Yan Can Cook; 103; Spring Rolls

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Welcome to you can find his way back to be able to tell me. Thank you Allison. I cannot talk. Wow that's tough. Who thought about this. Oh I know. Today we're going to show you how to do a very very simple dish. We have been doing this for the past 30 years every way every year. Always ask me to do it again and again plays it do it again when you get a chance. So I am going to do it again because proximately 375 letters requesting that Chinese spring roll again. I was like.

Thank you thank you. Thank you. I don't need all this ingredient you need a lot of ingredients. Everything has to be shredded. You need some cabbage in it some carrot you need some bamboo shoot and you also have some mushroom. You see all kind of think this is not just the feeling. And also you have pork you strip everything. OK now that among all of the ingredients and also the pope portion of each ingredient and the choice of ingredient for the feeling varies all depends on what kind of spring roll me you can make turkey sort of Turkey spring roll. You can make chicken spring roll you can make BBQ pork meat spring roll. You can make all kind of spring rolls. Now basically this is what it is is I have approximately four ounces up to about eight ounces

of wrong pork if you can use crown point where you can use you can stretch it up all you can use. Oh I have even have been brought here. You also use bins for our. If I were you I would use one portion of each one portion of carrot one portion of bamboo should one portion of sprout. If you have too much a feeling that's a matter you can always save it for the other dish laid on right so you don't have to worry about that. First of all you have to shut. Everything up into very frying strips. This is mushroom has to be trim off the stem. The mushroom should always but already two mushroom should always be soaked in warm water for at least a half an hour to two hours after one and a half hours. Then you serve it up like this. Use it

while you practice this. You hold onto a piece of mushroom. You rest your cleaver like this. You keep on going like this. Move your finger nails at the same time please. Oh I see. I see several sides. And I have some pull which is already shredded. We also put it aside. We're going to put it over here. In the meantime we're going to heat up the walk. And also we have some shredded them should and also been sprout and carry a lot of time when you go to some restaurant. You open the spring roll 9 9 9 9 0. 0 7 5 5 9 percent of those popping sprout. That's what they call Chinese wings sprout not spring rolls. You know this way you

have all of the good ingredients you see all of these. First of all you heat it up and you stir fried it over high heat for approximately maybe one to two minutes. Now I'm I must have to tell you this kind of all kind of certain going are so nutritious I must remind all of you in the studio in the studio and also you at home. This is fall for you is better to have these than those shredded wheat for breakfast. You say because this is nutritious also is natural. Also cut up some just want to show you how clean this is low in this the whole thing very very thin. Well this is nice and ready I would put the ginger over here. We stir. Fry the ground pork. And the mushroom first thorough four of them were all told Pelley is a split in this

and also pointed out how you talk about shredded cabbage. And also the tiny little sort of shoe and also a tiny little shredded all greater carrot see very very nutritionally balanced. Really. If I Piet Hein if it all rolls in case we get into drawing. Lol. Also also yields the following ingredients. Let us use a foreign language you know so how are you going to sugar about teaspoon of sugar. And I've hired a white pepper. He does so. All soy sauce. Very very interesting. Are you wrong. You can even use a tiny tiny bit of green onion.

You can even cut up some money and you can stir frying. It's third flying. There is very interesting. Then you use some dried corn starch. And I have sprinkles some dried corn starch hear them sprinkle sprinkle over. This is what you call drawing. Like can you not see where they can a little more please. Dizzy Have you ever seen your Droid already this way. I do this is nice and ready. You shut off the heat the good times throw this in the little bowl. Let's got a bowl here. I got a bowl here got a Rose Bowl on the line. I tell you this is for her.

Thank you. Thank. You. Now when this is organized and ready let's put the whole thing in a bowl. But I'm going to do that do me a favor. Why we're doing this I would like to show you a couple of things first. If you're out on spring rolls. This is a very unique spring most likely none of you have ever seen this before Rahm Very Thin Lizzy very thin and what you do is this is normally available in frozen packages you have to buy this in order to get the best quality you need. Crispy spring rolls skins This is one I'm going to show you how to do it. Yeah let's put it here and then let me show you. Let's get about that big table spoon or spoon. This is how you forward

for the ceiling you can use a white a water all mixed with water but you can make it into a pace. OK make it into a place like this. Ok make into a pace. This is how the Chinese chefs do this. You use about two tablespoons while I'm doing this tell me here are about two tables two cups of oil please. What the frying off a roll about two tables one of these and then you fold it up like this. OK. For like this. Just like you're making the envelope look at how simple you fold it like this and then you put some flour pace right here. OK. And you'll come out to be something like this. You say let me do another one.

