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00:04Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:38Today on Cook's Country, Kelly makes Julia Shanghai scallion oil noodles.
00:43I share the story of Grace Young and her work supporting Chinatowns across America.
00:49And Laman makes Bridget American-style egg rolls.
00:52That's all right here on Cook's Country.
01:07Scallion oil noodles are a well-loved Shanghainese dish found everywhere from fancy restaurants to street carts to home kitchens.
01:14And today, Kelly is going to show us how to make them.
01:16That's right, Julia.
01:17These noodles are so savory and carry so much depth, but they're actually really simple to make.
01:22So to start, I like to build the sauce.
01:25And here I have a quarter cup of light soy sauce.
01:28So contrary to its name, light soy sauce doesn't actually mean low-sodium soy sauce.
01:32It's actually a Chinese pantry staple that's a little bit thinner and saltier than a regular Japanese soy sauce.
01:38Okay.
01:39And to that, I like to add two tablespoons of dark soy sauce.
01:43This is another Chinese pantry staple.
01:45It's sort of the polar opposite of the light soy sauce.
01:48So it's thicker, a little bit more viscous.
01:51And it has this really strong soy aroma that's really going to come out in the dish and be a
01:56distinct characteristic.
01:57Gotcha, sweetie.
01:58Two soys.
01:59Yes, two soys.
02:00And they're going to come together to form a beautiful sauce.
02:03And here I also have five teaspoons of granulated sugar.
02:07And I'm just going to give that a quick stir.
02:09I don't need to dissolve it or anything.
02:10And the sugar is just going to add a subtle sweetness.
02:13It's not going to be too overpowering, but it'll just add some stickiness and shine and help things come together.
02:19And now we're ready to focus on the star of the show, scallions.
02:23We're actually going to be using them in two different ways.
02:25So I'll start by separating the greens from the white and light green parts.
02:30I have about 15 to 18 scallions.
02:33The whites are going to go into the base of our sauce.
02:36They carry a little bit more of the scallion flavor.
02:39It's all on the root end.
02:41So to prep the whites, I like to first trim off the roots.
02:45And then because the whites are a little bit more bulbous, I like to have them lengthwise first.
02:51And then I'm just going to cut them into one and a half inch segments.
02:55And that will go into my bowl of already prepped whites.
03:00For the greens, no need to have lengthwise.
03:02They're hollow on the inside, so, you know, they're ready to go.
03:05And then for these, I also like to cut them in one and a half inch segments.
03:09These are actually going to turn into a crispy topping for us.
03:12And to continue adding to the base of the sauce, I'm going to be adding a little bit of fresh
03:17ginger.
03:18I'm just going to cut off a one inch piece to work with.
03:21So, out there.
03:25And because I have a nice large piece, I can peel it really easily.
03:30And then I'm just going to cut the ginger into thin rounds crosswise.
03:35From there, I'm just going to stack these rounds.
03:37And I'm just going to slice them thin into matchsticks.
03:42Almost done with prep.
03:43I have four heads of Shanghainese baby bok choy.
03:48And for the bok choy, if it has sort of a woody end, I like to just give that a
03:52little trim.
03:52But you want to keep the pieces mostly intact.
03:55And then for each of these heads, I just like to cut it lengthwise and give it a nice slice.
04:01And here, I'll just set these aside and we'll blanch them a little later.
04:10If you're a fan of Chinese cooking, then you should also be a fan of Grace Young.
04:16Young was born and raised in San Francisco.
04:19Her parents are Cantonese and built a life for the family, doing business in the city's vibrant Chinatown.
04:25She grew up watching Julia Child and developed an interest in food and cooking.
04:30Today, she's an award-winning cookbook author and writer who's made a name for herself in Chinese cuisine and, most
04:37recently, activism.
04:39In 2020, as the COVID-19 pandemic engulfed the U.S.,
04:44Young noticed that Chinatowns across the country were taking a particularly hard hit.
04:49Mandatory lockdowns, coupled with xenophobia and misinformation, left many Chinese businesses on the verge of closure.
04:57So Young created a video series that documented the stories of these business owners.
