Cuisine of China. Beijing salad  See details »

 
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  • 00:18: today I will prepare Chinese dish Chinese food certainly one of the most interesting cuisines world big variety meals
  • 00:30: very large portions interesting mix interesting products ways of slicing interesting ways supply interesting thermal methods food processing in general This kitchen has always It is of interest I very much like the Chinese Food is my love began eating with and then use it has developed into a I love to study Chinese cuisine and I love to play this food in the kitchen
  • 01:00: today will Beijing salad so I called right now I send for products with vegetables and which are included in prescription policy Beijing sharp threads for discussion and acute Beijing salad tasty basis for a good meal Now I'll show you way of cutting carrot salad in Chinese this style I learned from the Chinese
  • 01:32: masters They really have a good were English-speaking Chinese well, and her live and one at work London and the other in New York Chinatown It is a Chinese an entire small town country actually So so that's about So I see these cut off blanks
  • 02:01: to straw was Now such length because I really will cut carrots Well obviously straws that we must first cut carrots in ass so she could be stable on board Then cut it into thin plate
  • 02:30: thin platelets and only then cut it straws like this cut into strips carrot enough Well fine strips it always so Chinese way They always cut It is very thin
  • 03:02: for Beijing salad carrots important cut into thin trim strips there is all too much Now cucumbers cucumber Cucumber easier they are hard as a carrots cucumbers can be
  • 03:32: cut here such plates at an angle to approximately straw the length was equal length of carrots salt shakers and then have to feed along the cut cucumber we customize clay so that the plates were straws in length us so we have
  • 04:00: rights cucumber slice Now it myself I sliced will burn very long so I cut out of the corner and cut into bask under angle that I had approximately equal to carrot length so I I adjust the length Now look at the water water is already well
  • 04:31: although it is still hot boils I already have and the right not to put Now this here glass noodles or up to the sky to spite the same glass spaghetti actually here so very well here I am by heating tidy Chinese cabbage
  • 05:03: rinse like that inside it net and now it we shall cut this here too here are some straws the same length is thin enough I'll see I put a layer of cabbage and
  • 05:32: albeit it cabbage me lies prepare Beijing salad sliced ​​thin carrot and cucumber glass vermicelli put in hot water after this can be removed heat and leave noodles in water some time We continue to work with vegetables Chinese cabbage also cut into long thin strips and
  • 06:00: spread on a dish I am preparing for refueling for this elephant will I take a very complicated I take a bowl some liquids it will be soy sauce
  • 06:30: it will have Sesame oil less than soy This sauce will vinegar seems strange dressing on very interesting Yasha bit of garlic quickly here at Shinko garlic garlic must be sent garlic to the mix These liquid and
  • 07:07: sent garlic liquid mixture a little bit of hot pepper Now I, too, it melenko chopped with seed in the case and sent to refueling have necessarily sugar and Now she is ready glass noodles
  • 07:30: I did have to discard in a sieve here so cold rinse water to cool and and that it should be cold now it drained We will work on returned refueling bit cilantro dressing and
  • 08:01: now I will Stir and work a drop of soy sauce Now everything will be well now I I fill a spoon I fill the spoon cabbage layer here so here at when pour it a little bit so that he a little bit impregnated with this
  • 08:30: layer so here impregnated Cabbage will now go carrot here is my carrot and morkovochka another layer gone on Chinese cabbage Now and again we of carrots, we give to refuel morkovochka little then impregnated
  • 09:00: cucumber layer course they went cucumbers healthy salad yes agree there Now fresh vegetables but the truth is one unhealthy ingredients Still will be very unhealthy ingredient but I will here is not to blame this concept Beijing salad Pork Pork is This is what I mean with latex pork it is now and I
  • 09:31: I put a little vermicelli ki so here evenly decompose and again peppered our refill prepare Beijing salad dressing
  • 10:01: mix soy sauce Sesame oil vinegar add a little crushed garlic, hot pepper sugar fresh coriander all mix and Refill layer cabbage follows bed spread carrot then a layer of cucumber on top of the glass vermicelli each layer impregnate salad dressing now proceed to the the most satisfying
  • 10:31: ingredient Peking salad with pork have given my pork Now I shall cut it we shall cut slices relatively thin long slices for further but at the beginning of cooking
  • 11:02: Of course I did under the marinate a marina and that she was fragrant and delicious it is the way is hot that is, this guys salad when one ingredient hot but it is clear that he I must compress the top in this case, here it is and will be based on top of cold salad vegetable hot fried pork here so I could call it a dish explaining its essence and
  • 11:30: Now until the slices pork but pork never too much so you can cut a lot here so I think that this enough I now pork Well, of course a little bowl a little hot pepper give give a modicum a drop of garlic Well as pork there can be no garlic tell me garlic again, I had
  • 12:04: crushed to fast and clean quickly chopped So fairies to be marinate early and of course all preparing salad quickly and actually it can also be I made in advance later standing in the refrigerator garlic sugar
  • 12:33: slightly Sakharkov tears in the pork and sauce a little sesame oils I pork massage massaging it to took appropriate taste and all of it is now
  • 13:02: a little rest, and I I start slowly slowly fry it that pork was more fragrant it should be put marinate with hot pepper garlic soy sauce and sugar and sesame oil advance for some hours before cooking
  • 13:38: albeit heated slightly vegetable oil she I'll take a piece of peeled ginger chopped without any pork
  • 14:00: ginger phenomenon very It goes well on tastes here with ginger it very well It takes a Ginger now I I will take a little seed coriander like that on the board I take a little put parchment coriander
  • 14:30: wrap edge to I had no option and a pair of escaped nowhere sharahnu time on it hammer for beating the meat to shatter so here here I see turned I crushed coriander it directly from paper
  • 15:00: Just a piece of paper I had in the pan again ginger in the pan 2 in the side or rather that's all it is now fragrantly fragrant not roasts and now this I admit of course pork here so I We get such
  • 15:31: get me here's pork myagenkaya turns because on marinated it is good enough Moisture enters the marinade and it turns out there gentle and soft Now I'll give it another I have a little Oyster sauce is I do not necessarily there is very common China product Oyster sauce fermented mustache So he will become so thick sheen Now give shine pigs
  • 16:00: but a little lift salinity course now you see pork will shine will become a more brown shiny I think it is a matter already to an end and as a finishing touch preparation pork here, I'll give more just for flavor and for shine a little sesame oil here So and right and sound is
  • 16:32: fragrant spicy pork goes on lettuce surface here and so chic prepare Beijing salad warm up to vegetable oil crushed seeds coriander and minced ginger and then fry
  • 17:00: with the addition of pork oyster sauce and sesame oil ready hot pork spread on top of the salad I again take Parchment I'm at it Now throw peanuts
  • 17:33: This roasted peanuts roasted peanuts I smashed it and sprinkle on salad peanuts so I very meat not very much want get peanuts She
  • 18:01: I get shiny only here and noses vegetables and noodles I'm a bit of meat take a walk leaves cilantro I was so neatly with high distance but will walk cilantro Again, the meat all not to fall asleep it remained a prominent Well dear shine
  • 18:31: Friends today I I told you about your favorite Chinese food I in general, like course as all but the kitchen will tell you honestly that Chinese restaurants I I go more often than not Only in our country but may even be somewhere and abroad when I go there long time so my love Chinese kitchen sincerely fully justified and I really I want to convey to the you the love because when we Cooking with love is
  • 19:00: then we all It turns and I love the way we eat let friends cook with absolutely love any food