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We have Chung Entertainment, which if you've never had, they're crazy. Four shoes, but wait a minute, baked like little rolls of goodness. Also, 16 pork dumplings, turn-up cake, and a cute sticky.
Rice in corn husks. You know, keep it cheap. Look, let's start easy. Pork dumpling. We already have a recipe for the dough. Link for this in description. But hey, you can just go buy pre-made wrappers. I'll pretend I'm just not looking. Very plain, medium sized bowl. Add a pound or 450 grams of ground pork or ground chicken, whichever you prefer. Pork is better, though, because bad. Cloves and lice like green onions. Three cloves of garlic finely chopped. Optionally, half a teaspoon or three grams of sesame oil. And one tablespoon or 17 grams of soy sauce. Mix until combined. And look, it's very easy. You get a dumpling wrapper.
Place a teaspoon of heat in the center of the meat. Wet the frame with water. Close it like a taco, pinch it from the top in the middle, and pleat three to four times on both sides. To cook, you put them in a steamer basket, placed upside down over a pot with a small amount of simmering water. Close the lid and steam for eight to ten minutes. Oh, it's a dumpling. You can add a little sesame oil, chili oil, whatever you want on top. Now, I want to talk about these rice and rolls. Chung fun. These are very special. They have to make a CD first, but after making one or two, it's easy. First, we need to make the batter.
Really easy. Medium sized bowl. Add just under a cup or 120 grams of rice flour. Two tablespoons or 15 grams of corn starch. and a quarter teaspoon or half a gram of fine sea salt. Stir until combined.
And then finally, add a little two cups or 500 ml of water. Stir together. And once combined, let it rest for 20 minutes. Now, while he's resting, we're going to make our mushrooms. You will need half a pound or 225 grams of mushrooms. Wow, wow, wow, excitement. That is the trumpet mushroom. What is it, rich boy hours? Listen, there is a secret to getting good mushrooms at a good price, and that is to check the prices at a local Asian market. You can find these mushrooms at Borderline for about the same price as a regular old button mushroom.
But if you can't find them at a good price, you can go with whatever you can afford. Dice your mushrooms into half-inch cubes, take a large stainless steel pan, heat it to medium-high, add enough oil to coat the pan, add your mushrooms and sauté for two to three minutes, tossing occasionally. Until they don't. Light brown, but still a bit... Then add a cup or 75g of coarsely chopped cabbage, toss until wilted, then a splash of soy sauce, just to taste, toss again, and it's yours. . mushroom. Now, here's the technique.
You can do this with many things, but I really recommend doing it with an eighth sheet tray like this one. You need to brush it with a thin coat of vegetable oil, and then you add enough batter to create a microscopic layer that coats the whole thing. And here's how you steam it. In a large wok, pour a shallow amount of water into the wok, then using a trivet, or you can use foil spills, or whatever you have that fits with that touch on the bottom, great. . Bring the water to a medium boil. Reduce the heat so that it simmers well.
Pour into your battered tray, cover with foil, and let steam for two to three minutes or until firm. Remove, let it cool completely, then all you have to do is pour some of the mushroom mixture about two-thirds of the way up, then carefully roll it over and over again to make a nice, floury rice ball. Can be rolled. Well, that's pretty much it.
Look, you need some practice when you do this, but repeat with as many rice rolls as you want, put them on a plate and top with anything, but I like a little chili oil. Yes, whatever you have. Hands, that's the whole point here. Next, you may be scratching your head. turn pink? Hey, Josh, what have you got? Quaso? That is? Listen, it blew my mind.
I won't lie. First, you need one pound 450 grams of daikon, as a big boy. Peel this bad boy and grate on the coarse side of the cheese grater. Ideally, you'll need three dredge, taki mushrooms. We're boiling hot water over them, weigh them out of a ramekin, let them sit for 10 minutes, until rehydrated, drain, drain, and dice. Think pink and like everything in the kitchen, kind of thing, but you have to follow some rules. First, get a hot walk. Add two tablespoons of vegetable oil to coat the bottom. Once it's hot, optionally add a handful of coarsely chopped meat.
Now what does that mean? Do you have any kind of cured meat? It could even be pre-cooked meat, really. Soak it till it gets a little color. Then add three cloves of coarsely chopped garlic, one peeled, finely chopped, or minced.
Stir until it starts to turn translucent, then add in your daikon, stir and fry, adding a touch of white pepper to taste. And at this point, if you have any spices you want to add, you've got mushroom powder, great. You want a little splash of soy sauce, great. You don't have any of that? all right. Continue cooking until most of the liquid has evaporated, then discard your mushrooms, and turn off the heat. Now for the batsman.
Medium sized bowl. Mix together a quarter cup or 170 grams of rice flour, one tablespoon and nine grams of cornstarch, three quarters of a teaspoon or three grams of sugar, half a teaspoon or one gram of salt, and then stir. One cup or 240 ml of water. Once it's nice and smooth and motionless. Add to the mixture in turn, stir together, and you're almost done. Get yourself a small bread pan, coat it generously with cooking spray, and you can set up your walk-in steamer exactly like we did earlier. Fill with water, bring to a boil, pour into your filled bread pan, cover with foil, and let it steam for 25 to 30 minutes.