05:02In her view, preserving America's historic Chinatowns was a way of preserving an important piece of American history.
05:09Young also joined forces with the Welcome to Chinatown organization.
05:14They purchased meals from local restaurants and gave them to people in need.
05:19Young's impact has been felt in Chinatowns across the country,
05:23and her work has been honored by numerous organizations.
05:26Here at Cook's Country, we're inspired by Grace Young's example and celebrate Chinese cookery
05:32in our recipe for Shanghai scallion oil noodles.
05:43So, here I have four quarts of boiling water.
05:45We're going to be using the pot of water for multiple things today.
05:49Okay.
05:49First, I'm going to start by blanching my bok choy.
05:53This is just going to take about one minute.
05:55Okay.
05:56Things have turned bright green.
05:57The leaves have completely become tender.
06:00Now I'm just going to transfer them to a paper towel lined sheet to soak up any water.
06:05And you could certainly use tongs for this, but again, I like to use chopsticks all the way through.
06:10But these are tender and I'm just going to set them aside for later.
06:12Okie doke.
06:13That's quite a few noodles you have there.
06:14I've prepared a selection for you.
06:17So, here I have one pound of Chinese fresh wheat noodles.
06:21And I like to purchase them fresh because they have a little bit of chew, but you can also buy
06:26them dried.
06:26The thickness of these noodles is really important to the success of this dish.
06:30Gotcha.
06:30And when I was developing, I particularly enjoyed this thickness in terms of it not sticking and being coated in
06:37the sauce.
06:37And a piece of this raw noodle is about the thickness of a piece of cooked spaghetti.
06:42Okay.
06:43That's what you want to look for in the store.
06:45This is another fresh wheat noodle.
06:46You'll notice that it's a lot thinner.
06:48A lot thinner.
06:48And something like this will stick a lot in the wok when you're tossing it later on.
06:53So, you want to avoid this thickness.
06:55Okay.
06:55So, this is the Goldilocks.
06:56All right.
06:57Standard.
06:57So, we're just going to drop these right in.
06:59This is the same water I used to blanch the bok choy.
07:03And again, my chopsticks come in handy.
07:05It's going to separate out those strands.
07:07And since these are fresh, they should only take about two to three minutes to cook.
07:11Okay.
07:11We're looking for the noodles to be slightly puffy.
07:14So, they're starting to get tender, but they're not blown out or falling apart.
07:17Okay.
07:18I do like to give it a taste when I think it's about ready.
07:25Great.
07:26They've got a little bit of chew still, but they're nice and tender.
07:29Great.
07:30So, these are cooked.
07:30So, we'll go to the sink.
07:32Give these a quick drain.
07:34And now, I'm just going to give these a quick rinse in cold water to stop the cooking.
07:39Gives us some buffer room while we cook other things.
07:41And also, we'll be heating it through later.
07:43Those are cooled down.
07:44So, we'll just let them drain and get back to them later.
07:47Now, we're ready to start using the wok.
07:50Here, I have a 14-inch flat bottom wok.
07:53Now, we're going to make a crispy scallion topping.
07:55So, here I have two-thirds of a cup of peanut oil that I've already added to the wok.
07:59Okay.
08:00I like using peanut oil because it's a Chinese pantry staple, but you could also use vegetable
08:04oil.
08:05And to that, I'm adding my prepared scallion greens.
08:08Just adding everything before I turn on the heat.
08:10And I just want these to crisp up, so I'm going to cook them on medium-high heat.
08:14So, I'm just going to toss these to coat.
08:18I'm looking for the scallion greens to become nicely browned and crispy, and that should
08:21take about eight to ten minutes.
08:22Okay.
08:24So, things are starting to sizzle, smell good, and I'm just going to keep everything
08:29moving to get an even browning on it.
08:31The scallions have become nice and crisp.
08:33You'll see that they're browned on the edges, but not overly dark.
08:37I've shut off the heat, and I'm just going to transfer these to a bowl with a slotted spoon.
08:42I'm going to keep that oil underneath because it's super flavorful.
08:45Just like with any fried food, I want to season them when they're hot so that the salt sticks.
