Yan Can Cook; 610; Best of China -- Foods of Xian

Hi I'm Martin one of the most famous ancient capital cities of the world was CIA and China. Its influence in terms of culture was as important as engine room traditional northern Chinese dishes are the local favorites such as Penta lising Hendren Pilbeam a home style dish was bison Chiles. This is the famous Don Don noodles eat noodles in the chili garlic sauce and will make free one peppercorn tofu. It being cooked dish flavor with Sichuan peppercorns the foods of C on nix on Yan Can Cook. The best of China. Yang can cook is made possible by. My racing track using a circular circular on designed and engineered for the Syrians come. Yes. And by Diamond walnuts. They're crunchy texture and nutty taste compliment all kinds of food. And I bought a saw as a Maia and I saw you.

And buy me funky original Starfire sauce for marinating served seasoning authentic sauces for home and professional chefs for over a century. Yes. Beijing has been the capital of China for nearly eight hundred years new in

five dozen years of Chinese history before Beijing that capital of China was seen young all time on as it was calling those days. Today is a modern industrial city vibrant and for life. Oh. Tofu is a local favorite. And guess what. It is number one on my top 10

favorite food stew this particular dish is very very simple and I call this a pet book on tofu. All pepper Kong being curt here being greedy and some approximately how if a pound of meat this is growing chicken I want to use lightly marinated first with a kind of bit of oyster sauce. About a tablespoon of oyster sauce. And about. A teaspoon or so of corn starch. Soon the juice. And then now the Sichuan peppercorn nice flavor in here you can take a look this is the original seed some people can post it in a frying pan a skillet in a rock or an approximate 5 or 10 minutes until the nice and fragrant and then you put it in one of these spice grinders. Put it right here OK. And then chop it up just chop it up because I'm going to use some of these.

Perfect I'm going to use some of these for seasoning and marinate. So i use of a court of appeals one of these six some people can't. The rest I'm going to use for the dish with a right here. That's all I need. OK and I'm going to set this aside. We don't need this for a while and then use it as marinate is with a chopstick of course. I always tell people this is the way to go in the meantime we're going to heat up our walk. When this is nice and ready literally of about five to six minutes no problem at all when this is nice and done. We're going to set it aside and put it right here and get ready to cook in the meantime we'll make the sauce. Now is the black bean sauce. Here is more like salt of black bean sometimes also call for men to black bean. I used approximately one tablespoon of these. OK. This is already light. Nicely rings just lightly rings and I use my knife.

And I crush this a little bit to allow the flavor to come out. Crush this a little bit. And then I'm going to use a tiny bit of sugar. OK and it was soy sauce. About two teams want to solo and also for those who love hot and spicy food like me. Always use about anywhere from half a teaspoon to a teaspoon of chili garlic sauce. OK mix them all up. Put a tiny bit of extra Sichuan pepper con all this is going to be one quarter of a teaspoon is going to be amazingly delicious sauce. So to the side when done skillet of your walk or stir fry pan is hot enough. You use approximately oh look at that two teas will NOT the table is blown off the oil. And you see that. Now for extra flavor you can get some garlic. So we can get some garlic. Just chop up some garlic or you can slice it.

You slice it all you can actually question just like I normally do. Three. You can do it either way. There's something to any difference OK. When there's nice and ready we can put the meat right here to stir fry the meat loaf. Get there now some rest on the actually used to whole corn peppercorn rather than chop it up all ground up. Look at that thought how dowe sauce for fired him although still of all the world the better and the Mole fragrant it is very simple when you see beautiful few nice some fragrant. Ok why I'm still feeling this way I don't know get ready the tofu of course would dilute the soy bean curd without a toehold. You cannot call this a brave and safe to say from Pepper. Total So here I have some tofu I want to show it to you now in the spall you can actually buy it. All of these you can buy regularly.

This is regular and this is this regular Tofel and this is soft tofu and then this is firm press so full press OK when you're ready. All you have to do is cut up the total and pick up the tofu with extra care. First you cut it up like this. You see and you put them all together to go for one and then you set aside. Look at that and you go one like cut into cubes and then you'll pour tons for the whole thing and put it right here and then you come back of course in the meantime you know the chicken is nice and done and of course since the total doesn't take too long to cook so we don't have to remove the meat at all. OK all we have to do is put the tofu in Ron. Look at this. We don't have to use the whole thing. Put the pope and toss a little bit and then you put the sauce.

Very simple dish. It is very easy to do. It doesn't take too long. If you want you can use a tiny tiny bit of extra very salt to give that rich premium soy sauce to get some nice color conference. Look at that. Always I can smell the sea Tom pepper Kong and his soul food a full look at these when it's done. You shut it off and you want to make a dish night. I'm very simple. Look at that here. I have some green onion. All I have to do is go. Cut up some green onion set it aside. OK and then get some pepper. Also set it aside. See this is full color contrasts. Put them all together and one of this is done. You're going to actually put the whole dish right.

