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00:17And now, Martin Yen, the Chinese chef.
00:28That means, how are you in Chinese?
00:33Repeat, that means, I am wonderful.
00:38Today's show is very special for very special people.
00:43For those who do not eat meat, I have designed
00:47a complete Chinese vegetarian meal.
00:51We have tofu and green bean salad.
00:55We have vegetarian bean curd roll.
00:59And we also have vegetarian tofu casserole.
01:05These are wonderful dishes.
01:08All of you can go home and prepare because they are low in calorie.
01:13Most of these are available, some of them, most of them in your local grocery store.
01:20Some of them, you might have to make a trip to the far east to get it.
01:26For instance, in this particular dish, we are going to use some exotic ingredients
01:32and some less exotic ingredients.
01:35This is approximately a quarter of a cup of dry shrimp.
01:40Okay, I soak this for about half an hour.
01:43You can use about two ounces.
01:46And I also have one tablespoon of toasted or roasted sesame seed.
01:52And I also have approximately one to two teaspoon of crushed chili pepper.
02:00This is hot.
02:02And then I also have half a package or one half a pound of bean curd,
02:10which you can use the fresh one or you can use the press or the deep fry one.
02:15I also have sesame seed oil.
02:20I would also have rice vinegar.
02:23And I also have chili oil.
02:28And I also have all-purpose soy sauce.
02:31Of course, you cannot make tofu and green bean salad without green bean.
02:37So we have approximately one pound of green bean.
02:43Now you can use a regular green bean that you can find in supermarket.
02:48Or you can use these Chinese green beans.
02:53They call yak long beans.
02:56Very exotic.
02:57Very traditional.
02:59Right now it is in season.
03:00Because this is very sweet, very crunchy.
03:04The problem with this is you try to give them an inch.
03:07They want a whole yard.
03:11The reason why the Chinese call this yak long bean is because some of the beans are exactly one yard.
03:18Believe it or not, let me measure it for you.
03:21I got a yak stick here.
03:26See, I am a very precise cook.
03:29When I cook, I always make sure everything I do is precise.
03:32If I say yak long bean, I got to make sure that that thing is one yard.
03:37That thing is 29 and one quarter.
03:41So it is not yak long bean.
03:43So in that case, we may not be able to use this in this particular recipe.
03:49I am not quite sure how many of you know that this is the topay for the Jolly Green Giant.
04:01Just kidding.
04:09I always do that.
04:15This gives me energy, get me excited and drive me crazy.
04:22When you use green beans, you trim the tip off.
04:27One, two.
04:29Particularly if you are already tired, you do it one by one.
04:33It takes weeks to finish two pounds.
04:36If you are always in a rush, you put them all together and you go.
04:44Put them all set aside.
04:46This, you do it exactly the same thing.
04:49Okay.
04:50You trim the tip off.
04:51You trim the tip off.
04:54Okay.
04:55Then you cut it at a slanted angle.
05:02Cut it up.
05:03One, two, three.
05:05At a slanted angle.
05:06One, two.
05:09Slanted angle.
05:09One, two.
05:10Slanted angle.
05:11One, two, three.
05:13Then put them all together.
05:15After this is cut, you can water blanch these.
05:21The idea of water blanch this is because you can cook a lot at the same time.
05:26So we're going to put it here and do water blanching.
05:30And I normally, when I do water blanching, this is what I do.
05:33I put a tiny bit of salt.
05:36Okay.
05:37Tiny bit of salt.
05:38And I also use a tiny bit of oil or sesame seed oil to give that nice flavor.
05:44And also keep the green pigment inside this nice green bean.
05:50I understand.
05:52Lye over there have a question for us.
05:55Yes, I do.
05:57My doctor said all women should be very concerned about the calcium intake every day.
06:04Yes.
06:04He recommended that all of us should eat food that has high calcium content.
06:11And since I love tofu so much, I eat it about four or five times a week.
