wagamama pulled pork gyoza recipeque significa cuando se cae una cuchara al piso

Method. My husband is a brilliant cook and always used to be trying out new recipes and ingredients at home. Pan fry the dumplings in oil in a skillet until the bottoms are golden brown. Hi, Im Laura and I love fashion, my kids, but lets not forget the flavors in life. The Best Gyoza (Japanese Pork and Cabbage Dumplings) Recipe - Serious Eats Steam the dumplings until the water is mostly evapolated, 7-8 minutes. Let stand at room temperature for 15 minutes. Pat the skin dry and sprinkle with a little salt. (See video) Pork Gyoza Recipe "Kneading unravels pork proteins which cross-link with each other, giving the filling better structure.". Store in refrigerator up to 1 week. It's not easy to predict exactly how salty your dumpling filling will be as it depends on how much liquid was squeezed out of the cabbage (a lot of salt added at the beginning goes down the drain with the extracted liquid). It can even have pork or beef bones, onions, dried baby sardines, tuna flakes, and kelp. Place a gyoza wrapper onto your palm and place 1 teaspoon of the filling in the middle of the wrapper. The first fry lets the dough bubble and blister before it sets during steaming or boiling. Remove chicken from marinade, drain well. Like a good sausage, once the mixture starts to turn a little tacky and sticky, you're there. It's important not to let the edge of the wrapper get too wet. Add the pork mince, soy sauce, sesame oil, spring onion, ginger and garlic. xx Remove the pork from the pot and set it on a cutting board. Wagamama. Heat oil in a large pot or high-sided pan (around 3 cups). Put the spring onions, cabbage, ginger and garlic in a food processor, and whizz to a fine mix (or finely chop by hand). Dumplings are no exception and I have to consciously remind myself not to put as much filling in there as I'd like. Serve crisped-side up with dipping sauce. This makes enough filling for 40 to 50 plump dumplings. Just throw them into the frying pan and add a bit more cooking time. sarah christie recently postedQuick and Easy, Low Fat Carrot and Coriander Soup, This looks tatsty Julia! Instead, I knead the filling vigorously by hand, picking it up by the handful, squeezing it through my fingers, lifting from the bottom and folding over the top. Pour 150ml hot water down the side of the pan, cover and steam over low heat until the water dries up, about six minutes. Now boil your mixture over high heat. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Thanks so much Pamela. Mix the pork mince, shredded cabbage, spring onion, ginger, garlic, soy sauce, sake, sesame oil, salt and pepper together in a bowl. Now move that thumb on top of the pleat. You can add an egg, roasted chicken, cheese, coconut milk, mushrooms, sprinkle some lime juice, soy or chili sauce, and add the vegetables of your choice. Now that your filling is ready, get a small bowl of water and the gyoza wrappers. Finely chop the greens and put in a bowl with the ginger, garlic and pork. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. The dough then needs some steady kneading for around 10 minutes until it's smooth. In large bowl, combine the ground pork meat with the prepared cabbage, ginger, carrot, green onion and garlic and mix well using a spoon. 3. Mix together well until they become well combined and sticky in texture. Add water to skillet and reduce heat. Pulled Pork Recipe | Ree Drummond | Food Network Serving Size: 1 gyoza. Pan fry: Start by frying the gyoza in just a little oil in a large non-stick skillet or frypan until the bases start to take on some colour Steam: Add some water being careful to use the lid of the pan to shield yourself from spitting oil. wagamama pulled pork gyoza recipe. Cover; smoke 4 to 6 hours or until roast is very tender. The filling takes minutes and if you cant get the hang of pleating them it actually doesnt matter. Boil once more. Posted by June 29, 2022 massachusetts pronouncement of death form on wagamama pulled pork gyoza recipe June 29, 2022 massachusetts pronouncement of death form on wagamama pulled pork gyoza recipe Browse the menu, view popular items, and track your order. Cook Time 5 minutes. November 1, 2018. Grilled chicken ramen 499 Cal. 19% 10.8g Protein. Yum