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Super Easy Black Pepper Chicken T Chinese Stir Fry Onion Chicken Recipe INGREDIENTS Serve 3-4 pax Marinated chicken 250g boneless chicken leg meat 1 teaspoon salt 1 teaspoon grounded black pepper 1 tablespoon cornflour Other ingredients 10g unsalted butter 1 medium-sized sliced red onion 4 cloves chopped garlic A handful of curry leaves 1 tablespoon grounded black pepper 100ml (3.38 fl oz) water 1 tablespoon oyster sauce 1 tablespoon premium dark soy sauce 0.5 teaspoon sugar 2 stalks spring onion. DESCRIPTION Black pepper chicken is a must-try Chinese stir-fry dish. We like to use skinless and boneless chicken legs for stir-fry dishes because they are moist and flavourful. You can use either fresh or frozen chicken, but we've used frozen chicken because it's always readily available in our freezer. If you don't like chicken leg or thigh, use chicken breast instead, but keep in mind that chicken breast can be tough and dry. Roland marinated the chicken before cooking it to keep it moist and tender. The goal is to infuse flavour into the chicken as well, so that you don't end up with tasteless chicken in a flavourful sauce. See the ingredient list below for your easy reference. Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking! Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.

Description Super Easy Restaurant-Style Mongolian Chicken 鸡丁 Ingredients: Serves 3-4 pax (if served with other dishes) Serves 1 pax (if you are having this on its own with rice) Marinated chicken 280g (9.88 oz) boneless chicken leg meat 1 tablespoon light soy sauce 0.5 teaspoon salt A few dashes of white pepper 3 tablespoons cornflour 3 tablespoons water Add 2 tablespoons of cornflour and 1 tablespoon of cooking oil to the marinated chicken before deep-frying. Remove any excess liquid from the chicken before adding. OTHER INGREDIENTS 10g (0.35 oz) julienned young 6 stalks spring onion (add the stem part first) ginger 4 cloves chopped garlic 120ml (4.06 fl oz) water 1 tablespoon oyster sauce 1 tablespoon light soy sauce 1 tablespoon premium dark soy sauce 1 teaspoon crushed chilli pepper or chilli powder 1.5 teaspoons sugar Some cornstarch solution 1 tablespoon Chinese cookiing. oil (Shaoxing Huatiao wine) 0.5 teaspoon sesame oil

Here's four tasty and yummy delicacies for the whole family (Deep Fried Sticky Ribs). (Grilled Cheese Ravioli). (Sweet And Spicy Shrimp). (Silkiest Chocolate Tart)

Ingredients NO YOLKS 3oz. No Yolks pasta noodles ½ oz. shrimps 1 can coconut milk 1 tbsp red curry paste 1 red bell pepper, sliced 3 oz. shredded carrots 1 tbsp parsley 1 tsp ground ginger 1 tsp garlic powder 1 tbsp lime juice. STEPS 1. Mix Mix together I can coconut milk, 1 tbsp red curry paste and 1 tbsp lime juice. Pour the mixture into a small Mason jar 2. Cook Cook shrimps in boiling water for 2 minutes. 3. Add In a large Mason jar add 3 Oz. No Yolks pasta noodles, shrimps. 1 sliced red bell pepper, and 3 Oz. shredded carrots. 4. Finish with adding 1 tsp garlic powder, 1 tsp ground ginger, and 1 tbsp parsley. 5. Soup To make a soup - add boiling water and microwave for 9-10 minutes.

Here's a nice whole week recipe video for the tastiest and yummiest delicacies.The videos have a day to day recipes for different foods for the whole week.Learn more and boost your appetite.

