Yan Can Cook; 203; Beijing: Northern China

Yan Can Cook is made possible through a grant from Kikkoman makers of America's leading soy sauce and teriyaki sauce. Add the Kikkoman touch in my new old. I know. A little colder than ever taste of a sunny place to anything you make. I. Will. Know. WHAT THE MONEY will be. In their home. In Cantonese. That means how are you enjoying the Kol Nidre our mom. Today we're going to go to the national capital of China. Beijing they used to call Peking that's no White House there but they do have the Imperial Palace. Today's speaking menu is Peking style a client's choice

fry spreaded beef and fish rolls in wine sauce. So let's get started because we have a lot of people here who told me they're all hungry are you hungry here. Thank you. In this particular picking style big plan all we need is to a plan. OK approximately how much of a cut to three girl cup of whole MC soup stock. One tablespoon of vinegar one to two tablespoon of all purpose so as sauce some chili oil or chili paste. And also we have approximately half a pound of lean pork and also to whole green onion and also a tiny bit of ginger and are a lot of garlic. OK first of all I want to get this gene cure

and garlic because in Peking is high it's very cold very harsh winter. So they love to use garlic and ginger because Ginger helps the gesture. And also make you happy. The garlic press whole thing comes out. Ron Dahl for. Thanks. Thank you I want to show you how you can mince thing with a chinese cleaver one more time when you hold on to things that are slipper. And also it rose. The best thing is to cut it on one side so it doesn't roll. See it sit still sit still. So this way when you cut your finger don't move a foot move. You cannot cook Chinese food any more. Cut. Cut cut. Put it here and then we will put all these together and music. First Julian.

Put them all together. Why get this. And then put them all together. Yes some of you can save the process for. The end of the show but some of you if you feel like it please don't feel intimidated. Thank you. Thank you. Now there are lot of techniques you can do it like this. All off for the beginner. You should do it like this. OK put them all together you go like this this way you cannot get heard because you never raised you Cleaver higher than your knuckle. Use your knuckle as a guide. You go like this. Look I'm going to move around so everybody can see see. If this is so simple when this is done you set it aside. Now the next thing I want to do is I'm going to cut out the Oct. 8 plan not as much as all of you know this are Oriental eggplant. OK this

gigantic a plant. Will cut this into Julian for us one two three four five six seven. Okay. Put them all together. When the chicken laid this plan. You can imagine the noise the chicken make. Thank you sir for a story and put it here. I understand the Dean has a question for us. Is Chinese eggplant any different than American plan or is it planning time. The only difference the Chinese think plan is healthy and slim. An American in. This. Gigantic. There's only different. No the actual seriously the

difference this one the skin is a little more fibrous for the Chinese a plant they are the skin is less fibrous not as fiber so so when you do this kind of a plan you might want to peel the skin off. OK but they're both very very good because the spongy texture they would like to absorb all the sources they you know if you use your source of the source and they use chili sauce they have sort of chili sauce. This is our pot of oil. I would like to show you the first. Let me check. Is Hot. How can you check that one is not always feel it. Because this is how you feel because the oil when oil is hot is radiant heat or you can use the chopsticks technique again. Now when this is hot I'm going to be fried is the fried eggplant. Or are you a different egg then you get another war ready. Hit up another wall and then you're going to cut up. The rest of the stuff off.

OK this is a piece of pork let's cut it up. Let's do it together and you go one two three four five six seven eight nine ten eleven. Put them all together. So I'm done. OK now when this is done you use approximately two tablespoon. If you cook a lot of Dish our gigantic dish otherwise you use only one people spoon. OK and then you put the garlic and ginger before you do this because you want to give that nice are Roma. OK. Garlic and ginger chopped garlic and ginger. Third a third or fourth third. I want to show you how easy it is. You can stir or you can toss these third and fourth through Not all folks have a look at this. THANK YOU THANK YOU THANK YOU. Thank you. Sir. And then in the meantime we're going to use a sauce.

We're going to have approximately one tablespoon of rice vinegar one tablespoon of all purpose soya sauce. And also for those who would love to have hot and spicy food one teaspoon or less chili oil you can use chili paste for those who love Hot Lips. You use two teaspoon for those who do not want to have any lips use and all the teas I corner on here get this when this is done to this a plane is done and there's a plan is done take it out take them all out. Very easy to do. Let it drain really well and put it over here. Serve these all for rice. This is wonderful dish stirred and delicious. This nice and slightly sour as absolutely wonderful you want to have a touch of sweet all you have to do is put a tiny bit of sugar. Now when this is done the

show dissolve and pull it over here and you can even less See how nice it looks. Look at this. LOL Get this this is absolutely delicious. You gon issue of a tiny bit of pineapple if you want our dish everybody can do it at home. Look at this beautiful dish. THANK YOU ARSENAL doctor tries to pry shredded beef so a lot of people asked me a lot of questions about beaver about Peking style cooking the next dish I want to show you is this wonderful dish. All we need is one pound of frying steak all of a top so long any beef. If you have a lot of money you can use the lame in your home. Nobody

