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From: Margie (ILovePhotos) Posted by hostApr-9 11:47 PM 
To: All  (21 of 230) 
 115.21 in reply to 115.1 
Hot and Sour Soup
* 5 cups of water
* 1 cup of tofu
* 1 cup of wood ear mushrooms
* 1.5 cups of bamboo shoots
* 1 tablespoon of chicken bouillon
* 1/4 cup of soy sauce
* 1 tablespoon of Sriracha sauce
* 4 tablespoons of cornstarch
* 4 tablespoons of water
* 3 eggs (beaten)
* 1/4 cup of rice vinegar
* 1 teaspoon of white pepper
* 1 tablespoon of sesame oil
* Chopped scallions for garnish
1. In a pot, bring 5 cups of water to a boil.
2. Add 1 cup of tofu, 1 cup of wood ear mushrooms, and 1.5 cups of bamboo shoots to the boiling water.
3. Stir in 1 tablespoon of chicken bouillon, 1/4 cup of soy sauce, and 1 tablespoon of Sriracha sauce.
4. In a separate bowl, mix together 4 tablespoons of cornstarch and 4 tablespoons of water to create a slurry. Slowly pour the slurry into the soup while stirring constantly to thicken the soup to your desired consistency.
5. Slowly pour in the eggs while stirring the soup gently to create egg ribbons.
6. Add 1/4 cup of rice vinegar, 1 teaspoon of white pepper, and 1 tablespoon of sesame oil to the soup.
7. Finally, add a few chopped scallions for garnish.
8. Serve hot and enjoy your delicious Hot and Sour soup!



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From: Margie (ILovePhotos) Posted by hostApr-9 11:48 PM 
To: All  (22 of 230) 
 115.22 in reply to 115.1 
Can you guess which side of the dish shows the baked chicken wings and which side shows the air-fried chicken wings?
I tried using the same Baked Chicken Drumsticks recipe that I posted last week, but this time I used chicken wings instead. I decided to cook them two different ways: baking and air-frying.
For baking, I pre-heated the oven to 325°F and cooked the chicken wings for 40 minutes.
For air-frying, I set the air-fryer to 320°F and cooked the wings for 18 minutes, then increased the temperature to 400°F for an additional 3 minutes.




From: Margie (ILovePhotos) Posted by hostApr-9 11:50 PM 
To: All  (23 of 230) 
 115.23 in reply to 115.1 
Chicken Katsu
* 2 chicken breasts
* 1 tsp salt
* 1 tsp pepper
* 1/2 cup cornstarch
* 2 eggs, beaten
* 1 cup bread crumbs
* Cooking spray
* Cooked rice
1. Preheat your air-fryer to 320°F.
2. Butterfly the chicken breasts in half and use a food hammer to pound both sides until they are of uniform thickness.
3. Season the chicken breasts with 1 tsp of salt and 1 tsp of pepper.
4. Place the cornstarch, beaten eggs, and bread crumbs in separate bowls.
5. Coat each chicken breast with a layer of cornstarch, then dip it in the beaten eggs, and lastly coat it with a layer of bread crumbs. Make sure the chicken is fully coated with each layer.
6. Spray the air-fryer basket with cooking spray and place the chicken breasts in the basket, making sure they do not touch each other.
7. Air-fry the chicken breasts at 320°F for 15 minutes. Flip the chicken breasts over and continue to air-fry for another 15 minutes.
8. Increase the temperature of the air-fryer to 400°F and air-fry the chicken for an additional 5 minutes until they are golden brown and crispy.
9. Serve the chicken Katsu with cooked rice and enjoy!




From: Margie (ILovePhotos) Posted by hostApr-9 11:51 PM 
To: All  (24 of 230) 
 115.24 in reply to 115.1 
Pork Bone Vegetable Soup
* 2.5 pounds pork neck bones
* 3 slices gingers
* 3 cups carrots, chopped into medium-sized chunks
* 2 cups mushrooms, chopped into medium-sized chunks
* 3 ears of corn, kernels removed
* 1 large can diced tomatoes
* Salt, to taste
1. In a large pot, bring hot water to a boil and add pork neck bones. Boil for 5 minutes, then drain and rinse the bones in cold water.
2. Prepare the vegetables by chopping the carrots and mushrooms into medium-sized chunks, and removing the kernels from the corn. Set aside.
3. In the same pot used for boiling the bones, add gingers and the can of diced tomatoes, and cook over medium heat until it comes to a boil.
4. Add water to the pot, filling it halfway, and then add the pork bones. Bring the mixture to a boil over medium heat.
5. Once the mixture starts to boil, reduce the heat to low and cover the pot with a lid. Allow it to simmer for 2 hours.
6. After 2 hours, add the chopped vegetables to the pot and continue to cook for an additional 35-40 minutes, or until the vegetables are tender.
7. Add salt to taste, and your Pork Bone Vegetable Soup is ready to serve. Enjoy!