Ingredients for 6 servings BRINE 4 cups water (1 L) 2 tablespoons kosher salt 2 tablespoons sugar 1 tablespoon freshly ground black pepper 1 teaspoon Chinese five-spice powder 1 teaspoon ground ginger 1 teaspoon ground white pepper 1 teaspoon onion powder 4 dried bay leaves 5 whole cloves 3 lb chicken breast tenderloins (1.2 kg) WET BATTER (QUANG TRAN METHOD) 1 cup all-purpose flour (125 g) 1 cup water (240 mL) 2 large eggs. SEASONED FLOUR 2 cups all-purpose flour (250 g) 2 tablespoons chicken seasoning, preferably Osem Consomme Soup and Seasoning Mix 1 teaspoon Chinese five-spice powder 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1 teaspoon onion powder 1 teaspoon ground ginger ½ teaspoon mustard powder ½ teaspoon ground white pepper vegetable oil, for frying all-purpose flour, as needed. HONEY GARLIC SAUCE ½ cup unsalted butter (115 g) 1/3 cup garlic (40 g), minced 1 teaspoon paprika 1/3 cup honey (85 g) 1 tablespoon soy sauce 1 tablespoon red pepper flakes ½ teaspoon kosher salt. PREPARATION 1 Make the brine: In a large, deep bowl, combine the water, salt, sugar, black pepper, five-spice powder, ginger, white pepper, onion powder, bay leaves, and cloves. Stir to dissolve the salt and sugar. 2 Add the chicken tenderloins to the brine, making sure they are submerged. Brine in the refrigerator for at least 3 hours, preferably overnight. 3 Make the wet batter: In a medium bowl, whisk together the flour, water, and eggs until smooth. Refrigerate for 1 hour (this is key for crispy chicken). 4 Make the seasoned flour: In a large bowl, whisk together the flour, chicken seasoning, five-spice powder, paprika, black pepper, onion powder, ginger, mustard powder, and white pepper. 5 Fill a large, heavy-bottomed pot one-third of the way with vegetable oil. Heat over medium heat until the temperature reaches 300°F (150°C), 6 Remove the chicken from the brine and pat very dry with paper towels. 7 Working in batches, coat the chicken in all-purpose flour, shaking off any excess. Dip in the wet batter, then dredge in the seasoned flour, pressing to make sure the coating sticks to the chicken. Immediately transfer the chicken to the hot oil and fry for 5 minutes, until pale brown. Transfer to a paper towel-lined plate. 8 Increase the oil temperature to 350°F (180°C). Working in batches, fry the chicken again for 2 minutes, until super crispy. 9.Meanwhile, make the honey garlic sauce. Melt the butter in a small pan over low heat. Add the garlic and sauté for 3 minutes to infuse the butter with flavor; do not let the garlic brown. ► 10 Add the paprika and cook for 1 minute more, until fragrant. Add the honey, soy sauce, red pepper flakes, and salt and cook for 2 minutes more, until the honey is well incorporated. ► 11 Transfer the sauce to a blender and blend until smooth. 12 Brush the fried chicken with a light coating of the sauce, then serve immediately. Enjoy your Meal.

INGREDIENTS + 2 servings 450 g Silken tofu 100 g ground beef 2 tsp Sichuan peppercorns 2 cloves garlic 5 g ginger 1 scallion 1½ tbsp doubanjiang (Sichuan chili bean paste) ½ tbsp fermented black soy beans 1 tsp chili flakes 120 ml chicken stock 1 tsp dark soy sauce 2 tsp starch 2 tbsp water ½ tsp sugar 1 tsp salt 5tbs vegetable oil rice (cooked, for serving) UTENSILS frying pan (small), mortar and pestle, knife, cutting board, wok (large), colander, cooking spoon, paper towels, plate, bowl (small). STEP 1/5 2 tsp Sichuan peppercorns - 2 cloves garlic - 1 scallion - 1½ tbsp doubanjiang (Sichuan chili bean paste) - ½ tbsp fermented black soy beans frying pan (small) - mortar and pestle - knife - cutting board In a small frying pan, toast Sichuan peppercorns over medium-low heat until fragrant. Add to a mortar and grind into a fine powder, then set aside. Mince garlic and ginger. Thinly slice scallion green for garnishing. Roughly chop Sichuan chili bean paste and fermented soy beans (If your bean paste is not chunky, then skip this). STEP 2/5 450 g silken tofu - 1 tsp salt wok (large) - colander Drain the tofu and pat dry, then cut into squares approx. 2 cm / ¾ in. Add some water in a wok (or large pot) on high heat and season with salt. When the water is gently simmering, blanch tofu for approx 1 min. Ỡ, then drain and set aside. STEP 3/5 100 g ground beef - 3 tbsp vegetable oil cooking spoon - paper towels - plate Clean the wok, then set over medium Once warm, add ground beef and fry until browned and crispy, approx. 5 min. Ỡ heat and add some of the vegetable oil. Remove beef from the pan and let drain on a paper towel-lined plate. STEP 4/5 2 tbsp vegetable oil - 1 tsp chili flakes - 120 ml chicken stock - 1 tsp dark soy sauce - ½ tsp sugar In the same wok, heat remaining vegetable oil over medium heat. Add Sichuan chili bean paste and black beans, and fry for approx. 2 min. Ỡ Then add chili flakes, and minced garlic, ginger, and fry briefly until fragrant. Deglaze with chicken stock. Bring to a simmer, and add back the beef and blanched tofu. Stir carefully so the tofu is covered in the sauce. Add dark soy sauce, season with a pinch of sugar, then reduce the heat to low and cook for approx. 5 min. STEP 5/5 2 tsp starch - 2 tbsp water - rice (cooked, for serving) bowl (small) In a small bowl or measuring cup, mix together starch and water. Add the slurry to the sauce in three batches, incorporating after each addition before adding the next. Add half of the sichuan pepper powder and continue to cook over low heat for approx. 2 - 3 min. Ö more. Serve in a deep plate or a big bowl, garnished with scallion and remaining sichuan pepper powder. Enjoy with a bowl of rice!

