How To Make Rice (This will be on YouTube Soon!)
I received alot of questions on how to make rice so that it can be used to make fried rice. Many of you thought that after cooking the rice you automatically added soy sauce and noticed that the rice was clumpy, sticky and gooey.
So for your first lesson is to first determine how many people will be eating your meal. One cup of rice preferable Jasmine rice is good for 2 people. Why Jasmine rice? in the cooking process the rice has a jasmine aroma.
Secondly, you will need to wash the rice 6 times to eliminate as much starch as possible. You see the starch while cooking will make the rice gooey.
Thirdly, add water to the pot to fill about 1 inch from the surface of the rice.. The pot should be a non stick service to help prevent sticking.
Fourth, Boil on high uncovered. Wait until 95% of water evaporates. Then put a lid on and lower to low to medium for 15 minutes. The whole time should be about 25 minutes.
Now, take cover off and use a fork and fluff up th rice. You just made fresh jasmine rice.
Vegetable Hibachi Fried Rice
Take the rice that you just made and pour it on a cookie sheet and spread thinly. Allow to cool for 30 minutes or overnight.
Take a bag of frozen vegetables, portion control the amount of vegetables you want. Add to a bowl and add water to defrost. 2 tablespoon of butter, (optional: onion), 2 raw eggs, ground pepper and if you want spicy some sriracha sauce or hot pepper flakes.
Take rice out of the fridge, heat up your wok or non stick pan, add a dash of oil and add veggies, stir fry, add onion, then add rice and use spatula to breakdown the rice clumps, always stir frying, , make a whole in the middle of the rice and add egg and stir fry egg, add butter and soy sauce. That combo make a tremendous flavor combined. As you stir you'll notice that the rice is more relaxed, the moisture is released from the rice grains, always stir the rice, taste and if needed add more soy sauce. If you prefer a darker hue, you'll need to purchase dark soy sauce, (its sort of a liquid caramel color).
And there you have it you made a simple easy vegetable fried rice. You can now add shredded chicken or thinly sliced beef or any seafood.
Any questions, just email me at firstname.lastname@example.org.
By Chef Woo Can at www.chefwoocan.com
#chefwoocanhibachifriedrice, #vegetablefriedrice, #simpleeasyvegetablefriedrice, #homemadefriedrice
How To Smash Garlic!
How To Smash Garlic
Garlic, practically everyone loves garlic but preparing it for cooking may be a daunting task. Companies are always developing simple devices to get the best out of all ingredients whether it be deshelling an ingredient as easy as possible. I bet these food engineers aren't even or have any interest in cooking or preparing.
Well, for garlic, some developed the garlic presser. A device that takes a garlic glove that requires some hand pressure to push a garlic through those tiny holes to get smashed garlic. Either the inventor was a muscle builder for arm strength, when I tried one, it seemed totally impractical. Now in Asian cooking the idea of cooking and preparation should be easy and practical. Sometimes during hardship in China where utensils and knifes were a scarcity, so the practical multi-purpose knife was a cleaver. The cleaver cut, sliced, chopped, tenderized everything. The wide flat surface of the cleaver enabled the ability to smash anything especially garlic. Ginger, scallion, lemongrass anything.
Plce a garlic clove on a chopping board, add the fresh garlic clove and with the flat surface of the cleaver, smash the garlic. Don't be shy, take a bash and viola, its smashed. Now with the blade of the cleaver, scoop up the smashed garlic and chop it up further.
This will make your life so much easier and by the way forget about that prepare minced garlic in a jar with fresh water.
By Chef Woo Can at www.chefwoocan.com
#garlicpresser, #howtosmashgarlicchinesestyle, #chefwoocanhowto