Свинина по-китайски в кисло-сладком соусе рецепт от шеф-повара / Илья Лазерсон / Обед безбрачия  See details »

 
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  • 00:00: [music] [applause] [music] hello, Ilya lazerson chef this program is a vow of celibacy tour program I don't call you friends stay alone i call you alone and sometimes not with
  • 00:32: pleasure to try to work on the kitchen today i will show you guys the dishes from pork but you yourself know male swine characters that exist in nature first of all it is pork knuckle it pork ribs and this is some pork chop here they are three characters that are today I will show you a symbol that is probably not
  • 01:03: is such but anyway good pork cooking concept Today will be Chinese style sweet and sour classic pork Chinese dish which is probably the most sold in our country everyone knows him but do not know how to cook it now teach [music] you love sophistication do not look mother your where napkins you appreciate sophistication did not listen women are not recommended vow
  • 01:34: celibacy pork I took pork tenderloin this is how you do you understand the least fat part of pork because it is not necessary to eat once again Fat today will be such a very lean version of low-fat pork dishes this tenderloin is the softest muscle in an animal that does not work in life so soft look here
  • 02:06: this muscle here has such a film along the entire length it goes and here I am Now I will clean it from this film because that it gives some rigidity and very lean meat to us is completely today it is not necessary here so i will do it called strip the meat now I'm cut the meat on
  • 02:36: look at the slices I'm cutting in start it on so small medallion and then cut it smaller fine meat here is tenderloin pork is very meat with which well do you know convenient to work it does not flow it is very tender it is pleasant to cut it in general, guys, I just want to try to demonstrate to you that from
  • 03:06: ready for the cooking process itself you can feel pleasure and not just from the result and here are such small slices I now take the bowl and I will already collect pork slices in this bowl the dish is quite voluminous because that as always in chinese food here yet there will be vegetables I will not use all clipping
  • 03:41: I use only part of it now this meat needs to be marinated because it must be fragrant It means that we will have for the flavor and here Chinese cuisine the flavors of the letter are simple i take a little ginger See KMB is the root very widely used in chinese food is sold it is absolutely free to our country and the good part I am now ginger
  • 04:17: not all cut into small cubes I first cut and here so plates and then matches and then the smallest dice cut here so little hot pepper ringing pepper never hurt but we won't
  • 04:55: too so keen to do it all done of course to taste I 'll send the whole story now to pork here I will mix a little soy sauce this is important meat a little about salting and soy sauce help the fragrance work here also i here I will not pour see a little sugar
  • 05:26: this is an important story of sugar and now i'm it meat massage fingers look I'll massage him with my fingers right now I’m gonna beat a little sugar and spices in meat I am massaging already see that soy sauce in meat is just just soaked in now I will leave so meat lie let it now a little lies and pickled here everything is thought out and calculated
  • 05:57: a pig has four legs surprises two legs front and two legs back male logic to male the kitchen celibacy vow turn on the stove and pour butter butter i pour a lot so that my pork she will be fried in oil could swim in this oil is called deep fat that is when the product
  • 06:27: fried in fat and in doing so he swims in the fat is called deep-fried then eat in so deep fat oil for frying should be absolutely pure this is the most common refined deodorized oil so that there is no sediment impurity because they burn and that's so clean clear oil does not burn that's why no olive need to take it expensive and unreasonably ordinary
  • 06:57: vegetable oil here oil begins I will now warm up and do it called starch dough I will take now egg and in this case I'm interested in protein I separate the white and yolk to me today I may need more and now I want
  • 07:27: what do guys i want to put pic Today pork will be garnished me in a bank of round grain rice rice I'll wash it thoroughly with water so he when boiling did not merge and then put it to cook [music]
  • 08:00: [applause] [music] back to the protein test here now a bit of starch is potato the most regular starch some water and now i'm fork it carefully you mix probably saw it because Chinese food
  • 08:30: such pieces often crunch something fried we will be today achieve this crunch though then we wake up warm these pieces in the sauce they will stop crunch but at the same time such a shell on the pieces will be good this a little bit of water should still be like kefir our consistency you see this thing absolutely liquid starch dough on
  • 09:02: squirrel and water now I'll hold on a little Now I have a vegetable I said that Chinese food she always assumes existence main product and vegetables so look ka now i will take zucchini green zucchini, I shall cut zucchini I cut slices first
