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Hello. Today's video is Joy.
It's a very cold February, are you all doing well? I'm doing well too. 😊
Today's video is a story about housekeeping, which gets harder the more you procrastinate.
I have a set of tasks every day and I have a lot of work to do, but sometimes it's annoying and I think, "I don't know. I'll do it later” then don’t do it and move on.
But when it's said and done, the things I didn't do because I was bothered, pile up over time, and it becomes harder to do. I think "I would be easier if I had done it earlier..." and the regrets come flooding in.
Even if it is a little cumbersome and annoying, I created a video about housekeeping habits that can make it easier later if you get into the habit of doing what you need to do today.
I am by no means a diligent housewife every day.
This year, I decided to be less lazy, can I keep it? 🤔
I'll try hard.😉
The recipes for sweet pumpkin porridge and kimchi shrimp tacos are detailed below.
Have a happy day today and stay healthy everyone. Thank you. 💛
Email: mysisletter@gmail.com
📸Instagram: @sisletter_yohee @sisletter_joy
🎃Sweet Pumpkin Porridge
1. Wash sweet pumpkin in baking soda.
2. Depending on the size, heat the sweet pumpkin in the microwave for 3 minutes, then turn it over and cook it again for 3 minutes. (The skin can be peeled more easily.)
3. Cut the peeled pumpkin into cubes and pour enough water to cover the pumpkin in a pot and bring to a boil.
4. When the pumpkin is cooked, turn off the stove and grind it with a blender or mixer.
5. When the finely ground pumpkin porridge comes to a boil, pour in the prepared glutinous rice water and adjust it to the desired consistency. Add the glutinous rice water while stirring it so that it does not clump together. (✔Ratio of glutinous rice water: 3T of glutinous rice, 200ml of water).
6. Add 1t salt and 2T sugar, adjust the seasoning to your liking and boil for 2-3 minutes more. If you want something sweet, add more sugar.😊
🌮🦐 Kimchee Shrimp Tacos
● Shrimp gochujang sauce: 3T red pepper paste, 1T rice wine or mirin, 1T olive oil, 2T starch syrup, 1t garlic (based on 10 small shrimp)
● Cabbage seasoning sauce: 2T red wine vinegar, a pinch of salt, a pinch of pepper
● Guacamole: 2 avocados, a pinch of salt, a pinch of pepper, juice from 1/4 lime
● Spicy Sriracha Mayo: Mayonnaise 5T, Sriracha Sauce 2T, Starch Syrup 1T
1. Melt the peeled frozen shrimp, remove the tail and drain the water.
2. Mix the shrimp with the gochujang sauce mentioned above and set aside to marinate.
3. Shred cabbage, wash and drain, then add the cabbage seasoning sauce written above and mix. (The amount of cabbage is 1/4 of a head.)
4. Mash 2 avocados with salt, pepper and lime.
5. Prepare pico de gallo. I bought mine from the store, but you can make it from scratch if you want.😊
6. Make the spicy sriracha mayo according to your taste in the proportions listed above. To make it less spicy, add less sriracha sauce.
7. Warm the tortillas lightly in a pan without oil.
8. While turning over the shrimp marinated in the seasoning, cook until golden brown.
9. It's done. Spread guacamole on the tortilla and serve with shrimp and prepared vegetables with the spicy sriracha mayo sauce.