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@amandaserum: masker viralll yakin ngak mau coba#adera #fypシ #cosmeticanatural #masker @Adera Serum

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Wednesday 31 May 2023 11:14:55 GMT
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Some misty gouache mountains for the next mini painting 💫 This months tutorial over on Patreon is very similar to this one! #gouache #sketchbookart #landscapeart #artistsupport
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Egg foo young (鸡丝肉芙蓉) is a classic Chinese takeaway dish but it is more than just another takeaway order. It’s an example of how Chinese immigrants adapted to the Western palette by using a familiar recipe from home, making small changes by using local ingredients to make the dish more appealing to British people. You can often get it served with a thick brown gravy or curry sauce on the side too!! It’s delicious and super nutritious (4 eggs !! protein !!). You only need a handful of fresh ingredients and some store cupboard seasonings to make mum’s foolproof recipe for this one at home ty mama @mamajoleneyu 📍 Wok Inn, Sheffield (S12 3DZ)
 Note: this dish was cooked in a takeaway kitchen with a big wok burner so will take slightly longer in a home kitchen
 Serves 2
 1/4 large white onion 2 spring onions 4 eggs Pinch of ground white pepper
1/4 tsp MSG 1/2 tsp salt
1/2 tsp sesame oil 1 small, cooked chicken breast 100g beansprouts 10-15 peas
1 tbsp chilli oil @mamayuchillioil Vegetable oil, to fry Slice the white onion and spring onions. Whisk the eggs, add the seasonings and mix well. Slice the chicken into small pieces. Season your wok with oil on medium-high heat by pouring a ladle of veg oil into the wok, swirl around then pour away and set aside for the next step. Pour 2 tbsp of oil to a clean wok, add the cooked chicken and onions, stir fry for 30 seconds. Add beansprouts, peas and a tbsp of oil if the wok is dry, stir fry for another 30 seconds. Add the cooked stir fry veg and chicken to the bowl of whisked eggs, mix well.

Pour a small ladle of oil to the wok and add the bowl of eggs with the chicken and veg, fry for a minute or two on each side, flip into half and serve with chilli oil. #chickenfooyoung #eggfooyoung #chinesetakeaway #chinesetakeawayrecipes
Egg foo young (鸡丝肉芙蓉) is a classic Chinese takeaway dish but it is more than just another takeaway order. It’s an example of how Chinese immigrants adapted to the Western palette by using a familiar recipe from home, making small changes by using local ingredients to make the dish more appealing to British people. You can often get it served with a thick brown gravy or curry sauce on the side too!! It’s delicious and super nutritious (4 eggs !! protein !!). You only need a handful of fresh ingredients and some store cupboard seasonings to make mum’s foolproof recipe for this one at home ty mama @mamajoleneyu 📍 Wok Inn, Sheffield (S12 3DZ)
 Note: this dish was cooked in a takeaway kitchen with a big wok burner so will take slightly longer in a home kitchen
 Serves 2
 1/4 large white onion 2 spring onions 4 eggs Pinch of ground white pepper
1/4 tsp MSG 1/2 tsp salt
1/2 tsp sesame oil 1 small, cooked chicken breast 100g beansprouts 10-15 peas
1 tbsp chilli oil @mamayuchillioil Vegetable oil, to fry Slice the white onion and spring onions. Whisk the eggs, add the seasonings and mix well. Slice the chicken into small pieces. Season your wok with oil on medium-high heat by pouring a ladle of veg oil into the wok, swirl around then pour away and set aside for the next step. Pour 2 tbsp of oil to a clean wok, add the cooked chicken and onions, stir fry for 30 seconds. Add beansprouts, peas and a tbsp of oil if the wok is dry, stir fry for another 30 seconds. Add the cooked stir fry veg and chicken to the bowl of whisked eggs, mix well.

Pour a small ladle of oil to the wok and add the bowl of eggs with the chicken and veg, fry for a minute or two on each side, flip into half and serve with chilli oil. #chickenfooyoung #eggfooyoung #chinesetakeaway #chinesetakeawayrecipes

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