Saving Money Secrets! Cooking Soy beans 3 - Stir Fry Cooking Soy Beans
0 (0 Likes / 0 Dislikes)
DesteniChineseTD: Saving Money Secrets - Marinade Soy Beans 3 (Cooking)
Ok, in the beginning, a wok- check heat, a little bit warm
why wok? because it's a, it's like a satellite dish, so the heat is, more
concentrated in the one point so that, instead of a pan, if you use pan
the heat will, you know scatter all around and, it waste gas and
and it takes more time, it doesn't go very well
so, we need to, a wok- if you can find a wok that's fine
that's the shuttle chef that we're going to use to- to cook
Ok so, put some beans, into here (wok)
I'll do as fast as I can but, you know, only one hand
Ops
a bit too much, but
yeah
ok so about this amount, medium heat
at the beginning you can 'just stir it' you know
generally not very fast but, later on when it becomes 'more hotter'
and when, some more water are evaporated then you need to stir it much much faster
because, most important is, do not let it burnt 'darkened', 'blackout' you know
if it's burnt then, you know you need to pick them out
and you might need to use water to clean them, that's not something that you would like to see
also you know use your 'nose', use your smelling when you are
much, to smell what it is like
you might think, where it might be very tired to do this continuously for 30 minutes
I- I can just just you I mean, I will tell you that, actually it is not
it's I just keep doing the four count breathe, 1 2 3 4
breathe in, 1 2 3 4, breathe out, 1 2 3 4
you know just- just keep doing the four count breathe, ok
ok, here's our sauce, here's the beans
when you feel that the 'weight' you know you take less effort to, 'shuffle'
you then reduce the heat 'further', maybe to 1/3, if you can see
because the less effort mainly it's because of the weight is caused by the water
the water is evaporated so you need to stir it more 'frequently'
you need to make sure, that it won't- burnt at the bottom
it's almost done but, not yet when it's done I'll show you guys the technique you know
so very frequently, check heat, and smell
whenever you smelt, something has cracked out, or it "burnt"
then you need to reduce the heat right away for beginners, if you cook it for the first time
I 'strongly' recommand you, you know take things slow, and
so, you know rather to do it 'slowly', for the first time, than to 'screw it up'
because if you- if the beans are burnt, then, I mean the whole thing is spoiled and
it will takes a lot of effort for you just to pick, the burnt- beans out
ok so quickly here, let's go through the sauce
this is almost like two- after two weeks, you know
so you can see, it still smells very good very nice, nothing, no bacteria, at this moment
yeah, beans very- 'wok first' (attention)
and so here, it mix very very well, so we're going to use it for- for cooking the beans
ok so what is here? you can see- it begins to crack so, so when they crack in the middle
so it's about- it's about time that, it's about time to finish
I'm just going to, pick them out for you guys to see here
so here I have changed to another wok, why did I change to another wok? because
I found that- the big one is made of "alloy", and when it's alloy takes up a lot of heat
it doesn't heat up, so I'd suggest you guys if you- you know if you're going to buy a wok
you go and ask them, where- where is the 'iron' wok? don't buy an alloy wok
so we're- what we're going to do is we're going to put into this inner pot
this is where we're going to put the beans in, this is the first set of beans
we're going to- 'pour' them, into here(inner pot) and then again
use the boiling water from the kettle, because it's faster, it saves energy, and
we put the sauce into it together, ok so this is the first step
ok, now here is the second batch of beans, and as you can see
didn't put too much beans inside the wok for each batch
only for this much you stir it because, if you put more it won't get you any faster
I mean, almost is the same time, amount of time but
It would be more difficult to control the quality, of it might be too hot (at the bottom) like that
and as you can see- here that, we have already a 'boiling pot' for the first lot
so we're going to "mark time", boil like- 30 minutes
like that, and at the same time we're going to continuously, doing this process
I mean during the stirring time, and then
and then when it's ready we will put into the pot together, ok
ok, it's not done yet, we're "juggling" just like kelly p, another desteni member said
'juggling' we are juggling here you know, doing multiple-tasks at the same time
keep stirring our beans, this is the most important
don't get it burnt don't get it- darkened
and- also, one thing I forgot to say is about the water level you know
basically this- I'm not going to get too close this is a dig-cam
that's the water level that you will, want to, ah! forget! at first
yah we're "juggling", and later on when you found out- we add more beans inside
you increase the- water level I mean you put more water in 'later on'
the first time don't put too much(water), just barely over the bean's level
one thing that I need- to say, is you need to put 'oil', because
check for the oil level when you boil it- I forgot to tell you last time
put a little bit of oil, so that 'it will' assists- to keep the ingredients inside
to not evaporate too much, see I need to get back here
yeah you know, use all your senses, common sense
when you hear the cracks, when you- smell something, come here to stir it first
this is the first priority you know, no matter what you're doing
you stir it very first, frequently
ok and then it's, get it (lid) tight here
yah so, check oil, and- yah maybe stir it a little bit, you know the
ok
get a better result, here, beans, keep do that (stirring)
that's how you save time, that's how you save moments
Ok
ok, so basically to you here, I just find out that if you put a little bit of 'oil', it seems better
it's protecting the beans and, making it more- 'smells good' if you want to say it that way
so we're going to make our third batch, ok about this much, this much
and, how much oil we're going to put in, basically about this much (half soup spoon)
not too much, just a little bit
and then
like
a little bit too much, we'll see if it's too much
ok!
now, we're going to
put this (beans) here (in pot)
stir it a little bit, if it's too oily, keep on to add beans, and
stir it, mix it, make it and- pay attention to the water level you know
when it's becomes, not too much(enough) water, you need to add water inside
It's(water) barely, just barely make it because- some water evaporates
ok yah, keep stirring here, ok
ok, so looks pretty ok huh?
so while I'm doing it is, in breathe, 1 2 3 4, holding, infinite moment, 1 2 3 4
out breathe 1 2 3 4
yah, doing the four count breathe repeatedly
Part Four to Continue www.desteni.co.za
CC English for Desteni Productions ©