One over here one over here folded up like this. Use it very very simple. Go like this. One more photo but you turn around. You turn it and use this to hold on to this. OK. OK. If this doesn't seem like this you use this. Oh I know this is Scotch tape. I'm Don thing up like this. Then you have no problem. I need Chinese abalone. This is for family. Let you know. And also before I started before I started I was still waiting for the oil to get hot to really get ready for the front. I liked how many you have the most

the most traditional spring rolls raise your hand. I guarantee you haven't. This is the most this is a fine recipe. This is how the Chinese used to make spring roll over spring here. Your mix is running low this is the most I bet again already having forgotten the trouble. Thank you. This recipe is so good it is served to be repeated with a filling mixture one and a half tablespoon of all oil. One clove of garlic two slices of ginger half a pound of boneless pork one and half cup of bean sprouts one and a half cups red cabbage one and a half cup of bamboo shoot have a cup of shredded carrot 5:56 dried like mushrooms three green onion one and a half teaspoon of salt one

teaspoon of sugar one of a teaspoon of 5 spice powder. One of teaspoon of white pepper two tablespoon of corn starch. You also need one pound of spring rolls wrappers oil for deep frying flour pace one tablespoon of flour two tablespoon of water after wrapping. You simply deep fry you in hot oil. Recently I learned how to make no doze by hand. First of all you started out with a pound of all purpose flour and then you mix it with about two and a half cup of water make it until then though it's nice and smooth. OK and then you let it sit for about 24 hours and let it rise a little bit and then you take in the longbow and then you mashing it like this. Make a lot of nice. Can you imagine

if you're living in a factory with about 5000 of those in the record. Just like you are living in California and earthquakes. So the Richter scale 6.5 every day. You see. Well if you're so close to this you can actually get scared. They're just like God quicker. And the law was terrible. But it's exciting you see how you do it. It looks like one of those you know I don't know how do you call those. It's so it looks so interesting you twisted one thing. It looks like those of us you know those things those make sure you don't put your hand in there when he is twisting the damn thing on while you get yourself into trouble. And also you can do exercise with it you know.

Like that. You keep on doing it and OK should you sprinkle a tiny bit of flour on this counter so get stuck on a while you're going to help split peas noodle. You see you get it from and from 4 to 8 from 8 to 16 just double everything from 16 to 32. You twist one more time. You see now you have more than 32 and then from 32 bit twists one more time you get 64. You see now you've got 64 0 to me from 64 64 times 64 and so I guess. Sixty four hundred twenty. Oh yeah one hundred twenty eight. You see now what you can see the man that there's a little thing this

China's going to want to show everybody how nice this looks. Why. How. Much. Thank you thank you. While I'm getting ready for the poll and been Sprouse the next this is so simple you cannot believe it. So tell me and I can be right this spring roll here. Use medium high heat. As soon as or the temperature of the oil reaches a certain temperature how can you tell it's hot and ready to deep fry. When you see a trace of smoke started to come out then you reason to use the heat to medium. OK then you deep fried it until they're nice and golden brown. Very very important until they're nice and golden brown. Put about two to four all at one time so you do not have to lower the temperature of the oil tremendously. Otherwise we're going to take 5000 years the deep fried put it on the other side.

Yeah yeah. Put put two and two more and keep on turning. Use a chopstick to move them around so we got into trouble. He's gonna keep on turning it and turning and turning it. OK Sean and even death too. So don't do them NAA isn't even golden brown. Now the next dish I would like to show you is pot and being sprout soup. First you need about six cups of soup stock. We're going to heat it up and then you need a tiny tiny bit of green onion and you also need about have a pound of bean sprout and you also need approximately anywhere from three to four ounces all wrong Pok all depends on how much pull you want to put in this particular dish. Simply if you have a lot of time I recommend you to do this take. You see this is the root

of the bean sprouts. Take the root away and take the pot away. So you have silver sprout. This is very good for those already retired and they really don't know what to say how to spend the rest of the time. There you go like this. It takes three years to finish this vision. At least three weeks. No kidding. I would have such a patient so I am not going to do this is a no more going take it. Then we're going to cut up some green onion. Well done. So simple. See. Right. One more.

