» » CHICKEN LO MEIN – RESTAURANT STYLE

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

CHICKEN LO MEIN – RESTAURANT STYLE

Edit

             CHICKEN LO MEIN – RESTAURANT STYLE



CHICKEN LO MEIN: A TAKEOUT FAVORITE

Growing up, having Chinese takeout for dinner was always an uncommon occurrence. Usually, my mom or dad would prepare dinner, and there was never a need to order in.
On the rare occasion that both my parents were too tired or busy to cook, however, we would place an order from a place called No. 1 Chinese. Which is an apt name, because that particular place made some of the best takeout food I’ve ever had.
While you may think that the dishes we ordered from the standard takeout menu were similar to what we were eating every night for dinner, nothing could really be further from the truth.
Dishes like beef with broccoli, Singapore Mei Fun, and chicken lo mein were as rare a treat as the pot roasts and chicken pot pies I used to eat at my cousin’s house (her mom was much more well-versed in traditional American cooking than my own mother, who preferred making stir-fry over spaghetti and meatballs).
When it came to Chinese takeout, the one item that I ALWAYS requested was chicken lo mein. It’s still my go-to when I order out these days, but too often I’m disappointed by slightly soggy or overly greasy noodles that are somewhat lacking in the flavor department.

Which is why I decided to make it myself, with spectacular (if I may say so) results. If you’re a lo mein fan, definitely give this recipe a try! The key to the deep color of these noodles is dark soy sauce, which you can find at any Chinese grocery store.

OUR CHICKEN LO MEIN RECIPE: INSTRUCTIONS 

If using fresh uncooked lo mein noodles, be sure to follow the directions on the noodle package that you purchased. Basically, boil your lo mein noodles in about 2 quarts of water until they are just cooked or al dente, dump them into a colander, give them a quick rinse in warm water and let drain thoroughly.
If you’re lucky enough to find them, get the cooked lo mein noodles that are now readily available today from Asian grocery stores which don’t require boiling!! Some readers used uncooked lo mein noodles without pre-cooking them first and ruined their dish so don’t make that mistake!
In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, return to the marinade bowl, and set aside.

Ingredients

  • 8 oz. boneless skinless chicken thighs (225g, cut into thin strips)
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 teaspoons oil (plus more for cooking)
  • 1 clove garlic (minced)
  • 4 cups cabbage (shredded)
  • 2 medium carrots (julienned)
  • 1 tablespoon shaoxing wine (or dry sherry cooking wine)
  • 16 oz. fresh lo mein egg noodles (450g)
  • 1 tablespoon soy sauce
  • 4 teaspoons dark soy sauce
  • 1 teaspoon sesame oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • 2 cups mung bean sprouts
  • 2 scallions (julienned)

Instructions

  • If using fresh lo mein noodles, be sure to follow the directions on the noodle package that you purchase. Basically boil your lo mein noodles in about 2 quarts of water until they are just cooked or al dente, dump them into a colander, give them a quick rinse in warm water and let drain thoroughly. If you’re lucky enough to find them, get the cooked lo mein noodles that are now readily available today from Asian grocery stores which don’t require boiling!! Some readers used uncooked lo mein noodles without pre-cooking them first and ruined their dish so don't make that mistake!
  • In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, return to the marinade bowl, and set aside.
  • Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
  • Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
  • Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.

Recipe Adapted By thewoksoflife.com

BERITA LENGKAP DI HALAMAN BERIKUTNYA

Halaman Berikutnya

Subscribe to receive free email updates:

0 Response to "CHICKEN LO MEIN – RESTAURANT STYLE"

Posting Komentar

Langganan: Posting Komentar (Atom)