Sizzling mee resepi: Resepi Sizzling Yee Mee Yang Menggetarkan Lidah

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Resepi Sizzling Yee Mee Yang Menggetarkan Lidah

Anda yang menggemari sizzling mesti selalu beli makanan ini di kedai makan. Sizzling termasuk hidangan panas yang memang sesuai dijadikan hidangan petang-petang mahupun makan malam. Makanan ini sangat menaikkan nafsu makan.

Pernahkah anda terfikir untuk menyediakan sendir sizzling di rumah anda? Kenapa perlu beli lagi jika anda boleh menyediakan sendiri hidangan bertaraf restoran ini? Anda boleh makan bila masa anda mahu. Resepi sizzling tidak sesukar yang  anda bayangkan. Resepi dan bahan-bahannya juga sangat mudah didapat.

Tak susah pun nak buatnya jika anda jumpa resepi yang betul. Seperti resepi yang mendapat perkongsian ramai yang kami tulis dibawah ini. Resepi sizzling yee mee yang dikongsikan oleh Yati Mohd di Facebook.

Anda tak perlu risau jika tak ada hot plate untuk sizzling. Anda boleh guna kuali kecil saja. Tampilan beza namun rasa konfirm sama dengan restoran. Jom cuba. Anda pasti sukakannya.

Resepi Sizzling Yee Mee

Imej via Facebook

Bahan-bahan :

  • 1/2 ekor ayam atau isi ayam bahagian dada. Dibersihkan, potong sedang dan lumurkan bersama 1 sdb kicap hitam/pekat, sedikit gula dan lada sulah.
  • Perapkn dalam 1 jam.
  • 4 ulas bawang putih dipenyekkan.
  • 1 1/2 inci halia dipenyekkan.
  • Cili kering 6 tangkai dipotong 2.
  • Cendawan shitake yang kering dalam 15 biji direndam dalam 2 jam. Lepas itu bersihkan dan buang kakinya dan belah 2. Perap dengan sedikit sos tiram.
  • Sayur sawi yang dicelur dalam air panas menggelegak. Bubuh sedikit minyak. Kalau sudah bertukar warna, angkat dan toskan.
  • Yee mee yang boleh dibeli di pasaraya.
  • Kicap hitam/pekat dalam 3sdb (mahu gelap boleh tambah lagi).
  • Sos tiram 2 sdb
  • Serbuk lada putih dan lada hitam.
  • Garam, sedikit gula, kiub ayam knor dan ajinomoto.
  • Air tepung jagung (mengikut kepekatan yang diingini)
  • Cili api dan cili merah dibuang biji. Hiris dan bubuh kicap cair. Ketepikan

Cara Memasak :

1. Tumis bawang putih dan halia hingga layu dan masukkan cili kering. Masak hingga naik bau dan bubuhkan cendawan. gaul sebati.
2. Kemudian masukkan 1 cawan air.
3. Biarkan cendawan menjadi lembut dan masukkan ayam. Gaul sebati. Kacau dalam 5 min.
4. Masukkan air. Agak-agak saja. Perasakan dengan kicap pekat, sos tiram, kiub ayam knor, sedikit gula, ajinomoto, serbuk lada hitam dan lada putih. Biar hingga menggelegak dan kecikkan api.
5. Tutup kuali dan masakkan hingga cendawan dan ayam agak lembut. Masukkan air tepung jagung hingga kuah agak pekat. Sesuai rasa dan selera, boleh tutup api.

Imej via Facebook

6. Untuk menghidangkannya guna kuali kecil. Masukkan kuah, pecahkan telur dan masukkan yee mee sesanggul.

Imej via Facebook

7. Lepas itu alihkan kedalam pinggan dan taruh sayur sawi dan sedikit lagi kuah. Siap untuk dihidang bersama dengan cili api hiris. Selamat mencuba.

Imej via Facebook

Yee mee kalau mahu celur dengan air panas sekejap pun boleh juga. Saya tak celur sebab kuah boleh melembutkan yee mee.

Resepi Menarik Lain

Selain resepi sizzling yee mee, kami juga menulis resepi sedap dan mudah lainnya yang mendapat perkongsian ramai. Jemput baca dan mencubanya. Terima kasih telah berkunjung ke laman web kami. Jangan lupa share dan like resepi ini ya.

RESEPI CIKGU ANI: YEE MEE SIZZLING

 YEE MEE SIZZLING
Bahan-bahannya: (Untuk 3 orang)
3 gulung yee mee
5 ulas bawang putih – dicincang halus
1/2 inci halia – dicincang halus
Ayam – dipotong kecil
6 kuntum cendawan shitake kering – direndam hingga lembut dan dipotong 4
4 biji cili kering – dipotong-potong
4 sudu makan sos tiram
3 sudu makan kicap cair
3 sudu makan kicap pekat
1 sudu makan serbuk lada hitam
1 sudu teh minyak bijan
2 sudu makan tepung jagung + secawan air
Minyak untuk menumis
4 cawan air

Inilah cendawan shitake kering..

Ini kuahnya, saya buat dalam periuk. Jadi sesiapa nak makan, boleh masak sendiri dalam hot plate.

Ini bahan2 sampingan selain kuah di atas tu… Mudah aje kan?

 Cara-caranya:

  1. Tumis bawang putih, cili kering dan halia hingga wangi.
  2. Masukkan ayam, goreng sebentar hingga ayam agak masak dan empuk.
  3. Masukkan 4 cawan air. (Kalau nak kuah banyak, boleh tambah air).
  4. Masukkan sos tiram, kicap cair, kicap pekat dan serbuk lada hitam. Biarkan mendidih dan ayam masak.
  5. Masukkan cendawan.  Biarkan 2 – 3 minit.
  6. Masukkan air tepung jagung. Gaul rata dan kuah akan pekat.
  7. Masukkan minyak bijan, gaul rata. Tutup api.
  8. Bila dah nak dihidangkan, masukkan 2 senduk kuah ke dalam kuali kecil. Masukkan 1 gulung yee mee, sayur sawi dan pecahkan sebiji telur. Jika perlu, tambahkan lagi kuah. Biarkan mee lembut dan telur separuh masak. Tutup api dan angkat mee. Ulang langkah 8 untuk hidangan yee mee yang lain. Selamat mencuba…

** Kalau guna plate sizzling, kena faham bahawa plate tu dibuat drp besi… Jadi kalau dibiarkan basah atau lembab akan menyebabkan plate berkarat. Kalau dah berkarat tu, jgnlah dibuang, tapi cuci bersih3 sehingga hilang semua karatnya…

Cara nak mengelakkan plate besi tu dari berkarat ialah, selepas digunakan terus dibasuh dan terus panaskan di atas api hingga plate benar-benar kering dan sejukkan. Barulah disimpan di tempat yg kering…

Cara Buat Mee Sizzling Sama Macam Kedai. Sedap Dan Padu Kuah Dia!

