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@iamdailydose: These guys are killing it!!

IamDailyDose
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Thursday 07 August 2025 19:16:14 GMT
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Kalian team Fazzio atau team Filano guys ? tulis dikolom komentar yaa 🙌🔥 #yamahapekanbaru #filano #fazzio #yamahasemakindidepan #yamahaviral @Yamaha Riau Kepri @YAMAHAKEPRI
Kalian team Fazzio atau team Filano guys ? tulis dikolom komentar yaa 🙌🔥 #yamahapekanbaru #filano #fazzio #yamahasemakindidepan #yamahaviral @Yamaha Riau Kepri @YAMAHAKEPRI


O Bitrix24 ajuda você a gerenciar seu negócio em um só lugar. Registre-se agora.
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Ingredients: • Steak • Salt, pepper • Chinese rice sticks For the marinated eggs: • Boiled eggs • Chinese seasoning for marinating eggs • Water • Soy sauce For the lotus root: • Lotus root • Lime juice • Water • Chinese seaweed • Ginger • Garlic • Mushrooms • Mala Chilli Oil Sauce • Mirin • Chinese vinegar • Sesame oil • Soy sauce For the fried onions: • Olive oil • Onion • Miso paste Instructions: 1. Tap the boiled eggs against each other to create cracks in the shells. Transfer the eggs to a saucepan, add the spice packet, water, and soy sauce, and simmer for 30 minutes. After that, leave them in this liquid (preferably overnight, but I left them for 2–3 hours). 2. Place the peeled and sliced lotus root in water with lime juice for a while. Also, soak the Chinese seaweed in hot water to let it steep. 3. Slice the onion thinly and sauté it in olive oil with miso paste. 4. In another pan, sauté finely chopped garlic and ginger in olive oil, then add the lotus root slices, Mala Chilli Oil Sauce, mirin, Chinese vinegar, sesame oil, soy sauce, and water from the seaweed. Simmer briefly and add coarsely chopped mushrooms. 5. Steam the rice sticks, and in the oil from the steak (cut a small piece of meat and
Ingredients: • Steak • Salt, pepper • Chinese rice sticks For the marinated eggs: • Boiled eggs • Chinese seasoning for marinating eggs • Water • Soy sauce For the lotus root: • Lotus root • Lime juice • Water • Chinese seaweed • Ginger • Garlic • Mushrooms • Mala Chilli Oil Sauce • Mirin • Chinese vinegar • Sesame oil • Soy sauce For the fried onions: • Olive oil • Onion • Miso paste Instructions: 1. Tap the boiled eggs against each other to create cracks in the shells. Transfer the eggs to a saucepan, add the spice packet, water, and soy sauce, and simmer for 30 minutes. After that, leave them in this liquid (preferably overnight, but I left them for 2–3 hours). 2. Place the peeled and sliced lotus root in water with lime juice for a while. Also, soak the Chinese seaweed in hot water to let it steep. 3. Slice the onion thinly and sauté it in olive oil with miso paste. 4. In another pan, sauté finely chopped garlic and ginger in olive oil, then add the lotus root slices, Mala Chilli Oil Sauce, mirin, Chinese vinegar, sesame oil, soy sauce, and water from the seaweed. Simmer briefly and add coarsely chopped mushrooms. 5. Steam the rice sticks, and in the oil from the steak (cut a small piece of meat and "grease" the pan with it), fry the steak to your desired doneness. Afterward, slice and season with salt. 6. Assemble the dish. On a plate, arrange the lotus root slices, rice sticks, steak, mushrooms, onions, and marinated eggs. Garnish with chopped green onions. Enjoy your meal!
Ingredients: • Salmon • For the dry gremolata: • Dill • Parsley • Mint • Lime and lemon zest • Grated Parmesan • For the green sauce: • Parsley, 200 g • Olive oil, 400 ml • For the zucchini pasta: • Cream, 150 ml • Butter, 20 g • Hondashi, 1 tbsp • Water, 50 ml • Zucchini Instructions: 1. Chop the herbs for the gremolata, add the lime and lemon zest, and grated Parmesan. Spread everything on parchment paper and place it in the oven at 45°C for 5–7 hours. Afterward, blend everything in a blender and strain through a sieve. 2. For the green sauce, vacuum-seal the parsley and cook it in boiling water, then place the bag in ice water. After that, transfer the parsley to a blender with olive oil and blend until smooth. Strain through a sieve. 3. For the pasta sauce, warm the butter with cream and hondashi in a saucepan, then add water. Add thinly sliced zucchini (using a vegetable peeler) and cook for about 3 minutes. 4. Remove the skin from the fish (pour boiling water over it for easy removal), slice it, and place it in the oven at 200°C for 5 minutes. 5. Assemble the dish: drizzle the zucchini pasta with green sauce, coat one side of the fish in the green gremolata, and place it on top of the zucchini. Enjoy your meal!
Ingredients: • Salmon • For the dry gremolata: • Dill • Parsley • Mint • Lime and lemon zest • Grated Parmesan • For the green sauce: • Parsley, 200 g • Olive oil, 400 ml • For the zucchini pasta: • Cream, 150 ml • Butter, 20 g • Hondashi, 1 tbsp • Water, 50 ml • Zucchini Instructions: 1. Chop the herbs for the gremolata, add the lime and lemon zest, and grated Parmesan. Spread everything on parchment paper and place it in the oven at 45°C for 5–7 hours. Afterward, blend everything in a blender and strain through a sieve. 2. For the green sauce, vacuum-seal the parsley and cook it in boiling water, then place the bag in ice water. After that, transfer the parsley to a blender with olive oil and blend until smooth. Strain through a sieve. 3. For the pasta sauce, warm the butter with cream and hondashi in a saucepan, then add water. Add thinly sliced zucchini (using a vegetable peeler) and cook for about 3 minutes. 4. Remove the skin from the fish (pour boiling water over it for easy removal), slice it, and place it in the oven at 200°C for 5 minutes. 5. Assemble the dish: drizzle the zucchini pasta with green sauce, coat one side of the fish in the green gremolata, and place it on top of the zucchini. Enjoy your meal!
#writter_c4bddi #foryou #foryoupage #fyp
#writter_c4bddi #foryou #foryoupage #fyp

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