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$3 Easy Chinese Meal From Scratch (Dim Sum)

Mar 19, 2024
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3 easy chinese meal from scratch dim sum
We've got Fun Chung, which if you've never tried these are crazy, take a bow, but wait a minute, baked into little buns of goodness, classic turnip cake with steamed pork dumpling and beautiful sticky rice in corn . shell, you know, keep it cheap, look, let's start with the

easy

pork dumpling, we already have a recipe for the dough. Link in the description for that, but hey, you can also buy ready-made rappers. I'll pretend I don't look very good. A simple medium bowl add one pound or 450 grams of ground pork or ground chicken, whatever you like, although pork is better because the fat is too fine, thinly sliced ​​green onions, three cloves of finely chopped garlic, optionally, half a teaspoon or three grams of toasted sesame oil and one tablespoon or 17 grams of soy sauce are mixed until combined and look, it's very simple, you get a dumpling wrapper, you place a heaping teaspoon of meat in the center with the perimeter with water, close it like a pinch of taco, you get the middle on top. and fold both sides three or four times to cook them, place them in a steamer basket placed over a pot with a shallow amount of water in the bottom simmering, close the lid on Steam for eight to ten minutes, oh that's it Silly, I could add a little sesame. oil on top chili oil whatever you want now I want to talk about these rice and buns, Chung fun, these are something special, they are tedious to make at first, but once you make one or two, it's

easy

, first we need to make the mass is real.
3 easy chinese meal from scratch dim sum

More Interesting Facts About,

3 easy chinese meal from scratch dim sum...

In an easy medium bowl, add just under a cup or 120 grams of rice flour, two tablespoons or 15 grams of cornstarch and a quarter teaspoon or half a gram of fine sea salt, which together took one mine and finally Add a little more than two cups or 500 milliliters of water, mix and once combined let sit for 20 minutes while it rests. Let's make our mushrooms. You will need half a pound or 225 grams of mushrooms. Whoa, whoa, Josh, that's a trumpet mushroom, what is this? Rich Boy Hours listen, there is a secret to getting good mushrooms at a good price and that is to go to a local Asian market and check the prices.
3 easy chinese meal from scratch dim sum
You may very well get these mushrooms for almost the same price as regular old mushrooms, but if you can. Don't fight for a good price, then you can go with what you can afford, try the mushrooms in half inch cubes, heat a large stainless steel skillet over medium high heat, add enough oil to cover the pan, add the mushrooms and brown by two. to three minutes stirring occasionally until they are lightly browned but still have some, then add a cup or 75 grams of coarsely chopped cabbage and mix until softened, then add a splash of soy sauce, just a little flavor , mix again and that's your mushroom, here's the technique, you can do this with several things, but I really recommend doing it with an eighth sheet pan like this one, you want to brush with a thin layer of vegetable oil and then pour enough batter to create. a microscopic layer that covers everything and that's how you steam it Large wok, add a small amount of water to the wok and then use a trivet or you can use balls of aluminum foil or if what you have fits in there without touching the background, great. bring water to a boil or medium high heat, reduce heat to low to simmer, add battered pan, cover with aluminum foil and let steam for two to three minutes or until firm, remove, Let it cool completely and then all you have to do is add a little bit of your mushroom mixture to two thirds and then carefully roll it over and over again to create a delicious rice roll.
3 easy chinese meal from scratch dim sum
Hey, that's pretty much what it sounds like, you'll need some practice when you do it, but repeat with as many rice rolls as you like, place them under the plate and cover them with anything but, ideally, a little chili oil, which have on hand, that's the point here, the next one might make you