Pernah tak makan mee sizzling? Kalau nak makan mee sizzling ni biasanya kat kedai je. Jarang orang buat sendiri kat rumah. Cara buat mee sizzling sama macam kedai ni sebenarnya senang je. Pakai bahan yang biasa kita ada di dapur.

Cumanya mungkin ramai antara kita yang jarang beli mee yang digunakan untuk buat sizzling ni iaitu yee mee. Nak buat mee sizzling ni kenalah ada yee mee tu. Sekarang ni memang banyak dah dijual kat pasaraya biasa.

Biasanya kita tengok bahan wajib kena ada dalam me sizzling ni ialah ayam yang dipotong kecil, sawi, cendawan kering dan telur. Ni macam simbolik juga untuk mee sizzling ni. Tak ada bahan ni memang tak sah.

Di kedai makan biasanya mereka masak dan hidangkan mee sizzling ni dalam hot plate. Bila makan kat food court pasaraya tu memang feeling habis bila disediakan hidangan mee sizzling berasap-asap dalam hot plate.

Bagi yang teragak nak masak sendiri di rumah tu, boleh ikut cara buat mee sizzling sama macam kedai yang dikongsikan oleh Muhammad Zakwan ni. Memang cantik betul hidangan. Jom kita lihat resepinya.

 

RESEPI MEE SIZZLING

Mee sizzling ni syaratnya kenalah ada kuah yang pekat dan likat. Lebih kurang macam kuah mee bandung juga rupa dia tapi lagi pekat lagi texture dia. Kalau tak pekat kuah, tak menjadilah mee sizzling kita.

Bahan-bahan yang diperlukan:

  • Yee mee 2 gulung
  • Isi daging ayam yang dipotong kecil-kecil
  • Cendawan kering 4-5 biji yang direndam siap-siap sehingga kembang
  • Cili kering 5 tangkai dipotong 1 inci
  • Halia 3 inci yang diketuk
  • Bawang putih 5 ulas yang dicincang
  • Sawi 5 batang yang dipotong dan dicelur
  • Kicap pekat 4 sudu besar
  • Sos tiram 4 sudu besar
  • Air 3 cawan
  • Telur 2 biji
  • Tepung jagung 1 sudu besar
  • Serbuk lada hitam
  • Minyak masak secukupnya digunakan untuk menumis
  • Garam secukup rasa

Cara buat mee sizzling sama macam kedai:

▶️ Panaskan minyak dalam kuali. Kemudian masukkan cili kering, bawang putih dan halia. Tumis sehingga naik bau.

▶️ Seterusnya masukkan ayam dan biarkan sekejap.

▶️Masukkan pula lada hitam dan kacau sehingga sebati.

▶️ Selepas tu masukkan sos tiram dan kicap pekat. Ikut agak-agak cantik warnanya, kemudian kacau sehingga sekata.

▶️ Kemudian masukkan cendawan kering.

▶️ Seterusnya bancuhkan tepung jagung sedikit dengan air. Masukkannya ke dalam masakan. Campurkan lagi dengan air putih biasa sehingga tahap kepekatan kuah yang sesuai.

▶️ Masukkan garam secukup rasa dan kacau. Biarkan mendidih dan sebati, kemudian padamkan api.

▶️ Panaskan hot plate pula, kemudian masukkan yee mee.

▶️ Selepas tu masukkan sikit dulu kuah yang dah siap dimasak tadi.

▶️ Kemudian pecahkan telur ke dalamnya dan biarkan sekejap sehingga masak.

▶️ Tuangkan lebihan kuah tadi, dan masukkan sawi yang dah siap dicelur. Dah boleh padamkan api.

▶️ Dah siap dan sedia untuk dihidangkan!

 

BACA JUGA: Resepi Laksam Sedap. Dengan Kuah Putih Pekat Berlemak. Confirm Makan Sampai Licin!

 

Sebiji macam kedai kan! Nampak sedap dan menyelerakan. Lagi-lagi dimakan waktu panas-panas dan masih berasap lagi tu. Mee sizzling ni memang lambat sikit nak sejuk sebab dihidangkan dalam hot plate.

Namun yang tak ada hot plate tu pun masih juga sedap menikmati mee ni. Janji cukup bahan, kuah menjadi dan dimakan terus selepas masak.

Sebab apa sahaja mee pun kalau dimakan terus lepas masak memang lebih baik berbanding biarkan mee tu sejuk dan kembang bila tak dimakan terus.

Bagi yang nak masak sendiri mee sizzling tu, boleh la ikut resepi mee sizzling sebiji macam kedai ni. Rugi kalau tak cuba. Jangan lupa kongsikan resepi ni ya! Selamat mencuba!

Cara Buat Mee Sizzling Di Rumah Tanpa Hot Plate. Sebiji Macam Kat Food Court

“Fuh, tiba-tiba teringin nak makan mee sizzling macam dekat food court tu. Tapi malasnya nak keluar. Macam mana nak buat mee sizzling tu sendiri ye? Kalau tak ada hot plate jadi ke?”

Sebenarnya ada cara mudah nak buat mee sizzling dekat rumah walaupun tanpa menggunakan hot plate.

Dengan resepi mee sizzling mudah oleh saudari Eida Ilham ini, sesiapa pun boleh memasaknya di rumah.

Lagi best, kita boleh makan puas -puas dan bubuh bahan yang kita suka. Confirm puas hati!

