Century egg jook or porridge is a Chinese comfort food that reminds me of childhood. Before the Instant Pot, I would make porridge on the stove and have to watch it the whole time.
This is an easy Chinese Instant Pot recipe that anyone can do.
Since getting the Instant Pot, I make century egg porridge only in the Instant Pot since it’s so much easier. Drop in the ingredients and go! No more nursing a pot over the stove.
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Authentic Chinese Beef Brisket With Daikon Radish. 萝卜焖牛腩Also known as Cantonese Beef Brisket and Hong Kong Beef Brisket. The secret to this delicious recipe is the Chu Hou Paste.
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Recipe is below:
BEEF BRISKET WITH DAIKON RADISH
Chu Hou Paste is a special sauce made with traditional Chinese ingredients. This is a Chinese style beef brisket stew which has lots of flavor. Why eat this dish at a Chinese restaurant when you can make it better and cheaper at home. Be sure to serve it with hot steamed rice because you want to smother the rice with the delicious sauce.
Cantonese Beef Brisket With Daikon Radish
2 lbs. beef brisket
1 large daikon radish (3 to 4 cups)
2 tbsp. cooking oil
3 tablespoons ginger and garlic pieces
3 to 4 cups water
1 tsp. salt
1/2 teaspoon chicken soup base
1 teaspoon brown sugar or other sugar
1/2 teaspoon sesame oil
1 to 2 teaspoons light soy sauce
1 to 2 teaspoons Chinese oyster sauce
1/2 dried Chinese Mandarin orange
3 star anise
2 bay leaves
1 teaspoon dark soy sauce
2 tablespoons Chu Hou Paste (or Hoisin Sauce)
2 tablespoons cornstarch in 1/3 cup waterr
Bring a pot of water to a boil. Put beef brisket in and boil for 10 to 15 minutes to get rid of some of the fat and impurities. Rinse the beef brisket in cold water. Cut beef brisket into large chunks, about 2 inches by 2 inches.
Peel the daikon radish with a potato peeler or a knife. Cut into chunks, about 2 inches by 2 inches. A daiskon radish will yield about 3 to 4 cups.
Preheat a large pot at high heat. Then add the ginger and garlic pieces and briefly stir fry. Add beef brisket and sear for a few minutes. Add water. Add salt, chicken soup base, brown sugar, sesame oil, light soy sauce, oyster sauce, dried Mandarin orange, star anise and bay leaves. Cover with a lid and let beef brisket simmer. When water reaches boiling point, turn heat setting to medium. Simmer for 1 1/2 hours to 2 hours.
After 1/2 an hour, add the daikon radish. Also add dark soy sauce if you want a darker sauce. In the last 1/2 hour or just before serving, thicken sauce by slowly adding the cornstarch solution. Add enough cornstarch solution to reach the thickness of the sauce that you like. Make sure you put lots of the sauce on the plate or bowl when you are serving the beef brisket and daikon. As previously mention, serve with hot steaming rice to soak up the sauce. Enjoy!
https://instantpotteacher.com/wp-content/uploads/2020/01/1578944826_maxresdefault.jpg7201280Dan Setohttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngDan Seto2020-01-13 19:47:062020-01-13 19:47:06Best Chinese Beef Brisket With Daikon 萝卜焖牛腩 (One Pot Chinese Cooking) Cantonese Beef Stew
15 MINUTE BLACK BEAN RIBS (CHINESE STYLE) INSTANT POT RECIPE
You will need:
– 500g pork rib chops (easier to cook than ribs)
– Handful of fermented black beans
– 3 garlic cloves
– 1 inch of ginger
– 2-3 chilli peppers
– 1 tbsp shaoxing wine
– 1 tbsp sesame oil
– 1 tbsp corn flour
– 1 tsp white pepper
– Pinch of salt
– 2 tsp sugar
– 1.5 cups of rice.
1) In this recipe, I’ve chosen to use pork rib chops as they tend to cook faster, but let me know if you use ribs and how long it takes. Marinate your pork rib chops in 1 tablespoon of shoaxing wine, 1 tablespoon of sesame oil, a pinch of salt, 2 teaspoons of sugar, and 1 teaspoon of white pepper. Make sure the meat and the marinade are well mixed together
2) Whilst the pork is marinating, soak the fermented black beans in cold water for at least 10 minutes.
3) Crush the 3 garlic cloves to de-skin them. Chop up in to tiny pieces.
4) Slice chillies.
5) Peel the ginger with a teaspoon, then chop in to thin slices.
6) Drain and rinse the black beans. Chop up in to tiny pieces. If you fry these on a low to medium heat until fragrant beforehand, the flavour will be even more intense, but this is optional if you want a quick and easy meal.