Yes, if you don't run out of water you will need to fill up with steam, and then oh my god, why is there smoke everywhere? Be careful. Now once it's done, let it cool completely, then turn your uniform bottom pieces into pieces, and then at this point, you're going to put them in a pan that's been lightly oiled until That gives you a nice crispy crust. It's a life-changing thing, right? Cake up, does it look good? Turns out I'm a really big fan. Now, I know you've been waiting for this. Let's talk about these Bao. Wow, wow, wow.
A quarter cup contains 56 grams of sugar, and 1 1-1-2 teaspoons or 11 grams of fine sea salt. Enter together to collect. Now add 1 cup or 240 grams of whole milk in a separate vessel. 2/3 of a cup is 150 grams of heavy cream. I know it's weird, but it works here. Heat it to 95 degrees Fahrenheit, then stir in 1 tablespoon or 12 grams of instant yeast, until the yeast dissolves, and then stir in 1 whole egg until smooth.
Now, incorporate your wet mixture with your dry, hands until it comes together, and if it's too loose, you can always add a little more flour if needed. Speaking of the kneading stuff, once that dough comes together, you'll be kneading by hand for about 3-5 minutes or until it's beautifully smooth and tacky. Now, cover it with plastic wrap and let rise for 1 hour or until doubled. Now, while those bad boys are growing, we have to stuff our pork. Now, first, you will need 2 cups of raw chopped char choux. Now, hold on, you want to use four watches? all right.
Throw away used leftovers or you can make your own. To make yours, you'll need 1-1-1-2 pounds or 680 grams of boneless pork and butt. Cut it into 1-inch-thick pieces, and in a separate bowl, mix 3 cloves of finely chopped garlic, a quarter cup or 55 grams of granulated sugar, 1-1-1-2 teaspoons or 5 grams of have been. Sugar 5 Spice, what a great tip on 5 Spice.
If you go to a place that sells it in bulk, you don't need to buy a whole bottle for like 5 bucks, instead you can buy exactly what you need for a dollar. Less than 1 teaspoon or 4 grams kosher salt, 2 tablespoons or 33 grams oyster sauce, which is optional, 2 tablespoons or 30 grams soy sauce, and optional 1-1 teaspoon red food coloring. Now, look, it does absolutely nothing for the taste.
This is something that many restaurants do to achieve that distinctive red exterior. Finally, add 2 tablespoons or 45 grams of honey to make sure it's all together, add your pork, cover and let it marinate in the fridge for 1 hour and up to overnight. Once you're ready to cook, grab yourself a baking sheet, drop the wire rack, add your pork to the wire rack, fill the bottom with about 2 cups of boiling water, And put it in the oven at 425 F for 15 minutes.
Now wait, don't put it in your pickle yet, maybe you should have said that already. After that 15 minutes, you're going to take your meat out, brush both sides with the marinade, cook for another 10 minutes, then raise the temperature to 475, nice roll, look at that, got it, man. ! And it's juicier and tender than any char sauce you've ever had in your life, you're welcome. You're about 2 to 3 tablespoons into a large skillet, once it's hot.
You'll add 2 roughly chopped shallots, a little salt to taste, saute until it's tender, then add 2 cups of roughly chopped char sous, saute until hot and starting to pop a little. A little color, then add 2 tablespoons or 30 grams of granulated sugar, 3 tablespoons or 45 grams of soy sauce, a little white vinegar, another small splash of toasted sesame oil, boil this bad boy, Then in a separate container, you're going to mix 3 quarters of a cup or 180 grams of chicken stock and 1 3 quarters of a tablespoon or 21 grams of all-purpose flour. That's right folks, if you hadn't already guessed, it's not gluten-free. Now pour your chicken stock mix into the simmering pumpkin, stir and fry until it thickens beautifully.
Now taste and add soy sauce as desired, then when thickened to your liking, turn off the heat, and stir in the green onions, 2 cloves of garlic, minced, should be fragrant. And finally, it's done, now make sure it's completely chilled, then once your dough rises from its grave, look at them, little man, it's so cute, Then remove all the leavened fart from your dough, alas, too much is it. Divide the dough into 60g balls, giving you about 16 equal pieces, roll each into a light ball and let rest for 10 minutes.
Once your dough balls have rested, roll these bad boys into a disc that is about 4 to 5 inches wide, filling just under a tablespoon of your pork mixture, carefully surrounding the disc. Wrap, sealing all seams, and roll into a light ball. , place on a parchment-lined baking sheet, and repeat with the rest.