Bagi yang tak ada yee mee, boleh je guna mee kuning. Kalau tak ada juga, gunalah kuey teow, bihun, mee lidi, atau apa-apa mee yang anda suka. Makan dengan nasi pun ‘jadi’!

Terpulang pada citarasa masing-masing. Ok jom kita tengok bahan dan resepi selengkapnya di bawah ini.

Resepi Mee Sizzling

Simple Tanpa Hot Plate

Bahan-bahan

  • Yee Mee / Mee kuning
  • * 3 biji bawang merah (hiris)
  • * 5 biji bawang putih (hiris)
  • * 1 inci halia (hiris)
  • * 5 tangkai cili kering (gunting kasar)
  • Ayam (potong kecil)
  • Cendawan shitake (rendam & potong 4)
  • Sos tiram 6 sudu
  • Kicap pekat (agak-agak)
  • Kicap cair 2 sudu
  • 1 Kiub ayam
  • 3 sudu kecil tepung jagung (bancuh dengan air)
  • Garam / gula secukup rasa
  • Minyak bijan (optional)
  • Serbuk lada hitam (optional)
  • Sawi (celur)

Cara-cara

1.

Tumis

Mula-mula sekali, tumis kesemua bahan bertanda * dengan minyak.

2. Masukkan Ayam

Bila dah naik bau, masukkan ayam.

3. Perasakan Kuah

Agak-agak ayam dah separa masak, boleh masukkan air, sos tiram, kicap pekat, kicap cair, garam, gula dan kiub ayam.

4. Masukkan Cendawan

Seterusnya bila semua bahan dalam kuali dah mendidih, baru masukkan cendawan.

5. Pekatkan Kuah Dengan Tepung Jagung

Kalau nampak ayam dah masak, kecilkan api dan masukkan bancuhan tepung jagung untuk pekatkan kuah.

3 sudu kecil tepung jagung bancuhkan dengan setengah cawan air. Bancuh dulu lepas tu baru tuang dalam periuk. Kacau sampai pekat taknak bagi berketul.

Bila kuah likat, tutup api.

6. Bubuh Mee

Bila nak makan tapi tak ada pinggan sizzling tu, boleh guna cara ni.

Untuk yee mee, rendam kejap dalam air suam. Jangan lama-lama nanti kembang sangat tak sedap.

Masukkan 2 senduk kuah sizzling dalam kuali. Pecahkan telur. Tunggu telur separuh masak dan tuang dalam pinggan berisi yee mee.

Kalau guna mee lain pun samalah. Boleh sesuaikan ikut citarasa kita.

Akhir sekali, letak sawi yang dah dicelur.

Siap!

Dah siap, boleh makan panas-panas dengan cili potong. Nyumsss!

Beginilah hasilnya. Kali ni saya guna mee kuning je sebab stok yee mee dah habis.

Mudah kan? Boleh rujuk video di bawah ini kalau nak lagi faham.

Cukup lengkap step-by-step dari awal hingga habis.

Selamat mencuba.

 

* Resepi mee sizzling ini dikongsikan oleh Puan Eida Ilham menerusi Facebook. Ia disunting dan diterbitkan semula dengan kebenaran. Untuk lebih banyak perkongsian atau sebarang pertanyaan, boleh rujuk post asal beliau di SINI.

Resepi Yee Mee Sizzling Homemade Sedap.

Lagi Sedap Apabila Dibuat Sendiri!

Kalau pergi ke Tesco atau mana-mana pasaraya besar, singgah makan kat medan selera mereka pasti akan jumpa hidangan mee sizzling ni. Kali ini kita nak kongsi Resepi Yee Mee Syizling yang mudah dan senang untuk dibuat dirumah sahaja.

Kalau pergi je medan selera di mana-mana pasaraya mata duk terpandang je Yee mee sizzling ni dah tak tengok hidangan lain dah. Kalau tak order memang tak sah la, nanti duk teringat-ingat kat rumah.

Mee untuk sizzling menggunakan yee mee yang kering dan akan dimasak diatas hot plate sehingga yee mee lembut. Serta dihidangkan dengan pakchoy, telur, ayam dan cendawan shitake yang akan dimasak sekali diatas hot plate.

Bagi peminat hidangan sizzling kena cuba belajar buat sendiri secara homemade, pasti lebih sedap dan jimat. Walaupun tidak ada hot plate boleh sahaja pakai kuali untuk lembutkan yee mee tersebut.

Resepi yee mee sizzling homemade ini telah dikongsi oleh Suzana Othman dengan resepi  yang senang dan sedap ini boleh diikuti oleh ibu-ibu walaupun pertama kali menyediakannya gerenti akan menjadi.

 

RESEPI YEE MEE SIZZLING

Tak dinafikan masak yee mee sizzling menggunakan hot plate feeling dia akan rasa macam makan dikedai, tapi jika tiada hot plate boleh sahaja menggunakan kuali. Apabila nak makan panaskan sedikit kuah didalam kuali dan letakkan semua bahan yee  mee sizzling dan tunggu sehingga masak.

Bahan-bahan yang diperlukan :

  • 1 mangkuk ayam bahagian isi yang dibersih dan dipotong.
  • 10 biji cendawan shitake Kering ( rendam terlebih dahulu )
  • 10 tangkai cili Kering
  • 5 ulas bawang putih ( cincang )
  • 1 inci halia ( potong nipis )
  • 1 kiub ayam
  • 1 sudu kecil lada hitam ( kisar sendiri )
  • 1 senduk kicap pekat
  • 1 senduk sos tiram
  • 1 sudu besar minyak bijan
  • 3 sudu besar tepung jagung ( campur sedikit air )
  • Garam
  • Gula
  • 1 liter air

 

Bahan-bahan Lain :

  • 1 bungkus yee mee
  • Telur
  • Pakchoy

 

CARA-CARA PENYEDIAAN YEE MEE SIZZLING :

▶️ Panaskan minyak masak dan tumiskan bawang putih dan halia sehingga wangi, kemudian masukkan cili kering.

▶️ Selepas itu, masukkan ayam, kicap pekat, sos tiram, minyak bijan, serbuk lada hitam dan kiub ayam. kacau sampai sebati.

▶️ Masukkan cendawan shitake.

▶️ Kemudian, masukkan 1 liter air dan perasakan dengan garam dan gula.