All done. Simple as that. And then we cut up some pork and some lean pork all modeling pop doesn't matter. Let's also put a couple slice of ginger in my broth. Save these and put in the last minute and we cut up. The pork. Cut cut cut cut cut cut cut cut cut cut cut cut. So how fast it is. Cut cut cut cut cut cut cut cut cut cut. Cut cut cut cut cut cut. Cut. Cut. Cut cut cut my computer. You see I'm a very honest cook. I notice a bath when this is all nice and ready. You notice that you already season the broth with some ginger right now we're going to put it in

our tiny tiny bit of green on the end and then put the puck in. You can marinate your pool. Well you don't have to. No problem. This is basically a dish from all regions of China. Both of these dishes very popular family style every day meal and then when I'm storing this we're going to add this. We're going to add a tiny tiny bit of salt we can add about he spoke to about one and a quart of a piece when I saw a food drop of sesame seed oil. And also you said that's why pepper you see. Mix them up make sure you cut the part long enough to cook the pork for at least because they're nice and steamed slices it doesn't take three months to cut right. So it only takes about three to four minutes to cook over medium high heat. So you kind of OK she only stirred a little while stir a little bit over medium high heat

until last the last minute. You're put there already trim been sprawling there. When I say to him been spouters when you have all the time you have in the whole world you sit there in front of a Yan can cook what she can cook and do this particular dish because we can cook and develop a lot of patience and Durrance and also courage. The pope is done. We put it over here. Everything I code here seems to be a little faster because we use gas instead. So you can always control the heat. Now why this is all nice and ready. I would like to understand that we have. Don't we have a letter. We don't have a letter. Oh then. One says we don't have a letter would like to find out how we're going to serve these. Let me have that. The spring will allow to show you how you can do

this. And also we can introduce a couple of other basic ingredients in Chinese cooking. Since we have so much time left and I don't know what to do with myself or maybe I should take a nap see nice and golden brown Springle Can you see how gorgeous it is nice and golden brown took just prove to you how crispy it is. Listen to the crispy sound of them from these spring roll. So you don't just see them nice and golden brown. Tell me try one of these sins and tell me whether you like it or not. Yeah. Tammy said Good. Whoa. While.

Just so you won't forget he has a recipe again. Six cup of soup stock two slices of ginger for a pound of lean Pok have a pang of bean sprouts to green onion one quart a teaspoon of salt a quart of a peaceful and assist me on oil white pepper to taste. Now we're ready to get started. Thank you. I just heard this lady said I could not believe it. I don't want to be mean. I understand the both of this lady our family August love via a doll Bikel. Thank you. Thank you. Anyway tell me where you mine too. How about guests to serve some of these. What I'm going to read one of the simple letters that may be this is from Curtis Hutchison from through Sumburgh to some

board Ontario is that. Martin cannot. I would like to know a few points about cooking. First why do you use so many different kinds of oil while using the walk. So sources use a lot of stuff for taste or tradition that is for tradition. Nothing to do with race. Because they get used to it I don't know what to do without source sauce. Second is that in the U.S in the U.S. all cooking was a walk to the Chinese people have SS and use of the meats that we do. Would they make sweet and sour Spearman China or was that just a Chinese American dish. In China they make all kind of dishes sweet and sour Spare Rib pork dish. Very very very traditional Chinese dish except they don't eat that all the time like we do every time we go to dinner number one the number two on the number and everything is always a spare rib bone. I would encourage all of you go

out to the Chinese Russian or the anything you want. The reason why I use a different type of cooking or is because I try to mention it to make it clear at the point that you do not have to use peanut oil. You can use corn oil you can use Pinto you can use soybean oil you can use all kind of oil you can use. That means whatever is available. What is ingredient of cooking oil. You can use it while I'm talking about my motor mouth. Once I start I can't stop when you like and enjoy the soup first so you can compare this Chinese soup. There's a Chinese has been Sprouse with the soup from the top. There isn't a nice house. She can make up her mind. I mean. Tell me tell us whether you like it. Oh yes. She has to say it is good advice. Yes you can also enjoy this most

crispy kind of China. I would like to say before I forget what to say thank you for joining us. And may the best day of the past be the worst day of your filter. Thank you very much. If you would like to continue learning about Chinese cooking with more of Martin's recipes order the yam can cookbook by calling toll free 1 800 w OK. The book includes 350 pages of recipes and useful information on Chinese cuisine. The price of the book is 895 plus shipping and handling. Credit cards are accepted. That's 1 800 w OK as for ordering your copy of the can cook book. The Yan can cook show is made possible through a grant from Kiko map makers of

America's leading soy sauce and teriyaki sauce.