Decode the 3 most world famous junk food recipe
- McDonald’s Big Mac Burger
Decoded the Big Mac: a recipe for the world’s most popular burger
Recreate your favourite McDonald’s burger with Big Mac recipe, including with the secret sauce.
In 1948 McDonald opened their first restaurant in San bernardino, California, called McDonald’s.
Double decker Big Mac was introduced in 1968. It is Now the world’s most popular burger.
How to make Big Mac?
Let’s start with Ingredients:
400g beef/ham mince
2 tbs extra virgin olive oil
2 sesame seed burger buns
½ white onion, finely chopped
¼ head iceberg lettuce, finely shredded
2 slices tasty cheese
2 large dill pickles, thinly sliced
BIG MAC SAUCE
1 cup (300g) mayonnaise
1 tbs gherkin relish
2 tsp white vinegar
Pinch of white pepper
2 tsp mild mustard
1 ½ tsp onion powder
1 ½ tsp garlic powder
½ tsp sweet smoked paprika (pimenton)
Number 1. For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use.
Number 2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties.
Number 3. Carefully slice each burger bun into three acrossways, then lightly toast.
Number 4. To assemble the burgers, spread a little Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices.
Top with the middle bun layer, and spread with more Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve.
And finally After waiting half an hour for your food to settle. Now go grab it 😊
- 2 KFC FRIED CHICKEN
Now let’s make KFC Fried Chicken.
It’s Delicious food, It’s crispy.
You prepare yourself a large bowl of water to soak the chicken.
I will put in 1 teaspoon of salt, 1 teaspoon of wine, 1 teaspoon of flour to soak the chicken, this mixture will help the chicken clean the blood and remove the fishy smell.
This way will help the blood flow out of the chicken, making it more beautiful when frying the chicken
Take 4 chicken thighs equivalent to 500 grams
You put in the water for 1 hour or more.
After 1 hour of soaking the blood in the chicken empty it out.
Wash it again with clean water
Now I will marinate this chicken drumstick before leaving it
I will add 1/2 teaspoon of salt
1 teaspoon of garlic powder
1/2 teaspoon of black pepper, 1/2 teaspoon of chili powder
1/2 teaspoon of sugar
1/2 teaspoon soy sauce
After that, you mix well so let the chicken thighs absorb evenly.
This chicken drumstick is marinated for at least 30 minutes
Now I will make the outer shell powder.
I use 1cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon of salt
1 teaspoon of baking powder will make the dough more crispy
1/2 teaspoon of chili powder, depending on everyone’s spicy diet.
1 teaspoon of garlic powder will make the fried chicken fragrant
1/2 teaspoon of black pepper
Mix well so, remember to lightly stop shooting, don’t shoot out there.
I will take 1/3 of the family price to make wet dough.
Adding one more egg will make the dough even more crispy.
Add yourself 100ml of water. Be sure to add slowly to control the consistency of the dough
This thick powder is ok
Now let’s put the chicken thighs in the wet batter
Dough like this when reaching the chicken thighs will create a virtual layer that is very durable outside.
After that, it will be added to the dry powder
Shake your hands well to create flakes, If you have a cover box and shake it, the better it will create very beautiful spikes.
When so you remember to shake off the excess dough to fall off and also create very beautiful scales
After that, deep fry it, so it cannot be flooded
This oil-saving dish will not taste good.
You should fry for 12 to 14 minutes to make the chicken crispy
Does it look delicious?
Take it out to drain the oil.
Make sure it’s crispy.
This dish must be eaten when it’s hot to taste it for a long time to lose it.
This is always crispy
The flesh inside the succulent vein will not dry out, so this will be delicious.
Invite you to eat with me.
It’s too crunchy, the meat is soft, it doesn’t dry out. Overall it’s delicious.
- 3 PIZZA HUT PAN PIZZA
This homemade version of your favorite Pizza Hut Pan Pizza is so easy to make at home and the kids can personalize it with their favorite toppings. Pizza has traveled way beyond Italian verges to become global comfort food. Innumerable people across the globe adore pizzas from Pizza Hut. Pizza Hut pan pizza is an easy and quick recipe to incorporate into your kitchen. Out of all the food giants, Pizza Hut is well-known for its thin and crispy crust pizzas.
1 package (.25 ounce size) dry active yeast
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup non-fat dry milk powder
1 1/3 cup warm water (105 degrees F)
2 tablespoons vegetable oil (for dough)
4 cups all-purpose flour
1 can (8 ounce size) tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon garlic salt
9 ounces vegetable oil (3 ounce per pan)
butter flavored cooking spray
pizza toppings as desired
For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart size mixing bowl. Add the water and stir to mix. Let the mixture sit for 2 minutes or until the yeast starts to bubble.
Add the oil to the dough mixture and stir to combine.
Add the flour in one cup increments, stirring after each addition, until a dough forms and the flour is all combined.
Turn the dough out onto a flat, lightly floured surface and knead for about 10 minutes.
Divide the dough into three equal balls.
Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast iron skillet. Tilt the pans to spread the oil evenly.
Using a rolling pin, roll out each ball of dough to a 9-inch circle and place in the prepared pans.
Lightly coat each dough disk with cooking spray or oil and cover with plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1 1/2 hours or until puffy.
Meanwhile, prepare the sauce by combining all the ingredients until blended. Let sit at room temperature for at least one hour. The sauce can be made ahead of time and kept in the refrigerator. Bring to room temperature before using.
Preheat the oven to 475 degrees F.
For each 9-inch pizza: Spoon 1/3 cup of the sauce on the dough and spread to within 1 inch of the edges. Sprinkle with 1 1/2 ounces of shredded mozzarella cheese. Place toppings of choice in the following order: thin meats like pepperoni or canadian bacon, vegetables, ground or cubed meats, additional mozzarella cheese.
Place the pizzas in the oven and cook until the outer crust is brown and the cheese is bubbly in the center (11-15 minutes, depending on how many toppings you use).
Remove from the oven. Let cool for 2-3 minutes then remove from the pans to a cutting board and cut into wedges using a pizza cutter.
That’s all for now. Thank you for your attention. Hope you enjoy.