▶️ Apabila dah mendidih, masukkan larutan tepung jagung. Masak sehingga kuah pekat dan tutup api.

▶️ Sediakan kuali non stick, letakkan yee mee dan cuarahkan kuah sizzling keatasnya.

▶️ Buka api dapur dan masukkan sebiji telur dan pakchoy. Masak sekejap hingga yee mee lembut. siap!

 

BACA JUGA : Resepi Masak Lemak Cili Api Ayam Yang Mudah. Hidangan Masak Lemak Yang Sedap Dan Mudah Dibuat.

 

Senangnya nak buat yee mee sizzling macam kat kedai, tak perlu guna hot plate pun dah boleh dapat makan sizzling. Yang penting lagi jimat jika dibuat sendiri, boleh buat banyak hidangan dengan sekali masak. 

Bila dah buat sendiri ni, nak letak ayam banyak mana pun tak apa. Tapi jangan lupa kunci yee mee sizzling yang sedap kena ada kicap cili dan sebuk lada putih barulah rasanya terangkat, ala-ala dah makan kat kedai dah.

Bagi ibu-ibu yang masih tidak tahu hidangan apa untuk dibuat sebagai hidangan minum petang bolehlah cuba resepi yee mee sizzling ini, pasti anak-anak suka. Selamat mencuba kepada semua yang pertama kali ingin buat hidangan sizzling ini!

Resepi Sizzling Yee Mee Tanpa Hot Plate

Terakhir diperbarui pada November 8, 2021. Diterbitkan pada October 6, 2021

  Penat makan hidangan nasi di rumah siang malam? Cubalah resepi yee mee ini dengan […]

 

Penat makan hidangan nasi di rumah siang malam? Cubalah resepi yee mee ini dengan campuran Stok Ayam Pekat MAGGI® dan Sos Tiram MAGGI® serta beberapa bahan-bahan ringkas yang lain. Rasanya sama seperti yang dihidang di Food Court di Tesco dulu. Tetapi sedap ke jika dimakan tanpa hot plate? Sebenarnya, ada cara yang mudah membuat resepi yee mee sizzling di rumah walaupun tiada hot plate dan tanpa mengubah rasa asalnya. Inilah caranya.




Cara Masak Resepi Sizzling Yee Mee

  1. Dalam periuk, masukkan bawang putih, halia, cili kering, ayam, Stok Ayam Pekat MAGGI® dan cendawan, tumis hingga wangi.

  2. Tuang air, Sos Tiram MAGGI®, kicap pekat, minyak bijan dan biar mendidih. Renehkan 10-20 minit lagi.

  3. Tuang air tepung jagung untuk pekatkan kuah.

  4. Panaskan kuali atau kuali sizzling. Masukkan mi dan daun sawi, tuang kuah pekat.

  5. Biarkan dia menggelegak, masukkan telur dan biar 2-3 minit sebelum angkat. Hidang panas-panas.


Lihatlah resepi-resepi Maggi lazat dan mudah dimasak dirumah:

Bertuahnya membeli barang dengan HappyFresh! Jimat atas barang Maggi dengan diskaun sebanyak 20%, petrol anda, tiket parking, masa dan tenaga. Lagi baik, semuanya dari hujung jari anda.

Tunggu apa lagi? Layari pasar raya berdekatan anda dan masukkan barang keperluan anda ke dalam troli sekarang.

Rujukan

 

Yee Mee Sizzling Versi Makan Kat Rumah • Resepi Bonda

Yee Mee Sizzling Versi Makan Kat Rumah

Bahan-Bahannya: Untuk 5 -6 orang

  • 5 gulung yee mee
  • 5 ulas bawang putih – dicincang halus
  • 1/2 inci halia – dicincang halus
  • Ayam – dipotong kecil
  • Cendawan shitake kering atau basah
  • 5 biji cili kering – dipotong-potong
  • 4 sudu makan sos tiram
  • 3 sudu makan kicap cair
  • 3 sudu makan kicap pekat
  • 1 sudu makan serbuk lada hitam
  • 1 sudu makan minyak bijan
  • 1 ketul kiub ayam
  • 2 atau 3 sudu makan tepung jagung + sedikit air
  • Minyak untuk menumis
  • 4 cawan air atau lebih
  • Resepi Cili potong – cili api, kicap cair dan sedikit cuka

Cara-Caranya:

1. Masukkan minyak bijan dan minyak masak. Tumis bawang putih, cili kering dan halia hingga wangi. Masukkan ayam, goreng sebentar hingga ayam agak masak dan empuk.

2. Masukkan 4 cawan air (kalau nak kuah banyak, boleh tambah air). Masukkan sos tiram, kicap cair, kicap pekat dan serbuk lada hitam.

3. Biarkan mendidih dan ayam masak. Masukkan cendawan dan biarkan 2-3 minit. Masukkan air tepung jagung. Gaul rata dan kuah akan pekat.

4. Bila dah nak dihidangkan, masukkan 2 senduk kuah ke dalam kuali kecil. Masukkan 1 gulung yee mee, sayur sawi dan pecahkan sebiji telur. Jika perlu, tambahkan lagi kuah. Biarkan mee lembut dan telur separuh masak. Tutup api dan angkat mee. Ulang langkah 6 untuk hidangan yee mee yang lain.

Nota:

  • Kalau guna plate sizzling, kena faham bahawa plate tu dibuat daripada besi. Jadi kalau dibiarkan basah atau lembab akan menyebabkan plate berkarat. Kalau dah berkarat, janganlah dibuang, tapi cuci bersih-bersih sehingga hilang semua karatnya.
  • Cara nak mengelakkan plate besi tu dari berkarat ialah, selepas digunakan terus dibasuh dan terus panaskan di atas api hingga plate benar-benar kering dan sejukkan. Barulah disimpan di tempat yang kering.

Resepi Oleh: Tuan Adriana Arissa

90,000 I am an alchemist with my mother – do-it-yourself magic for the bath. Sizzling mix recipe. | Epoxy Fairy (epoxy resin)

Water in the bathroom with a mixture

Water in the bathroom with a mixture

We are all now sitting in our holes and trying to make them more comfortable. Personally, I can’t imagine anything more comfortable than a warm bath with salt and foam …

And yesterday morning I received an advertising mailing from bathroom products, where there were wonderful effervescent mixtures with sparkles. I was so inspired by the video of the water with the mixture that my hand reached for the wallet.True, then I changed my mind, considering the cost. Why pay more when you can do everything yourself!

