Cooking

How to make sweet potato crust pizza

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Topping
1 tbsp corn, 3 bacon, 3 mushrooms, 2 tablespoons tomato sauce, 300 g pizza cheese, 1 cheddar slice cheese, 1/4 onion (small), 1/5 blue pepper, dog

Dough
Please refer to past recipe

1. Please prepare toppings for pizza.

When the topped vegetables are thick or thick, the water becomes damp and the pizza becomes damp. In this case, there is a way to increase the temperature of the oven, but the sweet potato crust pizza you are making now is not recommended because the heat must be transferred sufficiently to the inside so that the surface can burn during the baking. (It’s good for thin pizza.) It’s a good idea to slice the vegetables as thinly as possible and remove them once more with a kitchen towel before pizza. If it is difficult to cut thinly, please fry the ingredients in a dry pan lightly for 3-4 minutes.

2. Sweet potato mousse, pizza dough 5cm inward one wheel bing – please turn around.

3. Hold the end of the dough inside the mousse and press it like a pinch to make a crust shape.

If it is difficult to pinch, please press the adhesive side with a fork and finish. If you have a sachet of pouch, please give enough amount of sachet. If you do not have one, use a spoon. Instead of sweet potato crust, you can add string cheese or pizza cheese to a convenience store.

4. Spread 2 tablespoons of tomato sauce thoroughly.

I used a commercially available tomato spaghetti sauce that I could easily get from Mart. It’s about 2 tablespoons, so it’s a little bit too much.

5. Please put a lot of topping over the sauce.

Berichu put bacon on this day, but if you change the toppings, you can apply it with other pizza. You can make shrimp and squid into seafood pizza, pepperoni, pineapple and Hawaiian pizza.

6. Bake in oven for about 20 minutes at 180 degrees.

After about 15 minutes, please adjust the time to watch the pizza. Cooking time can be different because oven is different every house. Pizza cheese spreads evenly, and the outside of the dough grows well.

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Cheese oven Spaghetti

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Ingredients

Spaghetti 200g, 2/3 bottles of commercial tomato sauce (500ml), 2 cups of mozzarella cheese (200g), 2 tablespoons of corn, 4 tomatoes, 4 mushrooms, 3-4 tablespoons of olive oil, 4 pages of shrimp (Or bacon), 1/2 onion (medium), 1/4 green pepper, and 1/4 red pepper

1. Prepare ingredients for cheese oven spaghetti.

You can prepare it by slicing it in good size to eat. Cut garlic and mushrooms at this time. I prepared the shrimp, but you can prepare a handful of ingredients like bacon, ham, and chicken breast.

2. It is not mandatory, but if you prepare 3-4 drops of tomato You can make more savory tomato spaghetti.

3. Put 1/2 tablespoon of salt and 1/2 tablespoon of olive oil in boiling water and boil it in the aldente for the degree of boiling.

4. Berichut boiled for about 7 minutes. If it is difficult to boil it with aldentes, you can reduce it by 2 minutes in the cooking time described on the wrapping paper. Because the noodles are sauteed in the sauce and put into the oven to cook more. The point is to boil it less in this process. I’ll make the sauce while boiling the cotton.

5. Put the pan over medium heat and put olive oil and garlic.

6. When the fragrance of garlic comes up, add shrimp or bacon and fry for 1-2 minutes.

7. Please put all the remaining ingredients, please lightly roasted.

8. Please put a commercial tomato sauce and make it well.

9. Tomato Spaghetti is the primary source of perfection. Now all you have to do is cook it.

10. Remove the boiled noodles and transfer them to the sauce. Mix them evenly and fry them for 30 seconds.

11. At this time, if the source is bumpy, please adjust the concentration by adding a little face.

12. Please put the finished tomato spaghetti in a concave bowl.

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Lentil Recipes We Love

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HEALTHY HAPPY LIFE

Do you ever wish more foods were reliably cheap, healthy and tasty? Good news — lentils are all three. Overlooked by many a supermarket shopper, protein-rich lentils are faster than other types of dried legumes to prepare, and they easily absorb your favorite flavors from other foods and seasonings. As a result, you can never really run out of ways to make them.

If lentils aren’t a staple ingredient in your pantry, they’re about to be. We’ve put together some incredible lentil recipes to get you started, from salads to stews and everything in between. Twenty-five of them to be exact. Get started.

Organic Lentils is available to purchase at SFMart.com

This article is originally posted on Huffington Post

Bulgogi (Korean Grilled Beef)

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Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the country’s most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine.

The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to Korean tradition, you must finish it in a single bite!

INGREDIENTS

  • 1 pound well-marbled, boneless sirloin, tenderloin or skirt steak
  • 4 large garlic cloves
  • 1 cup peeled, chopped ripe Asian or Bosc pear
  • ¾ cup finely chopped onion
  • 1 teaspoon finely chopped ginger
  • 1 scallion, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon roasted sesame oil
  • 1 tablespoon light brown sugar or honey
  • ½ teaspoon black pepper
  • ½ teaspoon sesame seeds, toasted

PREPARATION

  1. Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
  2. Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
  3. In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
  4. In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
  5. When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
  6. If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.

TO SERVE:

  1. To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.

 

Most of ingredents can be purchased at SFMart.com

This article is originally posted on New York Times