Meth cooking recipe - Alaskan crab legs cooking.
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To cook is like taking a photograph, you must dare to pour in the salt, adjust the light and await the result. If failed, you would try again. But most of all, you need to put the little love in what you are doing. Stir your passion into your soup or your photograph. The end result will most satisfy you. •1 cake tofu •1 Tbsp chopped garlic •1 Tbsp chopped red onion •2 Tbsp olive oil ( or any oil) •2 ounces shrimp or dried shrimp •0.5 teaspoon sesame oil •1 teaspoon tapioca starch (or cornstarch) •1/2 cup bamboo shoots •2 tablespoons black fungus (Wood Ear) or any fresh mushroom •1 small handful dried chili •6 cups water •1.5 teaspoon salt, or to taste •1 teaspoon granulated sugar •2 tablespoons soy sauce •.5 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar •1 Tbsp cornstarch dissolved in 1/4 cup water •1 egg, beaten •1 green onion, finely chopped •2 Tbsp Tabasco sauce •White pepper and salt to taste Preparation: Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. To reconstitute the dried lily chili in hot water for 20 minutes or until softened. Cut off the hard ends. Stir fry the garlic and onion 6 minutes then bring in the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the dried chili. Stir. Add the tofu. Bring back to a boil and add the shrimp. Stir in the salt, sugar, soy sauce and Tabasco sauce vinegar, and sesame oil. Test the broth and adjust the taste if desired. Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time. Top the soup with any fresh vegetable.Sour Cream Coconut Lemon Shortbread Bars (recipe)
Sour Cream Coconut Lemon Shortbread Bars (recipe from my brother Rick) Crust 1 1/2 cups all-purpose flour 1/4 cup sugar zest of one lemon 1/4 cup coconut 1/4 tsp salt 3/4 cup butter, chilled and cut into several pieces Lemon Topping 5 large eggs, room temperature 1 1/4 cups sugar 6 tbsp sour cream 1/4 cup all purpose flour 1/2 tsp baking powder 1/2 tsp salt 1/4 cup lemon juice 1/4 cup coco lopez cream of coconut 1/2 cup coconut Preheat oven to 350F. In the bowl of a food processor, whizz together the flour, sugar lemon zest, coconut and salt. Add in butter and pulse until mixture reaches a crumbly, sandy (with some pea-sized chunks of butter remaining) pieces. Press evenly into the Baker's Edge pan (or 9"x13" pan) bake for 16-19 minutes, until just slightly golden at the corners. While the crust is baking, beat together the remaining ingredients until smooth. When the crust comes out of the oven, pour in the lemon filling while it is hot, then return pan to the oven. Bake for 25 minutes, until set and slightly browned at the corners. Set pan on a wire rack to cool completely. Makes 16 large bars.
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