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Resep Masak Cumi Goreng Crispy – I ate at one of the new chili restaurants near my house last weekend…wow…the menu was okay. I don’t know, there are many such hot sauce restaurants up here in Semarang, friends… talk about it… because there are already several such restaurants that are successful and always busy… so many new restaurants are popping up that are similar. About the menus…wow, almost everything is the same. but since the taste is not special…so I’m too lazy to write a review about the restaurant. Wow, yes…so I remember writing a restaurant review on this website a long time ago…lol. Even though I already had some footage from when we ate at the big restaurant downstairs which was delicious… but I didn’t have time to edit the pictures… so I’ll find some free time first. Even though I’m thrifty…yet…every weekend we make time to eat out with friends…try new restaurants…if it’s a young date…lol…!…if it’s an old one date, just go around the street vendors every weekend… try new menus that are rarely cooked at home..eg the ingredients are unique..etc that are hard to get..what is this…precel snail…he eats gablok precel. .catch head soup…etc, strange, rare to cook…hihi . Well…if you go to economy restaurants, you don’t have to think about it…sometimes they invite you to tastings aka free meals from these restaurants…and most of the time you get a treat from the boss …Bye Bye. In addition to sharpening your tongue, when you snack outside… you can become more diverse and get to know the flavors of popular dishes… you can also expand your knowledge and fresh ideas while being creative. kitchen, friends… so… we’ll be better, it’s creative. Wow…how come the story isn’t going anywhere…lol.
Crispy fried squid Ingredients: 500 grams of squid, clean the outer skin and body contents, wash thoroughly, cut into round pieces, then soak for 15 minutes with a little salt, 2 cm of crushed ginger, pepper and 1/4 teaspoon until fine. garlic. Drain well. Ingredients for dipping flour pasta: 100 grams of medium protein wheat flour 1/2 tablespoon garlic powder 150 ml ice water 1/2 teaspoon baking powder 1/2 teaspoon salt, 1/4 teaspoon ground pepper 1/4 teaspoon sugar sand. Mix the dip ingredients well until a smooth, medium-thick mass is obtained. Ingredients for coating the flour, sift together: 200 grams of high-protein wheat flour 2 tablespoons of cornstarch 1 teaspoon of garlic powder 1 teaspoon of stock 1/2 teaspoon of salt (to taste) 1/4 teaspoon of ground pepper Preparation: Dip the squid pieces into the wet dipping mixture one by one. lift it up and roll it in the dry coating flour, pinch it into curls. Fry in very hot oil…so when it goes into the oil…the sound of the oil is immediately heard and the layer of flour curls up immediately. Bake until golden brown on the outside. Tips: The fire when frying the squid…it’s a little big, it’s okay…as long as it’s not too big or you’ll burn right away…lol. So if the heat is high, the flour layer will quickly dry out and become crispy…while the squid inside is still soft and not hard. If you cook it on low to medium heat and too long…the squid will end up tough…just be prepared to fight when you bite it…it will be like rubber…lol. Wheat flour for the dry coating…use high protein wheat flour, it makes a very crispy and crunchy flour coating. And it stays crispy for a long time until it cools down. But if you don’t have it, you can use medium or low protein.
Resep Masak Cumi Goreng Crispy
I used garlic powder seasoning for the above recipe… because it’s more practical… lol… you don’t have to mince the onion. but if you want, you can replace it with fresh onion… except for the dry spiced flour coating, you can’t use fresh garlic… you have to use garlic powder… or leave it out if you don’t have it. But if you don’t have it, I’ll sell it friends..hihi..*dodolan maning..*add pepper, ground garlic, 1 tablespoon of oyster sauce, salt, seasoning and a well-beaten egg
Resep Cara Membuat Cumi Goreng Tepung Gurih Renyah, Berani Coba?
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Resep Cumi Goreng Mentega Ala Dentist Chef
Miso Edamame Guac Recipe My favorite restaurant, True Food Kitchen, has this amazing edamame edamame guacamole and I could eat it every day… but unfortunately, there is not enough guac for guacs like this. It’s really easy to whip up and quick, which is great for me. I like that it’s easy to customize and can go with many differences 🂱 Kieu Dang 5 likes
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Quick skin care: Moisturizer with SPF🙌As someone with oily and acne-prone skin, I have to admit, I’m not a big fan of this “heavy” feeling in my skin care routine. I just want a moisturizer that hydrates and protects my skin without weighing it down. So when I came across this SPF moisturizer I was over the likes of Sonya 42.
Cumi Goreng Tepung Crispy🫶🏻
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Resep Cumi Yang Enak Dan Praktis, Bisa Dikombinasikan Aneka Masakan Goreng
The first thing we need to know is that squid meat is easy to prepare, so you don’t have to cook it for too long. If you cook it too long, the squid will be tough. It’s really hard like rubber if you cook it for a long time…lol.
Thus, the cooking time of the squid is short. If it is fried, fry it in plenty of oil. Before the squid mixture goes in, the oil must first be very hot, my friends, but medium heat, not high heat. If the oil is hot, as soon as the squid is added, it will immediately expand into a beautiful layer of flour.
If the fire is big, it burns easily, if the flour layer is small, it is hard or Javanese *mbeling. So what is correct is medium heat, but the oil is already hot, then the squid goes in. Don’t put too much of the floured squid mixture into the oil… to keep the hot temperature stable. If the temperature is stable, the squid will cook quickly and the crispy coating will be a nice, crispy kriwil kriuk. Remember, don’t set the heat too low…if it’s low, the flour layer will be tough, the squid will be tough…hihi.
So, the baking technique is ready, then comes the technique of making kriwil coated with flour. Two techniques can be used, the technique is done with egg sauce, first the squid is coated in dry flour, then dipped in beaten egg, and then again coated in dry spiced flour. The result is soft and crispy, but the crispiness doesn’t last long when it’s cold. If you want the kriwil to last longer until it cools, use a technique where the dipping mixture is a slightly runny, wet mixture, so the coating mixture can make beautiful kriwi.
Resep Cumi Goreng Tepung Ala Restoran Seafood, Bisa Jadi Menu Sahur
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