06:16And I would like to, but I don't want to gain weight.
06:18Okay.
06:19So therefore, I would like to know how many calories are there in one container, which is 16 ounces of
06:25tofu.
06:27Approximately.
06:27That is not enough calorie for a lot of people.
06:31It's a little too much for some other people.
06:37Tofu has very, very little calorie, particularly if it's fresh tofu.
06:43It's not deep fried tofu.
06:44It's not too bad.
06:45Basically, you can steam it.
06:47This means you cook it as a natural state.
06:50Very high calcium, high protein, very low calorie.
06:53I eat tofu for breakfast, lunch and dinner.
06:57I am so skinny.
07:00This is bean curd.
07:02I'm going to cut it up.
07:03This is pressed bean curd.
07:05Or you can use deep fried bean curd.
07:09Depends on whether you are calorie counter.
07:12And I slice it up like this.
07:14One, two, three, four, five, six, seven, ten.
07:17Oh, ha.
07:18All done.
07:18Put it all together.
07:20And go one, two, three, four, five, six, seven, eight, nine, ten.
07:23All done.
07:24Set this aside.
07:26And then you put it into this gigantic bowl here.
07:32Okay.
07:32Do not overcook your green bean.
07:35Because you should cook it for approximately two and a half to three and a half minutes over medium high
07:39to high heat.
07:40You can even steam it.
07:41When it's ready, you put the green bean.
07:44Let it drain.
07:45See nice and green like this.
07:47Put it here.
07:48And then you make a dressing.
07:51Okay.
07:51You make a nice dressing.
07:54Let's put them all down here.
07:57And then here we're going to make a dressing.
08:01With this I have one teaspoon to one tablespoon of sesame seed oil.
08:08Wonderful, aromatic.
08:09Chanel number 25.
08:15Particularly you ran out of those.
08:16And also I use one to two tablespoon of rice vinegar.
08:20This is very aromatic.
08:22Rice vinegar.
08:23Also use approximately one tablespoon of soy sauce.
08:29And then also use one tablespoon of toast.
08:34Sesame seed.
08:35One tablespoon of exactly 15,025 pieces of sesame seed.
08:41Put them all together.
08:42For those who love to set your hair on fire, use crushed chili pepper.
08:47This would be very, very hot and spicy.
08:51For those who do not want to bother go to hairdress for the rest of the life.
08:55You use twice as much.
08:56Then you mix them all up.
08:58Put them all right here.
09:01And then toss these with these two Chinese wooden spoon.
09:12Available in California.
09:15You toss it.
09:16When it's done, let it sit.
09:19Now for those who want exotic ingredients, you can also use a tiny, tiny bit of these and cut it
09:27up like this.
09:28One, two, three.
09:29This is give a exotic touch to the whole dish.
09:34When it's done, you can serve in this antique platter.
09:38This is approximately 200 years old.
09:42Passed on from my grandfather's great-great-grandmother.
09:47Look at how gorgeous this look.
09:57Leo, Leo over there, have a question for us too.
10:01Are potatoes used in Chinese cooking?
10:03Yes.
10:04In recent years, potatoes are widely used in many parts of China.
10:07Including the part where I was born in Guangzhou, China.
10:12But the potato was not originally grown in China.
10:15It was introduced to China a couple hundred years ago.
10:18Now they have potato pancake and this and that.
10:20In fact, one of those shows will show people how to use potato the Chinese way.
10:26The next dish I'm going to show you is vegetarian bean curd roll.
10:31I promise you today, the complete menu is vegetarian.
10:35So we've got to keep the promise.
10:38Here, for this particular dish, you need bean curd sheets.
10:42This is dry bean curd sheets.
10:44And then we also have julienne or shredded bamboo shoot.
10:52Gingon nut.
10:54Sweet date.
10:56This is pita date.
10:59Julienne or shredded green onion.
11:02Shredded carrot and shredded mushroom.
