Transcripts
1. Introduction : Oh, hello dear friends. Good afternoon. Such a beautiful,
beautiful afternoon. My name is hanging. Today. We learned to cook vegetables and we bought some
brussel sprouts. These vegetable is
a pretty beautiful, but a little bit bitter umami. So I decided to change
it a little bit. So I made it a gamma
source, a caramel, caramelized, brutal
sports sprouts. So at the end of the day, it is a new balance between
sweetness and bitterness. You will see the
whole process of it. We will cook together. The whole process takes
me around 10 min, 15 min. So the class is
around that lens. And of course you
can add something more or less to make
your own adjustment. So let's go ahead and
enjoy this class. Thank you very much. Bye bye friends.
2. Cleaning and preparing the Brussel sprouts: Okay. Friends. So I have some little
shoe shop, right? Not brussel sprouts. I am making gamma1 shoe
present caramel lines. So we watch it. It's quite clean,
very easy to watch. And then cut in the
middle, very simple. Cut in the middle.
3. Stir fry the Brussel sprouts: Okay, I will cook it, turn on the fire
Since I am preparing. So I will use very, very, very strong of a small fire. Putin, cooking oil
and some green onion. This one is not looking so good. We will use only the one. We use very, very, very slow five protein, so it does not splash
at this moment. I will carry, this time, I will cut the shoe present
the Rosseau's prompts. Cut a little bit of the edge. We are almost prepared for the for the vegetables so
I can turn the fire straw. Okay, I am turning
define strong so that the audience will
come out beautiful flavor. Look at it, located, starting to get coverage
so that it will not splash out too much. Located. Wanted to a little bit more brown weight Covering. Otherwise the whole house
for smell to close the door. Oh, OK. Oh, okay. We put the vegetative cover it up because there
is water in it, so it's a lot more. Now, I will turn
the fire's too low. And the protein, the spice, time to say hello. Hello. Okay, I've
pulled the fire very, very, very, very slow. So it does not flash to match. Her. Bye, bye. Hello. Bye bye. Hello, master. See by five. It's time to buy new master, a new spice by some
Kuhlmann seen. Okay, we turned the
fire back to stroke. You can see it here. Okay. I will put you soya
sauce and cooking. Get a little bit caramelized, a little bit burned. Just perfect. We can still let it dry a little bit further. Let's do it. I want to make as much
as possible in one shot. This way you can see how this is made without tricking
you about the time. This is a real time, right? So we put soya sauce, whichever brand will be. Not much. Cooking wine smells. Okay. We wanted
to get the water, evaporate it, the
source, get into it. And then we will put in let
me show the end of the day. I will put they reframe me. So this is a nice organelle. You can see this is missile
caramel sauce I made. But there is no milk dairy free. There is miso
paste, salt, sugar. Yeah, that's about it. That's about it.
4. Reduce and finish: At the end of the day, I will put they free me. So this is a nice okay. So it's so good. But it just does not have the
richness of a cream butter. So I will use it for
cooking. Open it. We will take a look
at that touchable because there's more
cooking wine or water. And since I will put water, let it do further reduction. Just use some water. Okay, uses strong fire. If you use a slow fire, the vegetable will
become very soft. And for this one, you still want to
have that crunchy and texture of this,
of the vegetables. So uses strong file. The same time. I will open up my miso paste, not me through paste. This is Mitsuko
Hormel. Look at it. This is my, me sue
me soup Kara male. Let's take a look
at our vegetables. There's still water right? Then the protein, the caramel. Now it's finishing,
reducing and finishing. If you liked it. Give it a
little bit of kick. Puts on. This one is not sour. I didn't put any vinegar. It's salty and sweet, producing a little
bit of the source. And that's it. We will take it out. Move a little bit of cooking. Good. Perfect. You can decorate with a little
bit of pepper flake. If you're like, pepper slice and that is not put D, DO caravel brussel sprouts.
