@janai_15: Color Number #fypシ #parati #foryoupage #colornumber

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Monday 03 January 2022 00:45:39 GMT

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#حلوه_ستور

#حلوه_ستور

Did you know crispy seaweed is actually made from just cabbage? Literally cabbage 🥬!!! And you know a Chinese takeaway order is never complete without a portion of crispy seaweed. This is the recipe my mum has used for the last 30 years, don’t fix if it’s not broken. Her customers have always praised her for how good her cooking is and this is one she’s known for. She keeps it super simple, using just spring greens, salt and pepper seasoning and crushed peanuts for garnishing. Recipe is below and I hope you love it!!! 🥡🥢 📍 Wok Inn, Sheffield (S12 3DZ) Note: the recipe for the salt + pepper seasoning makes 3-4 portions, so you can make extra and save for the future 500g spring greens 1 litre vegetable oil Handful of crushed peanuts Mum’s famous salt and pepper seasoning: 1 tbsp salt 1 tbsp paprika powder 2 tbsp MSG 2 1/2 tbsp sugar 1/2 tsp five spice powder, black pepper, garlic powder, ginger powder and chilli flakes 1/4 tsp Sichuan peppercorn powder and cumin powder Wash the spring greens and pat them dry completely. Layer the largest leaf on the bottom, followed by medium sized leaves then the smallest on top. Chop off the end and middle stems of the leaves, save a stem for testing the oil later. Fold the layered leaves in half, then tightly roll the leaves from the bottom to the top into a cylinder shaper. Firmly press the roll to keep it tight and compact, slice the roll into thin strips. Prepare a wok of oil, you can test if the oil is hot enough by adding a stem of one of the leaves from earlier, place it into the oil and if bubbles emerge the oil is hot enough. Or if you have a thermometer, allow the oil to heat up to 170c, then add the sliced leaves and quickly reduce the heat slightly lower (to around 150c) and fry the leaves for just 20 seconds. Remove the seaweed and place on a paper towel as this absorbs the oil. Season with mum’s famous salt and pepper seasoning and some crushed peanuts. #crispyseaweed #chinesetakeaway #chinesetakeawayrecipe

Did you know crispy seaweed is actually made from just cabbage? Literally cabbage 🥬!!! And you know a Chinese takeaway order is never complete without a portion of crispy seaweed. This is the recipe my mum has used for the last 30 years, don’t fix if it’s not broken. Her customers have always praised her for how good her cooking is and this is one she’s known for. She keeps it super simple, using just spring greens, salt and pepper seasoning and crushed peanuts for garnishing. Recipe is below and I hope you love it!!! 🥡🥢 📍 Wok Inn, Sheffield (S12 3DZ) Note: the recipe for the salt + pepper seasoning makes 3-4 portions, so you can make extra and save for the future 500g spring greens 1 litre vegetable oil Handful of crushed peanuts Mum’s famous salt and pepper seasoning: 1 tbsp salt 1 tbsp paprika powder 2 tbsp MSG 2 1/2 tbsp sugar 1/2 tsp five spice powder, black pepper, garlic powder, ginger powder and chilli flakes 1/4 tsp Sichuan peppercorn powder and cumin powder Wash the spring greens and pat them dry completely. Layer the largest leaf on the bottom, followed by medium sized leaves then the smallest on top. Chop off the end and middle stems of the leaves, save a stem for testing the oil later. Fold the layered leaves in half, then tightly roll the leaves from the bottom to the top into a cylinder shaper. Firmly press the roll to keep it tight and compact, slice the roll into thin strips. Prepare a wok of oil, you can test if the oil is hot enough by adding a stem of one of the leaves from earlier, place it into the oil and if bubbles emerge the oil is hot enough. Or if you have a thermometer, allow the oil to heat up to 170c, then add the sliced leaves and quickly reduce the heat slightly lower (to around 150c) and fry the leaves for just 20 seconds. Remove the seaweed and place on a paper towel as this absorbs the oil. Season with mum’s famous salt and pepper seasoning and some crushed peanuts. #crispyseaweed #chinesetakeaway #chinesetakeawayrecipe

I don’t feel no pain couldn’t cock that Glock couldn’t take that shot. We are not the same. #j3t #johnny3tears #hollywoodundead #rockmusic #fyp

I don’t feel no pain couldn’t cock that Glock couldn’t take that shot. We are not the same. #j3t #johnny3tears #hollywoodundead #rockmusic #fyp

Lee encanta en baile!

Lee encanta en baile!

Re zero session 4 ep 1 world premiere at Lucca comics 2025 #rezero #fyp

Re zero session 4 ep 1 world premiere at Lucca comics 2025 #rezero #fyp

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