Joyce Chen Cooks; Egg Foo Yung; 1

Need call in China. When we get people we say Nein nein means you misspelled English. And I. And it's the polite way to address you in Mandarin. How is h a. Oh that means good. Oh well. So how is it I mean how you or how do you do. So when we meet in China we say mean how it is nice and honored to be here with you in my kitchen to show you the toonies cooking and

other Tanny's. Yes you can make it through your own kitchen. Today we're going to make a home. And this is a very popular egg dish. They all serve in other Chinese restaurants. I was going to cook xpect the restaurant way because I want to prove to you you'll come make. And also I encourage you to do more cooking beside. I think it's very nice. You can surprise your family and your friend. And you really can do it. And just a four year old served at a restaurant. They have sauce oh you can serve with or without the sauce. So now we're going to make the sauce first this sauce. It's very simple. We need two cups of that liquid chicken broth maybe that bathtub to use all of the good cooks in China like Tullio chicken broth instead of water.

If you use the water that will not taste so good. So you need at quarter teaspoon of M s g. That is manual sodium. Good. That made Potter and also half teaspoon of the salt. Now we have that cup chicken broth in here. So we need one tablespoon of this soy sauce. And also we need half teaspoon of the salt. And we need when teaspoon catchier although catch up is not native. Ten years in Waiting's but nine days. We have many Chinese dishes have ketchup especially this sweet saw about this girl in little better color and a

framework. Now we need three and a half tablespoon of the flour too thick sauce you can use cornstarch because that can stay there too long. If they keep too long they were too watery. So now we have to have an industry in half. So we need quarter cup spoon cup of the cold water to mix the flour. And be sure that mix the very smoothly. You don't want to yourselves inside have a big lamp's of the flowers there. And the cost that would be easy to mix. But they always said on the bottom you can do the same thing mixed with water first but you have to

give it a lot. Before you put in the sauce in the saucepan rather say to cook. I get the teaspoon out that she'll get. OK. So you're the cells that would become the right thickness. Always going to cook it with cook over medium high heat and you have to store them all the time because the flour and the Comstock always on the bottom. So you stir them I know I want to repeat in weddings in the sauce. Two cups of chicken broth one tablespoon soy

sauce half teaspoon salt one teaspoon ketchup three and a half tablespoon flour and the mixed Wace quater a cup of cold water and entier disappointing. And then they were sick and not have this cook. I wanna show you how sick they should be. They were like this and sometimes your later why they get sicker like in days very much like the gravy you are served to waste your roast turkey and the roasted beef. So we covered them. Keep them warm. And by the time because I've wasted a full week and now this sauce is ready. So we're going to make it a fool young and egg foo young. Of course we need a first. So we

need five large cakes. Oh you can use seven medium aches. The age is so common so easy to get and also very expensive nutritious to say they also mean that beginning of the life here have a new baby is born. They fathers send out to ghauts and they also send a non-Scots to tell people if it here boy what good they in China waste and read and it with you a boy. We send our number that's 7 9 or 11. And if it that Gore said West and even them such as 8 10 and 12 and they read a

hard boiled age dive into red color because red color means good luck. And so if they are depending homini how much money they like to spend in the egg. So when were the red eight received in the family. They always busy to come. Want to see how many eggs. Then there were no. If the baby is a boy Oh is that good. Now we already have five. A lot. So we don't need anymore. So we mean something definitely two words mean something tender and fluffy. So we add that in weddings make them Pace tender and also have a good texture. So first that we're at one cup of bean sprouts is when couples box and B show you know we don't beat that ache

and this is the brain spots you see like these and these feeding spots is grow up from these little beings like this. So some day I was going to show you how to go being sparse at home and your cosset If you cannot get spots fresh Pistone your skin because they already lost all the good picture of fresh bean spots should they have. So I prefer to use letters. And the we can have the letters shredded. It looks like spots. And you could the Hoff and you can use the green pot leaf for yourself.

Only we need a heavy pot and then we spread them. Make them look like things but taste really good too because they are. Chris Bullock crisp and sweet too. So I like to use Chinnis knife. They're not very easy to cut. Also can you select Sambo's symbol and to get these things out. So the next in weddings we need some sari is a half cup of shredded. Sorry. This is half cup of shredded celery and you this is the heavy pod like here. And then you slice them first and then shred it and seems very dangerous. Maybe we're going to cut my finger tips. Right. If you

try to do it. Not to you. If you're really scared to do this way so you can do this weight or even you can do this way. But be sure to make them cut thing and long. They were match green spots because these dishes have many different ingredients in the same dish. We like to have them have one size so they not only looks good and that they also cook evenly so that the other next one will need a quarter a cup off on the back the way you'll cut the balls and of the awning

and appear like this. It would be much easy. To pair and be sure that the more in the loose end the light and because the joint together. So if you don't cut enough then to come out they all joined together first. That would cut them into half and half more. And half cup of awning just about half of the small size of them. So we tried it this way and the side you have your knife like this. This isn't really kind easy to do it. You can

easily. And then all this is all the vegetables in a thick hole in it. And then you also you can add a different the meat and also you can add mushrooms to the feel like. And then you had the mushrooms open and the leaf the cover and then you drink the water. And this is for Omsk can you can use two arms can let that be more or a little bit less. Not that much matter because you are not making a cake but be sure that they are in small size. So that's all the vegetable can go. Or you can put some shredded the bamboo shoots and the RCO like we can add meat if you add any meat if you add beef.

