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My dear friends, today we are bringing you a seasonal dish: Chao He Cai• with wraps
Chao He Cai is Beijing's traditional dish, and also a delicate Northern dish.
This dish has two characteristics: first is that it's seasonal, a must have in Li Chun (Beginning of Spring). Second is that it needs to be eaten with wraps, to bring out it's intended taste.
It has carrots, chives, meat strips, vermicelli, bean sprouts and baby spinach. This dish combines tender meat shreds, crunchy bean sprouts and juicy baby spinach. Together with vermicelli, they form a complex layers of flavor. With some fried eggs, wrapped together, what a delicious dish!
Take pork tenderloin and julienne it, marinate with ginger and scallion juice to get rid of bad smells. Add salt, ground peppercorn, egg white and corn starch to coat, and then seal with oil. Stir fry julienned pork in 30% hot oil, drain out and rest on the side. Infuse the rest of the oil with peppercorns, ginger and scallions. Add in carrots, bean sprouts, baby spinach, vermicelli, meat shreds, and then cook with wine then salt. Lastly add chives.
Techniques in it: why does the hand move like a crab when julienning pork? San Shu will answer it for you. Our old friends must know about oil-sealing, which has been shown in some of our other videos. Why do we seal the meat with oil? And reasons of ingredients ordering: why add veggies before meat, and add chives last.
Of course, wraps are a special part of this dish. The making of wraps is not too hard. The key to success in this dish is the combined flavor of veggies and flour. As such, wraps shouldn't be rolled too thin.
These are the secrets in cooking this dish, make sure you note these down!
Hello everyone! We are Lao Fan Gu, three old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. All the three of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
San Shu (Wu Jianli): Golden Cook of China. 3rd Generation successor of Caigoupu smoked meat. Developed 'Wu type smoky sauce'.
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