Poll says selling a hot look at that. Sometimes a Chinese Russian called mop or don't you sprinkle a tiny bit of green onion Springer trying to read that paper and look at the color contrast. I am telling you I love it. And when it's done you put it right here fragrant pepper cone. Now here is another favorite of mine and I know many of you when you go to China strike you like this one too. This is peng green peel before people tend to unpeel very very delicious and easy to do. All you need is three quarter of a pound of beef you can use any 10 a cup so long porterhouse New York cut or this happened to be a piece of French steak. All you have to do is always remember one thing. Always cut across the grain the grain is running you see the fiber muscle running from one direction

to the other and you always cut it 90 degree OK. Push the knife against your knuckle and you go one hour forward on the forward. Look very fast if your knife is sharp a sharp knife is a safe one. You see this. See they're really very fast. Now when you do at home you don't want to be so fast. Very carefully. Pushing downward forward downward forward. Rode this back and downward forward downward forward downward forward and this is how you do it. After this is done we're going to put him or to get him going to marinate it in this bowl. Very simple. We're going to marinate this with approximately. Some soy sauce 1 to 2 table to size sauce. Good soy sauce. Natural sauce and then we have about a teaspoon or so to teaspoon up to a tablespoon of corn starch. OK marinate this now for those who love to use wind power

means use one or two tables one to whine because all of the liquid would be absorbed by the muscle. All of these believe you would see liquid running all over. Set it aside and put it right here. OK now of course for those of you would like to tenderize a piece of be very simple. All you have to do is before you cut it. You turn the blade to the other side. All this how you'd Penza rice with a knife and this is an ian going to cut into squares one inch squares is how I would do it first. I cut it in two three slice. I go one. You see I didn't scroll all the way I stop right here and I go I stop right here and I stop right here this way when I can get up every single piece is exactly the same size. This is one inch square. When you put it set it aside. Now this is getting ready because I'm going to stir fry that we always remember. Hit up your wall

first. No skill you're wrong you make sure heated up put a tiny tiny bit of oil. Right before you do it. Make sure the world is hot and then you use some garlic. The garlic is very simple. Now you went on a home you should never go back and forth back and forth using a little bit of garlic and you just press it look at that this is how easy this is God it is a very simple set more aside it's obvious by seeing gradient. When da workin all is all nice and hot. You'll put the beef which is already Marigny But oh right here. Can you hear the sizzling sound. Nice beef is on a hot plate. That means this is very very hot. This siesta made and soon a juice no liquid comes out you know I could use corn starch to sue in the juice. Turn around when it's almost ready and

brown on one side you'll turn and finish your work all your frying pan the whole thing. Look at that. Very simple it is a lot of fun. Great exercise you can do a surfer just like the Italian chef just like my good friend your friend always call a shelf your frying pan your LA uniform cooking why I'm stuck frying this I am going to show you something exciting because. One of the most important seasons for this dish is the dried Hindu unpeeled. Now this is dried tendon peel you can fathom an Asian stall or some grocery store all in plastic packages all all the Chinese herbal shop. This is actually good if you can keep this for up to two years in a container. Very freedom this would give the Dr. Hendren pubic one the full flavor. Obvious So all of these you use your knife to scrape this a little bit scrape this and then you can actually

use about four pieces of a quarter of a site a quarter of a size of a quarter just enough see Julian. All of this sets the soul our side is all the spicy greedy and now if you have time you can actually do it yourself. Here is the fresh penguin peel pendulum you use a knife and you cut this and you cut this and then you can actually peel this lit up. Peel this and you'll feel this and you'll peel this and you putas this way you can get your dried Hendren P O at the same time you can eat your 10 dream. Wow look at that. Look at all we think. Then you'll turn to the other side. Turn to the other side. Turn of the year on the side and you can suddenly draw it in a train like that after the sun dried you can keep it. Break it up into pieces like this. Big

up into pieces like this and you can store it. OK. After you stored it in a container you can use it for the next two years. Now some of these can be quite expensive na lets you come back whole. Put the onion. And tender and pale and off jawing chili pepper six of them put it right here get that very nice and cauliflower. Very simple. Seers don't need soon when they're Jews that is large key now and then the flavoring and the season very simple all you have to do a quarter cup of fresh orange juice all the one that you can buy you can squeeze it fresh or you can buy them in a soft core of a cup and then approximately roundtables want to sorry songs give the rich dark color and approximately 1 to 2 tables with a Y

and then a call for a kind of a sugar. OK now you're like it hot just like the people from the know you can also use anywhere from half a teaspoon. Now this is optional. Of these chili garlic sauce very simple. When this is all nice and done we will show you how to serve it. You can serve the whole dish or you can serve individually and want to do it individually. Here I have a play we're going to do some individual serving here. I have some rice and already cook right here so we're bringing it over here and we're going to put the rice on the bottom right here. On the bottom on the one side. OK you don't need a whole lot. OK. People are eating more and more rice rice is good for you. We use the Rec the USDA recommended diet. You see rice on the very bottom that means you eat more rice when this is all nice and done.