Yum! Close the lid and steam the dumplings for 3-5 minutes. wagamama pulled pork gyoza recipe Add approximately 12 gyoza in a single layer to the skillet. Once the water has all evaporated the oil will start to crispy the bottoms of the gyoza again. So expensive when you eat out! It'll be nice to have a few extra sets of little hands on folding duty in the futuremy fingers are getting too big and clumsy these days! This week the whim was to try making vegetable gyoza, a kind of Japanese dumpling that we always used to have as a starter in Wagamama. The mixture is kneaded into a dough, and then rolled, cut, and finally steamed. The ring finger and pinky of your left hand should be supporting the far end of the dumpling, making sure that the pork filling doesn't get squeezed out. Ramen, originally known as shina soba, is typically made of hand-pulled wheat noodles and has pork or chicken stock. Turn the heat to medium-high and put the lid over the pan. I mean when I lived alone, I never used to plan ahead and usually ate the first thing I saw when I got in. x, good on you for trying something new, I am not the cook in our house either so I know how hard it can be, Im sure Rog is very proud But make sure to serve the traditional way in a black bowl. BBQ Pork Gyoza Isobe Food Tantanmen beef brisket ramen Prep Time 5 minutes. Remove the lid, reduce the heat to medium, and continue cooking until the water evaporates and the gyoza is golden and crisp on the bottom. Crisp up the bottoms, 2-3 minutes. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on. Repeat the steps on the other side until there are six pleats. Fat. Search for Food. Alternatively, Ryu shares that an air fryer should work to cook these, too, should you happen to have one. On the other hand, a filling made of pork alone ends up tough and rubbery; without cabbage to break it up, the pork proteins end up binding very tightly to each other. Use the same process with the rest of your wrappers until you run out of the pork filling. Dont delay and make this copycat Wagamama ramen recipe today. Put each gyoza onto the plate dusted with cornflour. Turn the oven down to gas 2, 150C, fan 130C. It's useful for helping your gyoza retain their juices as they cook, but provided you mix the filling properly, it's unnecessary and can make the filling a little pasty. Add the soy sauce, sesame oil, 3/4 teaspoon kosher salt, and sugar to the bowl. Season and mix well. Add the seasonal greens and toppings of your choice. Recipe developer Cecilia Ryu's take on fried pork gyoza is sure to knock your socks off. Pleat the top, pressing firmly to seal. This website is where I share unique recipes, tips and cooking inspiration that will allow your culinary skills flourish. Place the lid on top and let the pork gyoza steam for 3-4 minutes until the water has evaporated. Bring down the heat and let it simmer for 5 minutes. Fold wrappers in half over filling, creating a semi circle. I use a full pound of cabbage for every pound of pork. I will look for the gyoza wrapper in asian store and if I find one I will try this! Founded by Alan Yau in 1992, they now have more than 150 stores throughout the UK, including London, Aberdeen, Birmingham, Brighton, Cambridge, Cardiff, Edinburgh, Glasgow, Oxford, and many other places. Use your finger to run a little water around the entire edge. gyoza - japanese. Then, add in the cabbage, shiitake mushrooms, scallion, and onions. STEP 1. The $9 Aldi gyoza people can't get enough of on Facebook Cabbage contains a great deal of moisture and as the dumplings cook, the moisture is released, making the filling mushy. I didn't cook muchor even have much interest in foodgrowing up, but dumplings were one thing I got pretty darn good at through the years. As with many Japanese dishes, a few sauces will be added to the mix. Plunge the cooked cabbage into ice water to stop the cooking, then remove and squeeze out any water. Dip your finger in water and run it along half of the wrapper. Taste your stock now. 3. 