Contents of Tempura:

1 potato 1 bottle (200ml) soda
100 g flour
1 tablespoon starch
1 egg 1 teaspoon salt Chicken
1 whole chest
2 pieces of boneless leg
1 teaspoon garlic powder
1 teaspoon isot
1 teaspoon salt
Ingredients of Chili Sauce:

½ glass of water
1 tablespoon of vinegar
3 cloves of garlic
7 dry almonds
1 teaspoon of salt
1 teaspoon of sugar
1 tablespoon of honey
1 teaspoon starch
2 tablespoons of mayonnaise


Today, we are with you with the recipe for pouring rice pilaf. In my Pilav 101 video, I explained step by step the perfect rice pilaf recipe, and you can follow the production from there.

Making Tempura:

Beat 1 egg with 1 bottle of soda. Put 100 g of flour, 1 tablespoon of starch, 1 teaspoon of salt in the bowl, add the soda mixture and rest in the cupboard without mixing too much.
Slice the potato thinly, dip it in potatoes and tempura sauce and fry it until it turns golden yellow, making sure that the oil is not too high.
Making Hot Chili Sauce:

Boil 3 cloves of garlic, 7 almonds, 1 tablespoon of vinegar, 1 teaspoon of salt and sugar in a saucepan for about 5 minutes, then blend and mash.
Separate 1.5 tablespoons from the puree and mix with 2 tablespoons of mayonnaise, and your sauce is ready for your appetite with the tempura potato.
Take the remaining puree over the stove again, add 1 teaspoon of starch and bring to a boil.
When you turn off the bottom and switch to mild heat, add 1 tablespoon of honey.
For chickens, chop the chickens to the size of a bird’s head. Marinate with 1 teaspoon of salt, isot and garlic powder.
Open the bottom of the pan and add 1 tablespoon of olive oil.
When the olive oil warms, add the chicken and saute.
When the outside is fried, combine the chicken with the sauce and put it on the plate, add fresh onion and sesame seeds and eat it with pleasure.

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