5. Bonus make miso caramel 01: Okay, hello dear friends. Google names such a beautiful,
beautiful eventing. So this video is made because one friend made a suggestion
in my Skillshare class. He saw that I make
caramel brussel sprouts. And he thought that the caramel sauce is one of the main ingredient
in the cooking. So he suggested, or
she suggested me to do a video of how
this one is made. So you can see a little bit. Now, can you see it? Yes. You can see it, right? You can see a little bit
of the texture in it. What is the material used in? They risk-free me sou sauce. Okay, so here it is. We will need sugar
and we will need some water to get
sugar started to melt. And we will need miso paste, and that's it. So simple. You can use low fat, low salt, low salt, low sodium, miso paste or
normal metal paste. Your choice. I would like to trues
low salt, low sodium. This way, I can put a little bit more than it is not still, it is not so salty and have more of the flavor of
the missile paste. Now, let's get started. First, we turn on the fire
and put a pot on top of it. We put a little bit of
water to put the bottom. I cannot tell you
the amount of water. You can put one tablespoon,
two tablespoon. And if you have a
bigger pot like my one, you put something like three or four tables
for the purpose. He says at the bottom, has no naked plays. The bottom is filled with water. The bottom, you just
a little bit layer of water on top of it
and you put in sugar. Okay? So all the sugar
is dissolved, right? All the sugar can be dissolved. You do not want
to use a spatula. You do not want to use
a whisk at this moment. At this moment, you
try to avoid sugar. Go to the, go to the
side of the path. Do I make any sense? This way? Everything
is within the bottom. Okay. That's a little bit of it. It's okay. So it's
completely melted. And this time we can put the
fire a little bit stronger. This is the smallest, and we can put it a
little bit stronger. How strong you want to do it. You try to avoid the
fire over the edge, right? Over the edge. I always always use
a big bottom part. This way, the fire has was within the bottom range and
we'll not heat the side, cover it up because
there is water. When the water gets heated up, there is a way deeper. Water becomes steam. The steam goes on top and
then come to the edge, and then the moisture goes to the edge so that
you will not get the bottom or the side of
the pot get burned, right? This is how we do it. Take a couple of minutes. It depends on how
strong your fire has, and it depends on how
much water you put in. Eventually, the water
will boil out and that is the purpose and
the exact quantity of it. I will put in the recipe. You will check the recipe of. You will check the class
information and get the idea and get exact amount of sugar, water and missile paste, missile paste the quantity. But once I make these
kind of things, I make these kind of government sauce because
there's so much sugar in it. Because there is so
much salt in it, It's a very concentrated flavor. So I make a lot of it to make my labor a little bit
more worse, right? Because this one
can be preserved, can be conserved for long time. So for one month, two months, or even three months, you do not need to
worry to make new one. So each time I make
a little bit more, I have so many parts ready. I may not finish all of
the parts or the bottles, but you get enough Ready. Okay, let's see. The sugar is starting to get, to get the water
getting evaporated. And the sugar starts to get
to the car caramel stage. I turn the fire a
little bit slower. And at the same time, I prepare the miso paste. This I do not need this. I do not need I will need to take oh, my favorite bowl. Okay. This is my favorite,
the broken bone. You have seen so many of my cooking video always
use this broken bowl. The good thing is because the texture of it
is just a perfect. So you'll get a big
spoonful of it. I will give you the exact
weight of it by Graham. So you start to dilute
it a little bit. This time. Not in a rush. You can use a whisk
to do this job. But since we are waiting for
the sugar tool to get ready, we have the time so
that we can chat. And also you will
get the exact time. I try now to edit this video so that you will
see the real time. When you cook it. The time duration will be
more or less the same. Not too much difference. You can use white
me through Paste. You can use red
meats will paste. Some friends make Gadamer
with brown sugar. I personally do not use brown sugar because
itself, it has color. So you do not get the idea of when the Ahmed
is made, right? You do not have the accurate sense of
when it is a brand name. Of course, brown sugar
has more flavor. And if you do not have, if you do not make
these common source, maybe you can use brown sugar and miso paste it
directly into the food, into the vegetable
you are cooking. And let it, let the
marriage or lead to the chemical reaction
happen in the food. Since we are making
these gammas sauce, we will not worry
too much about it. Okay. Let's take a look at our sauce. Okay, it's starting
to get burned. Maybe because of the, the the part is not so
much in the center, but it's getting right. I turn the fire slow
and get these ready. You want it to be a
little bit golden, but not too much, right? Because so easy to get burned. Why it becomes golden? It's because the
water is evaporated. There's no water. When there is water, it will not become burned. Only when there is no water. It becomes firm. Okay. Oh, it becomes so good. Now this time, it's very, very scary at this time. So I prepare myself
and I protect myself with a protection. You were here. Boom, like explosion. We close the door and I get
myself prepare for now. I do not need at this moment. Okay. We pull it in color.
