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How to catch giant fish in flood water, harvest more bananas to sell at the market, my daily life
How to catch giant fish in flood water, harvest more bananas to sell at the market, my daily life
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#Trieuthixuan #singlemom #harvest
#farmbuilding
#dailylife
#banana
#lythica
#motherandson
#Meetthegiantfish
#giantfishpond
#fishtrap
#hotsunnyday
#flood
#floodseason
#market
#chef
#gofishing
#singlegirllife
#howtocatchfish
#giantfishharvest
#livewithnature
How to make customers happy WoW-Thai Street Food
#thaistreetfood #pattaya #thailand
🏡 shop name
Chicken mortar pattaya
🍛 menu
spicy soup with chicken giblets
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How to catch giant fish and oysters to sell at the market with your children
How to catch giant fish and oysters to sell at the market with your children
#ChucThiDuong #singlemom #harvest
#farmbuilding
#dailylife
#lythica
#lythingoan
#motherandson
#Meetthegiantfish
#fishing
#oysterharvest
#fishtrap
#giantoyster
#market
#chef
#clam
#cookfoodforpigs
#gofishing
#singlegirllife
#Letyourkidseatfish
#catchfishinthemuud
#livewithnature
How to Make a Parmesan Crisp
Frank gets inspired by Chef Saúl’s fried cheese trick
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How to Make Salt and Pepper Shrimp with Jet Tila | Ready Jet Cook | Food Network
Jet’s making his take on Salt and Pepper Shrimp, a classic Cantonese dish he serves with Vegetable Egg Fried Rice! #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salt and Pepper Shrimp
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 25 min
Active: 20 min
Yield: 4 servings
Ingredients
2 teaspoons (10 grams) kosher salt
1 tablespoon (30 grams) chicken bouillon powder
1 teaspoon (5 grams) sugar
1/2 teaspoon (5 grams) white pepper
1 1/2 pounds (600 grams) large shrimp, unpeeled
2 quarts (1.8 liters) vegetable oil for deep frying, plus 2 tablespoons for stir-frying
1 cup (240 grams) cornstarch
2 tablespoons (30 grams) garlic, finely chopped
1 tablespoon (10 grams) ginger, minced
1 red jalapeno pepper, thinly sliced with seeds
2 tablespoons (60 grams) scallions, finely chopped
Directions
In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.
Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.
While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.
Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.
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How to Make Salt and Pepper Shrimp with Jet Tila | Ready Jet Cook | Food Network
How To Make Octopus Sushi
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Octopus is seriously delicious. But I always find myself ordering it and never actually cooking it myself. So today, we’re going to cook a large octopus until extremely tender. And, like many things in cooking, there’s no need to overthink it…it’s actually quite simple. Perhaps even cooler is that we have fresh wasabi, which most of you have probably never seen before. Most “wasabi” you get in restaurants is simply green-colored horseradish, but I’m not easily fooled. The reality is, wasabi is expensive and also loses its sharp flavor in around 15 minutes, so the fact that it’s such a time-sensitive ingredient means most people don’t bother using it.
If you wish to make this octopus recipe, you can then grill or sear in a cast iron pan after cooking and cleaning. There’s no need to follow my sushi steps afterward! My favorite way to cook octopus is to cook in the red wine bath (or any acidic bath), then clean off the gooey purple bits, slice into portions, and sear over high heat to get a dark crust. Then, I make a fresh, bright sauce such as a creamy cilantro sauce (yogurt, sour cream, lime juice, garlic, cilantro, seasonings). Whatever you do, enjoy!
The octopus, wasabi, and soy sauce were from my awesome friends at I get many of my unique ingredients from here, and felt I’d leave the link for you to check out if interested!
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How To Open Every Shellfish | Method Mastery | Epicurious
Sharpen your tools and come to attention because class is in session! Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cracking open and cleaning just about every variety of shellfish you might encounter in the kitchen. Not every crustacean and bivalve plays by the same rules, and learning the proper technique can elevate your seafood game to the next level. So, if you’re ready to get cracking, Mike has you covered and then some.
00:00 Intro
00:53 Blue Crab
02:57 Soft-Shell Crab
03:49 Dungeness Crab
07:37 Maine Lobster
09:25 Cooked Maine Lobster
12:12 Crawfish
13:17 Langostino
14:22 American White Shrimp
15:14 Prawn
16:50 Sea Scallop
18:10 Duxbury Oyster
19:48 Baywater Sweet
21:08 PEI Mussel
22:06 Hard-Shell Clams
23:28 Soft-Shell Clam
25:02 Razor Clam
26:35 Geoduck
29:26 Cockle
30:08 Abalone
31:20 Conch
32:46 West Coast Sea Urchin
35:31 East Coast Sea Urchin
Follow Mike on social! @booyamike
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.