I rolled a random country and got China, so today I'm going to try cooking a Chinese dish. To be honest, I rolled Nigeria and Togo before that, but I the ingredients are not available here, unfortunately. I'm going to try cooking sweet-and-sour pork, a traditional Chinese dish. Despite visiting China a couple of times, I've never tried it there. Only the local takeout. In addition, I am going to bake an apple pie.
I rolled a random country and got China, so today I'm going to try cooking a Chinese dish. To be honest...
Ethan Davis
Robert Campbell
First, take a pound of pork and mince it on one-inch cubes. Mix it with green onions, one egg white, 1 teaspoon of salt, 1 teaspoon of soy sauce, and 1/4 teaspoon of sugar. Cover it and put it in a cold place to marinate for at least an hour.
Eli Powell
While it is marinating, let's make dough for the apple pie. Break 3 eggs into the bowl.
Juan Cox
Keep going
Andrew Sanchez
blessed thread
Levi Reed
Using the mixer, beat the eggs until they increase in volume. Then, gradually, mix in 250 grams of sugar.
Tyler Collins
In the same way mix in 250 grams of flour. In the end add a pinch of salt, 1/2 teaspoon of baking soda, and a tablespoon of smetana.
Adrian Ross
Reset the ip on your phone before posting each picture so you don't sage your own thread
Angel Rogers
Cut 1 kg of apples, preferably sour, in thin slices. You can peel them if you want. I wish I had kitchen scales.
Gabriel King
In a shitty mood, but good for you.
Easton Wright
bump
Jose Adams
Looks interesting
Nicholas Thomas
Butter up the baking mold or whatever you have and put some flour on the surfaces.
Isaiah Diaz
Put the apples in the pan, then pour the doug on top of it. It feels that the dough is too thick and/or there's not enough of it. I hope it turns out okay.
Luis Lewis
Looks delicious, fren.
Ayden Walker
I think your pie is gonna get scorched with that pan.
Benjamin Nguyen
What a nice thread
Hope it turns out Mr Russian =)
Jayden Peterson
Dough is supposed to be tough, dry, and muscle-like. What you made there is batter.
Gavin Phillips
Now we have to preheat the oven to 180°C. I'll eat some candied ginger. It's delicious.
Nathaniel Moore
These are the best threads
Ryder Peterson
I have doubts about this pan too, but it's too late now. Shove it in the oven for 40 minutes.
Ethan Smith
bump
Angel Hernandez
The meat has finished marinating. Now we have to mix it with 1/2 cup of cornstarch. It feels really weird to the touch. Then we have to preheat a lot of oil to deep fry it. I have never deep fried anything in my life, so I'm a bit afraid. Also, the recipe doesn't say anything about what I should do about the green onions, it just says "deep fry the pork".
I have a question - how does one cook rice without making lumpy and sticky?
Nathan Smith
Wash the rich thoroghly, until the water isnt cloudy. I add more water than rice, usually a cup of water more. Think you are suppose to garnish the dish with green onions
Isaiah Howard
The best way to lower food into a pan for frying is by using a spatula/spoon and some other kind of utensil.
Cameron Butler
Thanks. Will try that.
But the recipe says to add the onion in the marinade. It's too late to separate it, so I'll just throw it in the pan along with the meat.
Carson Davis
Lowering it with the spatula did the job. Thanks. I expected an oil explosion. Now we have to fry it until it's evenly browned.
Lucas Fisher
if i had any money at all i would do one of these threads every wednesday
Dominic Taylor
Make sure the onions dont explode in the heat. I heard that can happen
Ethan Ortiz
Let's prepare the rice. I washed it thoroughly according to the instruction.
Why Wednesday?
They don't seem to explode. At least yet.
Jaxon Harris
dont you usually do these on weekends? i would be like the mid week backup chef.
Charles Peterson
Ah, you're right. That makes sense.
