Sweet Sour Crab Egg Sauce

Sweet Sour Crab Egg Sauce

This blog is a blog for the culinary connoisseur in various parts of the world. This blog discusses various types of food and how to make it. Therefore, the admin will help write the article cooking recipes to provide information to mothers and friends on various types of healthy cuisine.

Materials :

1 seeds eggs

red chili

Green chilli

500 ml water

to taste salt

250 grams crab

fresh tomato

tomato sauce

to taste the oil

5 seed garlic

5 seed shallots

Step :

1. Boiled crabs until the creature
2. Saute onion, garlic, fresh tomato and nipples
3. Input water and the crab
4. Add tomato sauce and stir well
5. Last add the egg whisk
6. Serve and ready to be enjoyed

Lobster Salted Egg

Lobster Salted Egg Ala Jessica Angelina

This blog is a blog for the culinary connoisseur in various parts of the world. This blog discusses various types of food and how to make it. Therefore, the admin will help write the article cooking recipes to provide information to mothers and friends on various types of healthy cuisine.

Materials :

1 kg lobster

4 cloves garlic pounded rough

2 tbsp margarine

3 eggs salt mash

1 piece of onion

Step :

1. Clean the lobster and poached until it changes colour
2. Melt margarine and saute garlic until fragrant, sauteed Onions, and input until wilted, salted egg and lobster input.
3. Cook until the lobsetr perfectly ripe, pick up and over the plate, salted egg is ready to be enjoyed lobster

Hongkong Egg Ball

Hongkong Egg Ball

This blog is a blog for the culinary connoisseur in various parts of the world. This blog discusses various types of food and how to make it. Therefore, the admin will help write the article cooking recipes to provide information to mothers and friends on various types of healthy cuisine.

Materials :

2 eggs

120 g caster sugar

1/2 tsp salt

170 ml of evaporating milk

2 tbsp thick coconut milk

30 ml cooking oil

140 g flour blue triangle

20 grams flour custard.

30 grams sagu

8 grams baking powder

 

Step :

1. Flour, baking powder, sago and custard are merged and sifted. Set aside.
2. Beat the eggs and sugar until fluffy. Input ingredients flour little by little while beaten low speed until blended. Dairy mix input. Input of coconut milk and oil. Mix well. Cover with plastic to save the refrigerator for 1 hour.
3. After 1 hour, remove the dough from the refrigerator. Baked with a special heated baking sheet. Input the dough 100 ml. Brass behind. Bake on medium heat for 2 minutes on each side.

Fuyunghai Authentic Chinese Style

Fuyunghai Authentic Chinese Style

This blog is a blog for the culinary connoisseur in various parts of the world. This blog discusses various types of food and how to make it. Therefore, the admin will help write the article cooking recipes to provide information to mothers and friends on various types of healthy cuisine.

Materials :

Sauce

3 eggs Chicken

1 medium-size tomatoes

1/2 medium-size Carrots

2 cloves garlic

2 sheets of small size Cauliflower

3 tbsp tomato sauce

5 cloves shallots

Water 5 tbsp + 2 tbsp

Green onions 6 small rods

1/2 tsp Cornflour

50 g Chicken Fillet

2 tbsp cooking oil

Salt 1 tsp or to taste

1/2 tsp Pepper

4 tbsp Cornflour

1 cup cooking oil

Step :

1. FRY onion until yellow and lift set aside, finely chopped garlic, carrots cut in matchsticks, Col. sliced lengthwise, chicken fillets and tomatoes cut in small dice
2. Whisk the eggs in a large bowl. then mix together carrots, cauliflower, chicken, leek,fried shallots, salt and pepper
3. Insert the 4 tbsp of eating cornstarch then stir the batter fuyunghai
4. Heat the oil with teflon pans above medium heat. If Pan begins to smoke is white its mark of oil already really hot. new pour dough fuyunghai. The oil used must be a lotso that the top of the fuyunghai tergoreng evenly
5. Watch the bottom of the fuyunghai if it is Browning time flipping the dough so as not to overcook. So that time behind the batter did not split the tips I use the machete in the bottom of the top of the spatula. clamp both sides turning slowly
6. FRY till the other part is cooked. Peek once in a while so that's not too burnt.
7. Drain above the plate, use a kitchen tissue by pressing slowly fuyunghai in order for the oil to be absorbed
8. In the meantime we make the sauce by sauteing garlic and tomatoes with 2 tablespoons of the oil. wait until the tomatoes begin to dispense water
9. Add water and tomato sauce mix over low heat
10. Pour the cornstarch solution. Stir until thickens turn off the heat. Flush above fuyunghai

Tuna Egg Martabak

Tuna Egg Martabak

This blog is a blog for the culinary connoisseur in various parts of the world. This blog discusses various types of food and how to make it. Therefore, the admin will help write the article cooking recipes to provide information to mothers and friends on various types of healthy cuisine.

Materials :

1 can tuna

4 eggs

1/2 cloves onion

2 cloves garlic

2 cloves garlic

2 scallions

15 sheets of spring roll skin

1 piece chicken broth cubes

to taste salt, pepper, sugar

Step :

1. Minced garlic, onion, shallots
2. Sautéed onions-bawangan with 1 tbsp of margarine, Cook till fragrant. Input into canned tuna stir fry.
3. Beat eggs, add sugar, salt, pepper, beef broth cubes to evenly
4. Input whisk eggs, while stirring the random
5. Take 1 tbsp of stir fry eggs and tuna spring rolls into the skin and then fold the suit.Then FRY until lightly browned. lift up and ready to be served
6. * Note *
7. When fried put it first above the paper, let oil seep into the ordinary ga him too much. Because this really easy spring roll skin absorbs the oil.
8. Good luck 😬😬