© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Elevate this everyday humble roasted root vegetable into something spectacular and a holiday-worthy side dish with a unique nori dressing. Nori is a form of dried edible seaweed and so much more than just a sushi wrapper. You can use nori as a garnish, to enjoy as a snack, to flavour noodles or soups, and to make salad dressings. Nori offers incredible health benefits and contains a lot of vitamins and various essential minerals. Dutch carrots, aka baby carrots, are smaller, thinner and sweeter than regular carrots, and are usually sold with the greens still attached. If you can't find them, just use sliced regular one.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Fill with tuna mayonnaise, lettuce, avocado, cucumber, alfalfa sprouts and sesame seeds, these seaweed wraps make a sustaining and nutritious meal that's keto friendly, low calorie, high protein and jam packed with flavour. You might want to swap tuna for salmon if you are worried about mercury poisoning. Some leftover roasted chicken would do the trick too.

Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Starch begins to gelatinize between 60C and 70C, the exact temperature depends on the specific starch. For example, different starches exhibit different granular densities, which affect the ease with which these granules can absorb water.

1. Add all dough ingredients, except butter, in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl.
   
2. Place the dough in a lightly greased mixing bowl. Cover and let rise until doubled in volume, about 1 hour. Turn dough out onto a lightly floured surface and gently punch down the dough to expel the air. Let rest for 15 minutes. Roll and shape the dough into 30cmx40cm rectangle to fit the baking tray. Cover and let rise in warm place for 40 minutes.
3. Preheat the oven to 175C/350F. Combine pork floss and seaweed crumbs. Use the tines of a fork to prick the top of dough, then brush with egg wash. Sprinkle with chopped onions and sesame seeds and bake for about 15 minutes.
   
   
4. Gently invert the bread on a parchment paper. Thinly spread with mayonnaise and cut a few slits at one edge of the bread. Be careful to cut the slits half-way through the bread only. This increases the flexibility of bread roll-up. Sprinkle with the pork floss mixture and roll up while still warm. Cut the bread into the sections to your desired length after 30 minutes. Spread the cutting sides with some mayonnaise and pork floss.

Nori, the Japanese name for various edible seaweed species, is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is a source of iron, calcium, vitamin A, B, C1, iodine, protein fiber, and carotene.

1. Soak the seaweed, drain and set aside. Sift together the cake flour, baking powder and baking soda.
   
2. Whisk the eggs, sugar, salt, and honey together. Add the flour mixture to the egg mixture. Mix until just combined.
   
3. Add in melted shortening and seaweed to become the cake batter.
   
4. Spoon the batter to the greased muffin cups or mini loaf pans, 80% full and bake at 175C/350F for 20-25 minutes.

Nori, the Japanese name for various edible seaweed species, is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is a source of iron, calcium, vitamin A, B, C1, iodine, protein fiber, and carotene.
I want to thank Aloyallyanders@Passionbaker for sharing the Kreativ Blogger Award and Elin@Elinluv's Corner, passing her Best Blog Award to me. As I said before, a blog without friends, like a soup without salt, would be dull and blank. Thank you once again my dear friends.

1. Marinade the ground beef with salt and baking soda for 30 minutes. Stir until the ground meat has become elastic. Add in the water in 3 portions. While adding water, keep stirring until the beef has completely absorbed the water.
   
2. Add in the chicken bouillon, cornstarch and mix well, then stir in the oils. At last you add the peas and mix all the ingredients until the mixture is well-combined.
   
3. Divide the beef mixture onto two seaweed sheets, leaving an inch uncovered at border, and roll each up. Steam the rolls over the high heat for about 8 minutes. Slice and pan-fry until lightly brown.

1. Preheat the oven to 175C/350F. Mix the flour, baking soda, icing sugar and salt together in a mixing bowl. Rub shortening into dry ingredients until mixture looks like loose crumbs. Add in egg white and combine briefly. Add in the dried seaweed and blend all the ingredients together with your hand.
   
   
2. Place the dough between two sheets of plastic film, and roll it out into a rectangle, about 2mm thick. Divide it into 24 equal rectangles and prick the tops with a fork. Then use the back of a knife to make two vertical marks on the surface. Lightly brush them with egg white and then bake in the center of hot oven for 25 minutes.