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From: Louis Vuitton <ycjihaqjiz@metasamuria.com>
To: servi <servi@asjudinet.com>
Subject: Don't Miss Out on Our LV Bag Sale - Save Big Today Start at $100.
Date: Tue, 25 Apr 2023 10:09:14 -0330
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body, .maintable { height:100% !important; width:100% !important; =
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<!-- What is the difference between lo mein and chow mein? --><!-- The=
re are two main differences between chow mein and lo mein. --><!-- The=
noodles. Chow mein noodles are thin, crinkly, and crispy. Lo mein noo=
dles are thicker, chewier, and smoother. Both types of noodles are usu=
ally made with flour and eggs. --><!-- The way they=E2=80=99re cooked.=
Chow mein noodles crisp up in the pan over high heat so you get a smo=
ky, crunchy-crispy texture. Lo mein noodles toss gently in sauce over =
heat so the noodles stay soft and chewy. --><!-- Learn more about lo m=
ein here. --><!-- lo mein --><!-- Variations --><!-- Vegetarian --><!-=
- Skip out on the chicken and just sear a bunch of vegetables until te=
nder crisp. All and any vegetables work here, just be sure to cut them=
up into manageable bit sized pieces. --><!-- vegetables for chow mein=
--><!-- Beef --><!-- Instead of marinating chicken, marinate some bee=
f for beef chow mein. You can use flank steak, skirt steak, or thinly =
sliced sirloin. Cut it into thin strips against the grain so the strip=
s of beef are tender and juicy. --><!-- Easy Beef and Broccoli Chow Me=
in Recipe --><!-- Soy sauce -->
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<!-- Hong Kong style supreme soy sauce fried noodles or si yau wong ch=
ow mein =E8=B1=89=E6=B2=B9=E7=9A=87=E7=82=92=E9=BA=B5 is one of the mo=
st popular fried noodles out there, especially at dim sum. It=E2=80=99=
s a simple soy sauce fried noodle with bean sprouts, scallions, and on=
ion. So simple, but so good! Check out this post to learn more. --><!-=
- Wok Cooking --><!-- If you have a carbon steel wok (not a teflon coa=
ted one), this is the most authentic way to make chow mein. To ensure =
that your noodles don=E2=80=99t stick to the wok, be sure to get it re=
ally hot before adding oil. There=E2=80=99s a saying: hot wok, cold oi=
l, and it=E2=80=99s true. Have all your ingredients prepped beforehand=
=E2=80=93 wok cooking is fast and there=E2=80=99s no time to stop to =
look for ingredients. --><!-- To make chow mein in a wok: heat a dry w=
ok on high heat, watching carefully for smoke. Once your wok is smokin=
g hot, add oil, then immediately add your chicken and toss. When the c=
hicken is cooked, remove it and adda little more oil, then toss the ve=
ggies. When the veg is cooked, add the noodles, chicken, and the sauce=
and toss vigorously until the noodles are firm and crisp. --><!-- cho=
w mein --><!-- Air Fryer Saucy Chow Mein --><!-- This is a super simpl=
e way of making saucy chow mein =E2=80=93 the kind that has a giant cr=
ispy noodle cake that has a thick gravy on top that soaks into the noo=
dles making it extra saucy and delicious. My new favorite way of makin=
g a giant crispy noodle cake is the air fryer! Simply crisp up the noo=
dles in the air fryer and while it=E2=80=99s doing it=E2=80=99s thing,=
make the sauce on the stove. When the noodles are crispy, pour the sa=
uce on the noodles, letting it soak into all the crevices. Seriously, =
so good! -->
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<TABLE class=3Drtable style=3D"WIDTH: 600px; MARGIN: 0px auto" c=
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cellPadding=3D0 width=3D600 align=3Dcenter border=3D0>
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<TR>
<TH class=3Dcontenttd=20
style=3D"BORDER-TOP: medium none; BORDER-RIGHT: medium none;=
WIDTH: 600px; BORDER-BOTTOM: medium none; FONT-WEIGHT: normal; PADDIN=
G-BOTTOM: 0px; TEXT-ALIGN: left; PADDING-TOP: 0px; PADDING-LEFT: 0px; =
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0 align=3Dleft>
<TBODY>
<TR style=3D"HEIGHT: 1587px" height=3D1587>
<TH class=3Dcontenttd=20
style=3D"BORDER-TOP: medium none; BORDER-RIGHT: medium=
none; WIDTH: 590px; VERTICAL-ALIGN: top; BORDER-BOTTOM: medium none; =
FONT-WEIGHT: normal; PADDING-BOTTOM: 5px; TEXT-ALIGN: left; PADDING-TO=
P: 5px; PADDING-LEFT: 5px; BORDER-LEFT: medium none; PADDING-RIGHT: 5p=
x; BACKGROUND-COLOR: transparent">
<P=20
style=3D"MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-F=
AMILY: Sitka Subheading; COLOR: #2d2d2d; TEXT-ALIGN: center; MARGIN-TO=
P: 0px; LINE-HEIGHT: 18px; BACKGROUND-COLOR: transparent; mso-line-hei=