08:50So, here I have an eighth of a teaspoon of table salt.
08:53Let's give it a little hit of savoriness.
08:56Make a nice little toss.
08:58And these we'll set aside for later.
09:00So, we're going to continue building on this scallion-infused oil, and now we're going to
09:05make the base of the sauce.
09:07To start, actually, I'm going to add one shallot that I've halved and sliced thin.
09:12To that, I'm also adding my prepared scallion whites and ginger.
09:16My goal here is to break everything down and slowly infuse the oil with flavor.
09:20So, to do that, I'll go really low and slow at medium-low heat.
09:24I just want to stir this often to get an even cook on everything.
09:28That should take about 11 to 13 minutes.
09:30So, things are getting slightly browned around the edges.
09:33So, now I'm ready to add my soy sauce mixture back into the wok.
09:36There you go.
09:37So, I'm going to give that a quick stir just because the sugar sometimes settles on the bottom.
09:42Just pour that right in.
09:46And I'm just looking for things to come to a rapid simmer and to dissolve my sugar.
09:51So, this should only take about one to two minutes.
09:53Great.
09:54So, everything is at a rapid simmer.
09:56The sugar has been dissolved.
09:57Now, I'm ready to add my noodles and toss them.
10:01And this is when I transfer to using tongs because it just helps me get some more strength with the
10:06noodles.
10:10Oh, that looks good.
10:11Yeah, make sure to scrape the bottom of the wok.
10:14And we're just looking for all the noodles to be coated and for them to be heated through.
10:18You can see that dark soy sauce is really doing the work to color the noodles.
10:23The oil is also keeping the noodles slick.
10:26And there's a saying in Shanghainese cuisine,
10:28and that just means rich with oil and red with sauce.
10:33And that's what you're looking for in a dish.
10:36So, now I'm just going to transfer this to a serving potter.
10:39Oh, it smells delicious.
10:42So, we're almost at the finish line, but I have one last topping that I want to make.
10:45Okay.
10:46So, I've given my wok a wipe down,
10:48and now we're going to use it to make one of my favorite toppings to put on any dish, a
10:52fried egg.
10:53I love it.
10:53So, this is a half cup of oil.
10:55You can use peanut or vegetable.
10:57And I just want to heat it until it's super hot, so 350 degrees.
11:01And the hot oil is going to really help set the egg right away so that the steam rises and
11:05it becomes puffy.
11:07So, I like to just tilt the wok and test the temperature.
11:11Great.
11:11So, the oil is at 350 degrees.
11:14Now, we're ready to drop our egg in.
11:19You're cooking them one at a time?
11:20Yes.
11:21I'm only making two today because there's two of us.
11:24But you could rinse and repeat with as many as you'd like.
11:28And I'm just basting hot oil over the top of the egg to set the top at the same rate
11:33that the bottom is cooking.
11:35So, you're essentially shallow frying here and you can see that the egg is becoming puffy.
11:39It's from all the hot oil immediately making the steam rise.
11:43It should only take 30 to 60 seconds.
11:45I'm just looking for the whites to be opaque and the edges are crisp and brown.
11:51And you can see that we've gotten a nice frilly edge.
11:54Mm-hmm.
11:55I like to shut my heat off just to prevent it from overcooking.
11:59All right.
12:00And at this point, I'm ready to transfer.
12:03I want to carefully skim the bottom.
12:06And let any excess oil just drain off.
12:11And just slide it right over your noodles.
12:13Yes, please.
12:15So, I'm going to do the same thing with my second egg and maintain my oil at about 325 to
12:21350 degrees.
12:22And now we're ready to add all the other toppings.
12:25So, here I have these crispy scallion greens, which I'm just going to use my hands to drizzle around.
12:33Lots of textural contrast.
12:35You can hear how crisp they are.
12:37And this makes enough to serve four.
12:39So, the other half, I'm just going to portion over the remaining noodles.
12:44And now it's time for the bok choy.
12:46Gorgeous.
12:47First up, got to break the yolk, right?
12:50Exactly.
12:51Oh, hello.