scratch

your head. Josh, what is croissant? Listen, this blew my mind. I'm not going to lie first. You need a powder, 450 grams of daikon like a big boy. Peel that bad boy cool over the course side of a separate cheese grater. I need three slave shiitake mushrooms.
We are boiling hot water on them. Weigh them out with a mold, let them sit for 10 minutes until rehydrated. Remove the ring, drain the water and cut the cubes. It can be sort of everything in the kitchen sink. the thing, but you have to stick to a few rules, first go out for a hot walk, add a couple of tablespoons of vegetable oil to cover the bottom once it's hot, optionally add a handful of roughly chopped cured meat, now what It means that? The cured meat you have, it could even be pre-cooked meat, let the browning tilt take on a little color, then add three cloves of coarsely chopped garlic, one shallot thinly sliced ​​or diced, sautéed until it starts to turn translucent, then add in your daikon stir and sauté, add a touch of white pepper to taste and at this point, if you have any seasonings that you want to add, you have mushroom powder.
Great, you want some soy sauce. Great, you don't have any of that. Well, continue cooking until most of the liquid evaporates, then add the mushrooms and turn off the heat now for the batter. Medium bowl, add one and a quarter cup or 170 grams of rice flour, one tablespoon or 9 grams of cornstarch, three quarters of a teaspoon or three grams of sugar half a teaspoon one gram of salt mix mine, then add 1 cup or 240 milliliters of water, once it is smooth and homogeneous, add the turnip mixture, mix and you are almost ready. yourself, a small loaf pan, coat it generously with cooking spray and you can do the exact same steaming setting on your Wok that we did before filling it with water, steam it, add the filled loaf pan, cover the parchment paper foil and let it steam for 25 to 30 minutes, yes you will need to replenish the steaming water if you don't run out and then oh my god why is there smoke everywhere?
Be careful now, once it has cooled completely, then invert your slice of bread legally into slices and then at this point you will simply brown them in a pan that has been lightly coated with oil until you get a beautiful crispy crust. This is something life changing. Turnip pie doesn't sound so good. Impressions. I'm actually a big fan. You know you've been waiting for this, let's talk about these bows, how can I help myself? You know, let's go first, place the dough in a large bowl, add four cups or 600 grams of bread flour, a quarter cup of 56 grams of sugar and one and a half teaspoons or 11 grams of fine sea salt and stir until combined now In a separate container add one cup or 240 grams of whole milk two-thirds of a cup or 150 grams of heavy cream.
I know it's strange, but it works here. Heat that to 95 degrees Fahrenheit and then whisk in a tablespoon or 12 grams of instant yeast until the yeast dissolves and then add a whole egg until smooth. Now add the wet mixture to the dry mixture by hand until it starts to come together and if it is too loose you can always add a little more flour if needed, speaking of kneading, once the dough comes together you will need to hand for about three to five minutes or until beautifully soft and voluptuous. Now cover it with plastic wrap. and rise it for an hour or until it doubles now while those bad boys rise we need to make our pork stuffing now first you will need two cups of rough chopped Chariot now wait you want to use Char shoe totally fine you can use either. leftover meat or you can make your own, you will need one and a half pounds or 680 grams of boneless pork, cut it into one inch thick slices and, separately, in a bowl you will combine three cloves of meat finely chopped garlic a quarter of cup of 55 grams of granulated sugar a teaspoon and a half or five grams of Chinese five spice what a great tip about five spices if you go to a place that sells them wholesale you don't have to buy a whole bottle for about five dollars, instead , you can buy exactly what you need for less than a dollar, one teaspoon or four grams of kosher salt, two tablespoons or 33 grams of oyster sauce, which is optional, two tablespoons or 30 grams of soy sauce, and, optionally, a eighth of a teaspoon of red food coloring now look, this does not improve the flavor at all, it is something that is done in many restaurants, you get the typical red exterior, finally two tablespoons of 45 grams of honey mixed until combined , throw in the pork, cover it and let it marinate in the refrigerator for an hour and up to overnight once you are ready to cook, get a baking sheet on top of the rack add the pork to the rack, fill the bottom with about two cups of boiling water and place in the oven. set at 425 Fahrenheit for 15 minutes, wait, don't throw away the marinade, but I probably should have said that before, after those 15 minutes you will take out the meat, brush both sides with the marinade, cook for 10 more minutes and then raise the temperature at 475 brush once more if necessary and cook for three more minutes or until caramelized on the outside and lightly.
Oh my God, look at that, oh my God, and it's juicier, more tender than any Char Sue you've ever had in your life, you're welcome. about two or three tablespoons in a large wok over high heat, once it is very hot you will add two coarsely chopped shallots, a little salt to taste, stir fry until it starts to soften, then add two cups of Char Shu coarsely chopped and stir. fried until hot and starting to take on a little color, then add two tablespoons or 30 grams of granulated sugar, three tablespoons or 45 grams of soy sauce, a splash of distilled white vinegar, another splash of toasted sesame oil, bring that bad boy to After boiling, in a separate bowl, you will whisk together three-quarters cup or 180 grams of chicken broth and one and three-quarters tablespoons or 21 grams of all-purpose flour, that's it folks, if you haven't already They had guessed it. this is not gluten free now add your chicken stock mixture to your boiling Wok, stir and stir fry continuously until it thickens beautifully.
