Colorful Bean Soup

This is a time-saving recipe in total time spent, not fast cooking. For the proper flavor, Trinity is required. This recipe eliminated over-night soaking of dry beans and constantly watching over cooking of beans. 

Colorful combination in Midea Pressure Cooker.

Ingredients:
1 cup mixed beans from Whole Foods Bulk Bin #6721
1/2 cup pinto beans
3 cloves garlic, finely chopped
1/3 stalk celery, finely chopped
1/4 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1/2 onion, finely chopped
1 medium ham hock
1/2 tsp ground pepper
1/2 tsp ground cumin
1/4 tsp chili powder
2 medium bay leaves, crushed
6 cups water

Directions:

1. Make the Trinity in a pan - sauté all vegetables in 1 tbsp of Olive Oil over medium heat until onion turns translucent. Not in the Midea pot, because it would make it bottom really sticky and hard to clean.
2. Rinse dried beans, no soaking required. 
3. Place Trinity in Midea Pressure Cooker with ham hock, rinsed beans, spices and 6 cups of water. Watch the level on the pot, make sure it is below Max line. 
4. Follow the instruction and set to cook 40 minutes on Bean/Chili setting.
5. When ready, remove contents from pot. 
6. Season with sea salt. I put 1 tsp because ham hock is already salted.

This is one delicious and healthy high-fiber soup, great for people with diabetes.

Pot of Greens

I love collard greens. But constantly checking on the pot over long period of 2 hour became annoying. My recent discovery with Midea Pressure Cooker saved me time and energy.

Easy greens as 1-2-3.

Ingredients:
1 bunch of collard greens, cleaned
1/2 can of chicken broth, low sodium
1 ham hock
1/2 onion, chopped
1/4 red bell pepper, chopped
1/4 poblano or green bell pepper,  chopped
3 cloves garlic
1 okra, chopped

Directions:

1. Break the collard leaves from the stems and tear leaves by hand, not knife.
2. Put all ingredients into the Midea pot and follow the safety instructions. 
3. Set to steam for 30 minutes. 
4. When ready, release the pressure and open the lid.
5. Season with salt and dashes of Tabasco  hot sauce.

Chinese Summer Tonic Soup

All dried ingredients lined up neatly

This is a lazy way to cook a pot of 桂圓紅棗枸杞白木耳甜湯 red dates longan goji snow fungus soup with Midea Pressure Cooker. Why summer? Because of its ingredients are suitable for hot summer days. But it can be consumed any time of the year. There are several locations sell these ingredients in Chinatown: Hong Kong Seafood City, Yin Wall City, Viet Hoa Market.

Ingredients:

1 cup lotus seeds 蓮子
1 cup split jujubes, dried 紅棗
2 tbs goji berries, dried 枸杞
3 tbs longan meat, dried 桂圓
1 head snow fungus 銀耳

2 oz rock sugar or brown sugar

Directions:

1. Soak white fungus in warm water until expanded. Trim off yellow part on the base. This may be bitter or sour.
2. Rinse all ingredients well. 
3. Place in the pot. 
4. Add water to level 6.
5. Set to SOUP in Midea Pressure Cooker for 30 minutes. 
6. When done, add desired sweetness to the soup. I prefer plain because longan is naturally sweet.
7. Remove from pot and store in a gallon container.
8. Try to consume the soup in a week at any temperature. 

Brown sugar will turn the soup dark.

The effects of rock sugar is purity.

References:

|  Recipe from Pixnet | Another Recipe & Nutrition in Chinese  | English Jujube Tea |

Nutritional Values:

蓮子 Lotus Seeds |
紅棗 Jujubes |
枸杞 Goji Berries |
桂圓 Longan |
銀耳 Snow Fungus 

Hot Wings on the Fly

It's Super Bowl Sunday. OMG, I haven't started my potluck dish yet. No worry. Hot Wings on the Fly to the rescue. Here is my simple recipe I created by accident.

Can't find my photo for this recipe

Ingredients:
16 wing pieces (uncooked)
1/2 cup your favorite hot sauce
1/3 cup butter (nothing imitation)

Direction:
Rinse and pat dry the wing pieces.
Bake the wings until cooked (about 25 min) at 450 degrees. They should be crispy, so the sauce will stick.
Melt butter and mix in hot sauce in a large mixing bowl.
Toss the baked wings in the wet mix. Make sure they are evenly coated.
Serve with your favorite veggie sticks with Ranch dressing

Simple Chicken Broth

Chicken was on sale at 59¢ a pound. I bought several. After removing the meat from the bones, I decided to cook these bones for clear chicken broth.

1 set of chicken back and breast cage
2 stalks of celery
3 skinny carrots
half onion
4 cups water

Set to SLOW COOKER mode. It will automatically cook for 8 hours.

This is a base for a lot of soups. You can modify the vegetables as you see fit. Discard the vegetables and season the broth with salt and pepper if necessary.

Just Rice

Nothing fancy. Just trying on steamed rice with half white, half brown in this Midea Electric Pressure Cooker.

Follow the usual rice cooker instructions:
1 cup Jasmine brown rice
1 cup Jasmine rice
3 cups water

Set to BROWN RICE and wait til it's done.

Steamed rice close up.

Comparing to the conventional rice cooker, the texture was perfect on the day of cooking. However, the quality degrade faster to hard to chew on 6th day. I don't like to haul around a large pot just to cook rice. So, my conclusion is to continue using my mini rice cooker. 

BBQ Beef Ribs with Midea

Trying to cook my first beef ribs with Midea Pressure Cooker.

Ingredient lineup.

Ingredients:
3-4 lb. Beef Ribs
1/2 cup beef broth
1/2 cup dry rub
1 tsp liquid smoke
1/2 cup BBQ sauce

Directions:

1. Rinse the ribs and pat dry.
2. Lay on a tray for dry rub. Pat down the seasoning well on all surfaces. 
3. Stack the rib pieces like a teepee. 
4. Pour broth mixed with liquid smoke in the inner pot. 
5. Lock the lid and set to STEAM for 30 min. 
6. Preheat oven to 450 when Midea says OH (done).
7. Arrange the ribs on a roasting tray and brush bbq sauce on the ribs. Bake for 10 min, then flip the side and brush on each piece. Bake for another 10 min.

Before & After of Steamed Beef Ribs. Meat felt off the bones easily.