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  • Yeah, hi.

  • Welcome to show me the curry dot com.

  • I'm Hittle Avenue Gia, and today we're gonna show you how to make relied onion subsidy now good a lot if you've never had it, it's It's a yummy flavor, but it also has a prominently bitter flavor.

  • So some people like it.

  • Some people don't.

  • We both happen to love it.

  • So we're using a Chinese Caleb out a little over £2.1 kg of canela, and we've got it chopped up.

  • Similar to this, just 1/2 moons realize, also good in English in.

  • And here's what the Chinese one looks like.

  • It's a little different, actually, quite a different Indian one.

  • Then that one is got more spiky stuff.

  • This is a little smoother, and this happens to be less better than the Indian one, right?

  • But you know, of course, that's not a rule, but usually so be prepared to use this because you don't have to go through the whole taking on.

  • The bitterness are reducing the bitterness and the gorilla we're just going to use as is.

  • You know, let's just you and me just chop it off with a couple pages of course, we washed it so very similar again.

  • But it's a lot thicker.

  • I just seats.

  • That's one thing you can't predict is how the insides will be.

  • So yep, Look at that.

  • The seeds are very prominent.

  • They're big, they're not tender.

  • So we are going to remove them.

  • So you can.

  • Either they go spoon like this and turn it upside down and just sleep it off.

  • Or what?

  • If sometimes like this one and they're so thick.

  • It's not easy.

  • You just take a life.

  • This kind of Yeah, cut it out like that.

  • So one of the things energy I was mentioning earlier is the process of removing the bitterness from the Carella.

  • And if you don't prefer it very bitter on this Chinese version or the Indian version, what you're gonna do is, once you have it all chopped up like this, you're gonna Sprinkle salt all over this generous amount of salt and just kind of toss it and leave it to the side for about 15 minutes.

  • And what that's gonna do is assault is gonna pull out all the moisture and all the bitterness from the Carella, and you just basically drain off the salt and use it, and even that that salty water.

  • It has a lot of flavor, and it's a lot of people.

  • What they do is they need their boppy dough or something like that.

  • So you get a nice canela flavored bythe.

  • It's good way to use it.

  • Gorillas so healthy it purifies the blood.

  • Good for people with diabetes being all cleaned, I was just going to slice them.

  • If you want to hide them from your kids and you don't want them to know about it, you can cut it even smaller.

  • So this is a Carrillo with onion subsidy.

  • So our other big ingredient here onions, no.

  • Yes, let's do that.

  • So basically, we have about we used four small, so that'll translate into maybe two, medium or one large, like if you ever really a large onion, just slice it up, and that's what you need.

  • So in a ban on medium heat, you got two tablespoons off leading up to that, even add one teaspoon off penalties.

  • Allow them to go for about 30 seconds and then add half a teaspoon of turmeric powder exited the oil, and immediately after that, you can add in the onions when you're adding in the onion struggle, remember a little bit so that there's more even cooking, and the cook faster makes you do this.

  • You're gonna add Happy soul makes it again.

  • They're gonna allow that toned round.

  • Now, this is gonna take a little bit of time.

  • So have patience.

  • You don't want the onions burn, but continually stirring them helps that evenly caramelize.

  • It's been about 10 to 12 minutes on this.

  • Looks fantastic.

  • It's cooked, but not just on the outside.

  • It's a way to and you know Adam the gorilla off a bit of gold, but at a little more salt for the Carina again, Be careful not to sort too much because the gorilla is going to reduce on.

  • Once it's next, we're gonna cover it and let it cook.

  • Until that, could I let down a little bit and be sure you keep stirring it in between.

  • There's been another 10 to 15 minutes, and we have been staring in between just to make sure it doesn't born starting to look very good because we're gonna have a penalty powder just a bit concerned.

  • Fennel seeds, just powder and one tablespoon of salt powder.

  • And also we gotta act two tablespoons lime or lemon juice again.

  • Help to do so and give the little talks effects.

  • It is really good and approximately one tablespoon of sugar to taste chicken sold at this time, and I do more if needed.

  • We're gonna let it cook for about another five minutes.

  • Just so all flavors mix it well.

  • Sark, unless of Z is ready and it cook for about five minutes.

  • And after we added all the flavors in there, we kept trying it.

  • And because you never know how bitter your could have, you know how they are.

  • You just never known.

  • You don't really taste them before the price back.

  • Surprise.

  • So you will have to keep tweaking it to your taste.

  • A little bit of lemon juice, a little bit of sugar, a little bit solved.

  • Whatever you need, just keep tweaking it until you get it to your perfect balance.

  • So I think bottom line is you want.

  • Of course, the bitterness just carry allowed.

  • The bitterness is going to be there.

  • There's nothing you can do about that.

  • What do you want?

  • A little behind on that.

  • You know, lemon or lime flavor, you want a little sweetness.

  • And because the song for the final seats, you want to be able to be on, base them and smell them.

  • So I think once you have everything in order, beautiful dish.

  • So you gotta try this.

  • And of course, the sugar doesn't make it sweet.

  • It's just a little bit for balancing.

  • I.

  • I really enjoy it.

  • Perfect balance.

  • Fine.

  • It is bitter not to fool anybody.

  • It is bitter, but it's an enjoyable better way.

  • No recipes for everybody and legacy everybody.

  • So you know, just But this is really good.

  • We enjoy it, and I'm sure lots of people are.

  • They really enjoy it.

  • Is it a Pinterest to it?

  • Enjoy the scary land.

  • I mean senti and join us again on social with adding a pinch of spice or bitterness like a good one.

Yeah, hi.

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カレラ (ゴーヤ) とオニオン サブジ|私はカレー インドのレシピを表示します。 (Karela (Bitter Gourd) and Onion Subzi | Show Me The Curry Indian Recipe)

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    林宜悉 に公開 2021 年 01 月 14 日
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