SISHUIGUFANG: Cheese

Rabu, 13 April 2022

Best VideosDandelion Salad with Bacon, Egg and Parmigiano Reggiano SISGUFANG

A freshly picked dandelion salad is one of the joys of spring, made with crispy bacon, boiled eggs and the 30-month Parmigiano Reggiano, that help smooth the strong and assertive bitterness of danelions and characteristically bitter edge of radicchio. You could use all dandelions if you prefer or substitue baby spinach or arugula greens. Besides bacon, salami or other sausages are great for this salad too.

Salad	Dressing
8 slices Bacon 4 Eggs, boiled to your liking 100 g Dandelion greens 100 g Radicchio, thinly sliced 30-month Parmigiano Reggiano	1 Shallot, minced 1 tbsp Hazelnut oil 1 tsp Dijon mustard 1 tbsp Apple cider vinegar 50 ml Homemade broth Salt and freshly milled black pepper

In a medium skillet over low heat, cook bacon until brown and crisp, 5 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
Return the skillet to the heat, add the minced shallot and sauté, stirring occasionally, for a minute, until slightly softened. Add the hazelnut oil, mustard, vinegar and broth and stir for about 1 minute, until bubbling and just the slightest bit reduced, scraping up the browned bits from the bottom of the pan. Taste and season.
Meanwhile boil the eggs in boiling water for about 8 minutes for hard-boiled eggs. Drain and rinse egg briefly under cool water until cool enough to handle. Peel and cut the egg in half.
Toss the dandelion greens and radicchio with salad dressing. Arrange on serving plates with the eggs, bacon and shave some Parmigiano-Reggiano over. Serve immediately.

Minggu, 27 Maret 2022

Best VideosKeto Air-Fryer Fried Chicken SISGUFANG

Those air-fried chicken thighs come out golden and crispy on the outside and moist and juicy on the inside, and needs only a light coat of of olive oil to become crisp. Spicing up the almond Parmesan mixture with garlic powder, smoked paprika, cayenne pepper gave the coating a wonderful array of flavours, aromas, and colours.

Chicken thighs get a crispy, crunchy coating with a well-spiced blanched almond powder with Parmesan in this simple and easy chicken recipe. Everything comes together deliciously in the air fryer for a family-friendly meal that's perfect for busy weeknights. Serve with a seasonal salad or use them to make chicken sandwiches.

	Breading
3 Boneless chicken quarters, halved 3 Medium eggs Olive oil Salad, to serve Ranch, to serve	100 g Ground blanched almonds 50 g Parmigiano-Reggiano, finely grated 1/2 tsp Garlic powder 1/2 tsp Cayenne powder 1 tsp Smoked paprika powder 1/2-2/3 tsp Salt 1/2 tsp Freshly milled black pepper

Half each chicken thigh, trimming off excess fat if desired. Pat the chicken thighs dry with paper towels. Set aside.
Whisk eggs in a bowl until combined. Stir together all breading ingredients in another bowl until well-mixed. Prepare a large tray lined with parchment paper for the breaded chicken thighs.
Working with one chicken piece at a time, coat chicken first in breading bowl, then in egg wash bowl, then again in breading bowl. Place breaded chicken pieces on prepared tray.
Preheat your air fryer at 200C/400F. I usually switch it on about 3 minutes prior to cooking. Coat preheated fry basket with olive oil or cooking spray. Transfer the chicken to the air fryer basket, making sure chicken pieces are not touching. Coat chicken breasts with olive oil. Depending on the size of air-fryer basket, you can make 2-3 pieces at once. I have a small air fryer so I could only fit in 2 pieces at once.
Cook for 8-10 minutes. Open the air-fryer and flip chicken thighs over, and coat with olive oi. Air Fry for 6-8 more minutes. Remove chicken breasts to a plate, and cover with aluminum foil to keep warm. Repeat procedure with remaining chicken breasts.