12:53All right.
12:54These noodles are long.
12:55I wore a brown shirt for the occasion.
12:57I came prepared.
12:58Long life.
12:59Mm-hmm.
13:00Mm.
13:03Mm.
13:06There was so much flavor in that.
13:08The soy sauce is really in the background.
13:10I know you used two types.
13:12Not one overpowers the other.
13:13It's a nice balance.
13:15A little bit of sweetness.
13:16I love how the fresh wheat noodles really have that perfect balance of chewiness and tenderness.
13:21This scallion topping.
13:23Oh, man.
13:25This is the magic of the wok.
13:27Yeah.
13:27The egg is just lacy and adds more of that crunch.
13:31Oh.
13:32Kelly, this is spectacular.
13:33Thank you for showing me how to make it.
13:35It was my pleasure.
13:35If you want to make Kelly's scallion oil noodles, start by making a simple sauce using light and dark soy
13:42sauce.
13:43Cook the scallion greens and whites separately.
13:46Boil the noodles, finish it all in the wok, and top with a fried egg.
13:50From Cook's Country, Kelly's very own recipe for Shanghai scallion oil noodles.
13:55I really got to learn how to cook my egg this way.
13:57It's kind of a game changer.
14:05A crispy, crunchy egg roll is one of the best parts, most iconic parts of a Chinese-American restaurant menu.
14:11But you don't have to wait till you go out.
14:13Why not try to make them at home?
14:15And it's a good thing I know Lawman, because he's going to show us how to make egg rolls.
14:19And you've got some serious thoughts about egg rolls, too.
14:21I do, Bridget.
14:22But between you and me, I have a love-hate relationship with egg rolls.
14:27I either have one and it's delicious, or I eat one, take a bite, and I'm all set.
14:32Not good.
14:32No.
14:33So in the interest of research, we ate tons of egg rolls, and we figured out the difference between the
14:38egg roll that's really, really good
14:39and one that's meh is complementing flavors and textures.
14:44Okay.
14:45So today we're going to make a really, really good egg roll.
14:47So to start, I have 12 ounces of fresh ground pork.
14:50You want to use fresh ground pork because it has a higher fat content, but you can use prepackaged ground
14:55pork.
14:55Okay.
14:56So I'm just going to add this to our stand mixer, and we're going to add two tablespoons of lard
15:01that's been cut into four pieces.
15:03Just not enough fat in that pork for you, huh?
15:05Exactly.
15:06So the lard's going to add some more richness to the pork.
15:08And we're going to add our paddle attachment.
15:12And we're going to set this to medium, and we're going to whip it for about two minutes until it's
15:17lightened in color.
15:18Okay.
15:20So it's lightened in color.
15:22Now we're going to add some shrimp.
15:24I have four ounces of shrimp that's been peeled, deveined, and the tails have been removed.
15:29Now it doesn't matter what size shrimp, as long as it's four ounces.
15:32Okay.
15:32And we're just going to chop this up.
15:34We want it just small enough that you have enough shrimp in the egg roll, but it's not going to
15:40be big chunks.
15:41Okay.
15:41I'm just going to add that to the pork mixture.
15:43And I'm just going to wash my hands before we add our seasonings.
15:47Okay.
15:47So my hand's nice and clean.
15:48Now we're going to add our seasonings.
15:50Every seasoning in the kitchen.
15:53Yes.
15:53I'm going to add one tablespoon of soy sauce, one tablespoon of oyster sauce.
15:59That's a powerhouse right there.
16:01One tablespoon of granulated sugar, one tablespoon of chicken bouillon powder.
16:07Now this might sound weird to add, but it's going to add some nice concentrated savoriness to the mixture without
16:13adding any liquid.
16:15Next we're going to add one and a half teaspoons of Shaoxing wine, one and a half teaspoons of sesame
16:20oil.
16:22Toasted, right?
16:23Yes.
16:23I got it.
16:25One and a half teaspoons of Chinese white vinegar, one teaspoon of table salt, half a teaspoon of white pepper,
16:34and last but not least, a quarter teaspoon of five spice powder.