cares. And then I also have two stalks of celery one to two small carrots and also one bell pepper and also one onion or half an onion. And also I have a bracing sauce for my tris fry I believe this is today those will rise vinegar and approximately one tablespoon of all purpose soy sauce and also two teaspoon of sesame seed oil and of course I need a touch of sugar. But if you don't want don't bother. Also I have a touch of chili oil to make it give that nice hot spicy touch to it here. I would like to show you let me take this out because we will get this ready. A lot of people said do you have to use a walk to cook every single dish a lot of music. Is it possible to do some Chinese dishes in a microwave. I think we should also an expert here is

my good friend the wonderful exciting Donovan throng. Thank you a excuse. Today. We want to show you something very exciting because Donovan is the host of the show called microwave. For cooking here there's a war or food cooking. We're going to have a new Michael Charland for us thank you. Hear me. Yes I see violence in the talent. Trial and you know you see last time you'd be taller than I am on Martin Fonda right Cyril. The reason is because I'm a member of the Chinese news station Union and he's not

there so I couldn't take it no you know I know we can do this particular dish in Iraq and you can also use it that you can also do it and don't want them or microwave oven. So I'm going to give you a piece of me and I don't have a piece of cheese and I have to give you these are these and I'm going to have these. So we will this is yours. Thank you very much. This is called rationing rational rationing. It's a brash sauce. Earlier this is a bracing song rasing sauce. Let us again. Going ok now. You have preacher oil we have to preheat the Oreo I don't have to pretend like well does the reason why you're so good listeners to cut. A slice. Of. The ear I. Guess.

I've. Already you. Know I want to show you how do we cut it off. We must. Oh I thought you were going to be in trouble. Now we're going to put this up. Put it here because we are going to put all the vegetable together that's so nicely by walk or with microwave. Yeah. I I I listen to the experts so I believe you. Now also Weiner cut all the way through. Not in a cut all the way through to you know the only difference is you don't have to use any oil in there but I like a little oil because it gives the sheen and the aesthetics of the appearance are so important going so I'm a little piece of this is what you could see.

Let's put this on also. Let's come up some money because the onion is so a romantic. Excellent. Let us put it up this way. See this is a technique that you will never cry because you have no time to put it before you quickly learn English. Use it as a problem when you talk too much. When this is done let's put them all together. Now then we're going to cut the beef. Wow. Same speed Donovan I've been working on I feel like an American eggplant alongside of you use immediately if you eat. You. Donovan is wonderful. Just remembering say the membrane and the fat is not good for your body and your soul. So we will get this off and give it to our neighbors. They want to cut this slice it up and make it straighted

smaller. Cut it up like these and then go one two three four five six seven eight nine ten eleven you know in my line you know you have to do that in Chinese Yes. Yes. He song say in one sentence sword fights seven though he could not tell me what I thought of. It. Thank you. Each night we're going to get her to quit. This will be the seasoning for rheumatic Garrett. You can marinate a beef first if you won and let us marinate. The beef first and this is an economy show that you don't have bowls big enough to put everything in. Least I give you a big pot right here a nice big pot. This is this is some wonderful Peking dish. The wonderful thing about picking dishes because you can use any seasoning it can be hot.

It can be non hot so let us get coke if you want to my going I want to go to Mike who will challenge Michael your challenge OK we want to put the vegetables are on the side because they get more energy and more energy comes in the sides of the dish when you're cooking microwave and if you like you can use a little oil so it look as shiny as Martin's but so simple now make sure that you cover it when you're doing this sort of thing we have this handy cover to place this on. And Wal-Mart goes into that dangerous aspect with all of that hot oil about to splatter on him. I can enjoy the cool clean healthy aspects of your microwave. Say the reason is I don't mind having some people kind of always worry about them with us why do you look so handsome. Now this is what you call twice right. You frighten one. OK you give that nice crispy texture and then you stew fried it again and we do it more than this and you'll do it more than three or four. You're going to end up having Mary fry beef jerky. Rice steamed microwave one time.

White people I. We're going to won't. Let us get these thing moving by of course heat up this war. Now when the walk is hot we're going to put a tiny bit of oil. See calories calories calories. How you use oh you're so skinny and I don't use any oil and I'm a little bit cool because I never eat anything I cook. I. Think of that sort of all flying because it's delicious. Stir this stuff. Do not overcome. How you doing over there. So I'm going to have on this is the most exciting thing to do yourself. You just stand there when you have fallen asleep like this is stir fry right. The fever like this is a smell. Can you smell. Oh sure they have vents on the top so you can smell what you're cooking. Yeah. Paul get

up third. Third look at this. Don't burn yourself. But I can have more fun doing this when I'm productive I read Chinese cookbooks and you've got to read over again right away into this song. Good to see all. Of the dishes done in the pan. Place the wonderful thing about China's cocaine yes this was his idea. One of the dishes done. We are going to let's clean this up. I know I know I didn't I didn't so I can bring this up tell me the clean up. You know very very important. My point isn't always the fastest way to cook. Few years it's done before this is done. But use it for what it does best still try to make a lot of this why this. Son of mine. One. Person.