5. Again, people in the Japanese city of Sapporo have miso ramen. Mix well and when combined add chicken pieces. Scoop one spoonful of the pork filling and place it into the center of the wrapper. Number Of Ingredients 6 Pour into the pan and cover. Roast until fork-tender and falling apart, about 7 hours. This will be a wholesome and hearty meal. Thank you for a lovely recipe. Place the gyoza in the pan and fry until the bottom of the gyoza become crispy and golden, about 2-3 minutes. Hayley (@hayleyfromhome) recently postedHappy & Healthy Fitness & Yoga, I love Wagamamas! STEP 2. I use a tablespoon of minced fresh garlic, a teaspoon of grated fresh ginger (use a spoon to peel the ginger before grating it on a microplane grater), and two ounces of minced whole scallions (about three scallions). Flip gyozas and add 1/3 cup water and close skillet with a lid (add 1 tsp oil mixed with water if you like the taste of sesame oil). wagamama pulled pork gyoza recipe - paperravenbook.com Nr det har svalnat brukar jag ven blanda ner nt gg fr att hlla ihop det lite mer. Mix well. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar. Calories in Wagamama Pork Gyoza - FatSecret Gently support the dumpling with the middle and ring fingers of your right hand, using your left hand to keep the dumpling folded like a taco. When I make gyoza for an audience familiar with Asian dumplings, I inevitably get asked what's special about a gyoza and what distinguishes them fromChinese-styleguo tie(potstickers). Tip the ingredients into a bowl and add the minced pork or chicken. Subscribe to the newsletter for free recipes straight to your inbox. Japanese Gyoza Dumplings - The Woks of Life Place the thumb of your dominant hand on that seal. Combine the drained cabbage, pork, ginger, garlic, chives, soy sauce, sesame oil and the remaining 2 teaspoons salt in a large bowl and mix thoroughly just until everything is evenly distributed.. Pork and Shiitake Gyoza - Rasa Malaysia I have watched him take hours cutting up cabbage so finely to make the Chinese version. I don't find it necessary to whip out the heavy equipment for this process. beechcraft duke vs baron; Choose the type of message you'd like to post, Freezable (filling and wrappers separately). Crispy Pork Gyoza | Marion's Kitchen I'm a self-taught home baker and cook passionate about making delicious food from scratch to share with family and friends. To form dumplings, hold one wrapper on top of a flat hand. Just take the ingredients for the pork filling and mix them all together in a large bowl. Heat a non-stick frying pan with 1 tbsp vegetable oil. Next up are the sauces, including the soy sauce, sesame oil, and mirin. I want to give home cooks the confidence to get in the kitchen and create delicious recipes. Continue cooking, swirling pan frequently and using a thin spatula to gently dislodge the dumplings if they've stuck to the bottom of the pan, until the water has fully evaporated and dumplings have crisped again, about 2 minutes longer. Gyoza Dumplings Recipe by Tasty The key is to use cabbage and pork, but to get rid of as much moisture as possible. It is the soup that makes Wagamama ramen so yummy. 1 tbsp finely chopped spring onion greens, 1 pack gyoza wrappers (available from Japanese food specialists, or use round gow gee wrappers from Asian food stores). Japanese gyoza tend to be more garlicky than their Chinese counterparts. Without know-how, these don't produce particularly good dumplings. The middle part is basically chopped carrots, onion, water chestnuts and celery mixed with sesame oil, and tastes amazing. Put water: Put some water on your finger and trace the edge of the gyoza wrapper half way. Set aside the mixture, though we'll come back to it in just a minute for the filling stage. Wash the cabbage leaves, then finely shred youll need 1 cups. Those meat and vegetable-stuffed crescents with crisp bottoms and tender-chewy skins were the start of a lifelong obsession. Fry it in 2 teaspoons of sesame oil until you see it beginning to brown. Store-bought dumpling skins are easiest, and actually standard in Japanese-style gyoza. Mix all the dipping sauce ingredients and serve alongside the dumplings in dipping bowls. wagamama pulled pork gyoza recipe giving you the recipe | wagamama that's why we want to share a few recipes with you. By the time you're done the cabbage should have lost almost three quarters of its volume and at least half its weight. Add the chopped cabbage, scallion, and mushrooms into the pork, stir to combine. You can make them ahead of time and even freeze them for later. Fry bottoms in a non-stick or cast iron skillet. wagamama pulled pork gyoza recipe - masrooi.com No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result. 1. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. If this is your first go around, you may want to stick with as little as a teaspoon or two. Add additional coals and water as needed to maintain temperature and moisture. This will help them avoid drying out, of course, and will keep them nice and fresh for the frying step coming up next. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. Sign in to get trip updates and message other travelers. You can now make it at home as well, prepare a copycat recipe, that will look and taste just like what you can order from any of the Wagamama stores. In Japan, they're served with a mixture of vinegar, a splash of soy sauce, and optionally a drizzle of rayuJapanese-style chili oilor toasted sesame oil. Place 1 tsp of filling in the middle and bring up the edges to join at the top. Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Not all that much. It will keep you full for longer as well. Wagamama - Victoria Sq Belfast - Just Eat UK X These look fab! Pulled Pork Gyoza calories, carbs & nutrition facts | MyFitnessPal (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Place 2-3 teaspoons of pork mixture in the centre (notes), fold it in half bringing the edges almost together so it looks like a little taco shape. Sweet chilli sauce worked well too. Split chicken fillets in half and coat in flour. Add the cooled cabbage and mix to distribute everything well. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder. With your non-dominant thumb on the outside, slide that side of the wrapper down to overlap it over the corner a little bit. 21% 10.8g Protein. Dumpling-making goes faster when friends are involved. Cook the gyoza in batches. wagamama pulled pork gyoza recipe. But the honest truth is that despite its spectacle, each individual gyoza suffers from not getting the TLC it deserves. Add the chicken stock slowly, followed by the 100ml coconut milk. Using a spoon, place spread a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper, in the shape of a disk. A stack of pre-made round dumpling skins, kept under plastic wrap to stay moist. As with the cabbage, it's essential to mince the aromatics as finely as possible so their flavor gets distributed evenly in the mix and doesn't interfere with the texture of the filling. Dip finger in water and run it around the edge of the gyoza wrapper. S hr gr jag: quornfrs brynes med salladslk eller charlottenlk eller nn mild lk, ingefra, ngon form av citrus - citrongrs/lime/citron eller s, en aning frsk koriander, japansk soya, frsk chili. Ooh, they sound lovely! Cals. 1 garlic clove 50g water chestnuts, about 5 (drained weight) 2 tsp soy sauce 2 tsp oyster sauce 1 tsp cooking sak tsp sesame oil 140g minced pork or chicken For the soy dipping sauce 2 tbsp soy sauce 1 tbsp rice vinegar 2 tsp sesame oil For the yuzu dipping sauce 2 tbsp soy sauce 2 tbsp Yuzu juice 2 tsp peanut oil Method STEP 1 This post may contain affiliate links for products we love. You can read our disclosure policy here! I have a feeling our kids aren't going to mind 'em much either. Cook the cabbage in simmering salted water for one minute, drain and rinse under cold running water, pat dry and finely chop. ! Increase the heat to medium-high, then cover the pan immediately. Place a teaspoon of the filling in the centre of each skin, then working with one at a time brush the edge with water, fold the skin over the filling in half and pinch together, pleating the front half of the skin towards the middle three or four times. Repeat until you have 6-7 pleats and have reached the other end. Get the latest recipes straight to your inbox! Dip your finger in the water and wipe around the edge of the skin this will moisten it and help the edges stick together. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Add some more soy sauce or 1 teaspoon of white sugar if you want to make it saltier or sweeter. Remove the lid and keep cooking until the water has completely evaporated. