Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, okara and cabbage quiche. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Okara and Cabbage Quiche is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Okara and Cabbage Quiche is something that I have loved my whole life.
Lay the cabbage in the crust, followed by the corned beef. Watch this video tutorial and try out this protein-rich meal for yourself. Okara or soy pulp is much more than it sounds.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook okara and cabbage quiche using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Okara and Cabbage Quiche:
- Make ready 100 grams Fresh okara
- Make ready 1 to 2 leaves Cabbage
- Take 100 grams Ground meat
- Prepare 100 ml ★Milk
- Prepare 50 ml ★Mentsuyu
- Get 2 medium ★Egg
- Prepare 1 tbsp ★White flour
- Take 1 Butter (or margarine)
- Take 1 as much or little (to taste) Any kind of cheese
Cabbage pakoda Recipe with step by step photos - another easy and tasty fried snack of cabbage fritters that can be made quickly. The recipe for making Cabbage pakoda is simple and easy. While making pakoras, I always avoid adding baking soda to the batter. I do not like the taste of the pakoras.
Instructions to make Okara and Cabbage Quiche:
- Preliminaries: Dry-roast the okara in a frying pan. Chop up the cabbage into about 1cm-wide pieces.
- Melt some butter in a frying pan and stir-fry the cabbage and meat.
- Mix in the dry-roasted okara pulp and let the flavors penetrate.
- Transfer into a bowl and mix in all the ★ ingredients.
- Transfer into the pan and top with cheese of your choice. Bake for 20 to 30 minutes at 200℃ and it's done!
Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Turn leftover chicken into this simple and gourmet chicken savory quiche. For me, quiche is the ultimate special brunch treat, combining flaky, buttery crust with a rich yet light egg custard studded with flavorful mix-ins — in this case, sweet roasted cherry tomatoes, fragrant basil and tangy bits of goat cheese.
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