American Chinese takeout is getting more expensive on average. I think it should be worth it. It's cheap, but we're making what I would consider an ideal American Chinese takeout meal to be true to inflation.
I am sorry. With the rising average price of Chinese takeout food, what was once considered cheap vegetables full of life and an abundance of meat and rice for something that was cheap and now it is? Absurdity. It needs no further explanation.
So let's make it, shall we? Well, first and foremost, let's start with two cups of rice or 380 grams of white rice, ideally medium grain, do I have to say it now? Just wash it and cook it with whatever you can find but we all know the correct way is with a rice cooker which if you are using it would be two cups or 473ml of water turn it off and press the button. And you will need one pound or 450 grams of boneless Kung Pao pork first. Boston But slice this bad boy thinly about a third of an inch thick, toss lightly with salt in a medium bowl and eat a quarter. Toss together the tablespoon or 11 grams of cornstarch until completely coated. This is the side, guess what brother? You don't need another bowl. Bing.
Bang Boom Now add two tablespoons or 27 grams of sugar two tablespoons or 22 grams of white vinegar and a quarter cup or 60 milliliters of soy sauce and stir until the salt's beneficial properties cause the sugar to dissolve. be I don't know and finally stir in a quarter tablespoon or 11 grams of cornstarch until dissolved. Okay fine, It's time for a walk. You don't get your walk. Hey, then you can leave the building. First, over high heat, about two and a half tablespoons of enough vegetable oil to coat, and then fry your pork evenly again. spread on and leave it for about two to three minutes tossing occasionally you get a nice browning now add more oil and one red pepper chopped one green bell pepper two green onions cut into one inch pieces Cut seven cloves of garlic finely.
That's right 7 and a half inch bell of ginger finely chopped Season with salt and fry this bad boy What is it it starts to soften If you want add one and a half teaspoon or four grams of cayenne pepper Now stretch it at home What's all this good and fragrant stir-fry in half a cup or 64 grams of roasted peanuts Put your pork back into the stir-fry to reheat it and finally we're in your sauce and every little square inch. Fry aggressively to coat the piece. Watch the delicious goodness and magic thicken as you pour it into a bowl to watch the steam in the distance. Well orange chicken we've done this before but this one is a little different and by that I mean I had to figure out how to make it cheaper first we're going to make our sauce in a medium sauce pot. 1/3 cup or 65 grams of light brown sugar instead of 1 cup or 240 ml of orange juice, stirring well over medium heat. Once boiling, reduce to a simmer for about two minutes and add a teaspoon or two of red pepper Add the flakes. . This is completely optional. It's for the heat and it will be spicy. Half an inch ginger bell, sliced. Half a cup or 120 ml of soy sauce. Or get it by adding 15 grams of water. Good old slurry whisk your slurry a little at a time until it's the thickness you want now you can use all of it and it will be really thick or you can use half of it. It will run a bit more it's really up to you turn off the heat optionally strain your sauce and finish off by very finely chopping six cloves of garlic and now your sauce is done one for the stir fry And one and a half pounds or 680 grams of boneless and skinless chicken thighs, cut into bite-sized pieces, and in a medium-sized bowl, add two eggs, three tablespoons or 48 grams of water, and a little splash of soy sauce. Optionally stir together a couple of tablespoons of Sriracha until smooth and add to your chicken. Immediately add three-quarters of a cup, or 112 grams, of all-purpose flour, three-quarters of a teaspoon, or six grams of fine sea salt, and one-quarter cup, or 33 grams, of cornstarch. Stir the gram together and frying is very easy when you use a wok it heats up fast and you don't need a ton of oil so get a big wok and fill it halfway with vegetable oil Heat up to about 350 degrees Fahrenheit. And take all your chicken and put it in your dredge toss aggressively to coat each one then in two batches add the chicken to your fry oil and fry for about three to four minutes or until nicely crisped and Watch and cook to an internal temperature of 165 F. Pour it into a bowl of sauce with half of your sauce and repeat with the other batch.
Well, in a very simple medium-sized bowl of Boom Next Up Chow, two tablespoons or 32 grams of soy sauce, half a teaspoon or two grams of toasted sesame oil, one tablespoon or 13 grams of granulated sugar, and two teaspoons of Stir in a tablespoon or six grams of cornstarch. Combine everything as one until combined and set aside. Fill a medium pot with water and whisk until bubbling. Now take a large pan. I only have oil to coat the bottom. Add four cups when done. Or 200 grams of finely chopped green cabbage A julienned carrot Season with a little salt to taste and stir further until it starts to soften Stir in two green onions Two cloves of minced garlic and you'll be transported here quickly. Need you don't want. Those green onions Now add a pound or 450 grams of chow mein noodles to your boiling water and if they're fresh you'll boil them for about 30 seconds, immediately remove and add to your wok flipping constantly. And once it's hot and your noodles start to take on a slight color, add your sauce and once they start to shine like the most beautiful mirror that surrounds each noodle, you're done. Put the rice on a plate and watch it. All this for a modest price is what I want to see when I get my Chinese takeout food, but is it as good as it is? Let's find out we didn't get it from this restaurant, let's put it in this box it felt like someone made it for me, I am this and I made it, I started with my favorite orange chicken. Unmatched Orange Market Chicken In most cases, if you make orange chicken at home, it's better than takeout every time. No failure. Juicy.
This is the first off crunchy and yet delicate kung pao pork you can make with chicken, but I want a little variety here, okay? The pork gets better immediately with a little spicy a little salty a little sweetness and then the spice goes up a little more to the rice I mean the rice is good. We already know where it's going to go I have to change and of course Chow looks lovely nudes people still say what do pono say? Hello, ladies. I'm alone.
It's not what they say. It's not your personal ad noodles the benefit of making your own can put whatever you want to put in there? But what's this like a balanced chewy noodle, but the freshness of some vegetables, all for a great American Chinese takeout meal at a price you can totally control. Do you want to know what else you can control B-roll?
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