How to get started using Millet | How to cook Millet | Millet recipes | Healthy Breakfast Ideas
Hello Everyone!
We at home regularly eat millet everyday and there are many who ask me on how to get started using millet. So here is to this video where in I have tried my best to show different ways of using millet in different recipe and also different varieties of millet that we use.
Hope you will find this video useful ????
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If you would like to watch: Millet Neer Dosa | Millet Bisibelibaat | Millet Vegetable rice | Millet Pongal | Millet recipes | How to get started using millet at home | How to regularly use millet | Millet diet for weight loss | Millet for healthy living |Millet dosa | How to cook millet | Healthy breakfast recipes | 5 millet recipes | Kudo millet | Little millet | Foxtail millet | Barnyard millet
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Rice Balls Recipe｜Corn & Edamame & Barley & Kelp
Oops! I can't believe it, but I accidentally bought 36 ears of corn! (lol) Hello there, it's 'Itadakimasu Recipes.' Today's recipe for corn and edamame rice balls. I've taken it up a notch by adding some hulled barley to the rice, making it even more delightful to munch on! And as for the seasoning, leave it to our secret ingredient—salted kelp! The perfect harmony of sweet corn and savory kelp is simply irresistible! Juicy Popping Texture! These rice balls stay delicious even when they cool down. So, sit back, relax, and enjoy :)
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★Ingredients:
200g of white rice
50g of hulled barley
50g of mixed grain rice
Water up to the 2-cup line in the rice cooker (approximately 360ml-400ml)
1/2 teaspoon of salt
2 ears of corn
Some salted kelp（shiokonbu）
Some edamame
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★Related Videos
Japanese Home Cooking: Corn Rice with the Corn Cob - Yum!
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★Itadakimasu Recipe Playlist! Feel free to take a look!
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★Music:
relax129
relax135
composer : Masami Tomoshige
作曲者 : トモシゲマサミ
#onigiri
#japanesefood
#riceballsrecipe
Chinese Steamed Dumpling Recipe (Jiao Zi)
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When you bite into this dumpling, you can really taste the result of the caramelized aromatics.
INGREDIENTS
For the wrapper
280 grams of all purpose flour
180 grams of hot water
1/2 tsp of salt
2 tsp of vegetable oil
For the filling
500 grams of ground pork
2-3 tbsp of vegetable oil (Amazon link -
1 cup of diced onion
1/3 cup of minced garlic
2.5 tbsp of minced ginger
2 tbsp of soy sauce (Amazon Link -
1/3 cup of chicken stock or water
1.5 tbsp of oyster sauce (Amazon Link -
1.5 tbsp of Chinese cooking wine (Amazon Link -
1/2 tsp of sugar
Black pepper to taste
1/3 cup of scallion
160 grams of corn blanched or frozen
For the dipping sauce
2 tbsp of pure peanut butter (Amazon Link -
2 tsp of pure sesame butter (Amazon Link -
1 tbsp of sugar
1/3 tsp of salt or to taste
1/2 tbsp of soy sauce (Amazon Link -
1/2 tbsp of chinese black vinegar (Amazon Link -
3-4 tbsp of boiling water
Chili flake and sesame seeds as garnish (Amazon Link -
INSTRUCTIONS
Combine the all-purpose flour and salt then pour the boiling hot water into the flour in batches. Stir to cooperate. Let it cool for a couple of minutes.
Form the flour into a rough dough. Add 2 tsp of vegetable oil and knead it until the oil is absorbed. Cover and rest for 15 minute. Knead it again for a few more minutes or until smooth. Shape it into a log then cover and rest for 30 more minutes.
While waiting, we can caramelize some aromatics. Add vegetable oil, diced onion, minced garlic, and minced ginger to the wok. Stir over medium-low heat for about 10 minutes or until the garlic bits are golden brown. Turn off the heat and add the chicken stock, soy sauce, oyster sauce, chinese cooking wine, sugar, and some black pepper to taste. Mix thoroughly.
Combine the ground pork with the caramelized aromatics. Stir in one direction for 3-5 minutes to develop the texture. Add diced scallion and sweet corn. Mix thoroughly and your filling is done.
The dumpling dough has been rested for 30 minutes. Roll it into a long even log then divide into 40 pieces (11-12 grams each). Lightly dust some flour to prevent stickiness. Cover with a damp towel so they don't dry out.
Take one piece of the dough. Dust it with a little more flour. Flatten it with your hand first, then roll it into a round wrapper.
Put about 1.5 tbsp of filling in the middle. The left hand holds the wrapper and the filling. Pinch the right corner and lift it up. Pinch a pleat on the bottom half of the wrapper, then make one on the top half of the wrapper. One after another. Repeat this all the way until the end. Rub the little tip to close the dumpling.
To steam the dumplings, line the steamer with a damp cheesecloth and place the dumplings in. Start with cold water. Once it comes to a boil, continue to steam for 12 minutes. You can also use parchment paper to prevent sticking. Just make sure you poke some holes to allow the steam to go through.
Serve with peanut dipping sauce.
Knowledge Point: The water ratio for this dumpling wrapper is 64% while the regular homemade dumpling wrapper is usually 55% or less. That is because hot water denatured some of the protein and the flour can now adsorb more water without being sticky. The dumpling does not contact the water directly while steaming, with a little bit of extra water that we forced into the dough, the skin will come out nice and soft.
Videography / Editing by Austin Schargorodski -