क्रिस्पी वेज | CRISPY VEG | Chinese Food Recipe By Chef Piyush Shrivastava
#souprecipe #pregnancyfood #healthysoup
In this video our chef Piyush Shrivastava is sharing a healthy, delicious & quick recipe to how to make "Crispy Veg"
You can also view our others cooking recipes to understand different style of cuisines in an authentic & easiest way.
In this video our chef Piyush Shrivastava is sharing a healthy, delicious & quick recipe to how to make "Crispy Veg"
You can also view our others cooking recipes to understand different style of cuisines in an authentic & easiest way.
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LifestyleTranscript
00:00Today I am going to make crispy veg, we will make this veg with chinese sauces, it is a
00:23very good crispy starter, but what happens in making this, a lot of vegetables are used,
00:29there are a lot of vitamins and minerals in it, but to make it crisp, it is deep fried,
00:36so what we will do, we will not deep fry it, so that it becomes a good healthy starter,
00:40it is very tasty, it will also be very healthy, so in this you can use your favorite vegetables,
00:47if you use a little colorful vegetables, it will be even better, what am I doing, I have
00:52cauliflower, spring onion, yellow bell pepper, that is, yellow bell pepper, a little mushroom,
00:58baby corn, broccoli, a little paneer, ginger, garlic, schezwan sauce, salt, cornstarch,
01:06soya sauce and green chili sauce, we will use all these things to make it very colorful,
01:12very tasty and not deep fried, that is, we will make a very healthy crispy veg, so let's start
01:18making it, as I always say that Chinese cooking is high flame cooking, so first of all,
01:25let's heat the oil on a very high flame, so our oil is hot, now what we have to do,
01:32we will put the vegetables in this sequence, the vegetables that take more time to cook,
01:37we will put them first and those that take very little time to cook, we will put them later,
01:42like cauliflower, broccoli, they take a little longer to cook, anyway when we make something Chinese,
01:47then the vegetables are not cooked completely, they are left a little crispy, so first of all,
01:53let's put about a teaspoon of finely chopped ginger in it and add about a teaspoon of finely chopped garlic with it
02:11and let its flavor come into the oil and now we put cauliflower in it,
02:15we have to toss it and the cooking time of cauliflower and broccoli is almost the same,
02:28let's put broccoli in it, let it cook a little and now we will add it,
02:38I have baby corn which I have cut diagonally
02:45and toss it too, so we tossed it on a high flame for about two minutes, you can see that
02:51this brown coating has come, now what to do, now we will add mushrooms to it,
02:58mushrooms do not take much time to cook, so we will add mushrooms and toss it once and
03:04then I will add yellow capsicum to it, I will add a little now, I will save a little because
03:11capsicum is not cooked much, it is kept crisp, it will be useful in garnishing at the end,
03:17a little raw, its flavor is very good, so these are great colorful vegetables,
03:24mix it well once and now we will add cottage cheese to it, a little Indian cottage cheese,
03:33it has a very rich flavor in the middle, so I am adding cottage cheese in a very small amount,
03:39now it is time to add a little salt, all sauces have salt, so we have to add salt accordingly,
03:49you can also use black pepper powder in it, it also looks very good,
03:54we have tossed it and now we will add a spoonful of soya sauce to it,
04:05half a spoonful of green chili sauce
04:12and we will add schezwan sauce
04:14and then let it cook
04:25and now what to do while it is cooking, we will make a slurry, slurry
04:30cornstarch is prepared by dissolving it in water,
04:34so I will take 1 to 1.5 spoons of cornstarch and add a little water to it,
04:47this is normal water, that is, we do not have to use hot water,
04:53use the normal water and mix it and whenever you add this slurry,
05:00mix it and add it, otherwise the cornstarch sits at the bottom,
05:05till then let's see the vegetables, all the sauces should be coated on all the vegetables
05:14and now we will add this slurry which we have made by adding a spoonful
05:19of cornstarch
05:25and we have to cook it a little and as soon as you see it, a good coating will come
05:37after adding the slurry and now I will add the remaining capsicum in it, I had to keep it a little raw
05:45and after that a little spring onion
05:56now what to do, let's serve it
06:06we have to serve it hot
06:08so it is ready, very colorful, very tasty, crispy veg, it is very simple, just add vegetables of your choice and it is very easy to make
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06:34next time I will bring another stir fried recipe for you in bachelor's cooking