11:05And of course, I also use approximately one cup to one and a half cup of glutinous rice.
11:15And also, you've got to season this with some soy sauce.
11:20With approximately two tablespoons of soy sauce.
11:23And approximately one tablespoon of hoisin sauce.
11:27And also, use a tiny, tiny bit of sesame seed oil and a touch of white pepper.
11:32If you wish.
11:33If you don't want, no problem.
11:35Now we start with this bean curd sheet first.
11:38This bean curd sheets are dehydrated, dry bean curd sheets.
11:42When they make the tofu, they have this as a byproduct.
11:45Okay?
11:46This is so beautiful.
11:48You can use this for many, many things.
11:50Including dessert.
11:51One of the problem is, you can have a lot of bean curd sheets.
11:54But it's almost impossible to find matching pillowcases anywhere.
12:02I got you this time.
12:05Now, the next thing I want to show you is, when you use this, the most important thing is,
12:09you've got to soak this until they're nice and soft.
12:13After you soak it, you trim it to about six inches times six inches.
12:18Like this.
12:19Okay?
12:20This way, you set this aside.
12:22And I'm going to cut up some mushroom and some carrot.
12:26So we can stir fry this here.
12:28While I'm cutting it up, I am going to put some oil in here.
12:31In this frying pan.
12:32I use exactly 17 and a half drops of polyunsaturated oil.
12:49Nothing to it.
12:55I can't believe it myself.
12:59You don't get this.
13:06Never cease to amaze myself.
13:08Now, when this is done, let it set aside.
13:10We're going to stir fry this.
13:12Heat up the frying pan.
13:14Get a spatula.
13:15This is non-stick frying pan.
13:17You can use a wok.
13:18You can use regular wok to do it.
13:20First, I would get a tiny bit of garlic.
13:25Normally, you can take the whole thing out like this.
13:28If it doesn't come out, that means this done thing, you are out of shape.
13:34Normally, it come out.
13:37Done thing need to get aerobic exercise.
13:41Now, we put it here.
13:43We mash these like this.
13:49Put it right here.
13:50Stir fry this.
13:52Ingredients.
13:53Okay.
13:54They...
13:55Oh, I also have gingko nuts.
13:57These are little pieces of gingko nuts.
14:00Put it all over here.
14:03All the ingredients.
14:05Toss it.
14:06Toss it.
14:07High heat.
14:08Toss it.
14:08Toss it.
14:09Toss it.
14:09Make sure you toss in the right direction.
14:12So by the time you finish, you still have everything here.
14:15Not in the wrong place.
14:16Down there.
14:17Yeah.
14:18And I also use a tiny bit of green beans to give some more color contrast to my dish.
14:26Okay.
14:27Now, another thing I want to mention to you is this is glutinous rice.
14:33This is how it look when it's raw.
14:35Look at this glutinous rice.
14:37A little bit different than the regular long grain rice.
14:40This, you use this to make Chinese tamales, to make desserts, rice puddings, and all those
14:47things.
14:48This is gingko nut.
14:49Now, in North America, you put, when people go to wedding party, you throw those long grain
14:55rice all over people's place.
14:57See, long grain rice does not stick.
14:59If you throw the glutinous rice, they can get stuck forever.
15:06That's the reason why in China, there's so few divorces.
15:09They throw glutinous rice.
15:12You stir fry these and put the seasoning right in here.
15:17Oh, look at this.
15:19Stir, toss, toss, stir.
15:23After this is done, put some rice here.
15:28Mix them all up.
15:31Stir, stir.
15:35Now, to save time, I want to mention it to you.
15:39I have done some of these ahead of time.
15:43Like this.
15:44And I want to show you how you make the roll.
15:47You put it right here.
15:49And you put this ingredient right here.
15:53Just like your full egg roll.
15:57You put every, all the ingredients here.
16:00You get a tiny bit of flour paste.
16:04And then you fold it like this.
16:06Fold it in.
