OÙ APPLIQUER LE FOND DE TEINT ET LE FARD À JOUES SIMPLE
POUR LES MOINS EXPERTS, UN MAQUILLAGE SIMPLE.
OÙ ET COMMENT APPLIQUER LES FONDS DE TEINT
POUR LES PROFESSIONNELS, DES MAQUILLAGES PLUS ÉLABORÉS, PLUS ARTISTIQUES.
DIFFÉRENTS MODÈLES D'APPLICATIONS
Sortie du film Maléfique mercredi 28
mai. L'actrice américaine apparaît métamorphosée dans le rôle de la
méchante sorcière de Disney. Les détails de sa transformation.
STEP 1
In a large bowl, combine the hoisin, honey, oyster sauce, dark soy
sauce, garlic and Chinese five spice. Add the chicken pieces and mix
until well coated. Marinate for at least 2 hours and up to overnight.
STEP 2
Preheat oven to 180°C/356°F (fan-forced).
STEP 3
Line a large baking tray or roasting dish with foil. Top with a baking
rack. Place the chicken pieces onto the baking rack. Cook in the oven
for 10 minutes.
STEP 4
While the chicken
is cooking, steam the Chinese broccoli in a bamboo steamer. Or
alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup
water. Then cover with cling film and microwave on high for 2 minutes.
Leave covered until ready to serve. STEP 5
Mix the basting sauce ingredients together in a small bowl.
STEP 6
Remove the chicken from the oven and brush the top of the pieces with
the basting sauce. Place back into the oven to cook for a further 5
minutes or until cooked through.
STEP 7
Serve with steamed Chinese broccoli and rice.
1.5 kg (3.3 lb) piece pork neck (also called boston butt or pork shoulder)
¼ cup hoisin sauce
¼ cup brown sugar
¼ cup Chinese Shaoxing wine*
¼ cup honey
3 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp sea salt
½ tsp Chinese 5-spice powder
3 garlic cloves, finely grated
1 tbsp beetroot powder* OR SIROP DE XERÊS
Instructions
STEP 1
Slice the pork neck lengthways to form 3 long pieces.
STEP 2
Place all ingredients except the pork into a large bowl and mix until well combined.
STEP 3
Place
the pork and the marinade in a ziplock bag. Seal and shake well until
the pork is evenly coated. Set aside to marinate in the fridge
overnight.
STEP 4
Preheat oven to 180°C/350°F.
STEP 5
Line
a roasting tray with foil. Place a rack on top. Remove the pork pieces
from the marinade and place onto the rack. Pour water into the bottom of
the roasting tin (ensure the water level is below the pork). The water
and the foil will help to stop the sweet marinade from burning on your
roasting tray. Cook in preheated oven for 20 minutes.
STEP 6
In
the meantime, pour the marinade out of the ziplock bag and into a small
saucepan over medium heat. Bring to the boil and simmer for 5 minutes
or until thickened slightly. Remove from heat and divide the mixture
between 2 bowls. One half will be for basting and the other can be used
as a serving sauce.
STEP 7
Remove
the pork from the oven. Baste both sides of the pork with the thickened
marinade. Place back into the oven to cook for another 20 minutes or
until cooked through. Remove from the oven, add another layer of basting
sauce and rest for 10 minutes before slicing.
