Today, I tried to cook the been sprouts soup for dinner.
At first, I was worried about cooking because although I had an experience for cooking of
this food, I was not sure whether it would be good.
I started cooking based on the recipe which I uploaded before.
The result for this cooking was really good.
It was very delicious than I expected before I’ve cooked it
I really recomend this food for you.
How about cooking been sprouts soup for your dinner tonight?
Ingredients
- a hairtail
- a spoon of salt
- 3 tablespoon of oil
Preparation ( cooking)
1. hack a fresh hairtale into pieces
2. cut off the fin on the hairtail, then clean it
3. pull out internal organs out of pieces of the hair tail
4. wash them with clean water
5. scattle salt on the fish and then leave as it is for 30 minutes
6. bake the fish on the heated frying pan with oil
Ingredients
- been sprouts 200g
- 10 anchovies
- a green onion
- 1 teaspoon of pepper powder
- 2 garlic cloves, smashed
-10 cups of water
Prepare ( cooking)
1. wash the bean spouts by clear water
2. Shut off the messy parts of bean sprouts to make them be clean
3. cut the green onion into slices
4. put the anchovies in a pot with 10 cups of water, and then boil it to make stock by it
5. when it is boiled enough, put the bean sprouts in it, and boil it more
6. when soup is boiled, put green onion, garlic, and pepper powder properly in the pot.
boil it more
Ingredients
- Kimchi 500g
- Tuna 120g
- 1/4 cake of been curd
- onion 1/2
- green onion
- 3 cloves of garlic
- 7 cup of water
Cooking
1. cut the kimchi into small pieces
2. get rid of oil from tuna and then remain it for itself
3. cut onion into thin slices, and chop up green onion
4. chop garlic up fine
5. put these ingredients in pot with water and boil them on the fire
6. when it is boiled enough, taste it
you can add salt or Korean kochujang sause if you want.
7. turn off the fire
Lamb – 2 lbs
Basmati Rice – 1 1/4 cup
Sliced Medium Onions- 3Mint to garnish – 2 tbspMedium Onions – 2Cloves Garlic – 6Ginger Root – 4 inchMint – 1 sprigGreen Cardamoms – 4 smallCloves – 4Poppy Seeds – 2 tspCinnamon stick – 1 inch
Green chilies – 4
Plain curd – 2 cups
Preparation
Making the marinade
Cooking the lamb
Cooking the rice
Layering the lamb biryani
Add enough water until you see the water level about a 1/2 inch higher than rice. Cover the saucepan well with a tight fitting lid. Or you can cover with aluminum foil. Put the pan inside the oven. Oven temperature should be over 450 F for 45 minutes. Garnish with a few mint sprigs.
5 cups water
1 cup soy sauce
1 cup Chinese rice wine or medium-dry Sherry
1/4 cup packed light brown sugar
1 (1-inch) cube peeled fresh ginger, smashed
1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
3 garlic cloves, smashed
10 fresh cilantro stems plus 1/2 cup loosely packed fresh cilantro sprigs
2 (2-inch-long) pieces Asian dried tangerine peel*
4 whole star anise
1/4 teaspoon dried hot red pepper flakes
2 1/2 lb meaty beef short ribs
1 3/4 cups reduced-sodium chicken broth (14 oz)
10 oz dried Chinese wheat noodles* or linguine
1 cup fresh mung bean sprouts
4 tablespoons Chinese pickled mustard greens**
1 (4-inch-long) fresh red chile (optional), thinly sliced Special equipment: cheesecloth
PreparationBring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.
Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat. Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls. Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using). Cooks’ note:
Meat and beef broth can be cooked and strained 3 days ahead. Cool completely, uncovered, then chill meat in broth, covered. Skim fat before adding chicken broth.
1½ lb. Steak, 1/8 inch thick, cut into match-like pieces
1 tbsp. Cornstarch
4 tbsp. Soy sauce
¾ c. chopped onions
1 ½ tsp. Salt
¼ tsp. MSG
¼ tsp. Pepper
Toss steak pieces with comstarch and 2 tablespoons soy sauce. Heat 4 tablespoons oil in skillet. Add onions, MSG and salt. Saute 3 minutes; remove. Heat remaining oil. Saute meat until lightly browned. Mix in onions, soy sauce and pepper. Stir fry 1 minute. Serve over rice.
Cut the tuna into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread the sushi rice on top of the nori sheet. Place the tuna sticks lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces. Makes 4 rolls
Directions
In a shallow baking dish stri together the first eight ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours.Grill over low coals, turning and basting frequently, about 50 minutes.Source: Best Barbecue Recipes by Mildred Fischer
Ingredients
Directions
Cook fish and potatoes till tender. Mash very thoroughly until every lump is gone. Add butter, pepper and egg and beat till the whole is light and creamy. Take up, a little at a time, with a spoon dipped in hot fat (prevents sticking) and drop into hot lard. Cook til golden brown. If the lard is the right heat this will not take more than a minute. Drain well and serve with crispy fried bacon. (Or without it).
