salt and pepper

Sichuan pepper and salt tofu. Excellent vegan recipe. Two versions introduced.

Salt and Pepper Tofu

block regular firm tofu

tbsp. vegetable cooking oil

scallion

garlic

chilis

potato starch

Sichuan peppercorn

Cut tofu into small cubes and then coat with a thin layer of starch. 

Heat oil in wok and slowly fry the tofu blocks until crispy and slightly browned. 

Remove extra oil, only leave around 1 tablespoon of oil in pan, fry garlic, scallion and chili pepper until aromatic, turn off the fire. Return tofu and sprinkle salt and pepper. Toss well. 

Salt and Pepper Fried Squid

squid

salt

tsp. white pepper

starch

tbsp. chili pepper powder

peppers

green onions

cooking oil

Coriander

Clean the squid and remove the dark skin on the surface.

Trim the squid and then slice the tubes into 1/2 inch square pieces. Then rinse well and dry with kitchen paper.

Chop the fresh peppers into small circles. Marinate with salt and pepper for around 10 minutes. And then add starch and egg. Mix well.

Heat up enough oil in a deep pot until 170 degree C. You can test the oil temperature by adding one piece. The squid should be floating seconds after touching the oil. Deep fry all the squid by small batches.

Place 1 tablespoon of cooking oil again and then fry garlic, fresh pepper and green onion until aroma. Then return squid and sprinkle salt and pepper. Turn off the fire and mix everything well.

Taiwanese Salt and pepper chicken-Basil peppercorn chicken

Taiwanese Salt and Pepper Chicken-Basil Peppercorn Chicken

chicken thigh

sweet potato starch

basil

soy sauce

beer

Chinese five spice powder

white pepper

sugar

Chinese five spice

curry powder

Clean fresh basil leaves and drain completely with kitchen paper.

Mix all the marinating ingredients with chicken meat. Combine well and set aside in fridge for 30 minutes to 1 hour.

Add half of the flour in the marinating bowl and mix well.

Heat up oil to 170 degree C. Place the remaining flour in the plate and coat each chicken pieces with a thin layer of flour.Slow the heat to medium heat and fry the chicken pieces for 2 to 3 minutes until golden brown.Transfer out and cool down slightly (around 2 to 3 minutes).

Reheat the oil around 150 degree C and then add basil leaves in. And then continue heating the oil until really hot, return the fried chicken pieces to fry for around half minute.

Mix the ingredients together and toast in a dry frypan over low–medium heat until fragrant.

Sprinkle the seasonings; serve immediately with chilled beer.

Mix seasonings

Our Keto Potato Salad Recipe is made without Cauliflower for an even Tastier Faux-tato Salad. Our Gluten-Free and Diabetic Version of Low Carb Yogurt Mayonnaise Potato Salad uses Turnip Radish, which gives you the Best Potato Alternative.

Keto Potato Salad Recipe

Cup Green Peas

Mayonnaise

Water

Cut turnips and carrots

Peel the turnips entirely. Cut all the turnips into bite sized pieces with a sharp knife, as regular potatoes typically do. At the same time, cut fresh carrots and place them all into a bowl ready for cooking.

Cut onions and pickles

Cut onion and all the pickles into small tiny squares and place them aside. At the same time, prepare your other ingredients. 

Prepare the salad dressing

In a big glass bowl, add yogurt with mayonnaise and approximately 1/3rd of a cup of liquid left from your pickle jar. Season with a pinch of salt and pepper and mix. 

Boil turnips with carrots

Place turnips and carrots into a cooking pot, add boiling water, bring to a boil and let it cook until tender for 15 minutes maximum. 

Strain and shock

Once your carrots and turnips are boiled, strain them through a strainer and pour a very cold pot of water to shock them, so they immediately stop the cooking process.

Add all into a big glass bowl

Add all remaining ingredients in a large mixing bowl, such as the onion, pickles, and green peas. Pour the whole dressing you have stored in the fridge. 

