You want to add the vegetables at different intervals because they tend to cook at different rates. If you were to add the bell pepper at the beginning, it would be mushy by the time the mushrooms were done cooking.
Resist the urge to over-cook the veggies. You don’t want mushy vegetables in your stir-fry!
As soon as the bell peppers have cooked for 2 minutes, add the chicken back to the pan, and pour the stir-fry sauce on top. Cook, stirring frequently, until the mixture thickens and comes to a boil. Remove from heat, and serve immediately over steaming rice.
To enhance the flavors even more, serve with sliced green onions and toasted sesame seeds.
I also like to add a tablespoon of grass-fed butter. You’ll never go back once you try it.
Variations:
There are many different kinds of vegetables that will work well in this stir-fry. For example, you could use green beans, snow peas, carrots, zucchini, onions, green peas, etc. Just pay attention to the cooking time for each vegetable, and stagger when you add them to the skillet.
For example, you could add onions and carrots to the pan and cook for 2 minutes, then add mushrooms and cook for 5 minutes, and finally add bell peppers and cook for 2 minutes.
I’ll have the cooking times of different vegetables listed in the description for you!
You could also serve this over noodles instead of rice, or even use zucchini noodles or cauliflower rice for a completely grain-free meal.
I’ll bet this would be incredible with shrimp.
Have fun and try different flavor combinations! The possibilities are pretty much endless.
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This Is Why McDonald's Burgers Are So Delicious
McDonald’s may not be the trendiest fast food chain out there, but they have remained one of the most popular in the world for decades, and there are a lot of reasons for this. Sure, kids love the Happy Meals, and everyone loves the fries, but their delicious burgers are really what keep people coming back. McDonald’s has made some noticeable changes to their hamburgers over the years, and their quarter pounders are now made with fresh beef, but that’s not the only thing that makes them great. Let’s take a look at some reasons why McDonald’s burgers are so delicious.
#McDonalds #Burgers #FastFood
They're 100 percent beef | 0:00
They're made with specific cuts | 1:10
Standard burger patties are flash frozen | 1:58
Quarter Pounder burgers are fresh | 2:52
Burgers are seasoned on the grill | 3:45
Using relatively local beef | 4:48
Different buns for different burgers | 5:25
Holding vendors to strict standards | 6:39
The only item with preservatives | 7:28
Burger toppings are carefully selected | 8:32
Quality control | 9:13
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