Seasoning Mix for Rice

Female Speaker: And in order to do that I won't bug you, but I am going to take my vinegar here, this is rice wine vinegar, smell this. Vinegar, don't like that, how about putting it in here, it's getting up warmed up and then I am going to add a little bit of sugar and salt. Why do you think I am going to add this to our rice? Speaker: To make it very tasty. Female Speaker: Oh, exactly! You are so right. Now all I have to do is wait till that cooks and dissolves and then it will be ready for our rice which will be done in a few minutes. What do you want to go onto next? Asher: Ah! I will do a cucumber. Female Speaker: That is a zucchini. Of course not, though looks like one, doesn't it? Have you ever cut one of these before? Asher: Yeah. Female Speaker: Okay, so you know, let's cut off that top end and then I will show you how we want to cut for a stir fry. Stir fry is a very quick cooking method. We are talking about sautéing, really fast and high heat. So we need really small pieces of vegetables. So I am going to cut this in half for you and I will make the first cut here and lay down flat, I will make that cut for you. Then we are just going to cut strips, you see how long these are, nice long strips. It doesn't have to perfect, I am just going to turn it over. You want to be nice and careful and these will cook really fast. So if any of them look kind of funny, that's okay. We just kind of make them all look alike. See how pretty those are? Asher: Yup. Female Speaker: Just like that. Okay, you can do that other chunk for me, beautiful! You are done with those, now what do you want to do? We have snow peas, we have cilantro, and a pepper left. Kelly: I will do the other pepper. Female Speaker: Oh, great! Now do you remember how to do this one from what I just showed him? Kelly: I think. Female Speaker: Okay, but I don't know, I will show you. We are going to cut off the top, cut off the bottom, and I'm going to cut a long strip on each side that makes it nice and easy to pull apart. I'm going to get rid of this. You have a beautiful pepper, make sure all those seeds are gone, again, those will catch underneath your knife tip and that will cause you to accidentally cut yourself if they get stuck on there. So then I will remove this, fingers are not in any way, shape or form in trouble from this knife, get rid of that. See how I did that? Okay. I am now going to let you do this one and we can also cut these up, don't waste the bottoms and the top, that's still good vegetable. Very nice Asher. Then all we have left are our snow peas and some cilantro. This is just about ready here. You see how it's dissolving in there, just a little bit left. Those look great Kelly. You can put those right back there, look at how fast you are, both of you guys are so fast! So now, why don't I give you a few of these. These actually our sugar snap peas. You can tell the difference because they look fatter, snow peas are thin. So you are going to take one of these and just simply cut it in half. Oh! Very nice, very nice! Then you can just grab a couple handfuls of those and do the same thing. Make sure you are cutting all the ways through, good job! Oh, done with the peppers and this is done as well. I will just let this cool a little bit right over here, hot, hot, hot, beautiful! You get to do cilantro, Brett. I am going to grab right in front of you, right behind. Have you ever had cilantro before? Oh! I want you to smell this, this is a great herb. So we have all these stems on here. All we want are these little, little petals. So you pull those off and then just simply set the stems aside. So I want you to pick these, just like that, and just go through that whole bunch and pick, pick, pick, just like that, okay. Look at the colors that we have here. When you stir fry something or when you cook something, it's really important to think about the presentation of it, so when it's done you are going to have the green, the yellow, the red, and even more colors from. The rice will be beautiful white. So it's going to be very pretty. And then later, we will do the sushi rolling. Keep that finger down, don't have any more power that way, good job! Okay. I think we are just about ready. Okay, so start putting all of your ingredients in here, that's enough. We will get rid of these, that's plenty, it's beautiful! You can put all your vegetables all in one, good job, nice to use that knife, maybe you just want to scoop it. Yup, just scoop and put it right in there. We are going to throw these cilantro stems, we don't need them. We will put his in here. Okay, so now that we have our vegetables we're just going to set those to the side, because we are not quite ready to use them. Let's get this ready for a vinaigrette.