Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pizza flavoured corn, mizuna leaves and cheese. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Pizza Flavoured Corn, Mizuna Leaves and Cheese is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Pizza Flavoured Corn, Mizuna Leaves and Cheese is something that I have loved my whole life. They are fine and they look wonderful.
Mizuna, botanically classified as Brassica juncea, is a leafy green belonging to the Brassicaceae or mustard family. Also known as Japanese mustard The leaves can also add a mild bitterness and crunch to cold or hot pasta dishes, quinoa, pizza, or risotto. Substitute Mizuna in salads that call for.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pizza flavoured corn, mizuna leaves and cheese using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pizza Flavoured Corn, Mizuna Leaves and Cheese:
- Make ready 5 tbsp Corn
- Prepare 1/3 bunch Mizuna leaves
- Take 2 Wiener sausages
- Prepare 1 large handful Pizza cheese
- Prepare 6 tbsp ●Cake flour
- Prepare 2 tbsp ●Katakuriko
- Make ready 120 ml ●Water
- Make ready 1 tsp ●Consommé soup stock granules
- Prepare 2 tsp ●Ketchup
- Prepare 1 large amount Vegetable oil
Purslane, mizuna, and tatsoi are tasty and nutritious greens that are great additions to a salad. Mizuna in a garden is known as a "cut and come again" plant. If a leaf is cut to eat, a new leaf grows as a Making a salad gives someone a chance to be creative and to discover new and delicious flavor. The pizza Bolognese with beef, pork, lots of vegetables and tons of flavor.
Steps to make Pizza Flavoured Corn, Mizuna Leaves and Cheese:
- Mix the ● ingredients in a bowl. You don't need to worry about the lumps so much.
- Wash the mizuna leaves, cut into 2 cm lengths, and drain the excess water. Cut the wiener sausages into small pieces, and drain the excess water from the corn.
- Add the Step 2 ingredients and cheese into the Step 1 bowl, and mix well until the mixture is no longer lumpy. If the batter is too thick, add a little bit of water.
- Heat a large amount of oil in a frying pan. After giving the batter another quick mix, pour 1/2 of it into the pan and shallow-fry by pressing it down. When both sides become crispy, it's ready to be served.
- Addendum: Since the water content of the ingredients affects the thickness of the batter, I allowed for excess. Please check the consistency of the batter during Step 3, and adjust the amount of water as necessary.
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