Carp Surprise - Stardew Valley Recipe #16 скачать в хорошем качестве

Carp Surprise - Stardew Valley Recipe #16

Hello Everyone, I hope you're having a good day! The "Carp Suprise" in-game is not that appetising and is described as "bland and oily". We don't do bland on this channel, so I've remastered the recipe into something more fitting of the name. I decided to go for a white fish cake (I used basa as I couldn't get any carp), but enclosed in the centre is a little surprise - a ramen egg. I've never actually made ramen eggs before, but they are actually pretty simple and taste great! All you need to do is soft boil your eggs and brine them for a few nights in a salty and sugary liquid. I'll show you how to do it in the video! 🔔My Socials🔔 🐣 Twitter -   / jakes_life_   📸 Instagram - https://www.instagram.com/jakeslifeof... 🎵 TikTok - https://www.tiktok.com/@jakeslifeoffi... 🎶Music🎶 Stardew Valley Music Cover by Pally Pally's Cover Video (21 Songs) -    • 평화로운 스타듀밸리 21곡 메들리 with 피아노 (Peaceful Star...   Pally's Channel -    / @pallypiano   🧾INGREDIENTS🧾 🔹 3 x Fillets of Basa 🔹 2 x Large Potatoes 🔹 5 x Eggs 🔹 25g Unsalted Butter 🔹 Vegetable Oil 🔹 Panko Breadcrumbs 🔹 1 x Fish Stock Cube 🔹 22g Sugar 🔹 10g Salt 🔹 Cornflour/Cornstarch 👨‍🍳METHOD👩‍🍳 🔸 3 days before you cook the dish, prepare the ramen eggs. To do this, soft boil your eggs (6 minutes 30 seconds in boiling water for my eggs) and shock in ice water immediately when cooked. Allow to cool, then peel the eggs. After that, mix up your brine solution. It needs at least 14g of salt and 22g of sugar per 400mL of solution. ** My stock cube had 4g of salt, so I mixed it with the water and added 22g sugar and 10g salt to reach the correct amounts ** Cover the eggs in the brine and place some cling film on the top to prevent any air getting in. Then place in the fridge for 3 nights. 🔸 To make the fish cake mixture peel, cut and boil the potatoes until tender and fry the fish fillets in a little oil until white and opaque. Mash the potatoes in a large bowl, then add in the cubed butter, fish fillets, a few pinches of salt and black pepper to taste. Mix everything together, then stir in one beaten egg. 🔸 Remove the eggs from the fridge and pour away the brine, then rinse under cold water until clean. Dry the eggs with a kitchen towel, then coat in cornflour/cornstarch to help the fish mixture stick. 🔸 Take 1/4 of the fish mixture and spread it evenly over each egg to fully enclose it. At this point I refrigerated mine for 10 minutes to firm them up, then coated in panko breadcrumbs and fried in 170°C vegetable oil until golden brown. ⏰Timestamps⏰ 0:00 - Introduction 0:10 - The Surprise (Ramen Egg) 1:48 - Preparing the Fishcake Mixture 2:56 - Putting them Together 3:44 - Coating and Frying 4:27 - Taste Test 5:18 - Endcard