16:07Fold it in.
16:09Fold it in.
16:10Fold it in.
16:10And you go like this.
16:11And you put a tiny bit of flour paste right here.
16:14And then you fold it up like this.
16:17Then you have a little pouch like this.
16:20And then after this, you will cook this.
16:28You can brown this.
16:29You can deep fry this just like egg roll.
16:31Put it right here.
16:33And brown this.
16:34And brown this.
16:37And I have two already done for you.
16:40To save time.
16:42Now, this is one of the very few dishes.
16:44That you have soy sauce.
16:47Bean cut sheets.
16:48They just like cousin.
16:49They just like, because they all make from soy beans.
16:54They just like a reunion.
16:56Family reunion.
16:58From a long lost cousin.
17:00Put them all together.
17:01After this is done.
17:03You cut it up like this at an angle.
17:05It looks absolutely gorgeous.
17:08Look at this.
17:15I want to show you the dish.
17:19Look at this.
17:20It is beautiful.
17:22Work of art.
17:23I'm going to show you something very exciting
17:25in the next few minutes.
17:35I promise you something about exotic vegetable in this wonderful exotic Chinese vegetarian menu.
17:45Here, we start out with big tongue melon.
17:48This is a whole one.
17:50And this is one which is already cut open.
17:53You can tell it's bitter because it's all wrinkled up.
17:56Got a very harsh bitter life.
17:59This is how they normally do it.
18:01They take the seed away.
18:03And they cut it into little rings.
18:06And they can stuff it.
18:08Or they can blanch it in water.
18:11Oil or water blanching it in water.
18:13And then you can stir fry with beef and black bean sauce.
18:16One of the most classical Cantonese dish.
18:19This one is fussy melon.
18:21We also call hairy melon.
18:24You can tell this darn thing need a little shave.
18:28In China, they still do it the old fashioned way.
18:31They don't.
18:31You remember how to straight shave knife?
18:34In China, they use this to do everything.
18:38Dangerous.
18:38Here is a Chinese oklah.
18:41When you eat this, basically, you peel this off.
18:44Peel this off.
18:45And you roll cut it into bite-sized chunks.
18:48Put it in soup.
18:49And stew this in.
18:50And stir fry.
18:51Here, this is lotus root.
18:54Just like the Chinese Swiss cheese.
18:57You can stir fry it.
18:58You can put it in soup.
19:00This is Chinese chive.
19:02With a little thing.
19:04You can put it and cut it up into little pieces.
19:07Scramble egg with it.
19:08Delicious.
19:09These are the ugliest vegetables I've ever seen in my whole life.
19:12This is preserved turnip.
19:15This is sage horn pickle.
19:17And this is dehydrated bok choy.
19:19All of these can be used in stir fry dishes and soups.
19:23This particular one is very famous for seichon hunan dishes.
19:27You can do it in stir fry and soup, particularly in hot and sour soup.
19:32I know Phyllis over there have a wonderful question.
19:35Why did you leave China, Martin?
19:38There are too many Chinese cooks and not enough television shows.
19:49And since I want to do television show, that's why I have to take off.
19:53The next dish I want to show you is vegetarian tofu casserole.
19:57Wonderful dish.
19:59Here, I have some oil and sesame seed oil and soy sauce right here.
20:05And I have two little cubes of red bean curd used as a flavoring.
20:10Some chopped garlic, two cloves.
20:12Some cellophane noodle.
20:14Okay.
20:15You can deep fry it or you can put it in soup.
20:17You can also have some tiger lily butt.
20:22Wood ear mushroom.
20:25Green onion.
20:26Use approximately one ounce of each.
20:29Some shredded carrot.
20:32Chinese oriental mushroom.
20:34They are dry.
20:35And also press bean curd.
20:38And of course, half a cup to three quarter cup of broth.
20:42I'm going to cut this up.
20:45Look at what you are doing.
20:50When this is all done.
20:53Wow.