Cameron Fisher
I wish I can show you guys some cooking stuff, but I can't cook. Maybe Ill show you guys me getting chicken wings or smt in the future
Lucas Hughes
In Taiwan we cook rice with a cooker
Logan Foster
just follow a recipe and it shouldnt be too hard, start on simpler recipes and ease into more complex/difficult ones. maybe it will look fucked up but it might still taste alright
Jose Hall
Drain the oil on paper towels.
I have a cooker, but its bowl is occupied with buckwheat.
Ian Ramirez
Still would like to show what a Canadian suburbs look like
Luke Walker
Imagine the smell.
Thomas Cox
Now heat up some oil, add green bell pepper and onion. Season with salt and pepper, fry until tender. You're supposed to do it in a wok, but I don't have one.
Elijah Scott
I meant sugar here, not pepper.
Parker Nelson
I bet it smells great :3
Tyler Price
>You're supposed to do it in a wok, but I don't have one.
William Smith
Set the mixture aside. We'll need another pan, but I only have one good one, so I'll have to wash it again. We don't have hot water since Monday, so it's not very pleasant.
Ayden King
looks good.
>no hot water
that blows. any idea what happened?
Eli Miller
your threads are the best thing on Jow Forums russianon
Jeremiah Campbell
In the pan mix 1 cup of water, 1/4 teaspoon of salt, 3/4 cup of sugar, 1/3 cup of apple cider vinegar (I will use white wine vinegar instead. I looked it up online, people say that it should not change much), 1/4 cup of ketchup, 1/2 teaspoon of soy sauce. Bring it to a boil. What a strange mix.
Annual maintenance. They were supposed to finish it last Friday, but they actually broke the piper during the maintenance, so they need another week to fix it.
Cameron James
>Annual maintenance. They were supposed to finish it last Friday, but they actually broke the piper during the maintenance, so they need another week to fix it.
ah, bummer.
interesting mix indeed
Nolan Ward
The pie went out of the pan surprisingly easy. I decided to sprinkle it with sugar powder and cinnamon.
Matthew Nguyen
Rice is done. Thanks to the Canadian user, it's very nice.
Lucas Rodriguez
They do really looks good
Nathan Stewart
yum
Anthony Walker
Now, put the meat and the pepper-onion mixture into the pan, add a can of pineapple pieces along with the juice, bring it to a boil again, and cook until well blended. Not sure what that even means.
Owen Flores
Looks more like apple cake but looks rly good
>cook until well blended
Think you have to reduce the sauce until it becomes sticky like pic related
Jaxson Cook
Jesus man, your kitchen is a mess.
(Эти жёлтыe зacтывшиe пoтёки жиpa нa хoлoдильникe и cтeнкaх...)
Carter Hill
You're right! I forgot to add cornstarch.
The apartment is under renovation. When I reach the kitchen, everything will be replaced. Will take care of the new kitchen better.
Zachary Roberts
Dont burn the surface
Josiah Peterson
wish there were more good threads like this. I also wish I had the patience and motivation to cook foreign cuisines. good for you bro, hope it comes out tasty
Jonathan Brooks
Lmai, this is the first goos thread I have seen in months here.
James Campbell
It is done! It looked redder in the pan. Time to clean up and finally have lunch.
Jaxon Rogers
lovely looking lunch. hope you enjoy it :3
Austin Morgan
looks great, bon appetit
Isaiah Morales
Enjoy your lunch Russianon
Leo Bailey
C-can I have a slice?
Jace Torres
Is it lunchtime in Russia already? I'm just about to eat my breakfast.
Bon appétit user.
Kevin Foster
Checked and bon appetit-pilled
Noah Brooks
congrats, enjoy your lunch user
Mason Jones
Everything tastes great. Thank you all for staying with me today, I appreciate your support. Hopefully, see you in one-two weeks!
Gavin Lopez
best threads on Jow Forums
have a bump m80
Matthew Perez
thanks for sharing. see ya next time.
Nathan Long
cпacибo пpиятeль
Jaxson Brown
Can't say enough how much I enjoy your threads.