4 Chinese Dinners Made at Home 👌🏼 | Instant Pot #StayHome and Cook #WithMe

hey everyone hope you're keeping safe as you are staying at home maybe you're not eating out as much or at all or even getting takeout I don't know about you but I'm cooking like three times a day seven days a week twenty-one meals a week are you running out of ideas here are four easy Chinese meals to get on the table in less than 30 minutes they are delicious and tasty and they are to stall for me because these are foods that I grew up with my mom cooked them my grandmother cooked them and now I make them super easy in the IP [Music] I am making a simple tomato and beef on rice for dinner tonight and my grandmother used to make this for me every week I would go up for go over for dinner and should make this a meal I've already started cutting up my ingredients and I am using what I have and you guys all know that I just cook with what I have at home and I don't go out specifically to buy ingredients if I have you know items that I can already use this recipe I have two onions chopped four green onions I've left the white bottoms I'm gonna cook that with the other onion I've got a small piece of ginger that I've sliced up into several slices it was about the size of a film I only have maybe about a pound of tomatoes here that I'm just quartering and I'm not quartering up but slicing up into chunks and I also have a half a can of canned tomatoes so I'm using that as well if you're going to use just fresh tomatoes I would use two pounds and if you are going to use a canned tomato I would use one can of whole tomatoes it's a large 10 so 28 ounces in place of what I'm using today we are making it in the electric pressure cooker today so I am going to press saute I just did two more that's high heat and wait for that to heat up the instant pot is hot just switched over to home and I'm adding about a tablespoon of vegetable oil and I'm going to add the white onion and the white parts of the green onion throw that in first [Music] and the ginger that's been about two minutes and then I saute the onions and I'm gonna add my lean ground beef you can use regular ground beef extra lean ground beef is all up to you we're gonna break that up and we're gonna cook it until the meat is browned and cooked through in the restaurant you will find that when you order tomato and beef on rice they just use a like slices of beef but this is more homestyle this is the way my grandmother used to make it and this is what I like and it is one of my favorite dishes actually was just thinking this is essentially an Asian spaghetti sauce or an Asian bolognese sauce and that's what it kind of is the beef is cooked through I'm gonna turn off saute mode now I'm gonna add all my tomatoes it's easier if I just do it this way you're not going to stir it around you're just gonna leave it then the rest of the ingredients I have tablespoon of sugar about a teaspoon of salt three tablespoons of soy sauce sorry one tablespoon of dark soy sauce 3 tablespoons of the regular soy sauce 1 tablespoon of oyster sauce and matric tiny secret 3 tablespoon of ketchup that's it we're going to blow them off the lid making sure your sealing knob is on sealed or sealing and locked and we're gonna program it for 5 minutes we quick released and give this a stir what smells so good it's quite soupy and this is the way my grandmother actually served it she didn't thicken the sauce at all and it was fine but I like the sauce a little bit thicker so I am going to add a cornstarch slurry gonna turn my saute mode back on I'm just gonna wait for that to start to simmer just as it starts to bubble I have already dissolved 1 tablespoon of cornstarch with one tablespoon of cold water remember cornstarch doesn't dissolve in hot water so it has to be cold and you're just going to make it into this slurry and port it is already thickened and that's enough for me if it's not thick enough for you you can add another addition of of course start worried I'm gonna add all my green onions now I'm just gonna keep that through a little bit and that's it that's pretty darn easy I think so and it's so yummy and you would so I would serve this with rice we haven't had a chance to make it yet but we already washed our rice and because we have two instant pots we have two liners and I know you're all been waiting for the taste I know it's been a while smells good I like that you have the larger chunks of tomato in there larger chunks of the green onion that you put it afterwards hmm it's really good really great Chinese bolognese sauce my grandmother didn't use a pressure cooker to make this recipe she made it on the stovetop in a regular pot so that is totally doable I would just cook it for a little bit longer than the five minutes maybe 10 15 minutes simmering on the stove and you'll get a very similar result we are making Jing yo pan translates into steamed pork cookie we have a pound of lean ground meat Narnian ground meat just lean ground pork past week work starting off with a tablespoon of soy sauce and I'm just eyeballing but you welcome to measure