Now try adding additional soy sauce as needed and then once it is thick to your liking, turn off the heat and add two. thinly sliced ​​green onions two cloves of garlic, minced and it should be wonderfully fragrant and finally it is ready, now make sure it has cooled completely and once the dough has risen from its grave, look at the little man who is so cute and then beat off all the yeast. of your dough, sorry, that's pretty much what it is, divide the dough into 60 gram balls, which will give you about 16 equal pieces, roll each of them into a light ball and let them rest for 10 minutes a once the dough balls have rested.
Roll up those bad boys. shape into a disk about four to five inches wide, fill with just under a tablespoon of the pork mixture, carefully wrap that disk closing all the seams, shape into a light ball, place on a baking sheet lined with parchment paper and repeat with the rest as soon as you can. They will only fit this amount on one baking sheet, so you may need two baking sheets totally fine, but once they are ready, cover them with greased plastic wrap and let them rest for 30 to 45 minutes or until they are festively packed. Now we are ready to bake.
Those bad boys with egg wash which consists of one egg plus a tablespoon of water, beat until smooth, brush each and every ball and of course optionally if you want you can add sesame seeds on the top superior of each, this does two things and adds. texture and flavor, but B also looks like a cute hamburger bun that has a surprise inside. Now place it in an oven set to 375 Fahrenheit and bake for 15 to 20 minutes, remove it and then optionally you can spread with a sugar syrup which if you want to know how we did it you goTake two tablespoons or 28 grams of sugar mixture and with two tablespoons or 28 milliliters of water you heat it in a small pot until it dissolves and well, you can use it to brush but I mean, look at these things, you open them and steam comes out. .
You can smell the cargo floating through the air conditioning vents. I mean, this is a beautiful thing. Let me tell you that I want you to listen to me very carefully. I love you all, but if you've never eaten sticky rice from a dim sum cart, you're missing an important cornerstone of what it means to be alive now. They are usually wrapped in lotus leaves, which isn't exactly cheaper and friendlier, but you know what? It's a corn husk, I know, it's not traditional, but we have to use something pale, so first you will need about six to seven corn husks, soak them in hot water for 10 minutes and then separately get a steamer basket, cover the bottom with parchment paper and then wrestle. take a cup and a quarter of 275 grams of glutinous rice, you know, the drill people wash the rice well and this time they will place the rice in a container, add enough water to cover it and let it soak for an hour, once it is ready, drain it.
Place the soaked rice under the parchment-lined steamer. Get a medium sized pot, fill it with about two inches of water. until it boils reduce the heat to medium low and place your bamboo steamer on top with its lid and let the brother steam for 20 minutes now while you are steaming you are going to make our sauce and our small bowl Chico add two teaspoons u eight grams of sugar, two tablespoons of 36 grams of soy sauce, one tablespoon or 14 grams of white vinegar, that was all together and then we whisked constantly to finish with a teaspoon and a half or five grams of cornstarch, once it has dissolved, cut three boneless, skinless chicken thighs into bite-sized pieces, then, in a wok or large frying pan, heat enough vegetable oil to cover the bottom over medium-high heat and add the chicken and brown until Let it brown lightly, about two to three minutes, now add all the sauce now once the chicken is golden brown and mostly cooked through, don't worry, it doesn't have to be fully cooked and I'll explain why. in a second let it boil and once it thickens add additional salt to taste, turn off the heat and add two cloves of finely chopped garlic and stir until now to assemble, get a soaked corn husk, add a small bed of rice in the center, followed by a spoonful of the top of the chicken with additional rice, wrap tightly and tie with a piece of additional corn husk. or kitchen twine if you have it, once the corn husks are stuffed, add them back to your bamboo steamer and steam again for another 15 to 20 minutes, open it to get a small packet of packets waiting for you there might be in them, it's a small gift. for Peppa it turns out it's a little gift for you now I have a good feeling that this is all worth it, so let's get in our dim sum cart and see how we did.
You know that dim sum is best shared with people, so I went to the local abandoned mall to find new friends to share with. Oh, I'm stuck here, oh, hey, Kendrick, what are you doing with this one? Okay, we have a lot of different dim sum here. Okay, steamed dumpling, simple, pretty safe, it's haunted, extremely uncomfortable. Well, I'll tell you that these meatballs are not uncomfortable, yes, I don't taste like butt, cheaper for me, salty, perfect, well chewed. The meatball dough, I want one of these baked, it looks like a little hamburger bun, soft, perfect, here you go.
The baked bun, whether I'm traditional or not, will completely change your opinion on what you think a bun should be. This is delicious. I mean, the outside is incredibly soft and has that burnished bread quality, but the inside you immediately go: oh. OMG wait this is bun sticky rice you get a little bit of corn masa flavor which I like corn husk you can find it anywhere and it adds flavor. Well, this guy, I don't have chopsticks, that might be my favorite. Fun chung that hits differently, the most tender silky dumpling you've ever tasted by actually coating whatever you put inside it.
In this case, we have a kind of vegetarian filling, but you could use pork, you could use beef, choose the cheapest vegetable you want. I have to make charred turnip cake taste really good, the rotating cake almost acts as a palette cleanser and at the same time is kind of a nice salty concoction. Anyway, I feel like it completes this, but at the end of the day, this is a dim sum cart and this is even the full portion. There is more in the kitchen. I can't think of a better

meal

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