16:39So we're going to set the mixer to medium-low.
16:41We're going to combine this so that it's fully incorporated for about 30 seconds.
16:45Okay.
16:47And now we're just going to cover this with some plastic wrap, and it's going to sit in the fridge
16:51for about 30 minutes so that the flavors can meld.
16:54Okay, great.
16:55So while the pork's marinating, I have one and a half ounces of dried mung bean noodles.
17:00And if you're not familiar with them, they're made from the mung bean starch, and they're great added to soups
17:06where they absorb all the flavor and the broth.
17:08And they can also go into egg rolls, spring rolls, and even dumplings, where they're going to give you a
17:14nice, chewy texture.
17:15So we're just going to add this to four cups of hot water, and this is going to rehydrate the
17:20noodles so that they're pliable and we can work with them.
17:24Okay, great.
17:24So it's going to sit in there for about 15 minutes.
17:26Well, that sounds like we have time to do something else.
17:29We do.
17:30We're going to cook the vegetables that are going to go inside the egg rolls.
17:33Great.
17:34So here I have a 14-inch flat-bottom wok.
17:37I'm going to crank the heat on high.
17:39We're looking for it to start smoking.
17:41Great.
17:42So as you can see, it's smoking.
17:44Now I'm going to add one teaspoon of vegetable oil, and I'm just going to pour it right around the
17:49edge so it cascades down.
17:50It's really smoking, so we know it's really hot.
17:53So I'm going to turn the heat to medium-high, and I'm going to add two cups of chopped green
17:58cabbage.
18:00One carrot that's been peeled and shredded.
18:05A tablespoon of soy sauce.
18:08And one teaspoon of sugar.
18:12You want to cook this for about two minutes, moving it constantly so that the vegetables don't steam and they
18:19don't burn.
18:20It's been about two minutes.
18:21The vegetables are cooked, and I didn't burn them.
18:24No, you did a great job.
18:26So we're just going to add them to a plate.
18:30We just want to spread this out in an even layer.
18:32So now we're just going to put this in the fridge for about 15 minutes.
18:35It's going to stop the vegetables from cooking, and it's going to make the vegetables cool so that we can
18:40handle them inside the filling.
18:41Okay.
18:42It's been 15 minutes, and as you can see, the noodles are nice and pliable.
18:47They're noodling.
18:48They are.
18:49So we're just going to drain them.
18:51Okay.
18:54I want to make sure that there's no excess starch on them, so we're also going to rinse them one
18:58more time.
18:59Okay.
19:01And we're going to drain the excess water again because no one wants a wet noodle.
19:04No.
19:05And now I'm going to cut the noodles into one-inch pieces.
19:08Basically, you want them to be bite-sized pieces.
19:10When you're eating the egg roll, you don't want the noodle to stretch out.
19:14You don't want to have, like, a Lady and the Tramp situation with your egg roll.
19:17Speak for yourself.
19:20And it just needs to be kind of like a rough one-inch.
19:23It doesn't have to be exact.
19:25As you can see, it's basically a bite-sized piece.
19:27So here I have the pork mixture that's been marinating for 30 minutes.
19:31Nice and chilled.
19:32Exactly.
19:32We're going to add our noodles and our cooled veg.
19:36Oh, yeah.
19:38And we're going to add it to the mixer.
19:42So we're just going to put it on low, and we're going to combine this for about a minute.
19:46Make sure it's thoroughly combined without beating up the ingredients.
19:49Got it.
19:53It's thoroughly combined.
19:55Now it's time to make the egg rolls.
19:57I'm going to make one, and then hopefully you'll help me make the rest.
20:00You got it.
20:00So I have 12 7-inch egg roll wrappers.
20:04Okay.
20:05And to start, you want to place it so it's kind of like it looks like a diamond.
20:08And you're going to take a quarter cup dry measuring cup and take some of the filling.
20:14And you're going to add it about a third of the way down.
20:17And then you're going to form this into a 4-inch cylinder.
20:20Now you want to wet your finger and go around the edge.
20:23This is going to help seal the wrapper.
20:24Take the corner that's closest to you, bring it over the filling, and then press out any air bubbles.
