Yan Can Cook; 608; Best of China -- Picnic on West Lake

I am modeling in the West like unhung Joe is one of the most romantic spots in China its beauty has long been a source of inspiration for famous Chinese poets and scholars. It also inspires great we're going to kitchen such as this rich and flavored Rice dumpling with sweet and savory stuffing. All we can come buying lotus root and salmon to create this notice was salmon cakes. Then we have these Westlake famous short ribs raised in a clay pot a picnic by the lake. Nix on Yan can cook the best of China. Yang can cook is made possible by mind to use a certain circular design engineer for the serious car. Why diamond walnuts. They're crunching texture and nutty taste. Compliment all kinds of food. And I bought a song as a Maya and the song yeah. And when you come to yourself flavored sauce

sauces for home and professional chef for over a century. The and the boy. And now and so want to may all like Cantonese takes a go for me as you know there is a coming from a

greeting in China. It literally means have you eaten yet have you have your rice yet. Well if you haven't why not join me on a picnic by the variable is Wesley one of the most beautiful spots in China to get in the proper mood for pinging. We need whatever was food. First let's make some rice dumplings. Everybody know Rice is perhaps the most important food in the world. Almost half the population depend on 40 percent of the Curry and carbohydrate on rice and variety Rice to actually dousing the Ryder rice some of them are cultivated some of them are why rice. Look at some of the samples of rice here look at this is that everybody know this long grain rice. OK and this is medium grain rice grown in California Carol Rose Right. And this is sweet rice short grain rice and of course everybody know this is that Thai rice they make a lot of putting rice pudding these are all of these and this is Doug brown

basmati rice very frequent a lot of our Roma when you cook them and this is the Italian arborio rice very very nice and slightly sticky but very fragrant and this is that while Rice this is not just a few examples of the rice and of course nowadays you know in the U.S. alone you know each person consume probably about 22 pounds of rice a year but in Asia they actually consume over 20 to 25 pounds a month rather than a year and not the Greek right the great thing about Rice is a very low in calories are very very low in fat and sodium free. So that's why it is so good. And it's absolutely no cholesterol. Now to do this rice ball Rice dumpling we're going to need something we're already cooked some. Medium going right just like a good Japanese sushi bar in Shanghai in power and a lot of places to actually use a lot of medium green rice a lot of people don't realize that. Here I'm going to cook up a tiny tiny bit of rice vinegar.

OK. And I put a tiny bit of sugar. OK this is the Chinese way of doing it you can do it the Japanese way and then a tiny bit of salt ok and a mix them all up and these solve this a little bit. And now there is these so I'm going to use this slightly sweet and sour vinegar. In fact you can buy it in the store that's already marinated marinated rice vinegar so you don't have to make it yourself. OK. Look at that you saw. Don't do this. OK and let it after that you should let it cool down a little bit. Let it cool down. Now if you don't have time to cool down but cool it down a little bit and I put a tiny bit of over here and I mix them up. Makes the rice stop. So it's kind of coded. OK. Mixed with marinated vinegar. Not a great thing about Rice. Rice is very high in vitamins and minerals and is wonderful it's a great source of complex carbohydrate.

In fact the USDA recommended we all should have six to 11 serving of rice every day. All rise or bread or all kind of good stuff. OK. Look at that. After I put this over here I let it cool down a little bit. Look at that. Let it cool down and not to let it cool down. And I'm going to use a fan. And where is our friend right here and look at this beautiful fence. To have to make a beautiful rise you need a beautiful fence. You see this is I bought it from China when I was on my trip. And then I found this a little bit to give that nice shiny nugget that nice sheen and shine look at a beautiful look at there when it's all nice and cool down. We will take it out and we're going to show you how to ship different rice dumplings OK you can have all kinds of shapes. OK. Now first of all let us with our hand a little bit. OK I'm not a sushi chef but everybody computers home you can ship or any ship.

