Quinoa is not common in Asian or Indian cuisine, but the nutritional benefits are so much better compared white rice or brown rice. So, quinoa recipes with delicious Indian spices is a welcome change. Preparing this vegetable quinoa with the instant pot is very straightforward. The trick lies in choosing the right spice combination that brings the best from quinoa.
Today we are lucky to have Mia of Asian Beauty Secrets to be on our show. And together we are going to make a sweet soup that’s going to beautify everyone. It will help to reduce ace, uneven skin tone, and anti-aging effect.
3 wood ear mushrooms
10 red dates
1 tablespoon of goji berries
honey
Soak 3 white wood ear mushrooms in water overnight. Wash 10 red dates and 1 tablespoon of goji berries in cold water. Then in a pot, add 6 cups of water and the white wood ear mushrooms. Bring to a boil then turn to low heat and simmer for 40 minutes. Then add the red dates and simmer for another 20 minutes. Add the goji berries and cook for another 2 minutes. After the water is cooled down, add honey accordingly to your taste.
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Disclaimer:
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This video is NOT sponsored. Just making #penissoup.
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1. Flavor Base : You will need choice of 1/2 tsp…
chicken bouillon, beef bouillon, vegetable bouillon or dashi powder
2. Seasoning : You will need choice of 1 tsp…
soy sauce, miso, fish sauce, salt
+ sambal, sriracha or chili oil for SPICY flavor!
3. Vegetables : You will need choice of 1/2 cup one or mixture…
baby spinach or kale, bok choy, sliced shiitake mushroom or any mushrooms, chopped kimchi, shredded carrot, fresh, frozen or canned corn, radish, beansprouts, sugar snap peas, green beans or pea
4. Noodles : You will need 1 cup of fully cooked & prepared (cooked, rinsed under cold water and tossed in 2 tsp vegetable oil) choice of noodles…
vermicelli, rice noodles, egg noodles, udon, ramen, yakisoba, soba, tofu noodles, spaghetti
5. Protein : You will need choice of 1/4 cup one or mixture… (use up your leftover meats!)
chicken, pork, beef, shrimp or any other seafood, veggie meat, tofu
hard/soft boiled egg
6. Fragrance Vegetables : You will need choice of 1 Tbs one or mixture…
chopped green onions, cilantro, thai basil, mint or any other herb leaves, fresh lime, lemon, fresh chili, lemongrass, ginger, garlic, fried garlic, fried shallot
Spicy Miso Cup Ramen
1/2 tsp chicken bouillon, 1 tsp Miso, 1/2 cup mixture of baby spinach, bok choy, sliced shiitake mushroom, chopped kimchi & corn, 1 cup cooked & prepared egg noodles, 1/4 cup leftover chicken, half hard boiled egg & 1 Tbs chopped green onion
Shrimp Dashi Cup Udon
1/2 tsp dashi powder, 1 tsp soy sauce, 1/2 cup mixture of baby spinach & carrot, 1 cup cooked & prepared udon noodles, 1/4 cup leftover shrimp & tofu, & 1 Tbs fresh chili
Beef Rice Cup Noodles
1/2 tsp beef bouillon, 1 tsp fish sauce, 1/2 cup mixture of beansprouts, sugar snap peas & carrot, 1 cup cooked & prepared rice noodles, 1/4 cup leftover beef or pork, & 1 Tbs cilantro, thai basil & fried shallot
These Asian Ramen Noodles are such a quick and easy weeknight meal idea! The noodles cook for just ONE MINUTE under pressure! Change up the veggies with what you have on hand, and you’ll have a tasty dinner idea for any busy weeknight.
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Chinese Chicken Hot Pot Recipe (Chinese Style Cooking Recipe)
Welcome to Xiao’s Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
Ingredients:
700g chicken portions
1 green pepper
1 red pepper
2 spring onions
1cm ginger
1 Star anise
1 cinnamon stick
3 bay leaves
5 –8 dried red chillies
1 Tbsp red peppercorn
1 Tbsp ground white pepper
2 Tbsp cooking wine (rice wine)
2 Tbsp dark soy sauce
2 Tbsp sugar
2 Tbsp tomato puree
1 Tbsp lemon juice
Salt to taste
Method:
1. Slice spring onions and thinly slice the ginger.
2. Cut peppers into bite-size pieces.
3. Cut chicken portions into bite-size chunks using a meat cleaver.
4. Boil 2 litres of water in a large saucepan.
5. Add rice wine and then chicken into the pan.
6. Cook for 2 minutes and then remove from pan.
7. Heat 2 Tbsp oil in a wok.
8. Add star anise, cinnamon, bay leaves, red chillies, red peppercorn, spring onion and ginger. Fry for 10 seconds.
9. Add chicken to the wok and stir-fry for 3 minutes.
10.Add soy sauce, sugar and stir-fry for further 5 minutes.
11.Add 500ml of boiled water into the wok and bring to the boil – ensure the water level has just covered the chicken.
12.Add tomato puree, lemon juice and stir.
13.Cover the wok, turn heat to low and cook for 20 minutes.
14.Add the green and red pepper, salt, ground white pepper and stir.
15.Transfer to a dish and serve.
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The Instant Pot was an instant success when it spread via word of mouth in the U.S. back in 2012. The Canadian success story has since gone on to break sales records online and perhaps more curiously, develop a cult-like following from those singing its praise.
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