20:30Then take the right corner, fold it over.
20:35Left corner, fold it over.
20:37Then roll it away from you so that the seam is underneath.
20:41That is beautiful.
20:43And you're going to add it to your parchment-lined sheet pan.
20:45And then I have a damp towel here.
20:47I'm just going to put it on top.
20:48Okay.
20:49So that they don't dry out.
20:50All right.
20:51You're going to walk me through the next one?
20:52I'd love to.
20:54What do you think, boss?
20:54So far, so good?
20:55So far, so good.
20:56All right.
20:56Then this goes over.
21:00What do you think?
21:02I'd eat that.
21:03Bridget, now that you're an expert, we're going to keep going until we have all 12 wrapped,
21:06and then we'll be ready to fry.
21:09So our egg rolls are rolled.
21:10We're going to fry them right away.
21:12We're going to cook six at a time.
21:13Okay.
21:14You'll notice that our wok is back, and we have two quarts of oil.
21:17This is vegetable oil.
21:18You can also use peanut oil if you want to get fancy.
21:21You could use some duck fat.
21:23So first, we want to make sure the temperature is at 350 degrees.
21:27Now we're going to add our egg rolls.
21:29So you want to ease them into the oil, seam side down.
21:32You don't want any splashes.
21:33We're going to cook them 48 minutes, flipping halfway through until they're nice and golden
21:38brown.
21:39So, Bridget, it's been about, say, five minutes, and they're ready to flip.
21:45We're going to let them go about two or three more minutes.
21:48Okay.
21:50So, Bridget, they're nice and golden brown.
21:52They're ready to come out of the pool.
21:54Okay.
21:54So we're going to add them to our triple-layered paper towel-lined sheet pan.
22:00In fact, we want to make sure we get some of that excess fat off the egg roll.
22:06So now we're going to cook the second batch.
22:07We just need to return the oil to 350.
22:09We're going to add the rest of the egg rolls and cook, flipping halfway through.
22:14So, Bridget, here are those really, really good egg rolls I promised you.
22:18Really, really good.
22:19I think they're going to be great.
22:20They look fantastic.
22:22I'm going to cut one in half so you can see the inside.
22:26Okay.
22:26Yeah, because they look pristinely beautiful on the outside.
22:29Look at that.
22:30Chunks of shrimp.
22:32I can smell it.
22:33As soon as you cut that open, that's going to be great.
22:37So this one's going to be for you.
22:40I have two sauces here.
22:41We have a spicy mustard and we have a plum sauce that you can get the recipe on our website.
22:45Okay.
22:46So what do you suggest, dipping?
22:48We're going to dip.
22:49First, I'm going to try the plum sauce.
22:55A little hot, a little sweet, a lot of crispy.
22:59Super, super crispy.
23:01That filling, gorgeous.
23:03Really cohesive.
23:05Mmm.
23:06The interior, you have the complementing flavors and textures.
23:10The noodles add some chew to this.
23:13You have that rich pork flavor.
23:14Mm-hmm.
23:15And the shrimp is nice and tender.
23:16Everything makes its presence known, but wrapped up together, it's the perfect egg roll.
23:22You're the perfect egg roll.
23:24Thanks, Laman.
23:25Well, if you'd like trying these at home, it starts with the filling.
23:28Beat together lard and pork.
23:30Add shrimp and flavorful oyster sauce, bouillon powder, and five spice.
23:35Pre-cook a cabbage and carrot mixture until softened, and then fry in batches until crisp and golden brown.
23:41So, from Cook's Country, crispy, savory, American-style egg rolls.
23:47You can get this recipe and all the recipes from this season along with product reviews and select episodes.
23:53And you'll find them all on our website, cookscountry.com slash TV.
23:57And you'll find them all on our website, cookscountry.com slash TV.
23:57And you'll find them all on our website, cookscountry.com slash TV.
23:58And you'll find them all on our website, cookscountry.com slash TV.
23:58And you'll find them all on our website, cookscountry.com slash TV.
23:58And you'll find them all on our website, cookscountry.com slash TV.
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