about a teaspoon of kosher salt one teaspoon of shouting wine and if you don't have shouting wine just use a cooking wine or anyone just one teaspoon your meat very much or omit it altogether however bin' sure use Bourbons I don't know one tablespoon of sugar and I have ground white pepper and I'm just gonna give two really good pinches and about half a teaspoon of sesame oil now you're going to mix the meat but only in one direction I don't know how that's gonna work I think it has to do with maybe over mixing you don't want to over mix so you have to mix until the texture is just right that's what I think do you see that it's all kind of coming together I'm now adding a tablespoon of cornstarch and if you don't like using cornstarch you can use potato starch essentially it will give you the same result I don't know how to explain what the cornstarch does in English it makes it more wat in Chinese which means a smoother texture we're going to form it into a patty and we're going to put it into this dish which will also be the serving dish I'm just going to put the pork in this dish that I know will fit into my 8 quart instant pot I am using an 8 quart today and not the six quart and it's because this dish will not fit in my 6 quart so we want it to be about 3/4 inch thick so I'm going to press this in and it will shrink while cooking but we want it to be about a three-quarter inch when we're pressing it into the dish when you eat it the texture makes a difference right you don't want some like hard to eat piece of meat that you're trying to chew through right so the the meat should be fluffy and not like overworked and when you're pressing it in you're not pressing it hard now you're just kind of pressing it down gently put this on the trip at first and lower it I already have a cup of water at the bottom of my pot I am going to use my little aluminum foil handle putting a lid on locking into place making sure the sealing knob is on sealing and we are going to pressure cook which is my manual button on the 6 quart and I'm going to decrease the time to 15 minutes notice it is still on high pressure normal alright see you in a little bit it's like it's dying it's one of these sounds like he's dying so once the cooking was done I quick released it I'm taking this knob off mmm looks yummy smells good it's still bubbling that's kind of scary is it are you all ready for you don't like that entrance dude you didn't spoon me up any of the oh poor cookie that the texture of the pork patty is just right not overly mealy and while it could be smoother but you started off with ground pork but it's pretty good next time we should try that Korean ground pork that you talked about maybe nostalgic favorites yeah I can pour it till next one my mom used to make this a lot when I was a kid and this is steamed egg it's really easy to make it's like a like an egg custard but it's savory and you just eat it over rice so I have four eggs just crack into my bowl I'm gonna take half of the shell because the ratio of egg to liquid is one to one and a half so if you use three half shells of liquid that will equal to one and a half your age so it doesn't matter what size your egg is I'm using extra large eggs you can use medium links use half shell and you're good to go my mom used to use well she says that it is important that it's boiled water versus cold water I don't really know why but I'm sure there is a reason but I'm going to use chicken broth which obviously has been boiled so it'll be fine so I am using twelve half shells because I have four eggs that right you're asking the wrong guy what about math but just seems like a lot all right we're gonna do it old-fashioned way chopsticks don't you get some really really creamy and smooth we would run this through a sieve get rid of all the bubbles and any extra egg tips I guess so that they don't cook into your custard but of course I can't be bothered with that and they'll be fine without it all right I'm going to pour this into a heat proof Bowl that you can cook in your pressure cooker and then I'll Finch you see the little bits falling and if I was super patient I would take a toothpick and pop all these bubbles so that it's completely smooth on top but yeah I'm not gonna do that item I already put in my trivet and 1 cup of water I've also made these little foil sling so that it's easy for me to lift the bowl out of the pot after and then I have a silicon lid here that I'm going to use to cover a sealing knob on ceiling and we're going to manual for 8 minutes and I'm going to adjust it to low pressure okay so eight minutes on low pressure and we'll be back alright so in actuality this took 15 minutes on low pressure I don't know if it makes a huge difference whether you cook it in a pressure cooker or not but for me I find it's easier in that this is easier to wash than a wok yes very true so yeah it's cooked all the way through it's jiggly and not liquidy and no we're just gonna season it a little bit of soy sauce a little bit sesame oil a bunch of white ground white pepper and some green onions looks creamy the texture