INGREDIENTS Imperial / Metric 1/2 cup (120 ml) water 1 slice (60 g) pineapple, peeled 3 cups (150 g) green grapes 1/2 Bartlett pear, seeded 1 small avocado, pitted, peeled ½ cup (10 g) broccoli florets 1 cup (30 g) spinach 2½ cup (325 g) ice cubes. INSTRUCTIONS Place all ingredients into the Vitamix container in the order listed and secure the lid. 2 Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 50 seconds, using the tamper to press ingredients toward the blades.

BREAKFAST Chocolate Hazelnut Ring Pastries Chocolate and pastries? Best combination, ever! Take some pre-made puff pastry dough, chocolate hazelnut spread, and make a beautiful dessert or breakfast. Total Time 1 hour Complexity Easy Serving 4. INGREDIENTS 117.1 package frozen puff pastry, thawed 24 Ferrero Rocher chocolate-hazelnut candies, mashed into a paste 1 egg white, beaten Powdered sugar, for serving STEPS 1. First thing's first Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Spoon and spread Spoon the chocolate-hazelnut spread into a ziplock bag or piping bag, then cut about 4" off of the tip. 3. Unfold Unfold each sheet of thawed puff pastry and cut in half vertically. 4. Cut Make ½" thick slits about 2 ½" long in the bottom edge of each piece of pastry. 5. Pipe it! Pipe a thick layer of the Ferrero Rocher paste about 1" from the top edge of the pastry. 6. Roll with it Tightly roll pastry, starting at the top edge and continue all the way down and over the slits, so that the seams are on the bottom of the roll. Bring each end of the roll together to form a ring, and seal the seam with your fingers. 7. Freeze! Freeze for 10 minutes, then brush with beaten egg white and bake for about 35 minutes, until golden brown and flaky. 8. Cool down, then sugar! Allow pastries to cool, then dust with powdered sugar before serving.

The life of twins in the womb before birth on the music of Pachelbel. Canon in D Major by Kevin MacLeod is licensed under a Creative Commons Attribution-License (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ "Canon in D Major" A sublime video on a wonderful music. Instruments: Orchestral - Bass, Violin, Harp Feel: Relaxed, Somber, Uplifting Pachelbel's Canon in D Major. Bass continuo with three violins. Harp duet doubling the parts. ISRC: USUAN1100301 Uploaded: 2006-01-01 Canon in D Major Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/b...

The twins develop in the same egg or each in a different egg 1-Two eggs are fertilized by 2 spermatozoa and they nest on the walls of the uterus. This situation occurs most often in the same menstrual cycle and the twins are conceived at the same time; twins can sometimes have a different gestational age if they are conceived at one or two months apart (rare). They are born all the same at the same time. The two eggs then form two different egg cells. dizygotic twins. 2- An egg is fertilized by a spermatozoon and the resulting egg cell splits in two, forming two embryos that have the same genetic makeup. monozygotic twins. They are often very physically similar. As they get older, monozygotic twins are differentiated as a result of personal choices such as food, physical and intellectual activities... as well as life experiences. Schooling is also an important step in this area of differentiation. In Kodinji, in the north of the state of Kerala, the twins intrigue. Indeed, 440 twins live in this locality of 14 600 inhabitants: a non-standard figure.

Description X Twins grow either in the same egg or in a different egg. 1- dizygotic twins: Two eggs are fertilized by 2 sperm and nest on the walls of the uterus. This situation most often occurs in the same menstrual cycle and the twins are conceived at the same time; twins can sometimes have a different gestational age if they are conceived one or two months apart (rare). They are still born simultaneously. The two eggs then form two different egg cells. 2- monozygotic twins An egg is fertilized by a sperm and the resulting egg cell splits into two, forming two embryos that have the same genetic makeup. They are often very similar physically. As they age, monozygotic twins differentiate themselves as a result of personal choices such as food, physical and intellectual activities... as well as life experiences. Schooling is also an important step in this area of differentiation, In Kodinji, in the north of the state of Kerala, the twins are intriguing. Indeed, 440 twins live in this locality of 14,600 inhabitants; an exceptional figure. #pregnant