Yakissoba of Meat or Chicken with Vegetables + Photo
Ingredients :
400grs of beef tenderloin steaks, or
(duck, rump or soft coxão).
It can replace the beef for 400 grs. chicken breast or thigh and non-skinned chicken breast
Other Ingredients:
300 grs, of yakissoba spaghetti or spaghetti
Vegetables:
1 large onion, chopped into petals
1 or 2 tablets of vegetable or meat stock
150 grs. of fresh or canned mushrooms, drained washed, chopped into thin slices
1 very small cauliflower cut into a bouquet
1 small ninja broccoli cut into bouquet
1 medium thinly sliced carrot diagonally
1 small red pepper cut into small squares
1 stalk of celery without leaves cut into thin slices (optional).
1 garlic only white cut piece and carrots (optional)
6 tablespoons soy sauce (shoyu)
2 tablespoons corn oil
2 tablespoons sesame oil (optional)
150 to 250 ml of sauce for industrialized yakissoba (optional)
6 to 8 large leaves of celga cut diagonally or
Leaf of cabbage without the thick stem of the cut medium diagonally
1 tablespoon cornstarch (cornstarch) well-filled to leave the sauce silky
½ cup (tea) cold water to dilute corn starch
1 bunch of chives, cut into slices, put after ready dish, before serving.
You can exchange or replace some of the vegetables.
Example:
The cauliflower replace with chopped pod. or another of your choice;
In a large pan or round bottom pan
(wok) Japanese.
Put the two tablespoons of corn oil fry the onion and lightly fry each vegetable, except the broccoli, carrot, pods, cauliflower you need to cook a little more, add the sesame oil, the yakisoba sauce.
Add a little hot water to the vegetable tablets or stock broth, let it on the fire until the vegetables are "al dente", with little sauce.
Dissolve the corn starch in the water, pour over the vegetables, mix well, leave on the fire until cooking for 5 minutes, add the shoyu, finally mix the finely chopped chives.
While braising the vegetables put a cauldron on the fire with 5 liters of water, as soon as they boil, pour the pasta leave on the fire until "al dente". If you want you can give a light fry in the pasta is optional.
To serve.
Place a small serving of pasta on a deep dish, over the very hot vegetables.
Note:
The harder vegetables can make bleaching.
Bleaching:
Pour each one into the boiling water leave, as soon as boiling bring about 1 'minutes, pour over ice water to stop cooking.
Then do the above procedure, braising one at a time.
note:
The photo is only of the vegetation.
Ingredients :
400grs of beef tenderloin steaks, or
(duck, rump or soft coxão).
It can replace the beef for 400 grs. chicken breast or thigh and non-skinned chicken breast
Other Ingredients:
300 grs, of yakissoba spaghetti or spaghetti
Vegetables:
1 large onion, chopped into petals
1 or 2 tablets of vegetable or meat stock
150 grs. of fresh or canned mushrooms, drained washed, chopped into thin slices
1 very small cauliflower cut into a bouquet
1 small ninja broccoli cut into bouquet
1 medium thinly sliced carrot diagonally
1 small red pepper cut into small squares
1 stalk of celery without leaves cut into thin slices (optional).
1 garlic only white cut piece and carrots (optional)
6 tablespoons soy sauce (shoyu)
2 tablespoons corn oil
2 tablespoons sesame oil (optional)
150 to 250 ml of sauce for industrialized yakissoba (optional)
6 to 8 large leaves of celga cut diagonally or
Leaf of cabbage without the thick stem of the cut medium diagonally
1 tablespoon cornstarch (cornstarch) well-filled to leave the sauce silky
½ cup (tea) cold water to dilute corn starch
1 bunch of chives, cut into slices, put after ready dish, before serving.
You can exchange or replace some of the vegetables.
Example:
The cauliflower replace with chopped pod. or another of your choice;
In a large pan or round bottom pan
(wok) Japanese.
Put the two tablespoons of corn oil fry the onion and lightly fry each vegetable, except the broccoli, carrot, pods, cauliflower you need to cook a little more, add the sesame oil, the yakisoba sauce.
Add a little hot water to the vegetable tablets or stock broth, let it on the fire until the vegetables are "al dente", with little sauce.
Dissolve the corn starch in the water, pour over the vegetables, mix well, leave on the fire until cooking for 5 minutes, add the shoyu, finally mix the finely chopped chives.
While braising the vegetables put a cauldron on the fire with 5 liters of water, as soon as they boil, pour the pasta leave on the fire until "al dente". If you want you can give a light fry in the pasta is optional.
To serve.
Place a small serving of pasta on a deep dish, over the very hot vegetables.
Note:
The harder vegetables can make bleaching.
Bleaching:
Pour each one into the boiling water leave, as soon as boiling bring about 1 'minutes, pour over ice water to stop cooking.
Then do the above procedure, braising one at a time.
note:
The photo is only of the vegetation.
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