It is Really A Great Bubble Milk Tea Recipe

One of my favorite drinks ever is boba (a.k.a. bubble tea or tapioca milk tea), and coming from California (where boba stores magically appear on any street corner when a craving hits), I never realized how strong my addiction was until I moved to New York, where the ONLY good boba shops are in Manhattan Chinatown or Flushing Chinatown.

Bubble Milk Tea Recipe
 
Here's what you'll need:

• Black tea or green tea (I prefer black tea)
• 2% milk (you can use 1% or fat free but it doesn't taste as creamy)
• Condensed milk (optional)
• Sugar syrup (recipe below)
• Tapioca balls (can be bought in any Asian supermarket or online)
• Any type of fruit (optional)

Sugar Syrup: Boil one cup of water, then mix in 1/2 cup of white granulated sugar and 1/2 cup of brown sugar. Stir until the water syrup boils again, then turn off. You only need a few spoonfuls per drink (to your taste), then refrigerate the rest.

Tea: Use pure loose black tea or green tea leaves. Put three to four times as much tea leaves as you'd normally use for drinking. The tea needs to be super strong or it will lose its flavor once the other ingredients are added. I usually make about 16 ounces of tea and refrigerate what I don't use.

Tapioca Balls: There are two sizes. The larger ones are standard for boba drinks and take longer to boil. Typical large tapioca balls need to be boiled in a large pot with the cover on for about 25 minutes, then allowed to sit in the hot water for another 25 minutes. Once done, rinse out the tapioca, drain, then allow it to sit in some sugar syrup. It will absorb the sweetness. There are also 5 minute tapioca balls but I've tried them and they don't taste as good.

Fill the bottom of a tall glass with tapioca balls. Add about 2 tablespoons of sugar syrup. Add tea to about 1/3 of the remaining space in the glass. Add about 1 tablespoon of condensed milk. Fill the rest of the glass with milk. Mix and taste. Add more tea, sugar syrup, and/or condensed milk to taste.

Fruit: If you want a fruit flavored boba drink instead of the usual milk tea, blend the type and amount of fruit you'd like with the milk and add it to the finished drink.

The Top 6 Ingredients Used In Low-fat Mexican Recipes

Low-fat Mexican recipes need not be an oxymoron! Ditch the salt, cheese and cream, and get more of these super-healthy ingredients on your plate.

Beans: They lower bad cholesterol, nourish the brain, regulate digestion and have been found to protect you from certain cancers. Combined with rice, they form a complete protein, comparable to that in meat or dairy. Kidney beans strengthen bones, thanks to their Vitamin K, calcium and manganese content.

Salsa: Besides boasting a wonderful freshness, salsa is loaded with antioxidants, vitamins and minerals. The addition of extra virgin olive oil to a combination of tomatoes, lemon juice and peppers not only deepens the flavor but has heart-healthy benefits. For fresh ideas with salsa, click here.

Avocado: It's the best fruit for sourcing your Vitamin E, which improves overall immunity. Studies show that the oleic acid in avocado prevents breast cancer. Then there's folate, which plays a key role in keeping the heart healthy. So, go for the guacamole! And find exciting avocado recipes here.

Jalapeno: the capsaicin in them is anti-inflammatory, heart-healthy, helpful in battling headaches and sinus infections, and known to play a role in preventing certain cancers. It's thermogenic, too, which means it burns away calories and assists in weight loss! Here's interesting take on how to cook healthy with jalapenos.

Cilantro: my favorite herb, cilantro boasts a wonderful fragrance, refreshing flavor, and comes loaded with vitamins, minerals and antioxidants.

Corn: A number of key nutrients combine in corn to give it a high rating on the health-o-meter. Corn is chewy, so it helps you consume less while getting more satisfaction. It's got fibre, to help you digest your food better.

Cooking Famous Chicken Katsu Is Also Easy With This Recipe

Chicken katsu is a lot we encounter everywhere. Many fast food outlets serve food and serve it with mayonnaise sauce or variations. However, the most convenient if the sauce remains primarily to Japanese tastes. Go food Recipe will explain how to easily make this chicken katsu.

  
Ingredients:

• 4 pieces of chicken breast filet 150 g
• 2 eggs
• 2 tablespoons thinly sliced green onion
• 100 g bread flour
• Cooking oil to taste
• Marinade, mix until blended:
• 2 tablespoons shoyu / soy sauce
• 2 tablespoons mirin / sweet orange juice
• 2 cloves garlic, grated.
• 1 teaspoon pepper powder

Sauce:

• 100 ml dashi / broth fish
• 4 sedndok eat mirin / sweet orange juice
• 2 tablespoons soy sauce
• 2 teaspoons grated ginger
• 2 teaspoons grated horseradish, if any
• 2 teaspoons cornstarch

Complement:

• 100 g green cucumber, cut into thin matchstick shapes
• 50 g lettuce, thinly sliced
• 50 g carrots drawstring

How to make:

1. Mix the chicken with the marinade. Let stand 30 minutes until, to allow the flavors to infuse.
2. Beat the eggs with a fork until blended. Add green onions and stir well.
3. Roll the chicken with bread flour, dip into beaten eggs evenly. Roll again in bread crumbs until blended. Store in the refrigerator for 2-4 hours in order to dry lining.
4. Sauce: Mix dashi / broth, mirin / replacement, soy sauce, grated ginger, grated horseradish, and cornstarch and stir well. Cook until boiling, remove from heat.
5. Heat the cooking oil over medium heat, chicken fried layered bread crumbs soaked in oil until browned on both sides dry, remove and drain.
6. Serve with sauce Chicken Katsu. Include cucumber, lettuce, and carrots.