is consistent throughout mmm that's good it's nice and smooth it's a nice nice taste you can but normally it's made looking watering oh that would be boring chicken broth is nice I think yeah that's good that's simple I am making spareribs with black bean sauce today but if you go to a Chinese restaurant there's always black bean sauce on the menu black bean beef acting chicken tofu fish I'm making about two pounds of spare ribs today but you can easily cut this recipe in half so I'm starting off with two tablespoons of vegetable oil two teaspoons of sesame oil two tablespoons of soy sauce well you know what that means when you start to run out of stuff what it means that you're cooking water honey well that's true two tablespoons of Michelle Shan wine and I like this brand I don't know if you can find it but it's from Taiwan it's a little bit more expensive than the regular Xiao Qing wine two tablespoons of cornstarch half a teaspoon of salt 4 teaspoons of sugar and I'm just gonna start with this and get my pork in there let's just mostly mix the cornstarch will dissolve as I add the pork in there and stir some more I'm using pork side ribs and you can get your butcher to cut them like this across the rib in a smaller width I think why buy these at the Asian market so I can already find them packaged like this but at a regular butcher you can just get ask them to cut them for you and I'm gonna remove the silver skin at the back of these ribs and I don't know if Chinese cooks do that I am just going to cut these up into little segments and these are served at and dim sum yeah can I turn it this way you can actually see where the bones are when these are served at dim sum they're just bite-sized pieces actually that just makes it makes no sense when we make them they are bite-sized pieces the meat cost me about $10 a pound and at dim sum you could probably get a little plate like this right you have for like 4 or 5 bucks I think so I think it's a pretty good deal no I didn't get all of this for 10 bucks all of it was I think $17 because one was $8 a pet for the pack and one was 9 so 17 dollars have 2 pounds of ribs it just doesn't come very no once you get all your pork chopped up send it to the marinade and just mix it well [Music] I'm going to let that sit for about half an hour if you're able to do this ahead of time and marinate it overnight it'll be even tastier I think but we're using a pressure cooker so that should help infuse the little bits of meat I rinsed my black beans I only use two tablespoons and essentially you just want to get all the salt and and stuff off of it so it's not so salty then I'm going to grate since a giant thumb size it's two ounces of ginger I'm just gonna grate it right into the pork just find it's easier to grate then to chop and mince and I'm using six cloves of garlic I can get in there so I find if you just smash your garlic you can just easily remove the skin I say that watch it's gonna be hard for me to remove no see to those we're just gonna chop this up and I'm gonna chop up the black beans if some people leave them whole but my mom used to chop it up so I'm gonna chop it up black bean goes a long way and then we're gonna add this to the marinade so it's pretty good it sure does I'm using my 8 quart instant pot today because I know that this plate fits in here nicely but if you have a smaller plate you're making less you have a 6 quart you can totally do it in there too so I'm gonna see how much I can get on to this plate without overcrowding it I think I may be able to do it whole thing I'm gonna put the dish on the trivet and then lower it into the pot I have about a cup and a half of water in there locking into place making sure your sealing knob is on sealing we're going to set it for 15 minutes so I figure 2 full racks of ribs I would cook for only 15 minutes that surely should be done in 15 minutes moment of truth look at that looks so yummy it sure does alright there's a lot of sauce that was created try to get it out do it dad I kind of want to do the taste yes no don't know the taste mm-hmm it's really flavor packed and the meat as I said was as as tender and you know one of the best parts of this dish well there is oil in there but past that is pure liquid gold look at all that sauce in there over steamed white rice amazing guys amazing to keep it simple I just make a Chinese vegetable on the side along with some rice and you'll have dinner on the table in about half an hour all these recipes can be found in my recipe books and you can find out more information in the description below hope you guys are all keeping safe out there and I just want to encourage you to be kind love your neighbors check out my other instant pot recipes and I'll see you over there

Channel: Flo Lum

Views: 106,674

Rating: 4.9093332 out of 5

Keywords: simpleordinaryjoyful, flomade, simple ordinary joyful, flo lum, instant pot recipe, recipe, instant pot, pressure cooker, electric pressure cooker, chinese food, instant pot chinese, chinese dishes

Id: -57amTcRJ_M

Length: 25min 16sec (1516 seconds)

Published: Sun Apr 26 2020