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Monday 01 July 2024 03:07:09 GMT

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Noe Nilo Villanueva :

precio

2024-09-03 12:16:19

1

Lizz Bermudez Alvarado :

Precio

2024-08-06 01:02:10

1

Diego Andres Tara567 :

buenas tardes

2024-08-24 22:09:41

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sherrera :

y para adelante mi hija era atreves solo adelante 😅

2024-08-03 21:04:34

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_.Vanessa._ :

@Angie Alejandra 😂😂😂😂😂

2025-02-11 19:55:12

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Alicia funez :

🥰

2025-03-18 02:47:00

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Susana Monroy320 :

😂😂😂

2024-10-02 00:54:42

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Maria Isabel Avendaño :

hola quiero una cuanto vale, por favor

2024-07-01 15:53:00

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Salt and pepper fish is a hidden gem at mum’s takeaway. If mum has fresh fish in on the day then you’re in for a treat, think salt and pepper chips/chicken but lighter and better 🐟🏅🥡  📍 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. Also, the recipe for the salt + pepper seasoning makes 3-4 portions, so you can make extra and save for the future Serves 3/4  For the fish: 450g cod Pinch of ground white pepper, MSG + salt 1/2 tsp sesame oil 1 tbsp shaoxing (Chinese rice wine) 1 egg 1 tbsp self raising flour 7 tbsp cornstarch 3 garlic cloves 1/2 white onion 1 red chilli 1/2 orange pepper + green pepper 2 tbsp chilli oil @mamayuchillioil 1/2 spring onion 1L vegetable oil For the salt and pepper seasoning: 1 tbsp salt + 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 Slice your cod into 3cm pieces. Season with white pepper, MSG, salt, sesame oil and shaoxing wine. Remove the egg yolk from the whites, pour the whites to the marinated fish and mix. Add 1 tbsp set raising flour and mix well. Add 7 tbsp cornstarch to a big bowl along with the fish and mix well. 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. Add 1 litre oil to the wok on medium heat, when the temperature is 180°C, add the fish and fry for 4 mins. Remove the fish from the oil and set aside on paper towels to soak up the excess oil. Roughly chop the garlic, chilli and peppers and slice the onion. Prepare the salt and pepper seasoning mix. Deep fry the remaining batch of fish at the same temperature, double fry using the same method as this technique ensures crispy but tender fish. In a clean wok, fry the onion and red chillies with 2 tbsp of chilli oil for 2 mins on medium heat then add the peppers and fry for a minute. Add the fried fish along with the salt and pepper seasonings, toss well and plate up with extra chilli oil and spring onions.

Salt and pepper fish is a hidden gem at mum’s takeaway. If mum has fresh fish in on the day then you’re in for a treat, think salt and pepper chips/chicken but lighter and better 🐟🏅🥡  📍 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. Also, the recipe for the salt + pepper seasoning makes 3-4 portions, so you can make extra and save for the future Serves 3/4  For the fish: 450g cod Pinch of ground white pepper, MSG + salt 1/2 tsp sesame oil 1 tbsp shaoxing (Chinese rice wine) 1 egg 1 tbsp self raising flour 7 tbsp cornstarch 3 garlic cloves 1/2 white onion 1 red chilli 1/2 orange pepper + green pepper 2 tbsp chilli oil @mamayuchillioil 1/2 spring onion 1L vegetable oil For the salt and pepper seasoning: 1 tbsp salt + 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 Slice your cod into 3cm pieces. Season with white pepper, MSG, salt, sesame oil and shaoxing wine. Remove the egg yolk from the whites, pour the whites to the marinated fish and mix. Add 1 tbsp set raising flour and mix well. Add 7 tbsp cornstarch to a big bowl along with the fish and mix well. 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. Add 1 litre oil to the wok on medium heat, when the temperature is 180°C, add the fish and fry for 4 mins. Remove the fish from the oil and set aside on paper towels to soak up the excess oil. Roughly chop the garlic, chilli and peppers and slice the onion. Prepare the salt and pepper seasoning mix. Deep fry the remaining batch of fish at the same temperature, double fry using the same method as this technique ensures crispy but tender fish. In a clean wok, fry the onion and red chillies with 2 tbsp of chilli oil for 2 mins on medium heat then add the peppers and fry for a minute. Add the fried fish along with the salt and pepper seasonings, toss well and plate up with extra chilli oil and spring onions.

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