There would be beef aches if you add chicken would be chicken egg. So today we're going to add crab meat. We use canned crap. And they can get meat. We can take them out about half a cup and take them all the chance you put in there. All that meat I should say had to be cooked. And in small pieces either in shreds or in small pieces so they were flake them and be sure to take all these small bones. I have this half cup for me. Ready all ready. And then we add in. So this is all the ingredients in that crap. A home. Be sure to. Be the aches and all that meat vegetable should be

in small pieces a lot better shredded because they can match the bean sprouts. And now we add the seasoning. They see them the way neither one teaspoon of salt. S a l t. And then we need kwacha a teaspoon M S. See this next taste bad. Some people say the SD can't turn water paid to the chicken broth. And then we need some sherry. In China we use rice one. But here we cannot get rice wine. So we use dry sherry and they are much closer to tinnies. Why. Because the one we take way over and present the smell of to see Ford and even aches now we add a little

pepper. Now I'm going to mix them when you mix them. Also should be very tender because you don't want to be a. I we're going to repeat Oh the engravings in the young. I wrote them down and then listed them. I think you'll like to know. So this I wrote down for you. And let's see that's why launch a one cup of bean sprouts half cup celery shredded quater a cup on half cup mushrooms in small pieces or in small slices half cup

crab meat one teaspoon salt water a teaspoon and s the one teaspoon dry sherry and little bit black pepper. So all the way things in. Now we're going to cook the restaurant way. COOK We own deep fried and you can use any of this frying pan in your kitchen or you can use a Chinese to walk like this. And some day I going to those that the Chinese cooking in the war to show you how we can use the war to cook tinnies food. But today I like to use the electric frying pan because this truck can have automatically come choa. So I know when I get

ready to cook the order is in the right temperature to cook. If we all put our stove they have to put medium high. And now we're going to cook this Bubon know how to pass it over. So we put a little piece of bread to see if there is right to cook or not. You can see this a lot of Baghban there. So that means the right temperature to cook. So a school in thought that over and over we're not spot for this dish. All right. You don't have to worry but you must put in. They need to entirely make sure they all even have the same amount of the same amount of vegetables.

Of the meat now we scoop them in have a little noise but don't not don't much. Just remember don't draft them because it's a lot of oil. If you drop them all your way spot you can make it smaller. He is six or eight pieces but this frying pan just fit for four. So we make four large pieces. Make sure they are Elan. So everybody will be happy have the same size. And I Yosi have some small pieces you'll sculpt them to

the center. And this is the reason I say you'll pen up these eight because if we would be the age the age inside have too much air. And then when they go to the altar then they fall apart. They will not stick together. So scoop them up on the cost so make sure that it's all really neat need it locking is really important in that. That's why this is brought in the other side. I like to talk to you all about some of these different cooking in Chinese dishes. All I can say that the school of cooking. Because China is so big and the way they poor transportation so many of the people they stay in they are all home tongue for whole life and they are also very hard to see all the ingredients from one place to another

so that most of people stay in their own home. You're available in gradings there and so the only way to cook. So that's why we have small very important the make schools for schools. That is to mend the rain audiocassette pecan Shanghai and acan home. And the sistren they all have their specialty vicious and a very famous dishes too. So some day I'll going I were going to show you the important and the famous traditional dishes you can cook in your own kitchen. And now the size of Brawne. You can see it from the aides if they are bronze I mean the bottom is the wrong tool. So we turn them with turn. They move very gingerly like this. It's

always nice to use tools and see the wrong. Do this. They just push in a little bit this way seems a little bit too small to make it even possible. So now if we on the other side is wrong. So we take them out. So if you want to cook that for a lot poddy you can't cook more and the reheated in the pan and at a medium high heat Abbad 358 decoys and you're also combine a for your own from the restaurant. I asked them to pack separately so you'll have the same manner. If you'll

keep them warm in three different ways if you want to read the maze the Exley already getting cold oh cool. So no need for 400 or 450 or depending on the temperature. How cold. You say Ah. And you want to go to Lahaina saw if it's a batter to put on a rock. So they only get socky on the bottom if you don't have a rack you can use a piece for her. And I really got like this. And they put it on the top. This also goes for any other food. And this will keep them nice wrong and crispy. So now we going take a few out. They put them in a plate. You can use a larger one

of the PANDIAN common egg free will you make to always the right size pan. So that looks better when you're sort of on the table. Oh. Oh. All the heat. Take them out. If you'll want them NOSSAL oily you'll Cayless kitchen paper taller than you. This is the Acheulean we can Stackridge some possibly looks better and oh you mean you can put a little more at the side.

Now we're going to have a sauce. With a sauce in our sauce ball because not everybody likes to have this sauce all they want to have it a different solid amount. Somebody wants have a mosque and they want to have a glass. And this sauce is really good to serve. Lisa Rice mashed potatoes and I think even knife to dip bread in. Oh you feel like to have a French bread. Now. Maybe this sauce and a yawn. So we're going to dining room to serve and they really smells very good. I hope some day you come here to eat with us. You see the sauce there with death like this. I mean the ache for young children. All right. Kate

can I have something to bet on looks. You are a fool. So later. And now we go to the dining room. Now we have this egg on here and then we have this sauce and you can serve it waste rice and you can also serve away with mashed potatoes and make in China also means. Got luck. So because they are so wrong and the Smoots So I hope everything goes smoothly for you and also for us. So I also wish you were like that a 4 year old. And no matter who you served with for the rice Oh a mashed potato and some day we're going to show you how to cook a perfect rice the way you like

it. You'll like them softer a a. We can control it through the way I feel like. And then we have them this is where you and the plate like these. Now we have some rice. And then be sure always covers your rise and then have some sauce. And then in China when we part ways the think that means see you again. So I hope to see you all again soon. Sitin Thank you. Joyce Chen is the author of the joys and

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