Yakissoba / Dorayaki - Beto Almeida | Cozinha Amiga (01/09/20)

|YAKISOBA AND DORAYAKI| Yakisoba 250g yakisoba noodles 150g chicken breast, cut into strips 150g beef, cut into strips (round steak, sirloin, tenderloin, etc.) 1 onion, diced 1 carrot, sliced 1 cup (tea) of broccoli and cauliflower 1 cup (tea) of chopped cabbage or bok choy ¼ cup (tea) of soy sauce ½ cup (tea) of water ½ tablespoon of sugar 1 tablespoon of cornstarch 1 sachet of vegetable broth powder 2 tablespoons of olive oil or sesame oil Salt and pepper to taste Method Preparation Dissolve the cornstarch in the water, then add the sugar, vegetable broth, and soy sauce. Set aside. Season the meats with a little salt and pepper. Heat some oil and fry (first) the chicken until golden brown and remove from the pan. Add a little more oil and quickly fry the meat until it loses its reddish color. Return the chicken to the pan and add all the chopped vegetables. Add 1/2 cup of water to help wilt and cook them. Add the cornstarch mixture and cook until the sauce is very creamy. In a pot, put plenty of water and cook the noodles according to the manufacturer's instructions or until al dente (cooked but firm). Drain the noodles and, while still hot, add them to the sauce, vegetables, and meat. Dorayaki recipe in the comments. 1 h Profile picture of cozinhaamiga cozinhaamiga Verified Dorayaki Dough 3 eggs 1 1/2 cups (tea) of wheat flour 1 cup (tea) of regular sugar 1/2 tablespoon of baking powder 1/4 cup (tea) of water Preparation Method Beat the egg whites until stiff peaks form, then add the yolks one at a time. Once the mixture is homogeneous, add the sugar. Mix the baking powder with the flour and add it to the mixer little by little, alternating with the water. Grease and heat a non-stick frying pan and add small portions of the dough using a ladle (make discs of 4 to 5 cm). As soon as it starts to dry and form bubbles, flip it and wait for it to brown on the other side. Choose two discs of similar sizes and fill them by joining them together (like cookies or wedding cakes). Cream Filling 1 cup (tea) of sugar 3 cups (tea) of whole milk ½ cup (tea) of cornstarch 1 teaspoon of vanilla extract 2 eggs Preparation Method Heat the milk with the vanilla in a saucepan until it starts to boil. Beat the eggs with the sugar and cornstarch and, little by little, add the hot milk until completely incorporated. Return the mixture to the saucepan and cook until thickened - stirring constantly. Remove from the pan and cover with plastic wrap until completely cool. Check out the other pages of the program as well: Official Website: https://www.tvgazeta.com.br/cozinhaam... Facebook:   / cozinhaamiga   Twitter:   / cozinhaamiga   Instagram:   / cozinhaamiga