6. Bonus make miso caramel 02: Okay, We pull it in colored. We will not need to put any milk because
this is dairy free. This is for cooking later on
when we do some other things by itself is not the
most, the most tasty. The gamma source when you eat rich chocolate
cake with cake, with sweet things, with yogurt, you want to put some butter, you want to put some, some cream and things. But this one is for cooking
vegetables or cooking meat. So the vegetable,
you will put ******, garlic, onion, whichever
spice you want to put. The meat itself has
a lot of flavor. You do not need to do that. Okay? So this time the temperature is a
little bit lower down, so it will not damage. Now, she still the
heat is under. Be careful. Slow. I am using very, very slow fire for now. You want to you want the heat
to be distributed slowly. Okay? No, I wear my glove and
start to dissolve it. Why it is not dissolved? Because the temperature
is low, you need sugar. Changed is the solvability, the capacity to dissolve so much with the temperature
change when it is cold, it becomes block. I can feel there is a block. When you put stronger fire, it will be totally dissolved. So we can slowly
turn up the phone. Now, I want you to see
it a little bit better. Move a little bit of
the camera angle. You can see it. Can you see it? You can see at the edge
there asked you, see, there are still things and I'm still using
low fire for now. Okay. So that I can walk easy. Okay. Now I will turn the
fires stronger, Get ready, see the change, okay. Not too much, which is good. Because the temperature is up, it will be easier to dissolve. Oh, I can feel it. I can dissolve it. Okay. Okay. The side. Now we take a look, see a lot of it is getting these just to be gentle, not use too strong fire at two quick time because
of the camera angles. So I better move the pot. You can move yourself
ten neurons, okay? Or the egg is almost all good. I can feel it a little bit here. We can walk. Okay. Good. Good. Okay. Everything on
the edge is dissolved. You can see it. Can you write it's
all dissolved. And we want to make
it the other time. When I make the other
gamma and source. This one, this one, I used a dark red missile paste. So the color is a strong. This one, I use
white, me Sue paste. The colors. Much light. I shrink. The fire is in the
middle, right? You can see it's relatively do you want
to burn it a little bit? I do. Yes. We want it a little bit more
so that there is something, the sugar that getting
a little bit burned. There is such a goodness that that you cannot
compare with. Anything else? It's a very unique flavor. Mommy. Sugar, burnt sugar. These are all very
unique flavor. See, it gets a
little bit darker. I can smell it. Oh my goodness, that's good. Operon, but particularly
in England. So we close the door and the smell will not
go into the bedroom, go into the living
room to match. Look at it. It's so much fun. And so if you put
not enough water, this will happen very
quickly, become dark. And if you have put
too much water, you may want to cook it a bit
longer time and that's it. There is no no there
is a fixed time. But do not be afraid. If something does not
work out as you planned. You just follow the flow. You just to follow
the the cooking, follow the nature of 0 you seek, the color becomes
darker and darker. Okay. This video is 20 min around, so maybe I will chop
it in the middle. Anyway, you will see the whole walking process takes around 20
min or something. And when you first
do it, you may fail. Which is very often, I failed many times until
I get comfortable with it, until I am able to
follow the flow. At the very beginning
when the first time I was scary as I was so scary. Scary as a scary. Okay. We put the fire a
little bit stronger. That's about it. You can put it a
little bit stronger. And also another thing you
can do when you do cooking, because you use this as
a site for the cooking. So when you do the cooking, you can still keep on
working it out, right? I am thinking of making an
eggplant with gamma and sauce. So let's do it today. We will do an eggplant
with gung-ho image source. So the the left over in the pot, I will not even clean the pot. Trust. Let it happen. I enjoy it. I enjoy it too much to see it. I like to see the
chemical reaction of it. I'm sorry, you are not seeing
too much scene change. You are not seeing a lot of different camera
angle and things. But the food itself is
a fascinating, right? The process is
fascinating, right? This is quite a
liquidity, right? This path a little bit. Okay? This is good for the
working world problem. Okay? Now I will take it out. It's a liquid. So I kept the reason I
didn't put the butter, I didn't put, okay. It lost its tomb. I didn't put butter, I didn't put other things. So it is relatively easy to run. Okay. The Fighter extremely slow. One Bordeaux. Okay. I use small bottles. Have one big photo, and then several small bottles for friends as a
gift to friends. This is just a perfect Okay. Maybe only one data
about one photo. Oh, yeah. We have two bottles.
