HINDI KO INAKALA NA MAS MASARAP PALA ANG GANITONG PAGKAKALUTO SA PANCIT CANTON GUISADO ! UBOS AGAD! #pansitcanton #share #pinoyrecipe #christmasrecipe #pangnegosyo Ingredients: 200g pansit canton 200g pork belly 100g pork liver sugar snap peas 2tbsp soy sauce 1tbsp oyster sauce 1tsp pepper carrots bell pepper 4 cloves garlic 1tsp salt cooking oil 2 cups water Thank you for visiting my channel. This is a channel where you can find delicious dishes with easy recipes.. Subscriptions and likes are a big boost to us. Thank you very much. ?? youtube channel: https://www.youtube.com/channel/UCmTn020AbnNhq7gc4E_X-DQ Instagram: https://www.instagram.com/mariloubachl/ ? Don't forget to hit the notification bell and subscribe for more easy and delicious recipes like this! ? ... https://www.youtube.com/watch?v=iZLl2ErPC2w

Got a fish? Want some soup? Let me share you the Fish in Miso Soup Recipe!! Get some tips and tricks #fishrecipe #misosouprecipe #fishinmisosoup #howtocookfish #asianrecipe #healthyfood Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, abura-age, etc.) that may be added depending on regional and seasonal recipes, and personal preference. In Japanese food culture, miso soup is a representative of soup dishes served with rice. Miso soup is also called omiotsuke (御味御付). Along with suimono (clear soup seasoned with a small amount of soy sauce and salt in a dashi stock), miso soup is considered to be one of the two basic soup types of Japanese cuisine The type of miso paste chosen for the soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin [ja] (麹菌), and sometimes rice, barley, or other ingredients) can be categorized into red (akamiso), white (shiromiso), or mixed (awase).[2] There are many variations within these themes, including regional variations, such as Shinshū miso or Sendai miso The amount of time taken also affects its flavor: a miso paste that has been fermented for a shorter period of time, such as a white miso, provides a lighter, sweeter flavor, while one which has been fermented for a longer period, such as a red miso, gives the miso soup a stronger, deeper one. More than 80% of Japan's annual production of miso is used in miso soup, and 75% of all Japanese people consume miso soup at least once a day ❤️ Friends, if you liked the video, you can help the channel: ? Share this video with your friends on social networks. Subscribe to our channel, click the bell!Rate the video! ? - for us it is pleasant and important for the development of the channel!Subscribe to the channel: / @mbkitchenette Join this channel to get access to perks: https://www.youtube.com/channel/UCmTn020AbnNhq7gc4E_X-DQ/join Join this channel to get access to perks: https://www.youtube.com/channel/UCmTn020AbnNhq7gc4E_X-DQ/join https://bit.ly/3SafwuE ... https://www.youtube.com/watch?v=wxsOm4cnNPw