First, see what incredible beauty and space awaits you in the bathtub. For half an hour I just stuck to the movement of sparkles in the water

You can choose the color at your discretion, just the most beautiful of the proposed was purple.

Here you can watch a video of what awaits you, and at the same time subscribe if you want to see similar content again.

Go to the recipe:

1 part citric acid

2 parts soda

Food coloring powder

Kandurin

Flavor

How to cook?

I prepared 150 grams of the mixture for the bath.Accordingly, we take 50 grams of citric acid and 100 ordinary soda.

The acid must be ground into a powder in a coffee grinder if it is in granules. Do not forget to put on a mask and drive away pets, the powder turns out to be very volatile – if it gets into the nose, you will sneeze for a long time

Soda and citric acid

Soda and citric acid

Next, add flavor to the soda and mix well. The soda should not be wet through, so we mix it thoroughly

After that, add the dye.you need to take good food, so as not to remain a smurf after a bath. 1/4 teaspoon of the dye was enough for me.

Dyes and Candurin

Dyes and Candurin

Then add the Candurin – this is a food additive, glitter. You’ve seen her in the popular pearl champagne. Sold in confectionery departments. I like more sparkles, so a heaped teaspoon goes into the mixture

Here is a video recipe for you, there is the same

I poured the mixture into a glass with a wide neck, because the mixture tends to cake and slightly harden.In the evening the glass was full, but it was compressed.

It’s very simple and fun! For people who like to insert a poisonous comment everywhere – you definitely need such a bath to make you kinder) The powder perfectly cheers you up, brings you back to childhood) You can make great photos! Well, what can we say about children – there will be no limit to joy and delight! Color and intensity of the dye at your discretion. And it’s really easy to do, anyone can handle it!

Thank you all for reading! Have a nice day! I would be glad to receive likes and comments.

Fajitos with chicken and vegetables recipe with a photo step by step

Fajitos with chicken and vegetables. This is a spicy Mexican dish, which in its pure form is perfect for losing weight. Well, together with a side dish or tortilla for those who are gaining weight. The beauty of this recipe is that it is prepared very quickly from simple products, and as a result we get a very juicy dish with a pleasant spice. And for this recipe, we need 0.5 kg of chicken fillet, since today we cook chicken fajitos, but in principle, you can use any other meat.1 red bell pepper, and I also took 1 white pepper. You can also use green or orange peppers in this dish. Next, we’ll take one red bow. And for a spicy sauce, we will use 1 tablespoon of tomato paste, 1 clove of garlic and 1 pickled cucumber. Take hot red pepper, salt and ground black pepper from the seasonings.

This whole dish weighs 750 g. And in total it accounts for about 110 g of protein, 6 g of fat and 30 g of carbohydrates, which is 614 kilocalories. There are about 15 g of protein, 1 g of fat and 4 g of carbohydrates per 100 g, which is 82 kilocalories.It’s time to try it. As I said at the beginning, this dish can be eaten neat, with any side dish, but it is originally served with such a cake. When calculating, I did not take into account the calorie content of the cake. Therefore, if you decide to eat the dish in an original way, then calculate this whole thing yourself. Well, we will try it in its pure form in order to adequately assess the taste. Due to the fact that our chicken meat was fried for no more than 10 minutes in total, it remained very juicy. And, of course, peppers mixed with hot sauce perfectly complement its taste.I made just such a small mini-shawarma. Let’s try how it is with a cake. Of course, with such a cake it tastes many times better. And this will already become a full-fledged option either for breakfast or for lunch. And if you are gaining weight, then even for dinner. It took us at most 20 minutes to cook, and as a result, we got a whole frying pan of delicious and versatile food.

Chinese beef with vegetables – a step-by-step recipe with a photo on Povar.ru

Cooking description:

Of course, for some, the taste of this dish, like all Asian cuisine, may seem overly spicy and tart.However, in my opinion, this method of cooking Chinese beef with vegetables is quite acceptable for our person, and you can adjust the amount of spices and sauce at your discretion. But personally, I do not change anything here, since in this case a certain authenticity is preserved, besides, I just adore everything that is spicy. But in any case, I advise you to definitely try this rather simple recipe for beef in Chinese with vegetables, at least for the purpose of experiment. You may find that you are a true fan of Chinese food.

First, we need to cut the meat into cubes about 1 centimeter wide.

In a separate bowl, mix the soy sauce (4 tbsp.spoons) and rice vinegar (2 tablespoons). Add chopped garlic and mix.

Now add some salt to the meat and add black pepper and marinade. Leave to marinate for 40 minutes.

While the meat is being marinated, we will prepare the vegetables.We clean the pepper from seeds, wash and cut into strips.

Cut the onion into large strips.

Now we squeeze the garlic through the garlic dish from the bowl.With him we will make a dressing for our dish.

Add 0.5 teaspoon of ground red pepper.

Pour in the soy sauce and stir – our dressing is ready.

By that time, the meat had already been marinated, and we can start cooking it. Pour starch into a plate and roll each piece of beef in it from all sides.

Heat vegetable oil in a frying pan; its layer should be about 1.5 centimeters.When the oil warms up well, we begin to fry the meat, but we do it gradually, in several passes so that the pieces of beef do not stick together.

We fry all the meat until a pleasant ruddy state and send it to a separate bowl.

The next steps are to fry the pepper.

Then put the chopped onion in the pan and cook together for about 2-3 minutes. …

Put onion and pepper in a bowl of meat.

Now it’s the turn of the beans (you must first defrost them), fry them for no more than 3 minutes and send them to the rest of the ingredients.

Now mix everything thoroughly and season with soy sauce with garlic and pepper, mix again.

The finished dish is best served warm, on separate plates.

Chicken fillet salad with white sauce – Recipes

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Chicken, inspired by a halal food cart, served on a large salad and tomato salad topped with a delicious white sauce.