Oh, I'm sorry. You are not seeing that. Oh, you are missing
so much fun of it. I am sorry. This is melt easy tool to let the camera angle to be perfect. I am a self
photographer, editor, recipe writer, everything
by myself so far. Okay. Now this is done. This easy peasy, right? That use my Gmail and I
will turn the fire off. The remaining part. I will make a I will
make an eggplant. Let's do it.
7. Bonus Cook Miso caramelized eggplant: Okay, hello dear friends. Here is the eggplant. Oh, dear, Awesome sugar. We will get rid of this piece. And I have some onion
or treat their job. I was just talking about and
talking about their store. Okay. So trust a little bit of onion. We have two pieces, three pieces, four
pieces, four pieces. And they have cleaned it. At the same time, we turn on the fire. Very, very slow. Slow. Slow is to fire. You can see slowest to fire. You do not want it
to be over burn. And we can add some onion. I want to cut it really
smooth and nice. These parties not good. You can go. Okay. The rest are not so pretty. It's okay because
it will be melted. Almost all all
melted in the part. So we turned to
fire a little bit. Still, not turning up the fire. And we kept the
eggplant stronger five. Okay. Putting some cooking
while you you do not want the sugar,
scared too much. Sperm. Put two tablespoon
of peanut oil. You I use vegetable. Are you cut the eggplant? Sorry. Okay. Because the eggplant
has water as moisture in it. So it will get it will not burn the sugar because of
its moisture, right? Okay. We can slow to turn on the fire. And I have not yet to
turn the fire strong. The bottom wall
moves a little bit. That's a smarter way
to do it so that it does smells moisturized. Oh, still, it's moving. Okay. Not the end of the world. We can deal with it. We want to make
the size uniform. This time the
eggplant is so good. Don't you see? They are the same size. Okay, now, let's take a look at what eggplant we can turn
the fire strong right? Now. Let's see. The foot glute far I want to get rid of a little bit of
the sugar on the side. Okay, time to say hello. Hello. Sold. Bye, bye. Hello. Paper. By, by. This one is hello, mustard seed. Bye, bye Master. Hello. Oh, there's nothing.
