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
material:
300 g chicken fillet, cut into 2x2 cm
2 cloves garlic, crushed
1 / 2 onion, cut into 1.5x1.5 cm
2 cm ginger, minced
100 g mushroom, chopped
1 / 2 red bell pepper, cut long rather wide
1 / 2 green bell pepper cut into rather wide
100 grams of broccoli that have been cut into pieces
1 tbsp oyster sauce
1 / 2 teaspoon pepper
1 / 2 teaspoon salt
1 / 2 tsp sugar
1 tablespoon sesame oil
1 tbsp angciu
300 ml of water
2 tsp + 2 tsp cornstarch water to thicken
2 tablespoons margarine for sauteing
How to Make:
Saute garlic, onions, and ginger until fragrant. Add chicken. Stir until the color changes.
Add the mushroom and peppers. Stir until wilted.
Enter the broccoli. stir until it changes color.
Sprinkle oyster sauce, pepper powder, salt and sugar and stir well.
Pour water. Cook until done. Enter the sesame oil and angciu. Stir well.
Thicken with cornstarch solution. Cook until bubbling.
Ingredients: * 450 g beef (has the) * 2 sm Kikkoman shoyu (Kikkoman soy sauce) * 2 sm eat mirin (sweet rice wine) * 1 ounce ginger vinegar * 1 * 1 st st * 4 g sugar 2 g salt * pepper Method make: * Meat is cut into 6 parts (not too thick), then skewer with satay to 3 pin prick. Peeled and grated ginger. Mix with Kikkoman soy sauce, mirin, vinegar, sugar and salt, as the sauce perendamnya. * All meat is inserted into the sauce, soak. After the roast, and each about 5 minutes, dip back into the sauce. Do it repeatedly, until cooked. * Once cooked, remove the satay skewers, and sprinkle pepper on it.
Ingredients: 250 g chicken fillets, diced 2 cloves garlic, grated 2 cm ginger, grated 1 / 2 tsp salt 1 / 2 teaspoon pepper 3 cloves garlic, roughly chopped 1 pc deaf 1 / 2 pcs red bell pepper, cut into 5 pcs dried red chili pepper, cut into 2 cm 2 tablespoons oyster sauce 4 teaspoons soy sauce 1 / 2 tsp soy sauce 1 / 4 teaspoon black pepper 1 / 4 tsp sugar 250 ml water 50 ounces cashews 1 tablespoon cooking oil, to frying Method: 1. Marinate chicken with garlic, ginger, salt and pepper. Let stand 30 minutes. 2. saute garlic until fragrant and deaf. 3. Add the red pepper and chilli flakes. Saute until wilted. 4. Add chicken, stir until it changes color. 5. Add oyster sauce, soy sauce, soy sauce, black pepper, and sugar. Stir well. 6. Pour the water, and cook until absorbed. Put cashews. Stir well. 7. Prepared cuisine is served.
Ingredients: 200 g chicken breast fillets. cut into large squares 1 / 2 tsp lemon juice 1 / 2 tsp salt 1 tsp sesame oil 1 egg, beaten 50 g cornstarch salt to taste Sauce Ingredients: 1 tablespoon sesame oil 1 tsp salt 2 1/2sdt granulated sugar 1 tablespoon water lemon juice 1 tablespoon lemon peel, slice length of 200 g water 1 1 / 2 teaspoon cornstarch, mix with a little water to thicken Method: 1. Marinate chicken with lemon juice, salt, sesame oil 2. Dip into egg, dredge in cornmeal mixture and salt. Fry until cooked. Set aside. 3. Heat the sesame oil, salt, sugar and lemon juice. Pour water. Boil, stirring until boiling. Insert the lemon peel and stir well. 4. Thicken with cornstarch solution. while in stir cook until done 2. 5. Sprinkle the sauce over the chicken. Serve.
