Steamed Barley Recipes
CHINESE STEAMED BUNS
Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.
Provided by Carol chi-wa Chung
Categories Bread Yeast Bread Recipes
Time 4h
Yield 24
Number Of Ingredients 10
Steps:
- Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
- Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
- Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g
STEAMED BARLEY
This is the first of my many experiments with barley. Oddly enough, it is also the base for a lot of my barley recipes. I often use it instead of steamed rice, and since it's already cooked it works well in soups without soaking up too much of the broth.
Provided by Metric Jester
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Place barley and water in medium sauce pan, stirring once to even out barley.
- Heat uncovered on high until just boiling (about 5 minutes).
- Stir once more, cover and reduce to simmer for 20 to 30 minutes (do not over cook as barley will stick to anything!).
- Most importantly, toss barley to release steam and get air to every grain. This will keep it from sticking.
- Now you can use it instead of rice in almost any dish, and add a bit of fibre to your diet.
- NOTE: Barley can absorb even more liquid than this, so you can add it to soup, or make a gravy with it.
Nutrition Facts : Sodium 2.4
METRIC JESTER'S BEEF, BARLEY AND ONIONS
After playing around with steamed barley, I realized I didn't have to use just water to steam the barley. Now this may sound like a basic cooking technique to you, but to me it was a revelation in the form of a new recipe. I grabbed a bunch of ingredients I had around my house, put them on the counter and made this up in my head. I suggest you double up the recipe, cause this barely feeds me by myself it's so good!
Provided by Metric Jester
Categories < 60 Mins
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown beef and onions together in dutch oven until onions are soft, season as desired (I like montreal steak spice)
- Stir in barley, onion soup mix and boiling water.
- bring to boil, then reduce and simmer for 30 minutes.
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