Just say hello. Hello. There's an assay. We just cleaned it. Hello. Nursing. Okay. You know, we only
have sugar in it. So there is no garlic, onion, not much flavor in it. So you may want to put
some chicken powder or vegetable stock or beef
powder, something like it. I have a vegetable powder. This is a mushroom powder. You do not have
to have mushroom. How you use whatever a vegetable cube or taste
you can find, right? And the flavor comes
from these because by itself it does not
have much flavor. Oh, the bottom is
getting burned. So we need liquid, right? This is light. This is another brand, but it's a light. Lucky me, I still
have mirroring. And there's not very much sugar in the bottom in
this part, right? So we can use mirroring
or you can use cherry one if you do not want
it to be so sweet. The rest is history. Now you can put the
fires strong because the water in this soup
need to be reduced. Lead to a bit more mirroring. Mirroring is a sweet rice
wine, Japanese rice. Why? It's so sweet? There's almost, it's
almost like sugar. So do not worry, you will not get drunk with it. That is it. We live it for some time. And these, these mushrooms
stock is not very, very spicy, not
very, very salty. You decide how much
you could write. There's not a fixed
way of saying your particular vegetable stock or chicken powder maybe have different strengths of sodium. Okay. This one, sweet, sour,
sour, sweet, salty. It needs them. So she uracil. 33 rocks. I never can not
can pronounce it. Three chapters. Anyway, you some
chili sauce, Tabasco, or whichever brand of Troy. The fire slow. Cover it up and let it simmer. For five to 10 min. There is nothing much
happening during this time. I will turn it off the camera and I will let you know how
much time it takes, right? My story has talked, my reasoning has already explained every
single explained. Now you just need to
patiently wait for it. Get a bulk to read
down the side. Check email, check
social media feet, check pupils to comment on
your video or anything. Anyway, there's not
very much I can do. See you in a few minutes. Okay. The eggplant is being skewed and I will prepare
some pretty onion. And this time I
will cut it. Nice. You want to see it? Don't chew. And you want to come
my finger, don't you? Yes. Count my finger. Okay. 1 234-567-8910. Does Teller is quite
low single say she said the old shoe or no, no. Vds, 1010 of them. Oh, this one didn't break up. So we put it aside. Maybe when we make
soup, we will use it. Okay, So we prepare some
little onion on the side. Clean up the workplace. Not pretty long. Let's check the eggplant. Okay, This is a
five-minutes into. It. Will look good. It is good to eat, and it is your choice to cook
it a little bit further, a couple of minutes
or take it out. Oh, it seems we can
put a few drops of water to lead to let
it keep on simmering. Okay, let's do it. So not only what we put it. So a quite strong color, right? So we put some black Renuka. And if this one needs
a light color flute, I will not put much light. Show a few drops of water. And stronger fire. You can see stronger fire. And this is the conclusion time. You want to, the heat bubbling and the geared
to get all the flavor, wipe it up into your food, a little bit more water. Such as cooking. You never you never
say this is the end. Or maybe you say
this is the end. But there's always a
way you can improve it. You can change it. Okay. Vinegar. Just vinegar should be sufficient to brighten it up. Okay. That is it. Okay. We can turn the fire
slow and get approved. We will use these plates. How about the fire TO locate it? Oh, my goodness,
the gunman of it. We reduced every water of it. Okay. If you go to big
restaurant, you know, you do not put a lot of food in your plate because he's
pretty we are family cooking. We do not care too much
about the prisoners, but still we do not want
to feel to the rim of it. Look at it. Beautiful. But napa de do, do, do, do, do, do, do.
8. Cool Cucumber in yogurt sauce: Okay. Hello, de friends. Go good evening, S beautiful
beautiful evening. Another super per Duper
super hot afternoon. So I made some drained
yogurt last night. I drained it, and I think I
have two of it. This is one. And this is the other
Let's take a look, which one is good. They are exactly the same time, so they are good enough. That's too condensed. So I put it back into
the refrigerator. And now. We will cut the cucumber. I just washed the cucumber. And you can choose to peel it
off or not to peel it off. I think it's good enough, does not need to peel off. So I will do like this. Oh, this is the moment of
truth you want to see, right? I enjoy. Cut cucumber. Mmm. Put it. I so enjoy it. That, uh, sometimes. Sometimes, cutting
this cucumber is even more enjoyable than
eating those cucumbers. Yeah. Okay, stack it well. That's a lot of cucumber