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. Ensure there isn't much excess air caught inside the dumpling. The dumplings should be softened, shiny and a little translucent. You can serve with both or just one dipping sauce. Video is a couple of days early in case some of you still need recipes for Chinese/Lunar New Year! Put a good tsp of the mixture in the centre. Mix well until evenly combined. When the leftover gyoza are fully frozen, put them in a plastic freezer bag. Oh my goodness Julia! Japanese Vegetable Gyoza Recipe (Vegan) | Chef JA Cooks Brush off any excess cornflour from the bases of the dumplings. To Cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat until shimmering. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired. Gyoza are actually very easy to make. Set aside while you cook the rest. There are different ways of eating noodles. I was able to buy some fresh-ground at my local Whole Foods. Many believe that Chinese practitioner Zhang Zhongjing made gyoza a medicine to treat ears with frostbite. Are you finding the traditional pleat a little too difficult? Gyoza fillings can be a finely minced mixture of just about anything you want so long as it's not too wet. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin. Place a spoonful of meat mixture on top. Yield 1 1/2 cups. (The skins are sold with one side floured.) In some cases, you may have trouble getting the wrapper sealed all the way shut. Fold the wrapper in half and seal just the top closed. wagamama chilli squid dipping sauce recipe. You'll find that as the liquid reduces, the oil will have a tendency to spit and sputter. For the filling, place the cabbage in a medium bowl. Here comes the moisture removal step: Salt the cabbage and let it rest for about 15 minutes. 2. Increase the heat to medium high and add in a the cornstarch water mixture. Gousto's Wagamama pork tonkatsu with sticky rice recipe Seal just a tiny bit of the corner closest to you dominant hand together. Fresh dough that's rolled with a rolling pin is wonderful for Chinese-style fried dumplings like guo tie, but gyoza demand thinner, stretchier dough that is rolled pasta-style by machine. My pork gyoza recipe uses spring onion but you can swap it for finely chopped leek or garlic chives. Pour a small amount of water into the pan (be careful of spitting!) To complete your list, you need fresh ginger, minced garlic, salt, and black pepper. The filling is all at once incredibly simple and absolutely brimming with flavour. Your email address will not be published. The power of osmosis will draw liquid out from inside the cabbage cell walls. In Japan, UK, and elsewhere in the world, the Wagamama ramen is served as breakfast, lunch, or dinner. Pulled Pork Sandwiches Recipe - NYT Cooking Once the filling is made, you can store it in the fridge for a few days if you want to break up the process. And of course they are yummy. Learn to make these authentic Japanese meat or vegetable dumplings, known as yaki gyoza, with our step-by-step guide. Fold in half and pinch pleats into the edges . Use a sharp chef's knife to slice cabbage very thin or shred in a food processor fitted with the large grating disk. Its great that you could all get involved and make it. Remove the lid and continue cooking until the water is completely evaporated. Pulled Pork Gyoza calories, carbs & nutrition facts | MyFitnessPal Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. STEP 3. Chicken Gyoza Recipe (Dumplings) VIDEO - Valentina's Corner joey s gyoza sauce recipe. Step 2. Indeed they can, and you'll get reasonably crisp results. 1 pound finely minced Napa cabbage (about 1/2 a medium head), 1 tablespoon minced fresh garlic (about 3 medium cloves), 2 ounces minced scallions (about 3 whole scallions), 1 package dumpling wrappers (40 to 50 wrappers). For the Dumplings: Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine. Home matthew hagee weight loss surgery wagamama pulled pork gyoza recipe. Stir in the salt. Gyoza recipe | BBC Good Food Slide dumplings onto a plate, turning them crisped-side-up before immediately serving with sauce. Recipes. My mother's version was ground beef mixed with cabbage, spinach, carrots, and aromatics (I found out later her goal was to stuff as many vegetables into the dumplings which in turn would then get stuffed into us kids). Published by at July 3, 2022. My sisters and I grew up making dumplings