Kung Pao Chicken Is Really Exquisite

Kung Pao chicken is a very popular Chinese dish. It traditionally consists of chicken, vegetables, peanuts and dried chili peppers. Beef, pork, shrimp or tofu may be used instead of chicken. In this recipe, the diced chicken is first marinated and then stir-fried with garlic. The vegetables are separately stir-fried in seasoned oil and then combined with the chicken. The dish is finished off with the sauce and peanuts. The result is a moist, flavorful chicken dish with sauce that has a tangy kick to it.

Ingredients:

• 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 3 tablespoons vegetable oil
• 4 small dried red chilies, for mild or 8 dried red chilies for spicy
• 4 cloves garlic, chopped
• 2 stalks celery, diced
• ½ red bell pepper, diced
• 1(8oz) can sliced bamboo shoots, drained
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1/3 cup roasted peanuts

Sauce:

• ¼ cup balsamic vinegar
• ¼ chicken broth
• 3 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili garlic sauce
• 2 teaspoons sugar

Instructions:

1. Combine oyster sauce and cornstarch in a bowl. Stir to coat chicken well. Let stand for 10 minutes.
2. In another bowl, combine all sauce ingredients. Set aside.
3. Place a skillet or wok over high heat. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook until fragrant, about 10 seconds.
4. Add chicken and stir-fry for 3-5 minutes or until no longer pink. Transfer into a plate and set aside.
5. Using the same skillet, add remaining 1 tablespoon oil. Add garlic and cook, stirring until fragrant, about 10 seconds.
6. Add celery, bell pepper and bamboo shoots; stir-fry for 2 minutes.
7. Return chicken and chilies to the skillet; stir-fry for 1 minute.
8. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
9. Transfer to a serving plate and serve with steamed rice.

There Are The Top 5 Types Of Chinese Noodles

Chinese noodle diet is broad and profound, the category is numerous. To summarize Chinese five big noodle diet, they are Shanxi sliced noodles, Sichuan noodles with peppery sauce, Beijing noodles with soybean paste, Hubei hot-dry noodles, Shandong i-fu noodles.

Chinese Noodles: Beijing Noodles with Soybean Paste

Beijing noodle with soybean paste is one of the most extremely unique traditional noodles in Beijing. In the hot summer, a bowl of noodles with soybean paste, with various pickles, not only very delicious, the nutrition is also very rich. But the content of oil and salt is too much, the patients with high blood pressure and high cholesterol should eat less soybean paste.

Chinese Noodles: Shanxi Sliced Noodles

Sliced noodles is originated from the 12th century of Shanxi, Taiyuan, the noodle is soft and smooth, easy to digest. Sliced noodles seasonings are also various, there are ketchup, meat fried bean sauce, lily fungus egg halide, etc., with cucumber silk, Chinese chive flower, mung bean sprout, boiled soybean, leeks, and some drops of at the end of a vegetable-based main course, etc, and then drop on some Shanxi Vinegar, very delicious.

Chinese Noodles: Shandong I-Fu Noodles

According to legend, 300 years ago, the cook in the fuss put cooked egg noodle into the boiling oil, the cook had to remove the egg noodle from the oil and soak it in soup, brought it out and placed on the table to serve customers, but unexpectedly won praise in chorus. The cooking way is to fry the cooked egg noodle in hot oil for easy storage. The color is golden, when matched with different ingredients, the noodle was called the earliest instant noodles in the world.

Chinese Noodles: Sichuan Noodles with Peppery Sauce

As early as 1841 year, in Sichuan Zigong, Sichuan Noodles with Peppery Sauce is deeply loved by people. Because this kind of snacks is made by a carrying pole on the shoulder for whole making process, so the name of this kind of noodle is "Dan Dan Noodle". The seasoning of Dan Dan Noodles is particularly rich including lard oil, sesame oil, sesame paste, mashed garlic, red oil pepper, Chinese prickly ash noodles, vinegar, monosodium glutamate, etc.

Chinese Noodles: Hubei Hot-Dry Noodles

Hot-and-dry noodles making process includes boiling, cooling and frying oil, then, drizzle with sauce made by sesame paste, sesame oil, balsamic vinegar, chili oil and other seasonings. Noodles are smooth and strong, sauce is fragrant which can stimulate your appetite.