actually for this. And it is so cool. I can feel the coolness as
cumber as cool as cucumber. So now, cucumber is ready. Now we put some yogurt. Okay. You can go. Now we will put
some yogurt here. And we will see if it is first, we put some salt. Salt, hello. Per. Yogurt is burning. I am making new yogurt. So it is boiling. Pepper. Mustard seed. Oh, this is red pepper. P s s. Red pepper
seed, Mustard seed. And we need some deals. And there is this kind of
Greek Zaziki sea salt. You can put like this also. But this is not very necessary. Mostly, you need salt
pepper and deal. Let me get some fresh. We get some fresh deal. And we are luxury enough
to use only the tip. It smells very, very, very good. Okay. Now, we are all good. Yes. We are recording. Sometimes I forgot to
press the record button. Today, I did press the record button I
am proud of myself. Now, I will put in the yogurt. And this is a drained
yogurt quite condensed. Shall we put them more? Why not? This is three little
parts of yogurt. That I will make this way, the yogurt is drained,
is more condensed. It's more creamy. I leave it cool
down for some time. And the salt will get the water
from cucumber coming out. So it will get a little bit
more liquidy than this. That's about it. That is my zii. I think a little bit
too much herbs herbs. A for Amber Blister D Blanc Bette M Amber Blister at. Okay. So I have some yogurt, which is a millage, a mixture of fresh yogurt. And and this drained yogurt. So it's kind of between. Qui. So this is the yogurt. This is completely
much more liquid, and this is a half
liquid yogurt, half of that drained yogurt. So it's more condensed
than our usual yogurt, but not as condensed as. So it's kind of pleasant. You do not want to eat
something too, don't you? That is good. I think that is good. You can put some, um Some other things you like, some pepper, some
chili pepper, flake. So, um what else? Caper. Yes, you can put
some caper if you like. And that is good enough. Let me taste it a little bit. We use this big spoon to taste. Oh, this little. That looks so pretty. And that's it. You can serve not so small. This is a little bit too small. Let me try it. Perfect. You can put a little
bit more salt. At the time of serving, put some olive oil. Red pepper. Look
at it. How pretty. Bona petit D D D D. D D D do D d d d d do. Bonape di D Oh, my goodness. So fresh.
9. Broad green been with miso flavor starter: Okay. Hallo dear friends, gook evening Sach a
beautiful beautiful evening. So I have some of
these board beans, and I want to cook
it quite simply. Let's take a look. So I turn on the fire and put the fire
a little bit slower. A huge. And just came back from
home after one day work. So I will do something simple. Maybe you can go to
some supermarkets. They have even cut out vegetable cleaned and cut
out will be even easier. But this one is when
you are not in a rush, it is good enough. No, I put some cooking oil. Ho. At this time, I put slow fire. I am not so serious
about cooking. So I feel this makes my
life so much more relaxed. It's just a meal. And one friend asking
about this walk. This is a hex clad. We just listened to the
podcast about how I made it. About this company. I didn't buy it. My son was a noise. We talk. So as you have seen, I made some misu paste starter. Which is mi su and mushroom. I turn the fire stronger. So this pot, this pot to, I will can up with cooking wine. Just a little bit
of cooking wine. Let you talk for 10 minutes. You can put a little
bit more cooking wine, a little bit more soya sauce. Now, time to say hello. You can also put just water. Time to say hello. Hello. Bye bye. Hi to say hello. Hello. Bye bye. Okay. Turn the fire strong. That's it. Another 10
minutes. Then we add up. And it cannot focus. Another five, 10 minutes. So this is the waiting time. Not very much we can do. I can use this time to
make yogurt or sins. And one friend asked about
this pot. It's quite heavy. So I have hard time to hold it. And it's a new pot. Anything my family buys me, I will I will use. And my family sometimes they buy things not because they
are cheap or not cheap. They have their standard. For me, I usually do not
buy expensive stuff. And any other pot, once you put enough oil, my way of cooking should be okay because I put a lot of oil. If you are health conscious and you do not put a lot of oil, this might be a good idea, but I really do not know. Further than that. It's heavy. That's the only thing I notice. Other than that,
other than that, it's family gifts. Yeah. I'm sorry. I do not say I only
say the honest thing. They didn't pay me to do it. So I do not I'm not obliged
to say good thing about it. And there is no
competitor to pay me. So I'm not obliged to
say bad things about it. It's just a walk. If you can afford