7) Add 1 tablespoon of cornflour to your pork rib chops, and mix.
8) Wash the rice 2-3 times in cold water, then add 1 cup of water to your metal bowl.
9) Put 3 cups of cold water in to your stainless steel inner pot in the Instant Pot. Place a shallow metal rack inside, then sit your bowl of rice on top.
10) Add the rack that the Instant Pot came with, that has handles. Place ribs directly on top of the rack, so they cook faster.
11) On top, add your black beans, ginger, garlic, and chillies.
12) Ensure the steam release handle is placed securely on the metal screw, and switch it to ‘Sealing’ mode.
13) Put the lid on, and screw clockwise to close.
14) On the Instant Pot user interface, use manual settings, ensure it is cooking on high pressure, for 15 minutes.
15) When it makes a beeping noise for a few seconds, and the display shows L000, this means it has finished cooking. Press the red Cancel button. The display should change to ‘Off’. Then switch off at the mains.
16) At the top of the Instant Pot, turn the steam release handle to ‘Venting’. Be careful not to face directly over the handle or get your hand in the way of it as the steam will be VERY hot and dangerous.
17) Our black bean ribs are now cooked! Plate up and serve! I served mine with some sesame seeds. Enjoy!
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Direction & Ingredients:
Step 1:
Soak the mushrooms
Add hot water and soak for 5 minutes
Add 3 dried fungus
Add hot water and soak for 5 minutes
After 5 minutes mushroom is done
Step 2:
In a pot add 3 cups of chicken or vegetable stock
Add ½ cup sliced carrot
Add ½ cup sliced red bell pepper
Add ½ cup bamboo shoot
Add mushroom and fungus
1 cup heavy cream
Add 1 tbsp sesame oil
Add 1 tbsp vinegar
Add 1 tbsp hot chili sauce
Add 1 tsp white pepper
Add ½ tsp black pepper
Close the lid and turn the knob to sealing position
Press the pressure cook button and set the time for 2 minutes
Release the pressure after 5 minutes of natural release
Cancel the pressure cook and press the sauté button
Add 1 large beaten egg
Add 1 cup tofu
Cook everything for 1 minute
ENJOY!!
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Do you love rice, veggies, seafood, chicken and sausage? Yeah. So do I.
If there’s a recipe that people have been asking me to make in the Instant Pot as of late, it’s Paella. This classic Spanish dish is like a potpourri of awesomeness combining every member of the food group from veggies to meats, land to sea and all brought together by a wonderfully rich rice that is so packed full of flavor, you’ll hear endless “Mmmms” with every bite!
Not only is this an incredible dish, it’s extra special on a summer’s evening eating al fresco with some great company! So go on, take your taste buds on a trip to Spain and trip the light Flamenco!
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https://instantpotteacher.com/wp-content/uploads/2020/01/1578926026_maxresdefault.jpg7201280Ron Bordwinehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngRon Bordwine2020-01-13 14:33:462020-01-13 14:33:46Mom’s Country Chop Suey For Instant Pot
Find out how to quickly and easily make delicious and protein-packed seitan in an instant pot.
Seitan is very versatile as it can be used in stir fries, pastas, wraps, basically anything you want. Also feel free to adjust the seasonings to your preference.
The best thing about seitan is it’s packed with protein! A whopping 6-7 times as much as the same quantity of tofu, tempeh and most nuts and legumes.
Please like, comment and subscribe to my Channel if you enjoy the video, thanks!
Stock:
4 cups water
2 tsp veg stock powder
1 tbsp soy sauce
1 tbsp worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 -1 tsp of a selection of herbs (like oregano, thyme, rosemary, marjoram)
1 tsp salt
pepper
– Mix dry ingredients in a bowl (or food processor with dough blade attachment)
– Add wet ingredients and mix until a dough is formed
– knead dough for 1 – 3 minutes
– Roll into sausage shape and slice into 1/2 to 1 inch slices
– Lay slices in instant pot
– Cover with stock
– Select manual on instant pot and set to between 20-23 minutes (seitan is softer the longer it’s cooked)
– Set lever to seal potion
– Quick release and enjoy!
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Ingredients:
1 Cup Jasmine Rice
1 1/2 Cup Water
1 tbsp Unsalted Butter
1 tsp Salt
Instructions:
FIrst you want to rinse the rice. Then you want to add rice, water, salt and butter and give if it a good stir. Place lid and make sure knob is on sealed. Use the manual setting and set timer on for 8 minutes. Once complete, release the pressure for about 2 minutes and then remove the lid. Now it’s time to enjoy!