Now you can only fit around them on the baking sheet, so you may need 2 baking sheets, all right, but once they're all done, cover with greaseproof plastic wrap and proof it. Let sit for 30 to 45 minutes or until puffed with festoons. Now we're ready to bake, brush these bad boys with an egg wash containing 1 egg plus 1 tablespoon of water until evenly coated, brushing each one into each little ball.
And of course, optionally if you want, you can totally top each one with sesame seeds. It does 2 things, A, it adds texture and flavor, but B, it looks like a cute little burger bun with a little surprise inside. Now place it in an oven set to 375 F and bake for 15 to 20 minutes, remove, and then optionally you can brush with sugar syrup, which if you want to know we How's it made, so you're going to get it. Mix 2 tablespoons or 28 grams of sugar with 2 tablespoons or 28 ml of water.
Heat in a small pot until dissolved, and that's it, you can use it for brushing. But I mean look at these things, you tear it open and you have steam coming out, you can smell four of your air conditioning vents sucking. I mean it's a beautiful thing, I tell you.
I want you to be so close to me, I love you all, but if you've never had sticky rice in a dim sum cart, you're missing a big cornerstone of what it means to be alive. are Now usually they are wrapped in a lotus leaf, not exactly cheap or friendly, but you know what it is, corn husks. I know, not traditional, but we have to use something for your yellow.
So first you'll need 6 to 7 corn husks, soak them in hot water for 10 minutes, then get yourself a steamer basket, line the bottom with parchment paper, then grate yourself. , 1 and a quarter cup of 275 grams. glutinous rice. You know the drill guys, wash your rice really well, and then this time you're going to put your rice in a bowl, add enough water to cover it, and let it soak for 1 hour. Once it's done, drain it, place your soaked rice under your parchment-lined Spambs steamer.
Get yourself a medium-sized pot, fill it with about 2 inches of water, bring it to a boil, reduce the heat to medium, and place your Vembus Steamer with its lid on top, and steam this bro for 20 minutes. Let it come. Now that it's steaming, you're going to make our chutney and our chakko, the small bowl. Add 2 teaspoons or 8 grams of sugar, 2 tablespoons or 36 grams of soy sauce, 1 tablespoon or 14 grams of white vinegar, stir it together, and then we continue to stir, one and a half teaspoons. Or finish with 5 grams. Corn starch
Once it's dissolved, cut 3 boneless, skinless chicken thighs into bite-sized pieces, then in a skillet or large pan, heat enough vegetables to coat the bottom over medium-high. Remove, and add your chicken and sauté until lightly browned, about 2 to 3 minutes. Now add all your sauce, now once your chicken is browned, and mostly cooked don't worry, it doesn't need to be fully cooked and I'll explain why in a second. Allow it to boil and when it thickens, add salt to taste, turn off the heat, and add 2 cloves of finely chopped garlic, and toss until... Now to assemble, one of the rice Get a small bed of soaked corn husks. In the middle, add a spoonful of your chicken, top with extra rice, roll it up well, and tie with extra corn husks or kitchen herbs if you have them.
Once your corn husks are full, add them back to your bamboo steamer, and steam again for another 15 to 20 minutes, opening it up to a small bundle of parcels waiting. What they might contain is a little gift for dad, turns out it's a little gift for you. Now I have a good feeling it was all worth it, so let's hop on our dim sum cart, tool it up, and see how we did.
You know, dim sum is best shared with people, so I went to a local abandoned mall to find some new friends. Oh, stuck here. Oh, Kendrick, what are you... what? Okay fine.
We have a very different dim sum here, right? Steam dumplings, simple. Pretty sure it's annoying, and I'm very nervous. Well, I'll tell you, this dumpling is not uncomfortable.
Yes, I know it has no taste but cheap to me. Salty, perfect, good chew on the dumpling dough. I want one of those baked bows. It looks like a small hamburger bun. Soft, perfect. Here's the thing. Baked bow. Will I be traditional or not? We will change your idea of exactly what you think a bow should be.
This is wonderful. I mean, outside, incredibly soft. You have such a bready quality, but on the inside you're immediately like, oh my god, wait, it's a bow.
Chopped rice. You get a slight corn masa flavor, which I like. Corn husks can be found anywhere. And it adds flavor. Okay fine. What the f***? This man, I have no chopsticks. This might be my favorite. Chung fun. It beats different.
The softest, silkiest dumpling you'll ever eat in Loot. Really, anything you put into it. In this case, we have a vegetarian filling, but you can go with pork. You can go with beef. Choose the cheapest vegetable. Make it taste good. Replace the cake. well seen. Dernicake acts almost as a palette cleanser while at the same time being a savory, kind of nice little recipe. In a way, I feel like that sums it up. But at the end of the day, it's a dull SIM card. And this is also the whole part.
There's more in the kitchen. I can't think of a better meal. But in the process, be sure to take care of your financial health and thankfully the bell will be there for you when you eat too much of it.
And remember, get your paycheck benefits up to two days early with direct deposit. Finally, finish the mess of sitting down, look at your bank account and see, I have ice cream. And they're overdrafting me? Not with Chung.
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