it, you buy it, if you want to if you do not want to spend this much
money, you do not buy it. It does not make life different. And it does not, it does
not matter that much. In my opinion, it's
not a life change. I'm still the old young
hyen let's take a look. About this? We want to get the
water out of it, right? So we can keep on. Just make sure you
check it because the miso has a lot of
flour or bean paste. It's quite sticky to the bottom, so make sure you take care
of it and look around. Okay, let's take a little I want it to be soft so I can
cook some mit water. You know, if you are young, you may not need to
cook it so soft, but make sure green bean always
cook it completely sweet. And if you are young, you can make it a
little bit crunchy. I am old, so I need to
eat a lot of soft food. I will further cook
another 5 minutes. Okay, another 5 minutes. Oh, this is good. Look at it. There is still some juice
on the side and the not completely not
completely dried up. Perfect. Let's tick it on. Okay. And we have some
sauce on the side. For that patio, look at it. Look at it. Oh, my goodness, looks so good. On pot
10. Fried rice: Okay. Hello the
friends, Coco evening. So this is leftover rice, but I stir fried it. Hello the friends. Go evening. Such a beautiful
beautiful evening. I have some leftover rice. And this rice is quite spicy. You can see it. So I want to put some vegetables and seafood. So I have some
leftover egg white. And then I will bring it. A little bit of hello Bye bye. Hello. Bye bye. I did not put the
ginger onion and things because the rice already
have a lot of flavor. Take it. And I came back home. I have some small
frozen vegetable. So I get it. For Hello. I buy. Hello. I. And then I will put
some chicken powder, beef, powder, vegetable powder. Flavoring. No spicy. Rice spicy. That's just to finish, And So what you cover up 10 minutes later
or 5 minutes later. We are here. In Gina. Oh, okay. 5 minutes later. Let's take a. Oh, sure. We are done. Then that would be to Oh, Luke. Pong mussom is bless. What. Look at it. Looks so good. Okay. This is how it looks, and it's quite spicy. Bana patio to do do do do to do.
11. Mushroom miso sauce: Okay. Hello, dear friends. Cov in such a beautiful,
beautiful eve. The other day, one
friend suggest I do some mushroom flavour, starter. So cut some ginger. That is good enough. Ginger onion. Ginger onion in the pot. Now I need to
prepare my mushroom. I. U So the mushroom is quite large size, so it feels even more chunky and have some texture
of it, which I like. Okay, we can start to turn on the fire and put in cooking oil. We put three, four
tablespoon of cooking oil. And I have chitagi
mushroom with me or soup. You will prepare a lot
for the coming week. M. Okay. Let's take a
look at the fire. A lot of cooking oil
can be even more. Okay. Time to say hello. Hello. B by. Hello. By B, you can put some special flavoring
to get a kick off it. And I will put some
rice seasoning. It has a better texture. Fun and interesting texture. Now, we cover it up. And ing up the co far so here is my real
intention in cooking this. So I want to cook
this and prepare when I want to eat
some miso soup. I can just put straight, put misu and blend
it with water. But if I make the mushroom, stir fried with misu paste, and that makes a bowl or
a bottle of flavor base, it will be much
more interesting. Don't you think so? This is a little bit
industrialized. Industrial. Not like a delicate home cookie. But nothing wrong with it. I use lon salt Mushroom a big chunky ball. So that next time
you do cooking, you do not need to put any salt because chip
is salty enough. Now I need liquid. Put some cooking wine. Turn the fire see it starts to dissolve. And also, I do not want
to waste the flavor. So this one is the water by cleansing up my
previous cooking. So this is just a
dish washing water. Pot washing water. And it has more
flavor and just a real than a straight water. So put it in. Now it becomes a starter or Turn the fire stronger. If you have any
question, ask me, maybe this method is different from what you feel comfortable. But, I have done
this for many years, and I'm still alive. So it should be okay,
this method, right? We are about to finish
and I will turn off the fire a little
bit less strong and let it cook for another
five or 10 minutes. And just to make sure that
there is no sticky bottom, bottom, and that's it. BonapoFive minutes
later, this is it. Sorry, 5 minutes later. This is it where you can stir a little bit and put into container. Step. This is for the week. So whenever in the
middle of the week, I cut some vegetable
and heat it up, put a spoonful of it. That's easy and
simple on a potato. This we can put some vegetable and heat it just like that. To
Haiying Yang, Artist, Educator