First you wet your hand a little bit and then you grab this rice. We're going to make it into form something we're aperitif first because I want to put something inside. Now there are a lot of things that you can do you can make it sweet or you can make a savory Let me show you are some of the things that I'm going to use this is sweet a red bean paste. You can also use a sweet black bean paste piled in the can and this is sweet Lotus piece Lotus seed paste and this is shredded coconut. So you can use any of these as our Sweet Dumpling. And then if you want savory dumpling you can use me. And this is pickled ginger. And this is marinated chopped chicken roasted chicken is already rose to the top of the meringue a little bit and this is how we do it. I would shake a little bit make sure. This is nice and wet. OK look at that and I would shape something sweet. First I put this right in the middle because that and I would call close this and close this and I

close this and I would once again shape this shape this in draw in eight in the shape of an egg. Look at this because you see how to do it. I should dislike this. You see this is it is she does like that because we have the shape of it after this is done you want to make it interesting. You dip this Rye into a toast plexis me see look at that. OK and then a tiny bit of all white sesame seed. Look at that. See this way we consider all right here this is in the shape of an egg. Now if you want to make it more interesting you can also make some savory items. For instance let me show you. Let's clean them all up. OK. And then once again we shake that wet bed and will be once again shaped into a bowl. This time I'm going to use some savory items you no longer do. I'm going to put it right here and put some chicken right in the middle.

Look at that. And I put a tiny bit of ginger too. So when you bite into it it is just beautiful and it's very nice. You can shipment a round ball. OK. You can shave until round bowl like that. Look at this. Make sure your hand is she been told a ball. See this when we all buy into it. It looks very nice but I like the shape of an 8 much better so we shape shape it up shape it up shape it up shape it up like that. You see how I do it you see how I do it. No I have an Aga. OK once again I give a tiny bit of these and I have an e in look at that when I do all of these. I'm going to clean out my hand and write everything out OK. Clean up make sure everything is nice and you can ship in any shape you want. Give an example. You can shape. A lot of different forms.

Look at that. Look at this beautiful. When this is done you can actually put it right here and you can put it right here one is savory one is sweet. Now before. I finish all of these I want to show you this is not a thing everybody should learn to go with the rice dumpling. One of the most exciting thing is you so something has to come from that when you go on a picnic. Right. I want to show you something interesting. In all over China. Let's take a look at this. All over China. What is sour for no. In special banquets dinners and they always serve something called jelly fish. Now a lot of people got turned out because the name jellyfish they think it's solved slimy actually is very crunchy. The great thing about this is once you use it you'll love it. See the great thing about jellyfish is the Chinese have been using this as a food and its appetites for thousands of years. And the Chinese also believe this is good for the treatment of hyper pleasure and also go through writers and also

bronchitis is very very low in calories very low in fat and cholesterol. It's a natural good diet food. Now this. When you buy them this this wonderful are jellyfish from actually from the U.S. from. Panacea Florida. OK. Very nice. This is already salted and pressed and dry like this. And this is Doug care when you pabo this and they turn into something like this. OK. Look at that. And then this is actually the tentacle. When you POWER PRO this and they look like this. So this is actually how the jellyfish looks like look at this. So this is wonderful because we're going to use that to serve now. What goes well with our rice is this let me show everybody. We put all of these thing here. What goes well with our picnic in rice is to sew with tiny bit of marinated Julienne jellyfish. Ok I call it a crunchy noodle. And then also some

homemade pickled vegetable daikon a cucumber and carrot and some pickle. And this is all we have a right is done going to those marinated jellyfish. For centuries famous Chinese poets have immortalized the beauty of the Wesley words. I prefer to do it with pictures. When my couple of Visine hung in this beautiful West Lake in the trial century he called it an earner for the paradise. I'm beginning to understand why. I could really get used to this place. The whistling is one of the bones picturesque spots in all of China surrounded by heroes gardens with your name in the billions and tempos all along the shore. Can you imagine a more delightful spot for things.