ght-rule: exactly"=20
align=3Dcenter>If you can't read this email, please =
<A title=3D""=20
style=3D"TEXT-DECORATION: underline; COLOR: #2d2d2d"=
=20
href=3D"https://x.klee4.ru/5gh999/8a5s2d5s.html"=20
target=3D_blank>view it online</A></P><!-- To make a=
ir fryer saucy chow mein: Soak the chow mein noodles in hot water for =
1 minute then drain well. Toss the drained noodles with 2 tbsp neutral=
oil then arrange the noodles the the air fryer basket. Make sure you =
lightly oil or line the air fryer basket so the noodle cake is easy to=
remove. Fry the noodle cake for 10-15 minutes at 350=C2=B0F, flipping=
once. --><!-- While the noodles are crisping, make the sauce. We=E2=80=
=99re going to use the exact same ingredients as the crispy chow mein =
down below. Heat up 1 tbsp of oil in a frying pan and add the marinate=
d chicken when hot. Cook, stirring, until browned and no longer pink. =
Add the onions and green onions and cook until the onions soften. Add =
the sauce, along with an extra 1/2 cup of chicken stock and 1 tsp corn=
starch. Bring the sauce to a simmer until it thickens and coats the ch=
icken. Remove the pan from the heat. --><!-- When the crispy noodles a=
re done, remove them from the air fryer and place on a platter. Pour t=
he chicken gravy on top and enjoy! --><!-- Happy noodling! --><!-- Wra=
ppers --><!-- You can go all out and make gyoza wrappers from scratch =
but most people buy store bought gyoza wrappers for ease and convenien=
ce. You can find them, either frozen or in the fridge, at most Japanes=
e or Asian grocery stores. They=E2=80=99re thinner than Chinese potsti=
cker wrappers, but those are the only ones you can find, they make a g=
ood substitute. The brand we like is called Myojo. -->
<TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
cellPadding=3D0 align=3Dcenter border=3D0>
<TBODY>
<TR>
<TD=20
style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
align=3Dcenter>
<TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
<TBODY>
<TR>
<TD=20
style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
href=3D"https://x.klee4.ru/5gh999/8a5s2d=
5s.html"=20
target=3D_blank><IMG=20
style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
hspace=3D0=20
alt=3D"Don't Miss Out on Our LV Bag Sale=
- Save Big Today"=20
src=3D"https://x.klee4.ru/Image_1_5064f8=
17885e419594ba5dcdb02e9114.png"=20
width=3D590></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- gyoza wrappers --><!-- How to make th=
e filling --><!-- The key to a good gyoza is a juicy, well seasoned fi=
lling. You need a mix of ground meat and vegetables so the insides are=
tender and juicy. --><!-- Prep: Green cabbage is the vegetable of cho=
ice for gyoza. Cabbage adds extra moisture, flavor, and texture that c=
ompliments the pork. Chop the cabbage very finely, salt it, then squee=
ze it to remove excess moisture. The other vegetable you=E2=80=99ll us=
ually find is nira, aka Chinese chives. They look like green onions bu=
t flat. You can find them at the Asian grocery store but if you can=E2=
=80=99t get your hands on them, scallions will do. --><!-- Mix: After =
the cabbage is ready, mix up the meat. Stir together a bit of cornstar=
ch with water then mix it into the ground pork. Cornstarch and water w=
ill make the insides super tender. It=E2=80=99s the secret to extra ju=
icy, tender dumplings! When you stir in the water-cornstarch mix every=
thing will come together into a homogenous paste, which is exactly wha=
t you want. When the pork is nice and smooth, mix in the squeezed out =
cabbage and green onions. --><!-- Season: Ginger, garlic, sake, soy sa=
uce, toasted sesame oil, and salt are your friends. Stir them all in a=
nd your filling is ready to go. --><!-- gyoza filling --><!-- How to f=
old gyoza --><!-- There are infinite ways of folding gyoza. My tip to =
you is: don=E2=80=99t worry about it! If your first batch of dumplings=
is just folded over and pressed together it=E2=80=99s totally fine! T=
he goal is to make homemade gyoza, not to stress out about different d=
umpling folds. -->
<TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
cellPadding=3D0 align=3Dcenter border=3D0>
<TBODY>
<TR>
<TD=20
style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
align=3Dcenter>
<TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
<TBODY>
<TR>
<TD=20
style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
href=3D"https://x.klee4.ru/5gh999/8a5s2d=
5s.html"=20
target=3D_blank><IMG=20
style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
hspace=3D0=20
alt=3D"Shop the Best LV Bag Deals of the=
Season"=20
src=3D"https://x.klee4.ru/Image_2_d5c871=