We’re obsessed with the halal chicken from the street carriage, but since all the good chicken coops are in a city over an hour away from me, I had to find a way to do this to make it part of our lunch rotation!

When I worked full time in New York, I often drove halal chicken trucks for lunch, always attracted by the smell of sizzling chicken! I used to trade rice for salad and loaded with white sauce and hot sauce.My husband is also obsessed and has been asking me to recreate chicken and white sauce for years.

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After many attempts to get the right white sauce, I finally created a version that we all love, which is good for you and your gut as well! I teamed up with Stonyfield, my favorite yogurt brand, to create this sauce with their new Stonyfield Whole Milk Probiotic Yogurt that’s so creamy, delicious and so perfect in this sauce.Now there are 1 billion more reasons to love Stonyfield yogurt even more! And trust me, you can double the sauce recipe, it’s so good! Is it exactly like the ones you get in shopping carts? No, but whatever, we all love it!

How to make halal chicken

variations

If you prefer to serve it over rice, of course you can. I cooked brown basmati rice in chicken broth to serve on its own. For the hot sauce sprinkled on top, I used cooked harissa and it was lovely.

What is halal sauce made of?

To understand the famous white sauce recipe, my husband actually took a package of white sauce the last time he ordered, which had most of the ingredients on the back. It was easy to understand that mayonnaise was a key ingredient, but the buttermilk and spices were pretty vague. A quick search on the internet found many recipes that I tried, but most of them had too much mayonnaise and didn’t taste good. After a few tries, we all liked this final version, based on plain whole milk yogurt (not Greek or low fat), mayonnaise, a little lemon juice, vinegar, a pinch of sugar, salt and pepper.And since I’m always looking for ways to include more probiotics on my day, this recipe is a winner!

Tips and Variations

  • Can you use 0% yogurt? Sure, but it won’t be so good.
  • Can You Use Chicken Breast For Halal Chicken? Street carts always use chicken thighs, which my family loves because they are moist and juicy. If you prefer breasts, you will need to reduce the cooking time so that it does not dry out.
  • How long will the white sauce last in the refrigerator? 4-5 days should be enough.
  • How can you do this for cooking? Keep the salad and chicken separate so the chicken can be reheated separately if you want to eat it hot.Pack the vinaigrette and hot sauce in small containers. These are the glass food preparation containers (affiliate link) that I own and love.

Chicken fillet salad with white sauce

Cooking time: 15 minutes

Cooking time: 25 minutes

Total duration: 40 minutes

Chicken, inspired by a halal food cart, served on a large salad and tomato salad topped with a delicious white sauce.

For chicken:
  • 24 oz approx. 4 large skinless chicken thighs, boneless, trimmed with fat

  • 1/2 lemon juice
  • 2 garlic cloves, minced

  • 1 1/4 teaspoon ground cumin

  • 1 teaspoon olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon oregano

  • 3/4 teaspoon sweet paprika

  • 1/2 teaspoon turmeric

White yogurt sauce (for 1 1/4 cups):
For salad:
  • 6 cups chopped iceberg or romaine lettuce

  • 2 medium tomatoes, cut into wedges

  • 1/2 small red onion, chopped

  • Prepare sweet harissa, rustle if desired

  • Season the chicken with lemon juice, garlic, cumin, oil, salt and spices.Book at least 15 minutes or overnight.

  • Mix ingredients for white yoghurt sauce and refrigerate.

  • When you’re ready to cook, heat a large nonstick stove or saucepan over medium heat. When hot, add the chicken and let stand until the bottom is completely golden, about 5 minutes before turning.

  • Cook on the other side for another 4-5 minutes until golden brown.

  • Reduce heat to low and allow chicken to continue cooking, about 10 minutes, until almost cooked in the thickest parts (no problem if not fully cooked).

  • Set aside on a cutting board and cut chicken into thin strips and return to skillet until brown and finish cooking, 8-10 minutes over medium heat.

  • Collect lettuce by separating lettuce, tomato and red onion.

  • Garnish with chicken and drizzle with yoghurt sauce (this is your vinaigrette) and harissa if desired.

Serving Size: 1 Salad, Calories: 345 kcal, Carbs: 13 g, Protein: 37.5 g, Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 13 mg, Sodium: 666 mg, Fiber: 2, 5 g, Sugar: 7 g

Blue smart points: 8

Green Smart Glasses: 8

Purple Smart Points: 8

Points +: 9

Keywords: halal chicken recipe, halal food truck, halal street cart recipe, halal white sauce, halal white sauce recipe

Disclosure: This post is sponsored by Stonyfield.Thanks for supporting the brands that make Skinnytaste possible. All my thoughts. Photo courtesy of Jess Larson.

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90,000 Culinary heritage: favorite recipes of German grandmothers | Culture and Lifestyle in Germany and Europe | DW

How much does it take to feel like a child again? “It takes flour, eggs, sugar, butter, nuts and … beloved granny!” Says Berlin-born Stefani Lage, listing the ingredients for the family’s famous Frankfurter Kranz birthday cake.

This legendary cake, a must at family celebrations, her grandmother Hermine Mahlke once learned to cook at the Haushaltsschule school in Insterburg (Insterburg, today Chernyakhovsk), Stefani tells DW. Now she, the eldest granddaughter, has adopted her grandmother’s recipe. Every time the granddaughter bakes grandma’s favorite cake, the house smells like a holiday.

Following in the footsteps of old recipes

Unfortunately, not everyone has the opportunity to learn how to cook their favorite dish under the guidance of their grandparents.Therefore, young, “star” (almost all of them already have a Michelin star) cooks in Germany set out in search of traditional recipes of the older generation. Berliners Manuela Rehn and Jörg Reuter have compiled the recipes recorded by expert chefs during this culinary expedition across the country’s regions in the book “Unser kulinarisches Erbe”, published by Becker Joest Volk Verlag.

Book “Our Culinary Heritage”, publishing house Becker Joest Volk Verlag

Experts of regional cuisine participated in meetings with elderly connoisseurs of German cuisine, because without them it would be very difficult to understand the intricacies of local recipes and culinary traditions, to write them down for contemporaries and descendants. the authors of the book admitted.So, according to Jörg Reuter, recipes for half-forgotten regional dishes seemed to have awakened from an age-old sleep and took their place of honor on the menu of the major league grocery stores. After all, our taste preferences are usually guided by what is familiar from childhood, associated with traditions that are dear to our hearts and just pleasant memories.