From: Margie (ILovePhotos) Posted by hostApr-9 11:58 PM 
To: All  (25 of 230) 
 115.25 in reply to 115.1 
Sautéed Fish Fillets and Shrimp with Zucchini
* 8 pieces of peeled and deveined shrimp
* 8 oz of white fish fillets, sliced
* Pinch of salt and pepper
* 1 tsp of cornstarch
* 2 zucchinis, cut into small chunks
* 1 Tbsp of oil
* 1 tsp of minced ginger
* 1 Tbsp of cooking wine
* 1 Tbsp of minced garlic
* Pinch of white pepper powder
* 1 cup of chicken broth
* Mixture of 1 tsp of cornstarch and 1 Tbsp of water
* 1 tsp of sesame oil
1. Season the shrimp and fish fillets separately with a pinch of salt and pepper, 1 tsp of cornstarch, and 1 tsp of oil.
2. Cut the zucchinis into small chunks and set aside.
3. Heat a cooking pan over medium heat with 1 Tbsp of oil and 1 tsp of minced ginger.
4. Add the sliced fish fillets to the pan and cook for a couple of minutes, then add the shrimp and continue to cook for another minute.
5. Splash 1 Tbsp of cooking wine into the pan before taking the fish and shrimp out and setting them aside.
6. Add 1 Tbsp of oil and 1 Tbsp of minced garlic to the same pan, then add the cut zucchinis.
7. Stir-fry the zucchinis for a minute, then add a pinch of white pepper powder, 1 tsp of salt, and 1 cup of chicken broth. Continue to cook until the zucchinis turn soft.
8. Add the cooked fish and shrimp to the pan, then pour in the mixture of cornstarch and water to thicken the sauce.
9. Add 1 tsp of sesame oil and stir well. Your sautéed fish fillets and shrimp with zucchini is now ready to be served!




From: Margie (ILovePhotos) Posted by hostApr-9 11:59 PM 
To: All  (26 of 230) 
 115.26 in reply to 115.1 
Fish Fillets in Orange Sauce
* Fish fillets, cut into thin slices
* 1 tsp salt
* 1 tsp white pepper powder
* Eggs, beaten
* Cornstarch for coating
* Cooking oil for frying
* 1 cup orange juice
* 1/2 cup sugar
* 2 Tbsp rice vinegar
* 1.5 Tbsp soy sauce
* 1/2 Tbsp chopped ginger
* 1/2 Tbsp minced garlic
* Cornstarch mixed with water for thickening
1. Cut the fish fillets into thin slices.
2. Season with 1 tsp of salt and 1 tsp of white pepper powder.
3. Coat the fish with a layer of beaten eggs and then a layer of cornstarch.
4. Air-fry the fish at 380°F for 15 minutes, then 400°F for 4 minutes. If not using an air-fryer, deep-fry the fish fillets in medium heat until golden brown (4~5 minutes).
5. Once the fish is cooked, set it aside.
6. In a medium heat cooking pan, add 1 cup of orange juice, 1/3 cup of sugar, 2 Tbsp of rice vinegar, 1.5 Tbsp of soy sauce, 1/2 Tbsp of chopped ginger, and 1/2 Tbsp of minced garlic.
7. Add cornstarch mixed with water to thicken the orange sauce.
8. Pour the orange sauce on top of the cooked fish fillets. Ready to serve.
Enjoy your delicious Fish Fillets in Orange Sauce!