  • 09:33: courgette circles and then on here are such slices semicircular not clearing because well you understand that there is a very beautiful color green so why clean the crust it absolutely not tough and she is very good it works therefore not completely clean so bitch need not now go sweet pepper here sweet pepper is very
  • 10:10: important because the dish we will have sweet and sour is called pork in sweet and sour sauce therefore, this one is extremely important to us Bell pepper although we will have something else here quite interesting I cut see how I I cut and cut into general all the products so that each piece could fit in your mouth because Chinese food because they eat chopsticks in original and it is necessary to cut the pieces small and not
  • 10:41: small means that bitch is not hot I'm a little pepper, let it be like this Ginger I already gave it to pork now he prints his set will go slices ginger will go here such a spicy ginger here you can take I will not use garlic today garlic so you can and garlic of course use
  • 11:15: and now a very important product I call I will go on a special flight this is pineapple because here are such sweet dishes in chinese food they usually cook with pineapple me today she is us fresh this cooler than using us canned although canned a pineapple of course you can use here look pineapple I'll cut myself now blame we now have him look like
  • 11:46: We need to clean it, I put it here on cut and now i'm going to be rude enough peel off repeating with the knife the shape of the pineapple itself so clean effectively pineapple that is not in his hand to hold him uncomfortable to hold hands exceeded big and so here
  • 12:16: Now I will cut these here I'll correct these dark ones yet recess they can stay a little here they are slightly visible it's absolutely not scary pineapple have a hard core look at cut you can see the core like Stumpy cabbage is such and so I this stalk here and so remove it you can chew
  • 12:46: she is tough but chews but at least the juice is so say pull out of it and here and now again remember he said that the product must be cut medium not finely to be comfortable to eat with chopsticks so I am now in the light of these I'll cut pineapple into slices to it was convenient to eat well with chopsticks or forks in the end, here it is pineapple [music]
  • 13:17: now there will be surgeons extra emotions only prevent tenderness inappropriate and forget pity I will be him interrupt the joint checks no sentiment on the male kitchen [music] here look rice boils as soon as rice boil I reduce the heat to a minimum and lid on rice you can forget I now have butter here I see that she
  • 13:49: already well warmed up too I him slightly moved while cooking a plate with a paper towel will see for what it will be until I tell you now remember the starch protein and water such a liquid starch dough I have it I am sending now I will not send keep near can sometimes be changed technology look now i will oil
  • 14:23: fry meat, I look at the fork prick a piece of meat into the dough and into the fat chopped into dough and into fat and so i will make them fry all my slices pork I'll do it small in batches
  • 14:53: it's called deep frying this the process here is of course necessary care some patience but modern men are usually patient and guys so here is one party will be now to roast some pieces stick together but we sweat divide them I will take a spoon so that it is more convenient it was taking out an extra plug like
  • 15:24: you understand the cooking process goes very intensely not aggressive enough roasting and that's when the pieces are ready I'm I'm starting to take them out on this paper. you see I understand now what I put paper towel on the plate because fat residues who come with a piece they are surplus they soak in this napkin here towel so we have food
  • 15:55: get less fat is very important here so we have beautiful meat today I have continue the process of frying today with us I will repeat there will be a rice garnish we do today fried rice with egg is traditional garnish to chinese food while rice is cooked and then it is still with us
  • 16:26: the guys will be grilling under let the meat until the next portion I am cooking meat now I'll start preparing everything for the final stage is more exciting than the race just got so total wrong size 4 is more dramatic than football is what chicken is called an egg but don't smoke on called the testicle and tougher than fighting without
  • 16:56: rules teach your friends to insert a man one in the vow of celibacy I'll prepare with one more thing which called conditionally speaking thickener I'll take some small one now. capacity I'll put in here a little starch and pour water then see for what is just yet starch with water is such a whitish
  • 17:28: the fluid turns me she will near the pan I will prepare for just all ingredients now i'm looking now take tomato because the designer on the principle the designer prepares the food I will right now you all for yourself put what you need to forget nothing of course soy sauce sugar gradient sugar is very important sesame oil is oil made from
