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@ifraah536: #CapCut #oromotiktok❤️💚❤️ethiopiantiktok #oromotiktok❤️💚❤️ethiopiantiktok

IFRAH🧕🤍🦋
IFRAH🧕🤍🦋
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Region: SA
Monday 02 November 2026 10:29:14 GMT
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wallo.biyya.to
Mame oro 💯 :
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2026-11-05 02:49:55
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alhamidulilaah5
بعد عسر يسرا❤️❤️❤️🕋🕋 :
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2026-11-02 23:49:48
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Ifraah🧕🦋 :
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V is for Velveting Ingredients Economical Protein * 500g beef (chuck or topside) or chicken * ½ tsp baking soda * 1 tbsp cornstarch * 1 egg white * 1 tbsp soy sauce * ¼ tsp white pepper * 1 tbsp neutral oil * Extra cornstarch, for dusting * Neutral oil, for flash frying Sauce * 2 tbsp soy sauce * 2 tbsp brown sugar * 3 tbsp water * 2 tbsp Shaoxing wine * 1 tsp cornstarch mixed with 1 tbsp water (optional, to thicken) Stir-fry * 1 tbsp neutral oil * 3 cloves garlic, minced * 1 tbsp ginger, minced * 1 capsicum, sliced (optional) * 3 spring onions, cut into batons * Steamed rice, to serve Method 1. Slice the protein into thin strips against the grain. 2. In a bowl, combine the protien, baking soda, cornstarch, egg white, soy sauce, white pepper and oil. Mix until every strip is coated, then marinate for 30 minutes. 3. FOR EXTRA TENDER MEAT: 1.5 tsp into your protein, mix to coat properly and then refrigerate for 40 minutes. Wash off the baking soda and pat dry and proceed with the marinade. 4. Lightly dust the beef with extra cornstarch, shaking off any excess. 5. Heat oil in a wok or pan to approximately 120–140°C. Flash-fry the beef in batches until the coating sets and the meat is just cooked or nearly cooked. Remove and drain. 6. Leave about 1 tbsp oil in the wok. Add the capsicum, if using, and stir-fry briefly. Add the ginger and garlic and cook until fragrant. 7. Combine the soy sauce, brown sugar, water and Shaoxing wine. Pour into the wok and simmer until glossy. Add the cornstarch slurry if needed to thicken. 8. Return the beef to the wok with the spring onions. Toss until everything is coated in that glorious sauce. 9. Serve over steamed rice and enjoy your silky, succulent Mongolian beef. #velveting #wagyu #cooking #hacks
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