8 pork vegetables egg drop Recipes

ground pork, spring onions, egg, beaten, minced ginger, sweet chili sauce, light soy sauce, sesame oil, dumpling wrappers, vegetable oil (for frying ), soy sauce, rice wine vinegar, drops sesame oil, minced ginger (to garnish )

gyoza skins (in the cold section with egg roll wrappers), ground pork, leaves chinese cabbage, chopped chives, garlic, ginger, vegetable oil, mixture a, salt, teaspoosn sugar, soy sauce, sake (or rice wine), sauce mixture, soy sauce, rice vinegar, drops sesame oil, drops chili oil (or tabasco sauce)

ground pork, nakano rice vinegar, kikkomen soy sauce, chopped minced celery, grated carrot, chopped green onions , including the tops, sysco chicken base or 4 chicken bouillon cubes, water, eggs, beaten, mushroom stems and pieces (optional), frozen peas (optional), minced green pepper (optional), cornstarch, cold water, white pepper, salt

pork loin steaks (75 g steaks), olive oil or 1 tbsp vegetable oil, dried chili pepper flakes, flaked sea salt, green apples, coarsely grated (i like to use granny smith apples), cabbage, shredded, chives, chopped, whole egg mayonnaise, honey or 10 drops of stevia liquid, to your taste

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

brown rice, water, olive oil, onion, chopped, garlic cloves, crushed, eggs, slightly scrambled, frozen mixed vegetables, green onions, chopped, leftover cooked pork (optional) or 1 cup cooked chicken (optional) or 1 cup cooked beef, diced (optional), soy sauce, drops sesame oil (optional)