We will put approximately this much or we'll put it right here this much. That's all we one serving. That's all we need. OK. When this is done I will garnish it's a little bit and put it right here. Put it right here and you can tell this is a beautiful dish a fragrant beef with 10 Drene pill. One of the great joys of Seann is open air food court at night. It is a popular after I was gathering place for all the local people. The night market in Seattle is probably the largest open a meeting place in the world sitting with. 20000 people a night. A lot of the street food here and see on this off the slimy gorge and you can find top but we still find a walk through

rock week alone with Moslem stout barbel a new lives of all kinds specially lucky we saw them there. Dumplings clay pot dishes Grace meat and fish and of course much much more honestly like I really love. Everyone. Going about solving. Eating and enjoying a night out with. Friends and relatives. To the cigar. Order. This is a lot of Riseholme dumplings. And of course. A couple. More somewhere who buy. Some of. This stuff. None of them. Really. Bother me know how old. I am granting my meat. This is the way my mother my great grandmother my great great grandmother growing to me in China many parts of the world because they don't have the meat grinder. In fact I'm grinding some lean meat for my next dish the Don Don noodle. My first memory of that even his excursion was actually

tasting delicious. Don Don little That's why I want to show you how to do it. Here you have these approximately half a pound of ground meat. Put it right in this but we're here and we're going to eat. Marinate it with a tiny bit of approximately 2 table spoon of wine and about today was one of Sarah's songs and of course always remember to use a tiny bit of cornstarch or marinate. OK marinate is OK you can use a spoon to do it all. Always learn how to use a chop stick to do it. Just like the extension of your finger. OK in fact sometimes when I couldn't find as I used 5 of these finger set it aside for 5 to 10 minutes. OK that's all you need. Put it right here and then of course when the meat is ready make sure you don't get the noodle ready otherwise go no no no this is the store bought fresh Chinese noodles you can party all

over North America and all the supermarkets here were going to born in this wonderful pasta. Party here. First with this a little bit this notice just the right link see just the right length and I put it right in here. Now all the noodles OK stirred is a little bit and then to save time you can actually cover this up OK and turn it up so they can boil much faster in the meantime. Going to make a sauce with this done done little here not in a skillet and put your mean meat ground already and also a tiny tiny bit of go on it. OK and then if you want you can cut it up or you can crush this little piece a little bit and then you put them all to get it you want OK. And then it's the ride with a little oil. All you need is about to tease one of oil not much lean meat. OK there it

is in. OK all of this. Make sure your third is make a nice wonderful salt you know. Benvenuto has a very very humble origin a noodle maker you see Twan often used to sell on his roadside kitchens or so noodles. He had a loyal female a loyal following of customers follow him around for no name for his noodle customers start calling them Bandar noodle because a noodle maker carry the entire kitchen on his effect every day for five concoction called the fan like a fame thing and this is all nice and ready when approached about the wrong table is born of oyster sauce. About quarter of a cup of a brawl and then soy sauce about table is born and about why I'm told is when all the food the noodle is ready and then some rice vinegar. Oh the noodle is done and then of course we're going to thicken this up.

OK and then put a tiny bit of all this is important a tiny bit of sesame seed paste you don't have it you can use peanut butter. Put a rye in here OK. Put a rye in here this is what makes it unique and different. Make sure this is some very very you don't even have to think can add up. Look at that. Just the right thing thickness. Make sure to make it just the right amount not too thick not to all. Not to like when the noodle is done you take it up. Look at. All get this shake a little bit. And then pull the whole thing already out of here. Look at that and then we have the whole noodle the whole new order is going to be here. The sauce is done when the sauce is done. You shut it off and you use a ladle and you put a sauce rye on top.

Look at how beautiful. OK. And if you want you can garnish it with a tiny bit of seed torn pickle this is Pickle was some. Chili pepper pepper and also Sichuan pickle and peppercorn. Chop it up a little bit. Garnish this a little bit on one side and then. If you want to give some texture put out some kind of or chop wanted or chopped nuts right on the other side and well all you have is this wonderful DONG DONG noodle. Now for a touch of color there's some fresh. When you travel for China. Be sure to include us in SI on the city will be a glorious past and a bright future. Remember if you can you can judge him. All the dishes created by Martin Yan in this series you can make it home with a companion cookbook Martin Yan's Allen their journey through China. Order your copy now by

calling the toll free number on your screen. Enjoy more than one hundred twenty five step by step recipes. More than 60 beautiful color photographs. Plus Martin's own cooking techniques and tips. Calling 1 800 670 thirty six hundred for your copy of Martin Nance hull unary journey to China Yang can cook is made possible by. Meyer corporation manufacturers of circular circular on designed and engineered for the serious car. Yes. And by Diamond. They're crunchy texture and not compliment all kinds of food. And I bought a saw as a Maia and I saw your. Original stir fry sauce from seasoning. Sauces for home and professional chefs over a century.