As part of this unique expedition, the authors of the book and the chefs visited nursing homes in different German regions, where, in a narrow circle of amateur chefs with many years of experience, they had the opportunity not only to hear the recipes of famous and almost forgotten local dishes, but also to taste them.“For me, the time spent with the elderly, who shared their culinary secrets with us, was a real revelation,” says Sebastian Frank, a chef from Starnberg, Bavaria, in Our Culinary Heritage.

Favorite recipes for descendants

The recipes collected in this unusual project by Fabio Haebel from Hamburg called “our culinary DNA”. And it just needs to be preserved for future generations, he said.As the older generation gathers around the table, the real adventure begins, Berlin chef Andreas Rieger shares his impressions. The names alone are worth something! Most of the recipes (80%) were heard by the members of the culinary expedition for the first time.

“Big Hans” (Großer Hans), as it turned out, is a Hamburg pie, cooked … steamed, and “Böfflamott” is the local progenitor of the Bavarian roast “with sourness”, “newfangled” in the old days, beef dish ( from French “Boeuf á la mode”).Hopselklöße potato dumplings get their name from shaking vigorously in a skillet with sizzling cracklings before serving. “Ladders” (Leiterchen) are pork ribs, which are served in Frankfurt am Main with dumplings “necessarily floating in a thick sauce”. And “pomegranates” in Bremen are called small sea crabs, from which a traditional soup is brewed.

“Funzelsuppe” – “soup with glimpses”, seasoned with grated potatoes

“Funzelsuppe”, literally “soup with glimpses” – practically “soup out of nothing”, that is … almost out of nothing: it into the hungry At times, resourceful Berliners used to season with grated potatoes (one tuber per pot).Today, potato chips are put into an excellent vegetable broth, flavored with a glass of wine. Cucumbers in eastern Germany are not only salted, pickled or sliced ​​into a salad. Stewed cucumbers are considered traditional here – with smoked bacon, apple cider vinegar, dill and a good portion of sour cream. Apples baked “in a dressing gown”, that is, “in a dressing gown” (Apfel im Schlafrock), go to the table not only in Münster, as well as “Baden shards” (Badische Scherben) – a traditional type of deep-fried brushwood.

Love has no boundaries!

The older generation prepares well-known dishes differently, as the young chefs have seen in practice. Among the favorite ingredients present in most of the recipes were, for example, ghee, smoked bacon and … beer. They, according to grandparents, cannot spoil anything! So, the sauce for the ragout from the tongue is prepared exclusively with flour fried in ghee, this is the whole “highlight”, the venerable culinary experts insist.

Pie “Big Hans” served with thick cherry compote

The special love of the Germans not only for countless varieties of sausages, but also for their beloved potatoes – in all their forms – is known to everyone. Potato pancakes have turned out to be absolute favorites in all regions of Germany, says chef Julia Komp from Cologne, where they always put a lot of onions in the dough and eat them with applesauce (mousse) and / or horse meat stew. “I have never met an elderly person who dines so happily, a prime example of how food makes us happy!” – says the youngest “star” chef in Germany.

Potato pancakes are blushing in a frying pan, and cooks, wise by their vast life experience, gathered at the stove, instruct their young guests: “It is very important to inhale the aroma of the food being prepared so that the stomach has time to tune in to lunch.” The oldest of the participants and participants in the culinary meetings is one hundred years old, which, according to her, is not at all a reason to sit idly by.

The same opinion is shared by grandmother Hermine, she also turned 100 in 2021. And, of course, in honor of the anniversary, Stefanie baked for her the legendary “Frankfurt crown” from biscuit dough with the obligatory five (nothing less!) Layers and custard, cooked (oddly enough) not in butter, but in margarine – as taught by my beloved grandmother.

See also:

  • The unforgettable taste of grandma’s cuisine

    “Baden shards”

    “Badische Scherben” is a traditional type of deep-fried brushwood (ghee). The dough is kneaded with flour, eggs, sugar, butter and sour cream. It is rolled thinly and cut into diamonds. Before baking, the “shards” should definitely lie down for 2-3 hours.

  • Unforgettable taste of grandmother’s kitchen

    “Funzelsuppe”

    “Funzelsuppe”, literally “soup with glimmers” – German “soup from nothing”: in times of famine, resourceful Berliners used to fill it with grated potatoes (one tuber per pot).Today, potato chips are put into boiling vegetable broth, flavored with a glass of wine, crushed garlic clove and chopped parsley.

  • The unforgettable taste of grandma’s cuisine

    “Potatoplatz”

    “Kartoffelploatz mit Pfifferlingen und Wildkräutern” – a yeast dough pie with rye flour. Put the dough on a baking sheet, spread the mashed boiled potatoes with sour cream, fried chanterelles, leek rings on top, bake. Serve with wild herbs and vinegar and honey sauce.

  • Unforgettable taste of grandmother’s kitchen

    “Hopselkleuse”

    Prepare them from mashed potatoes, eggs, starch and flour – the dough should be quickly divided into small buttons – dumplings – and immediately into the pan. “Hopselklöße” gets its name from vigorous stirring in a skillet with fried onions and sizzling cracklings before serving.

  • Unforgettable taste of grandmother’s cuisine

    “Pfefferpotthast”

    For an old dish with a complex name “Pfefferpotthast”, fried beef sliced ​​in lard or ghee, then onion, mix everything, add pepper, cloves , simmer for 2 hours and another hour, adding cubes of pickled cucumbers.Delicious with beet salad and boiled potatoes.

  • The unforgettable taste of grandma’s cuisine

    “Big Hans”

    “Großer Hans” is a Hamburg pie made from flour, eggs, milk, sugar, butter, baking powder, lemon and raisins. The dough is suspended in a towel (tie in a knot) on a spoon over a saucepan of boiling water – for an hour and a half. The pie is served with thick cherry and vanilla jelly.