Is. The author of microwave awful cooking for those who want to learn a little more about microwave. You can always. Come and learn from Donovan a war chest show. It's a wonderful guy. Don thank you so much. Can I take and I want to eat your. The ear. Thank you. I hope you're having a good time. I am the next day we want to show you as fish rose in a wine sauce. All you really need is about one pound of fish fillets you can use any white fish sea bass snapper rock card anything like that. And also I have two whole green onion top included two or three Chinese black washroom Japanese she talking mushroom. Smithfield ham or the gin a ham and also some bamboo shoots. Ok I am going to cut up some

Julian slices. All of them they run the best way of doing this is do them all together. All thanks. Then you also want to cut up some mushroom First of all you got a so this is a dry mushroom. You take the stem off after you soak it. Take the stem off. YOU CAN DO THIS WAY ahead of time you don't have to do in the last minute. OK put them all together and then. Not the next step I want to show you is going to slice the fish into thin slices and then angle this point more or less like slanted cutting put your cleaver right over here you have one put your cleaver over here you have to and I want to show you some of the thin slices are very thin look. Juan thanks.

Now of course we'll need some snow pea to usis garnishing because we want to put it on the bottom. You Blanche this ahead of time so you don't have to worry about for sauce. We have some wine. We have about three quarter cup of broth whole McGraw. We also have one sort of a cup of Chinese rice wine and we also have a tiny bit of sesame seed about tooth is going to dismiss it all and a tiny bit of ginger and garlic and sugar. OK. And of course I also use about 1 teaspoon of corn starch while I'm preparing all this. You want to make sure you have your way with a big pot of boiling water and have a bamboo steamer or steam already because we're going to steam this is a healthy way to cook the dish. Now when this is done. I am going to put this here I'm going to cook the sauce OK. We're going to cook the sauce. You can cook the sauce ahead of time. That's why this way you can save time. Stir this a little bit. Let us cook the sauce here but and

then in the meantime I want to show you how to roll this up this is wonderful. You wrote this op like this. Put one or two pieces of black mushroom one into two pieces of him one to two pieces of bullshit and one to two pieces of green onion and you wrote it up like this. Oh isn't that wonderful. Of course you can slightly sprinkle this way of trying to get a salt and pepper along the fish and they use one of these toothpicks to go through it. So they do not fall apart. OK go like this. You do our whole bunch of these together like this. I'll do another one. One to another one. I understand. And then has a question for us. Yes. Do the Chinese people in China think Chinese cuisine here in this country basically very close. The only difference in China is a sort of genuine a China make in China in

North America. We serve Chinese food on China make change or plan anything. Thank you. Thank you no. Are we serious be serious. I think in the past 10 years there's such awareness of Chinese food and Chinese cooking I think people's taste has become more and more sophisticated and people learn to appreciate good genuine Chinese for you go to Chinatown now. People ordering fish steam with black bean sauce. We were ginger and green onion all this exotic things. OK now let me put this in here. In a play let's put this in a play and steam the fish. One two three four. Put it right here and steam it. You can stack the Morton's Demon all together. In the meantime make sure to check your sauce OK. And in the mean time to save time and also prepare something. So everybody

can see and join in this studio and also in the studio for all crew. We have wonderful people working here. So I'm going to make enough for everybody. Now I have something ahead of time. OK. Put it right here. And also I want to show you you can actually garnish these this is Blanche ward of Blanche snow pea when this is done. You put this right in here. Look at how gorgeous. Of course when you. Do it at home you can use to do it. You don't have to use your hint. But this hint is sterilized so don't worry. There isn't one when this is done. All you're doing is hold on to this. The most dangerous thing is to pick up something worth or look at how gorgeous. Thank you. Thank you. Today we have show you some of Pekin mints favorite

dishes. Too bad he couldn't be here today because I understand that the Peking Man got lost on his way here. Just remember every year you can coax song can you turn it in. Thank you. Thanks complete home recipes for all dishes prepared today and in the entire series are in the cookbook. Martin Yan the Chinese shop which you can order now by calling toll free 1 800 4 4 1 3000. The price is just 95. A special offer for public television viewers. This cookbook contains over 170 pages of recipes color photographs tips and techniques. So call now 1 800 4 4 1 3000. We accept Visa MasterCard and American Express. And please have your charge card ready when you call. That's 1 800 4 for 1 3000.

To order your copy of Martin Yan's book book her son. Shouted. Ricky. Outliner. Thank you. Thanks. Thanks. Thanks. The. U.N. can cook is made possible through a grant from Kikkoman makers of America's leading

soy sauce and teriyaki sauce. Add the Kikkoman touch and my gold mine are. A little more than ever taste of a sunny place to anything you make.