every couple months in order to keep our freezer stocked at all times. I wasnt going to go to all this effort without taking some photos, so here they are in all their glory! Homemade Chicken Gyoza - Katie Cakes - pinterest.co.uk Dont miss a recipe! Fold the wrapper over and seal securely. Place the pork in a roasting tin, skin-side up, and pour the marinade over the meat, avoiding the skin. Serving Size: 1 gyoza. Being very careful to avoid splattering oil, pour cup of water into the skillet and cover with a lid. According to Ejji Ramen, there are a few different takes on just how this delicious dish came to be. Visit her at http://hot-thai-kitchen.com Dip the tip of your finger in water and lightly moisten the edge of the wrapper, then dry your finger carefully on the clean towel. Pulled pork recipes | BBC Good Food Here's what you'll need for each person helping: Here is the most traditional way to form gyoza. Couldn't the dumplings be steamed or boiled first and finished by frying to crisp up the bottoms? This is what you're looking for. Foods. However, the popularity of ramen in Japan really soared after the Second Sino-Japanese war after the Japanese troops came back from China. If you're looking for a fun thing to make with a group of friends or one to take a stab at yourself, then this recipe surely is for you. To cook prawn gyoza, simply; Heat about 1-2 tablespoons of oil in a large pan. Add about 12 gyoza in a single later on the skillet, fitting the curves so that you use the space as efficiently as possible. ** Nutrient information is not available for all ingredients. Place a gyoza skin in the palm of one hand with the floured side down. After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. For best results, always weigh ingredients where a weight is provided. Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. You are almost done. wagamama pulled pork gyoza recipe . Cover with the lid an allow the dumplings to steam for 3-4 minutes until the water has evaporated. Mix the chicken stock, 4 tablespoons of soy sauce, garlic cloves, sliced ginger, Worcestershire sauce, chili powder, Chinese five-spice, and 300 ml of water in a large saucepan or stockpot. Fat 63.2 g. 3.8/67g left. Japanese seven-flavour chilli pepper, or shichimi togarashi, is often served alongside gyoza. Take out a large bowl to mix everything. Season your pork as desired. Hoisin pulled pork with quick pickled vegetables recipe - Tesco Real Food These dont have a huge amount of cabbage so it doesnt take long at all luckily . BBQ pulled pork sandwich. Merlinda Little (@pixiedusk) recently posted5 Years, Oh these look and sound absolutely delicious. Check out that texture! Combine with pork, spring onions, garlic, ginger, soy sauce, sugar, pepper and sesame oil, mixing well by hand. Use your gift card to cook our incredible Antipasti Pasta recipe! 17% 3.7g Fat. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Set aside. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. wagamama duck gyoza. Mix by hand until well combined. The left side should be a mirror image of the right. Gyoza skins are available online - try japancentre.com, souschef.co.uk, wingyipstore.co.uk ormelburyandappleton.co.uk. Others will keep it simple by just boiling it. For the Sauce: Combine vinegar, soy sauce, and chili oil. Making the Chicken Gyoza wrappers. Homemade Ginger Pork Potstickers - Tatyanas Everyday Food Wrap the filling in special gyoza wrappers and cook. Hey there and welcome to Sugar Salt Magic. They are sometimes topped with bamboo shoot, sliced pork barbecue, and scallions. I tend to make a big batch and eat them as the main course and serve them with a 2 ingredient gyoza dipping sauce. That said, similar recipes (e.g. That will, however, make it your own recipe, and not a copycat Wagamama ramen preparation. wagamama pulled pork gyoza recipe - mail.torontoverve.org When the gyoza is done, take them out of the skillet and serve immediately, while they're still hot. Sprinkle 1 shredded nori sheet, sesame seeds, and sliced shallots or spring onions. The dumplings can be cooked without thawing. Tip: Don't peek! Pork Gyoza - Japanese Dumplings Recipe | Wandercooks Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper.

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