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Saturday 06 July 2024 09:04:53 GMT
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Мысҭафа :
video save option on ka please
2024-08-19 05:18:34
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ihsa.ahmadi1444gmail.com :
افشن خلاص کړه
2024-08-19 08:11:42
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Adnan Nawab Khan :
🥰🥰 good nice
2024-08-23 07:38:09
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Atif khan :
ok
2024-07-29 20:15:39
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sahoodkhan182 :
mashalla
2024-08-21 20:52:50
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Hameed Pana Gull :
Bilkol saye molana 🥰
2024-08-21 12:34:39
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Safeer Ullah :
mashaallah
2024-08-16 18:48:05
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🥰🥰🥰
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❤❤❤
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ARMAN khan :
💔💔💔💔💔💔
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🤲🤲🤲
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ehsanwazir551 :
🥰🥰🥰
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rashid armani :
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asghar :
💕💕❤️♥️
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Umar.Rahman.105 :
😂😂😂
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z,,,,,, ❣️❤️❤️❤️❤️❤️,,, :
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2024-08-23 16:43:43
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h,a/m,-e,e,/d KHAN :
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CHOTA KHAN ❤️‼️ :
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♥️♥️♥️♥️
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![I ran out of the boxes so I decided to attempt to make it from scratch. You can definitely use the boxes if you are pressed on time. I just like to experiment whenever I have the time 😤 yes that is a big glass of wine… it was a long day at work 😅 Hayashi Rice Serves : 2-3 Time: 1 hour Ingredients: - [ ] 1/2 lb sliced beef or ground beef - [ ] 1 pack of shimeji mushrooms - [ ] 2 small carrot - [ ] 3 stalks of celery - [ ] 1/4 cup of green peas, frozen (optional) - [ ] 1/2 onion - [ ] 3 cloves of garlic - [ ] 1 tbsp tomato ketchup - [ ] 1/4 cup red wine - [ ] 1/2 cup Japanese demi-glace sauce - [ ] 1 tbsp of tomato paste - [ ] 1 cup low sodium-beef stock - [ ] 1 cup of water (**) - [ ] 1 bay leaf - [ ] 1 tbsp of brown sugar - [ ] 1 tbsp Worcestershire sauce - [ ] 2 tbsp of shoyu Roux: - [ ] 1 tbsp butter (15g) - [ ] 2 tbsp flour (15g) - [ ] 1/2 cup low-sodium beef stock Instructions: 1. Slice onions, carrots and celery. Slice mushrooms if not using shimeji. Mince garlic. 2. Melt butter in saucepan over medium-low heat. 3. Add flour. 4. Using a wooden spoon, mix flour and butter stirring constantly. 5. Continue to cook, stirring constantly until the roux is a deep caramel brown. Be careful not to burn the roux. 6. Remove from heat and add beef stock stirring constantly until roux becomes a thick paste. Set aside. 7. Season beef with salt and pepper. 8. Then lightly sear the beef. It’s okay if beef is slightly pink. We will cook this more later. Set aside beef in a separate plate. 9. Then in the same saucepan, melt butter and oil. 10. Add mushrooms, onions, carrots, celery, and saute till softened and golden. Then add in garlic, cooking until fragrant. 11. Then add ketchup, red wine, demi-glace, beef stock, water, sugar, bay leaf, tomato paste, Worcestershire sauce, and shoyu to the pan. 12. Simmer for five minutes. 13. Add roux and stir gently till well incorporated. 14. Add peas and beef and cook for an another 2-3 minutes until thickened. Make any last minute adjustments such as salt, pepper, or brown sugar if you want to sweeten it. 15. Finish with cracked pepper if desired and serve with rice! 16. Enjoy!
**Notes: this recipe was still in the testing phase so I decided to use water instead of more beef broth but I think 2 cups of low-sodium beef broth would make this even richer and beefier. You may have to adjust the ratios of shoyu and to balance out the salt. #asmrcooking #recipes #foodasmr #vtuberen #fyp](/video/cover/7538938441669561630.webp)