The Lotus plant I want to leaf grows abundantly in the waters of the lake as well as being a beautiful and decorative plant. It also turns up in many Chinese dishes the leaves are used to flavor food in putting a delicate taste. Then it's a little like the flavor of tea. They're also used to rep sweet and savory foods like the rice and meat in preparation for steaming because. I know what a root can be up to four feet long and it's divided into these all four sessions. Once you peel off the skin you can find delicate white fresh similar in texture to raw potato with a flavor a bit like cocoa not lotus root. I use in all kinds of vegetable and meat dishes. And also can be candy and serve as a sweet. The seeds of the Lotus I eat fresh are dry as a snack and also used in the search some pastry filling. Today we have a real face

for Lotus Eaters like us. Believe it or not all of these dishes are connected to the humble Lotus rude savory rise in a long sleeve. This I looked this room lotus seeds and the lotus flower. Lotus will feel which season right. Lotus will often serve cold. Soup made from sweet little to see. What a selection on like and delicate typical of the Wesley cuisine. Now in my last painting on the west Nick gave me a real appreciation for Lotus and in honor of this very versatile little bill which I love. I have developed a rare new recipe just for you here. You can use any face it does happen.

I love salmon. I think it is them with available right here so we're going to cut up some salmon into chunks. You can use any white fish. OK cut it up into big chunks like that. An obvious finish it. You use this as a spectacle and dump it in this food processor. O'REILLY inside here. Very simple and then of course you all always remember the clean up always clean up. Now after that we're going to put in a tiny bit and we want to line the first paraded and chop it up a little bit. And then I put a kind of I don't like her kind of song kind of a song and a kind of a gripe. Oh oh look at that nice pureed. OK. What is done. You shut it off. And you put in a tiny bit all of these wonderful child already chopped up little child you can use yellow Chai godchild or even green onion or even so lentil and then we can take it out OK and chew it. Make sure you chilled in the

fridge. OK now I'll tell you chilled looks like this nice and firm so we can use it. Look at this. Nice and firm like that is beautiful it's already marinated. OK now when this is all nice and done. We're going to start folding it now the way to fold it is of course you can do like a crab. You can do it by itself. But to make it very unique because we are doing something from the way it's like a lot of Lotus when I was in Westlake I brought it back this fresh nice load his rude ok. And of course you've got to peel that little knots like that. And when you peel it a beautiful you can. It it in a salad and you can pick them and then you slice this into a little sting slices like that now just in case this is not available. No problem. Look at this we have some cake coma you can buy a comma is available most of the year and then you can slice this into little wrong pieces and you use a little knife. Look at that. And we show you you use a little paring not you make this look just like look at this. You just create your own

lotus root. The idea is to get that crunch. OK first I put a tiny bit of oil not much in my palm and then I wish this were that I was shipped this first. I put it on one side of the Lotus first I dip this in here look at that. I dip this in and I press one on this side and then I put another one on the other side. This is how easy it is. And you shape them you shape them shape them you shape them and you move your hand. Good exercise do it with style. Look at that. Perfect shape. Just like when this is nice and done you can do maybe two per guest OK. Once this is done I rest a tiny bit of 8 wash right here in wash and I put a tiny bit of wash right here and after that you know we're going to do. I'm going to put it in powder

coat all brick Crum I put it right here with that right here and I put it right here. This is how beautiful this is absolutely beautiful. You press it you press it and you have a beautiful piece like that. When this is done you are going to put this and let the pain Friday look at that. Let us put it right here pan fried. And of course we have a lot of guests today. So we do a few more. OK one two three. We're going to do three three. One is good. Two is better but three is perfect because good luck number. You'll pan fry this on both sides look at that. When this is nicely done. You turn it upside down it doesn't take too long to do it. You turn them upside down. Why am pen frying this I'm going to get ready. A serving plate because that will get ready a serving play. Always clean always clean up and then I will show you how fast you can do this

with an already nice brown look at how beautiful already nice and brown because of salmon It doesn't take too long to cook. Look at them now you know what you can do you can actually finish the cooking in the oven too so you don't have to worry about it. When this is done we'll put one over here. Nice. Wow it is hot one. Already this is some extra run that we always have prepare to and then we take the last one out. This is how to shut it off and will cut this in half an angle like that. Look at how beautiful we cut a beautiful look at how unbelievably beautiful this is this is what you call the Lotus view Stehman King. There are many traditional folk arts in crowds throughout China. In my recent travels I've seen a wafer for God's image of sweeping through China. It is called The peasant farmers painting.