From: Margie (ILovePhotos) Posted by hostApr-10 12:00 AM 
To: All  (27 of 230) 
 115.27 in reply to 115.1 
Spicy Pork Belly Stir-Fry
* 12 ounces pork belly, skin removed and sliced into 1/2-inch pieces
* 1 tablespoon soy sauce
* Pinch of white pepper powder
* 1 tablespoon cornstarch
* 1 tablespoon oil
* 1 yellow onion, cut into small pieces
* 1 red chili pepper, cut into small pieces
* 2 Cubanelle peppers, cut into small pieces
* 3 cloves garlic, minced
* 4 pieces dry red chili peppers
* 1 tablespoon cooking wine
* 1 tablespoon bean sauce (???)
* 1 teaspoon red chili sauce
* 1 teaspoon sugar
* 1 teaspoon sesame oil
1. Marinate the pork belly with soy sauce, white pepper powder, cornstarch, and oil for a few hours.
2. Cut the onion, red chili pepper, and Cubanelle peppers into small pieces and set aside.
3. Heat a cooking pan over medium heat with 1 tablespoon of oil, minced garlic, and dry red chili peppers.
4. Add the marinated pork belly and stir-fry until it is slightly browned, which should take around 6-8 minutes.
5. Add 1 tablespoon of cooking wine to the pan and stir-fry for another minute.
6. Add the cut onions and peppers to the pan and stir-fry for a minute.
7. Add 1 tablespoon of soy sauce, 1 tablespoon of bean sauce, 1 teaspoon of red chili sauce, and 1 teaspoon of sugar to the pan, and continue stir-frying for a few more minutes.
8. Finally, add 1 teaspoon of sesame oil and stir well.
The hot and spicy pork belly stir-fry is now ready to serve. Enjoy!




From: Margie (ILovePhotos) Posted by hostApr-10 12:03 AM 
To: All  (28 of 230) 
 115.28 in reply to 115.1 
Baked Chicken Drumsticks
* 8 chicken drumsticks
* 1 Tbsp minced garlic
* 1 Tbsp minced ginger
* 2 Tbsp soy sauce
* 1 Tbsp cooking wine
* 1 tsp black pepper
* 2 Tbsp cornstarch
* 1 Tbsp oil
* Dry dill seasoning
* Cooking spray
1. Begin by preparing the chicken drumsticks. Using a knife, diagonally cut the chicken several times to help it cook evenly.
2. In a mixing bowl, combine the chicken drumsticks with minced garlic, minced ginger, soy sauce, cooking wine, black pepper, cornstarch, and oil. Mix well to ensure the chicken is fully coated in the marinade. Let the chicken marinate for a few hours.
3. Preheat your oven to 325°F. Place the marinated chicken drumsticks on a footed pan grate and sprinkle dry dill seasoning all over the chicken.
4. Bake the chicken in the preheated oven for 40 minutes.
5. About halfway through cooking, spray cooking oil over the chicken. There's no need to flip the chicken over.
6. Once cooked, remove the chicken from the oven and let it cool for a few minutes before serving.
Enjoy your delicious and juicy baked chicken drumsticks!




From: Margie (ILovePhotos) Posted by hostApr-10 12:04 AM 
To: All  (29 of 230) 
 115.29 in reply to 115.1 
Pistachio-Crusted Lamb Rack
* 2 pounds lamb rack, trimmed of top fat
* 1 Tbsp salt
* 1 Tbsp black pepper
* 1 tsp dry thyme
* 1 tsp dry rosemary
* 1 tsp dry basil
* 1 tsp dry oregano
* 2 Tbsp oil
* 1 Tbsp melted butter
* 1 cup chopped pistachio nuts
* 2 Tbsp bread crumbs
* 1 Tbsp olive oil
* 3 Tbsp Dijon mustard
1. Preheat oven to 400°F.
2. Cut the lamb rack into individual chops, leaving about an inch between the bones.
3. In a bowl, mix together salt, black pepper, dry thyme, dry rosemary, dry basil, and dry oregano. Season the lamb chops with the spice mixture.
4. Heat a high-heat cooking pan over medium-high heat. Add 2 Tbsp of oil to the pan. Sear the lamb chops on both sides until golden brown.
5. In another bowl, mix together melted butter, chopped pistachio nuts, bread crumbs, and olive oil.
6. Spread 3 Tbsp of Dijon mustard on top of the lamb chops. Press the pistachio mixture onto the mustard-coated lamb chops.
7. Transfer the lamb chops to a baking dish and bake in the preheated oven for 20-25 minutes, until the internal temperature of the lamb reaches 145°F.
8. Remove the lamb chops from the oven and let them rest for 10 minutes before serving. Enjoy!




From: Margie (ILovePhotos) Posted by hostApr-10 12:05 AM 
To: All  (30 of 230) 
 115.30 in reply to 115.1 
Tips for Wonton Wrapping:
* Place the desired fillings in the center of the wrap.
* Brush beaten egg onto the edge of the wrap nearest to you.
* Fold the wrap in half to create an upside-down triangle, with the filling in the center.
* Push the filling towards the center of the wrap, making sure to remove any air pockets, and press the edges together to seal.
* Brush the upper left corner of the wrap with beaten egg.
* Fold the lower right corner of the wrap up and over to meet the upper left corner, pressing to seal the edges together. Your wonton is now ready for cooking or freezing!




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