  • 17:58: sesame seeds dark very flavorful mass i check from here the water is soaked but now rice will be reaching here little by little at the expense of steam but for now the meat is hot I will now be paid attention to this deep pan because now we will be in it cook the foundation poured butter now butter heats up a little more now in this
  • 18:31: pan all go here is this fruit you vegetables at the same time because all will happen here very, very quickly you see hisses [music] I'll fry it all up quickly crust i don't need here i will carefully do everything to avoid crust and just warm the whole story flavors in particular ginger and burning
  • 19:01: pepper arose pineapple to opened here so colorful it turns out the mixture can be used not only red sweet pepper you can use also green or yellow red in front that is, the whole range of peppers can use here all the flavors opened and they feel good now I add here tomato paste tomato paste look and now a lot of sugar well not
  • 19:35: less than a tablespoon it seems very scary to stand wild a lot of sugar added, but even so it is necessary a little more added now i'm Now I mix it all up still all this is heated here so take wooden spatula and more convenient to interfere here's a little tomato
  • 20:08: sugar and vegetables with these here fine now i won't forget on lucida soy sauce what chinese food without soy sauce and now that it was more wet here is some water or broth I have water here it will be actually get a blank for the sauce Means pork I'm taking out the guys now pork is ready the last batch of pork
  • 20:41: the saucepan with butter can be removed here look boil I got a very thick sauce because there is there from there therefore there is such a gus-ting and I now have it I'll try salt now
  • 21:12: sugar acid is not here now I will give a little vinegar because sour sweet should be Now I will give a look here a little thickener is this thing remember starch with water will give me thickness I will add a little extra now of this little water so that everything here becomes me
  • 21:45: there is thicker and now the last moment I add pork and now it is here warm up add pork and literally a minute she's actually ready the slices were small and they are well cooked in
  • 22:15: Butter is thick sauce holds on I put the product aside, rather, I I remove the heat and the finishing touch for the aroma of bare sesame oil here it gives a very good flavor and makes the dish shine brilliantly for a while I set aside this story in
  • 22:45: side because now it will be fast cooked rice and so vegetable butter rice we welded's figure completely swollen he absorbed all water he see enough crumbly It turned out now everything will be very I quickly heat it while the pan must intense heat when i
  • 23:16: say i'm going to fry rice is not Means that I will give this resource then strong crust no fried chinese rice is just rice which warms up in a skillet often with vegetables with some additives today egg will be added we will make the so -called rice with egg very popular thing in chinese food and we confess her too very very love so wait until the pan will heat up and I will quickly cook on your eyes without any deception fried
  • 23:46: rice with egg [music] [applause] [music] now the pan gives signs of life i now put it here was shaking it now a little bit I'll heat the pan like this additionally though he is so of course
  • 24:16: hot just out of the pan I can give him a little sugar give him some soy sauce so while in one piece skillet to he evaporated and now that's when he's under I steamed I start to stir it with rice there is rice already heat well now see how I stole the rice now
  • 24:46: look from the pan in one piece pan 2 i have free I pour some space vegetable oil see here and so then i kick an egg here I'll put another yolk here I was left with starch dough so that it is rational to use now
  • 25:18: I'm starting to fry something like this omelet here on the free part of the pan and then when this egg is a little grabbed I start to mix it with rice it turns out what is called rice with egg rice turns out such to know or claps eggs like this now I am all intense I'll mix it up a bit too late
  • 25:52: sesame oil for flavor immediately such the smell goes good from sesame everyone loves when beautiful well if there is a feeling style bright color uplifting simple truths but not for all what exactly is that woman was in the kitchen and now all is well with us is male kitchen celibate vow take a big the plate she is so semi deep very
  • 26:22: good for such dishes impose here rice is now once again stir it put rice there here and now put here the main the dish is such a beautiful shiny dish slices of pork with vegetables with pineapple with pepper and ginger shines very well this thing here and
  • 26:54: as the final trick, I'll sprinkle it this plate by in the part where the pork figure and and cilantro food is prepared in this program honestly i'm going to the pedestal on the pedestal i today deserve to stand on a pedestal
  • 27:26: it seems to me that I have arrived today very good male dish who called sweet and sour pork and after all everyone would enter the Chinese restaurants, even those who are not recognized and you like this food and today showed you how to cook it at home while remaining normal a real man because a man on the kitchen this is absolutely not an anachronism this is not shame it's normal and decent pastime
  • 27:57: [music]