This week, we’ve been talking about a bunch of recipes for knorr vegetables.
But how can you make your own knorr with just a few ingredients and some baking powder?
The knorr recipe is one of those that you can do on the go, but with a little bit of tweaking.
What You’ll Need 1 tablespoon of baking powder 2 tablespoons of rice flour 2 tablespoons soy sauce 2 teaspoons of water 1/2 cup of rice noodles 1/4 cup of sesame oil 3 tablespoons of chopped fresh ginger 1 teaspoon of cinnamon 1 teaspoon salt 1 tablespoon chopped fresh garlic, minced 1/3 cup of chopped canned chickpeas, drained 1 cup of diced tomatoes, drained 2 tablespoons minced garlic, peeled and minced 1 tablespoon dried basil, chopped 1 tablespoon soy sauce, water or rice vinegar, or apple cider vinegar 1/8 teaspoon of dried oregano, chopped 2 tablespoons finely chopped scallions, roughly chopped Directions First, add the baking powder and water to a large bowl.
Add the rice flour and soy sauce and mix until well combined.
Add in the sesame and ginger.
Stir together and then add in the minced garlic and cinnamon.
Then, add in 1 tablespoon salt and 1 tablespoon crushed garlic cloves.
Mix until well mixed.
Next, add all of the ingredients to the bowl, and mix it all together.
Now you have a knorr, but there’s one thing you’ll want to make sure you do before you put it in your mouth.
Don’t let the knorr get soggy.
Let it sit in your hands for at least a couple of minutes.
The sog of the knorp is what gives the dish a savory flavor.
So if you’ve had a good batch of knorp, you should be able to keep it in a bowl of warm water and then let it sit for at most 2-3 minutes.
Then drain the knop, rinse it, and then dip it in the soy sauce.
Once the knoru is done, it should look something like this: That’s all there is to it.
And that’s the beauty of knurr: it’s a great vegetable dish that you just have to put together.
It’s perfect for a potluck or picnic, but it’s also great for a quick dinner on the side, too.