material:
1 (300 grams) of tofu / know japanese
1 slice of boiled chicken breast, shredded
25 grams vermicelli, soak soft
2 eggs, make pancakes, sliced
3 pieces of lettuce
1 tomato, sliced
sauce:
100 ml corn oil
1 tablespoon mustard
3 tablespoons lime juice
salt, pepper, and sugar to taste
Method:
Steamed out for 10 minutes, remove, cut into dice.
Sauce: Mix the corn oil with mustard, stir well, add lemon juice, salt, pepper, and sugar and stir well.
Presentation: prepare the dish, good lettuce, tofu, vermicelli, scrambled eggs, shredded chicken, and tomatoes, pour the sauce on top.
Serve cold.
Material:
2 pieces out piety, diced, fried
2 tablespoons cooking oil
3 eggs, beaten off
3 cloves garlic, minced
2 plates of white rice
salt and pepper to taste
1 tablespoon soy sauce
1 tablespoon soy sauce
2 leeks
Method:
Heat cooking oil, pour the eggs, make scrambled until cooked, remove and set aside.
Heat 2 tablespoons cooking oil, saute garlic until wilted. Enter the white rice, stir, salt, pepper, soy sauce, and soy sauce, stir. Add the slices out, scrambled eggs, and sliced green onions, stir well and cook briefly, remove
Serve warm.
Material:
400 gr chicken noodle
100 g mushroom, sliced
100 gr caisim, brewed
1 stalk green onion, sliced to complement
200 g chicken thigh fillets
5 cloves garlic, crushed
2 tsp soy sauce
1 / 4 teaspoon salt
1 / 2 teaspoon pepper
1 / 4 tsp sugar
200 ml of water
1 Tbs oil for sauteing
sauce:
1500 ml of water
150 grams of chicken bones
2 tsp salt
1 / 4 teaspoon pepper
1 / 2 tsp sugar
Seasonings servings:
1 teaspoon vegetable oil
1 tablespoon soy sauce
1 1 / 2 tsp soy sauce
1 / 4 teaspoon pepper
Method:
Gravy, boiled bones, salt, pepper and sugar over low heat. Strain the broth and measure 1000 ml.
Saute garlic until fragrant. Add chicken. Stir until the color changes. Add the mushrooms. Stir until wilted. Enter the soy sauce, salt, pepper, and sugar. Stir well. Pour water. Cook until absorbed. Set aside.
How to serving, pour boiling noodles with 1,000 ml of boiling water. In bowl, mix seasonings. Stir. Enter the noodles. Stir with chopsticks.
Add caisim, stir chicken, and scallions. Serve with the sauce ingredients in separate bowls.
Ingredients:
250 gr squid Head
1 / 2 tsp lemon juice
1 tsp soy sauce
Dyes:
2 cloves garlic, mashed
1 tbsp rice flour
1 / 2 teaspoon cornstarch
3 tablespoons flour proteins are being
90 ml of water
1 / 2 teaspoon salt
1 / 4 teaspoon chicken bouillon powder
Material Mix:
50 g coarse bread crumbs
How to Make:
1. Soak the head of the squid with lime and fish sauce. Let stand 1 hour.
2. Stir a solution of dye
3. Dip the squid into the dye solution
4. Roll the bread into coarse flour
5. Fry until dry
Ingredients: 350 grams headless squid 1 teaspoon lemon juice 1 teaspoon fish sauce 2 cloves garlic, finely chopped 1 / 2 onion, cut into 2x2 cm 1 cm ginger, crushed 2 green chilies, cut into diagonal 1 / 2 fruit tomatoes, chopped 2 tablespoons oyster sauce 1 / 2 teaspoon fish sauce 1 teaspoon soy sauce 1 / 4 teaspoon salt 1 / 4 teaspoon pepper powder 200 ml water 1 teaspoon cornstarch, dissolved in 1 teaspoon water 1 stalk spring onion, cut into diagonal 1 1 / 2 cm Instructions:
-Cut two squid, cut into 5x5 cm, crate-crates inside the squid.
-Sprinkle with lemon juice and fish sauce. Set aside
-Saute garlic, onions, and ginger until fragrant.
-Add green chilies. Stir until wilted.
-Enter the squid. Stir until the color changes.
-Add the tomatoes. Stir until wilted.
-Insert the oyster sauce, fish sauce, soy sauce, salt, and pepper. Stir well.
-Pour the water. Cook until boiling. Thicken with cornstarch solution. Bring to a boil again.
-Add scallions. Stir well. lift