Cooking is very much like painting is a very creative form of our unloose. Secret are of farmers painting from artist Joanne and told her way and I've been practicing this for three months 24 hours a day. Look at this is not too bad. Chinese painters have inspired artists all over the world for thousands of years. But recently there's been an explosion of folk art production in China. The folk painters of CNN are at the heart of this art revival known as star who Shen peasant paintings their bright colorful works show scenes from the everyday life of the farm in the field. This artist had no formal training. They paint what they know and they paint from their heart. But what started out as an enjoyable leisure time Hardy has now become internationally recognized as an art form. And it's become big business too leading to many sucessful oversea exhibitions. There's a wonderful feeling of

peace and in harmony in this paintings a simplicity that is both charming and inspiring. Tell you a secret I've been practicing painting techniques for the last six months with the RAW agent who knows I might be famous. Meanwhile I'll keep my day job here doing short ribs raised in a clay pot. Wonderful dish here. I have some short ribs and this is already merrily we're poised to start a tiny bit of cornstarch and backstories sauce and I'm going to heat up my frying pan and I am going to stay there or paying for this until they're nice and brown. OK. One says nice and brown. It doesn't take two home runs is nice and drunk. I'm going to put approximately one and a half to two cups off. Wrong wrong. OK. Nice and brown without it doesn't take too long and then why I'm branding this I'm going to show you what I was some going to put it in. OK. Very simple nice and brown. See how

wrong it is. And then I'm going to show you we're going to put in a couple other things. Rime Brown it is. I'm going to have star anise cinnamon steak ginger and green onion. I'm going to cut the green onion and I have presto. Ginger and then I'm going to put all of these. All right here you know what to do. Ah this is nice and brown in about two minutes only Saif a dummy in that foot that we've brought Roy here and cover it and leather coat and brace and let us simmer for approximately hour to hour and a half. OK. Depends how long you cook it the more juicy tender and succulent. Let a broil and after they are nice in one half hour we're going to. You can actually do the whole thing in the clipart or you can let it brays first then you're trying to run a clip on the other thing I'm going to put it in. Is all of these ingredient look at that. I have some tofu. I cut it up into big chunks like that. Look at that big chunks. Big chunks like that. OK and then

I saw you from tofu. This is good because tofu. Only high in vegetable protein and it's very low in fat and calories. No question was good natural food because it's bland it goes kind of flavor and then another thing that I want to put in is carrot grow cut the carrot grow cut the carrot look at that rope at the Karen and I put a carrot not an out of thing I would put in this clay pot as. Carrot. Daikon. Black mushroom. And this is Terrell root. Now this is Tara from Hawaii it looks like this. When you peel them it looks like this is purple and then you cut it up into little dice like the tofu. Then when this is already you'll throw the whole thing in and you let a breeze the whole thing. This is assuming this is almost an hour. OK it's time flies. You put the whole thing in there OK. And then the tofu and you just cover it up. Now if you don't have a clay pot you can do it like this you have a clay pot do it in a clay pot. Now of course when it's almost ready you season

aware of a tiny bit of whining and also curry sauce that you can buy could use curry powder or you can get that curry sauce put a rule in here about a quart of. And mix them up like that. This is going to be beautiful and braise. OK of course this is already done for us. We put this over here this is the clay pot which I have done because we have so much kiss. OK we'll put it right over here and open it up look at them and you gonna shit. We were a tiny tiny bit of cilantro here and the back here and you know how rips and clay pot. Now with my food prepare I'm ready for my picnic by the picturesque lake. See you there. Remember it then you can judge it.

All the dishes made by Mark yan to see the. PALIN their journey to China. Number one on your screen. Enjoy more than 125 step by step recipe 60. Plus Martha's own cooking techniques and tips. One hundred six point seven thirty six hundred you're copying us. Designed and engineered. Flavored sauce sauces.