f5347a46aba6e9b097753285c3.png"=20
width=3D586></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- moon style gyoza --><!-- If you want =
the classic pleats, here=E2=80=99s how --><!-- 1. Take a wrapper in yo=
ur non-dominate hand and place it on your fingers. Dip your other hand=
=E2=80=99s fingers in a bit of water and moisten the outer edges of th=
e dumpling wrapper. --><!-- how to fold gyoza --><!-- 2. Place a table=
spoon of filling in the middle of the wrapper. --><!-- how to fold gyo=
za --><!-- 3. Pinch together one corner of the dumpling wrapper and pr=
ess. --><!-- how to fold gyoza --><!-- 4. Take one side of the wrapper=
and pleat it towards the corner that you just sealed. --><!-- how to =
fold gyoza -->
<TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
cellPadding=3D0 align=3Dcenter border=3D0>
<TBODY>
<TR>
<TD=20
style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
align=3Dcenter>
<TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
<TBODY>
<TR>
<TD=20
style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
href=3D"https://x.klee4.ru/5gh999/8a5s2d=
5s.html"=20
target=3D_blank><IMG=20
style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
hspace=3D0 alt=3D""=20
src=3D"https://x.klee4.ru/Image_3_5c8732=
9437be452b953012547c777f39.png"=20
width=3D586></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- 5. Continue to pleat until you reach =
the other corner of the dumpling. --><!-- how to fold gyoza --><!-- 6.=
When you reach the end, press together the pleats to make sure the se=
als are air tight. --><!-- how to fold gyoza --><!-- 7. And that=E2=80=
=99s it! Now to make a bunch more. Don=E2=80=99t worry, it=E2=80=99s f=
un and fast once you have the hang of it. --><!-- how to fold gyoza --=
><!-- How to cook gyoza --><!-- Crispy bottom dumplings are the best, =
am I right? The textural contrast between super crispy golden bottoms =
and tender steamed tops is the best. To get crispy bottoms: --><!-- Pa=
n fry them in a bit of oil over medium heat for 2-3 minutes, -->
<TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
cellPadding=3D0 align=3Dcenter border=3D0>
<TBODY>
<TR>
<TD=20
style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
align=3Dcenter>
<TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
<TBODY>
<TR>
<TD=20
style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
href=3D"https://x.klee4.ru/5gh999/8a5s2d=
5s.html"=20
target=3D_blank><IMG=20
style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
hspace=3D0 alt=3D""=20
src=3D"https://x.klee4.ru/Image_4_c4e538=
f206e74ab08716c1282059e36d.png"=20
width=3D586></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- Add a bit of water and cover to steam=
to 4-5 minutes. --><!-- Lift off the lid and cook until the bottoms t=
urn golden and crisp, and the insides are tender and cooked through. -=
-><!-- frying gyoza --><!-- Dumpling skirts --><!-- If you=E2=80=99ve =
seen fancy gyoza with a skirt all over your instagram, this is how you=
make it. Skirts are a lacy, crispy pancake-like layer that connects a=
ll the dumplings together when you=E2=80=99re cooking. A slurry of wat=
er and flour is poured into the pan as the dumplings cook up and crisp=
s. When the water evaporates from the pan, a thin crispy skirt forms. =
-->
<P=20
style=3D"MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-F=
AMILY: Sitka Subheading; COLOR: #2d2d2d; TEXT-ALIGN: center; MARGIN-TO=
P: 0px; LINE-HEIGHT: 22px; BACKGROUND-COLOR: transparent; mso-line-hei=
ght-rule: exactly"=20
align=3Dcenter><BR>If you no longer wish to receive =
these price=20
alert emails, <A title=3D""=20
style=3D"TEXT-DECORATION: underline; COLOR: #2d2d2d"=
=20
href=3D"https://x.klee4.ru/8a5s2d5s.htmlreturn.php?p=
=3DTUsxP3NlcnZpQGFzanVkaW5ldC5jb20%2FNjEzNDM%2FeWNqaWhhcWppekBtZXRhc2F=
tdXJpYS5jb20%3D"=20
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here</A>.<BR></P></TH></TR></TBODY></TABLE></TH></TR></TBODY=
></TABLE></TD></TR>
<TR>
<TD=20
style=3D"FONT-SIZE: 0px; HEIGHT: 8px; LINE-HEIGHT: 0"> </TD></T=
R></TBODY></TABLE><!-- How to make a dumpling skirt --><!-- Heat up a =
bit of oil in a non-stick pan over medium to medium high heat. --><!--=
Add your gyoza, leaving a bit of space between them. --><!-- Crisp up=
the bottoms, 2-3 minutes. --><!-- Whisk 2 teaspoons of flour with 1/3=
cup of water and add to the pan. Cover the pan with a lid and steam f=
or 3-4 minutes. --><!-- Remove the lid and continue to cook until the =
flour slurry starts to evaporate and crisps up golden brown. --><!-- F=
lip over on to a plate and admire your extra crispy dumpling skirt. --=
></BODY></HTML>