Mix together and season

Using two spatulas, gently mix the ingredients and salad dressing together. Refrigerate for at least 2 to 3 hours before you are ready to serve.

https://mediavine-res.cloudinary.com/video/upload/c9f3ltdtwaxfmphi9bzi.mp4

There is nothing more simple or more complex than keto salt and pepper pork belly - with a couple of tricks up your sleeve, it will be beyond crispylicious.

Keto Salt and Pepper Pork Belly Recipe

pork

sea salt

tbsp. black pepper

onions (quartered)

preheat

score

Score the pork belly skin, taking care not to cut down to the meat, then rub it generously with salt and pepper. The secret to crispy crackling is to make sure the skin is dry; salt aids in that.

place

Place the pork belly in a roasting pan and add the quartered onions.

roast

Put the pork belly in the oven and allow it to roast for 30 minutes at 400 F, then turn the heat down to 320 F and roast for 25 minutes per 1/2 lb.

crisp

When the pork belly is cooked through, switch the grill/broiler on and allow the skin to crisp. Keep an eye on it, as it can burn easily.

serve

Remove from the oven and allow to rest for 20-30 minutes, then slice and serve.

I think dishes that contain seasonal fruits have impact and make a good impression on whoever is eating them so I wanted to make one for someone I care about! That makes me sound really cool, but I actually just had fun with this recipe and it turned out really nice at the end! The pancetta that's added first will more or less disappear after all the juices are sucked up by the rice! This is a first for one of my recipes, but please check on the firmness of the rice throughout cooking! Once it begins to soften, taste-check it after giving the rice a good stir and stopping the heat. Recipe by Setsu-1 grand prix

Simple American Cherry Risotto

180 ml Uncooked white rice

Pancetta

American cherries (cut in half with the seeds removed)

ml Red wine

Onion

Garlic

tbsp Olive oil

Consommé bouillon cubes

tbsp Grated cheese

Salt and pepper

Parsley

Add the olive oil and finely minced garlic to a frying pan. When the garlic starts to brown, add half the pancetta (finely chopped).

Add the thinly-sliced onion! Stir-fry it with a little salt and pepper and pour in 50 ml red wine. Evapourate off the alcohol.

Rinse and drain the rice well and add it to the pan! Mix the rice well with the oil until it starts to become translucent!

Pour in the rest of the red wine and enough water to cover the rice. Then add the bouillon cubes.

So that the rice doesn't stick to the bottom of the pan, maintain the heat to a gentle simmer and continue scraping the bottom of the pan with a spatula.

Check the firmness of the rice. If it's still a little hard, add some more water. If it's mostly soft, add in the cherries.

Finally add the rest of the pancetta and the grated cheese. Then adjust the flavour with salt and pepper and serve the risotto up on a plate.

Sprinkle some parsley over the top to finish!

Using your garden mixed vegetables, prepare this easy Homemade Clear Vegetable Soup Recipe to enjoy a wholesome and delicious meal that is comforting and nutritious. This veg clear soup recipe with step by step instructions is the ideal way to create a flavorful and soothing dish that highlights the natural goodness of vegetables.

Homemade Clear Vegetable Soup Recipe

Tablespoons Butter

Cup Chopped Red Onions

Cloves Garlic

Cup Chopped Leeks

Cup Spring Onions

1.5 Cups Colourful Carrots

Zucchini Squash

Cups Broccoli

1.5 Cups Green Peas

Salt herbs

Prepare Ingredients

Begin by gathering, cleaning, and chopping all the vegetables needed for the soup.

Butter, Onion, Leeks and Carrots

Once you have finely chopped veggies ready, start the cooking process to saute butter, onions, leeks, and carrots, forming a flavorful base for the soup.

Zucchini, Broccoli, Peas and Water

Add the vegetables such as zucchini, broccoli, green peas, water, vegetable stock or broth to the pot, allowing the vegetables to simmer and infuse the liquid with their flavors.

