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A touch of oriental flavor to brighten up your day. Chef Bernadete Megumi shows us the step-by-step recipe for a mouth-watering YAKISSOBA with TAIOBA NOODLES! ???? INGREDIENTS • 3 stalks of taro • 1 carrot, sliced • 1 onion, diced • 1 small zucchini, sliced • 3 green beans, sliced • 1 broccoli floret • 1 cauliflower floret • 1 chard leaf, sliced • 2 cabbage leaves, sliced • 1/2 taro leaf, sliced • 1/4 yellow pepper, diced • 1/4 red pepper, diced • 100g chicken fillet, diced • 100g rump steak, thinly sliced • 1 clove of minced garlic • 1 piece of minced ginger • 2 tablespoons of soy sauce • 2 tablespoons of sesame oil Olive oil to taste FOR THE BROTH: • 500ml of water • 2 chicken wings • 10 cm of kombu seaweed • 1 tomato, diced • 1 onion, diced large • 1 carrot, diced large • 1 cabbage leaf • 1 dried shitake • 1/2 leek • 1/2 cup (tea) of soy sauce • 1 teaspoon (tea) of Worcestershire sauce • 1 teaspoon (tea) of culinary sweetener • 1 tablespoon (soup) of cornstarch diluted in 2 tablespoons (soup) of water PREPARATION METHOD (BROTH): Quickly boil the taro stalk, drain the water and shred. In a pan, place the broth ingredients except the kombu seaweed. Boil for 30 minutes. Turn off the heat and add the kombu seaweed and leave for another half hour. Strain and set aside. Season this broth, except for the starch, and bring to a boil. When it boils, add the cornstarch to thicken the broth. Turn off the heat and set aside. PREPARATION METHOD (YAKISSOBA): In a frying pan, sear all the ingredients one at a time, reserving each one in each bowl, starting with the vegetables and finally the chicken and beef seasoned with soy sauce (1 tablespoon for each), garlic and ginger. Mix this sauce with the sautéed ingredients and add sesame oil. On a plate, arrange the taioba noodles and drizzle the sauce on top. Serve hot. Also check out the other pages of the program: Website - http://tvgazeta.com.br/vocebonita Facebook - / vocebonitatv Twitter - / vocebonita Instagram - / vocebonitatv