20:57When this is all done.
20:59All I have to do is sprinkle some oil.
21:02Right in this.
21:03I'm going to cook this into this clay pot.
21:05You can cook this in a clay pot.
21:07You can cook it in a wok.
21:12You can cook it in a frying pan.
21:15You can cook it in a casserole.
21:17Okay.
21:18But traditionally, they cook it in this clay pot.
21:21You put this in and you mash this.
21:24Red bean curd.
21:25Two cubes.
21:26Get some flavor out of these.
21:29You can actually cook the whole thing out of here.
21:31Okay.
21:32And then when this is, bring it to a nice boil.
21:35You put this.
21:38All this ingredient.
21:39Right inside here.
21:41And turn it down to medium to medium low.
21:44Make sure you do that.
21:46Medium to medium low.
21:48And stir.
21:50Mix.
21:50Mix.
21:51So they can cook nice and evenly.
21:53And of course, you should add a teeny tiny bit of broth.
21:58This is vegetarian broth.
22:00You can buy vegetarian broth in some health food stores.
22:04Or you can make your own vegetarian broth.
22:06By using carrot and celery and all those wonderful things.
22:09Then you put it right here.
22:11Wow.
22:12Put them all here.
22:14Don't use more than this.
22:16Otherwise, you're gonna make, you're not gonna make casserole.
22:18You're gonna end up making Chinese vegetarian soup.
22:23So make sure you don't use it.
22:24Because by the time I let it cook for approximately 10 to 15 minutes,
22:28most of the water can reduce to just have enough sauce.
22:32Now, also, we can also increase the protein content.
22:37By using a type of cellophane noodle.
22:40Okay.
22:41Or we use cellophane noodle.
22:43Soak them in warm water for approximately half an hour.
22:47Okay.
22:48You can deep fry them.
22:49You remember one of the dishes.
22:50You deep fry them.
22:51Whoo!
22:53Really pop up.
22:54Okay.
22:55You can put in soup.
22:56Make bean curd soup with cellophane noodle.
23:00Or you can make casserole.
23:03Okay.
23:03Now, I'm not quite sure how many of you know.
23:06In China, names are very important in Chinese culture.
23:11Particularly in food.
23:12That's why a lot of the dish called Wesley Duck.
23:16You see.
23:17And a handful of gold corns and things like that.
23:21The same thing with vegetable.
23:23They're very poetic.
23:25And some of the names are very symbolic.
23:27In the US, we have names like broccoli, rutabaga.
23:34In China, we have names lily butts, cloud ear mushrooms, red in snow.
23:45So poetic.
23:46And there's also another name called gai lan.
23:51You know what that means?
23:52No.
23:54Broccoli.
23:57That's Chinese broccoli.
23:59They call gai lan.
24:00Now, let us cover this up.
24:03Now, I want to mention it to you.
24:04You, if you have a small family, you cook it in a small clay pot like this.
24:11If you have a big family, you cook it in a big clay pot like this.
24:16If you want to make soup for an army, you cook it in this soup pot like this.
24:20If you are a single parent, you cook it in a little small dinky thing like that.
24:27For a family of one.
24:28For a family of two to four.
24:30For a family of six.
24:32For a family up to 50.
24:34You can cook it right here.
24:36I want to show you a couple of things which are very, very interesting.
24:40This are lily butts.
24:43Dry lily butts.
24:44Tiger lily butts.
24:46This are dry mushrooms.
24:48And this are wood ear.
24:50You soak them.
24:50After you soak them, it looks like this look.
24:54Till next time.
24:56Remember.
24:56If Yan can cook, so can you.
24:59Zoi gien.
25:05To.
25:09I'll wave him.
25:17To the king.
25:27See you again today.
25:28I'll wave him.
25:29The two.
25:30Oh, yeah.
25:33Okay.
25:34If you have a family of two.
25:34Here's a family of two.
25:34Choose your family of two.
25:34To the one.