Herbs and Salt

Enhance the taste by adding a pinch of salt and pepper or salt with dry herbs, seasoning the soup with a delightful blend of flavors. In the middle, you can also add some fresh herbs tight together. Cook for 15 minutes.

This was so comforting and filling! I loved the flavors brought by the vegetables! I just paired it with some toasted garlic bread and devoured this soup!

https://content.jwplatform.com/videos/IsuuBdvl.mp4

Using your garden mixed vegetables, prepare this easy Homemade Clear Vegetable Soup Recipe to enjoy a wholesome and delicious meal that is comforting and nutritious. This veg clear soup recipe with step by step instructions is the ideal way to create a flavorful and soothing dish that highlights the natural goodness of vegetables.

I made this sauce for swordfish and it turned out really delicious, so I decided to try it with chicken. It was so tasty that I also added my favorite avocado. ※ I used an umeboshi that was lightly salted and sweet. Be careful about the salt content if you use a heavily salted umeboshi. The umeboshi fruit will stick to the frying pan, but since it adds an accented flavor, add it to the dish. Recipe by Ayumeshi

Refreshing Umeboshi-Flavored Teriyaki Chicken & Avocado

thigh Chicken thigh meat

Avocado

White flour

tbsp ●Soy sauce

tbsp ●Mirin

tbsp ●Sake

tbsp ●Sugar

Umeboshi (※)

Shiso leaves

White sesame seeds

[Preparation Step 1:] Cut the chicken into bite-sized pieces. Season with salt and pepper and dust with flour.

[Preparation Step 2:] Cut the avocado into bite-sized pieces. Finely chop the umeboshi and combine with the A ingredients. Thinly slice the shiso.

Heat oil in a frying pan and cook the chicken, starting with the skin side down, until both sides are crispy (this should take about 8-9 minutes).

Wipe the excess oil from the frying pan and add the combined umeboshi and ● ingredients. Once it begins to lightly boil, add the avocado and simmer until it thickens.

Arrange on a dish, garnish with shiso, and sprinkle with sesame seeds.

You can also serve it over rice. Adding mayonnaise will add a rich flavor and is very delicious.

When I lived in Miyazaki Prefecture, there was a restaurant with delicious chicken nanban that used this umeboshi tartare sauce. I wanted to eat it again, so I tried making it. Be sure to thoroughly squeeze out the moisture of the cucumber pickles. Mix in the boiled egg after letting it cool. Recipe by Ayako

Umeboshi Tartare Sauce

●Onion

tbsp ●Cucumber pickles

tsp ●Fresh parsley

●Boiled egg

plum

●Shiso leaves

Honey

Finely chop the ● ingredients and mix all the ingredients together.

This is delicious onChicken Nanban.

https://cookpad.com/us/recipes/156893-our-familys-chicken-nanban

Sister Recipe,Regular Tartare Sauce.

https://cookpad.com/us/recipes/157069-tartare-sauce

Top 9 salt and pepper recipes from across the web

The most viewed salt and pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salt and Pepper Tofu

Salt and Pepper Fried Squid

Taiwanese Salt and Pepper Chicken-B...

Keto Potato Salad Recipe

Keto Salt and Pepper Pork Belly Rec...

Simple American Cherry Risotto

Homemade Clear Vegetable Soup Recip...

Refreshing Umeboshi-Flavored Teriya...

Umeboshi Tartare Sauce

Top 9 salt and pepper recipes from across the web

The most viewed salt and pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salt and Pepper Tofu

Salt and Pepper Fried Squid

Taiwanese Salt and Pepper Chicken-B...

Keto Potato Salad Recipe

Keto Salt and Pepper Pork Belly Rec...

Simple American Cherry Risotto

Homemade Clear Vegetable Soup Recip...

Refreshing Umeboshi-Flavored Teriya...

Umeboshi Tartare Sauce

The most viewed salt and pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine