Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, asian fusion aromatic mayojaga – mayonnaise and potato stir-fry in 5 minutes. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook asian fusion aromatic mayojaga – mayonnaise and potato stir-fry in 5 minutes using 10 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes:
- Get 1 Potato - little bit bigger than your palm (I used a spring potato)
- Get 1/2 - included core area Broccoli
- Take 1 tbsp Sakura ebi - cheap one is fine but without food coloring
- Prepare 1 tsp Finely chopped ginger
- Make ready 3 slice of garlic Finely chopped garlic
- Make ready [For seasonings]
- Prepare 4 squeezes Mayonnaise
- Prepare 1 less than 1 teaspoon Sugar
- Get 5 times drizzle over the frying pan Fish sauce
- Get 1 Coarsely ground black pepper
The texture of potatoes when quickly stir fried is so unique and different from other potato dishes. Pork and potato stir fry is so quick to make and yummy. There are no Middle Eastern dishes; nor Indian or South Asian. It really reflects the food culture of Japan at the time.
Steps to make Asian Fusion Aromatic Mayojaga – Mayonnaise and Potato Stir-fry in 5 Minutes:
- This is all you need to prepare for this recipe: Blanch the broccoli. We'll use the stems for a nice crunch.
- Peel the broccoli stems with a slicer to the thickness of chopsticks.You do not need to boil these.
- Peel the potato and cut into strips also to the thickness of chopsticks. You do not need to soak it in water.
- Squeeze four portions of mayonnaise into a pan - about the size of a mayonnaise cap. Heat the mayonnaise over low-medium heat. Add garlic, ginger and sakura shrimps. As the mayonnaise heats, it will start separating.
- Pan-fry with oil from the mayonnaise The eggs in the mayonnaise adds richness.
- You can now add the broccoli stems and potatoes while the mayonnaise is still white.
- This picture is at the stir-frying stage. Can you see the oil from mayonnaise?
- When the potato become translucent, turn up the heat to medium. Add the broccoli clumps, and when the broccoli is cooked, add sugar and fry.
- Fry until the dish is slightly browned. This is important. Fry until the mayonnaise starts to lose colour, become a fragrant brown.
- Drizzle fish sauce to the edge of the pan. Adjust the saltiness using fish sauce. You could add quite a lot.
- The saltiness from fish sauce depend on the brand. So taste as you add. Once you're satisfied, add coarsely ground black pepper and toss.
- Done. I recommend using lots of pepper - about three times more than usual.
Succulent tiger shrimp are fried in crispy batter and then coated with finger-licking good sweet mayonnaise sauce. They are usually served chilled too. Shrimps are fried in crispy batter and what makes it irresistible (at least to me), is the sweet mayonnaise sauce. Mayonnaise is an emulsion of oil and water—two liquids that generally don't get along. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
So that’s going to wrap it up for this special food asian fusion aromatic mayojaga – mayonnaise and potato stir-fry in 5 minutes recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
