Miso Soup With Enoki Mushrooms Japanese cooking recipe
| Japanese
Ingredients 6 cups boiling water 2 tablespoons yellow miso (soybean paste) 2 tablespoons red miso (soybean paste) 1/2 teaspoon low sodium soy sauce 1/2 cup enoki mushrooms 4 ounces firm tofu, drained and cubed Directions 1Combine water and bonito; let stand 2 minutes. Strain the liquid through
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Basque Country-Style Spaghetti Recipe
| Pasta
Type: Basque Country-Style Spaghetti Free Cooking Recipe - Pasta Amazing! Ingredients / Directions 1/2 pound thin spaghetti4 tablespoons butter4 tablespoons olive oil4 large garlic cloveschopped20 medium shrimppeeled and de-veined1/4 teaspoon salt1/2 teaspoon black pepper3 tablespoons
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Fried White Radish Cake
| Cyber Kuali
Cooking receipe to make Fried White Radish Cake under category Cyber Kuali. You may find some video clips related to this receipe below.Fried White Radish CakeBy Amy BehIngredients:
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Tiramisu
| Low Carb Recipes
Cooking receipe to make Tiramisu under category Low Carb Recipes. You may find some video clips related to this receipe below.TiramisuMakes 10 servings unsalted butter 4 oz. ground almonds 1 tsp. baking powder 1/4 tsp. salt 6 large eggs 1/2 cup Splenda 1 tsp. vanilla extractGrease a 15-by 10-by 1-in
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Cooking receipe to make wok info under category General Recipes. You may find some video clips related to this receipe below.
wok info
Preparing a wok
Scrub it with a cream cleanser and water to remove as much of the machine oil as possible. Then dry it and put it on the hob on a low heat. Add 2 tablespoons of cooking oil and rub this over the inside of the wok using kitchen paper until the entire surface is lightly coated with oil. Heat the wok slowly for about 1015 minutes and then wipe it thoroughly with more kitchen paper. The paper will become blackened. Repeat this process of coating heating and wiping until the kitchen paper wipes clean. Your wok will darken and become well seasoned with use .
Cleaning a wok
Do not scrub a seasoned wok. Just wash it in plain water without detergent. Dry it thoroughly preferably by putting it over a low heat for a few minutes before putting it away. This should prevent the wok from rusting but if it does scrub the rust offwith cream cleanser and repeat the seasoning process.
Wok accessories
Wok stand
This is a metal ring or frame designed to keep a conventionally shaped wok steady on the hob and is essential if you want to use your wok for steaming deepfrying or braising. Stands come in two designs. One is a solid metal ring punched with about six ventilation holes. The other is like a circular thin wire frame. If you have a gas cooker use only the latter type as the more solid design does not allow for sufficient ventilation and mav lead to a build up of gas which could put out the flame completely.
Wok lid
A wok lid is a dome like cover usually made from aluminium which is used for steaming. It may come with the wok or it may be purchased separately from a Chinese grocer but any large domed pot lid which fits snugly over the top of the wok can be used instead. Alternatively you could use aluminium foil.
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