  • The unforgettable taste of grandmother’s cuisine

    “Our culinary heritage”

    Our taste preferences are usually associated with dear traditions and just pleasant memories.This cookbook includes recipes for half-forgotten regional dishes that “seem to have awakened from an age-old dream and have taken their place of honor on the menu of major league gastronomes.”

  • Unforgettable taste of grandmother’s cuisine

    Frankfurt crown cake

    Stefanie Lage shared her favorite grandmother Germina’s cake recipe with DW. “Frankfurter Kranz” is made from biscuit dough, layered with custard with margarine (five layers required!), Greased with apricot jam on the outside, sprinkled with almond roasted nuts and garnished with candied cherries.

    Author: Inga Wanner

90,000 Question: How to cook fajitas? – Cooking and Hospitality

More recipes with MISSION Foods tortillas: https://clck.ru/NjcRH.
INGREDIENTS.
Beef 400 grams (I have a thigh).
MISSION flatbreads 4 pieces.
Bulgarian pepper 2 pieces of different colors.
Chili pepper 1 piece.
Onion 1 piece.
Cilantro.
Garlic 4 cloves.
Marinate the meat.
Zira 1 tsp.
Coriander 1/2 tspspoons.
Oregano 1/2 tsp.
Dried paprika 1 tsp.
Vegetable oil.
Black pepper.
Salt.
Lime.
Guacomole (ingredients).
Avocado 2 pieces.
Garlic 3 cloves.
Tomato. 1 piece.
Bow 1/3 part.
Cilantro 6 branches.
Lime 1 tablespoon of juice.
Vegetable oil 1 tbsp.
Pico de Gaio (ingredients).
Tomato 1 piece.
Chili pepper 2 cm.
1/2 onion.
Cucumber 1/2 piece.
Garlic 1 clove.
Lime juice.
Cilantro 6 branches.
Salt 1/5 tsp.
Vegetable oil 2 tsp.
✅Samura knives http://goo.gl/Uu52od (15% discount using the Pokashevarim code).

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The video was filmed for the Pokashevarim channel, on which the following topics are presented: baking recipes, cake recipes, meat recipes, oven recipes, breakfast recipes, recipes for the new year, salad recipes, appetizer recipes, unusual recipes, simple recipes, quick recipes, master -classes, recipes for birthday, for a holiday, decorations for cakes, cream. Vitaly Pokashevarim will tell you how to make cream, snacks, drinks, sauces, marinade.On the channel, you can also see reviews on food delivery in Moscow, sushi delivery, roll delivery, delivery of Georgian cuisine, delivery of Chinese food, delivery of khinkali, manti, barbecue (or kebabs), pies and much more. There is also a delivery rating in Moscow. Within the Marketing Victim column, there are many different reviews on food from stores, such as chebupizza, chebupelli, hotters, pasties, dumplings, sandwiches, frozen soups, pizza, and more. Of course, reviews are good, but video recipes are better, since you yourself will understand how to cook, how to cook, how much to bake, how much to cook, how to cut, how much to fry a particular dish….
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90,000 Toilet Bombs Cleansing Tweeze Bomb Recipe

We use essential oils to clean every room of our house. The bathroom is no exception. One thing I don’t use in the bathroom is bleach. Even in my closet. This Effervescent Toilet Bomb with Orange Essential Oil has the same cleansing power as bleach, but with all-natural ingredients.

If you are looking for a quick, natural and effective way to clean your toilet, try these toilet bombs. This recipe is similar to a bath bomb, but with a cleansing ability. Drop it and go.

Effervescent soda and citric acid break up stains and odors, while essential oils work together to refresh and brighten. Castile soap is shutting down.

What’s in it?

It is important that the ingredients I use for my children are as natural as possible.I am never left without a good supply of ingredients used in this recipe:

  • Orange essential oil has a clean fresh scent. It contains about 90% limonene, making it ideal for cleaning and degreasing.
  • A magical combination of EO cloves, cinnamon, lemon, radiant eucalyptus and rosemary. The aroma is spicy and purifying.
  • Baking soda or sodium bicarbonate is incredibly effective as a cleaner and deodorant.
  • Castile Soap is a natural olive oil cleaner.It can be used in home recipes or personal care recipes.
Why I Don’t Use Bleach

Store funds have a pretty bad reputation, and for good reason. The warning label on the bottle states that it is irritating to the eyes and skin and should be kept out of the reach of children.

The label also alerts you to use in well-ventilated areas, which leads me to believe that its vapors may be harmful to the lungs if inhaled.No thanks!

I can’t look at my kids 100% of the time. I just can’t risk any of them getting their hands on such a dangerous chemical. So there is no bleach for me.

Recipe for Sizzling Toilet Bomb

Ingredients:

  • 1.5 st. baking soda
  • 0.5 Art. citric acid (grind)
  • 1 tsp castile soap
  • 10 drops of orange essential oil
  • 10 drops of EM composition (1 cap.each)
  • Silicone mold
  • Sprayer
Cooking process:
  1. Combine baking soda and citric acid in a bowl. Stir well with a fork to remove any lumps.
  2. In a separate bowl, combine the Castile soap and essential oils.
  3. Slowly add soap to dry ingredients using a small spray bottle.
  4. Stir until mixture looks like wet sand.
  5. You should be able to sculpt the mixture with your hands.Press in the silicone mold about 3/4. In the tray, they swell a little, a reaction occurs due to the soap. But this does not affect the cleaning performance of the toilet bomb. Any experienced bomber would scold me for this, but it works. If you know other options for really cleaning bombs for the toilet – write in the comments. I think to experiment and replace it with coconut soap, which is very hard to grind, but I doubt that it will quickly disperse in cold water.
Usage:

Once dry, throw into the toilet and let it sizzle for 3-5 minutes.If stains remain, wipe with a toilet brush.

Store in an airtight container.

Recipe notes and replacements
  • Be careful not to add too much liquid at once or too quickly, or toilet bombs will not sizzle or go off in eau de toilette.
  • I found that grinding the citric acid produced more fizz and made mixing easier.
  • It takes about 12 hours to dry completely.I was able to easily pull them out of the mold and use them immediately.
  • I used a 60 gram silicone mold, but you can also try it with a 30 gram mold and it will make about 30 toilet bombs.

Vivid Memories Bath Bombs

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