On this episode of Yan Can Cook, Martin shows us how to cook for one. He starts with a lean turkey vegetable stir fry (1:00). Then he demonstrates how to make a delectable noodle soup using julienned ham, ginger, spinach, and noodles. (9:22) Next he takes eggs, crab meat, wine, white pepper, mushrooms, green onions, and cilantro to create a fluffy crab egg foo young (12:14) .
Martin takes a break from cooking to visit a pot sticker factory (16:04) and shares with us how this popular appetizer is made.
He wraps up the episode with hoisin lamb kebabs (19:02) using skewered marinated lamb, zucchini, bell pepper, and squash and then placed on a grill. Serve with rice and tomato slices.
Yan Can Cook, Season 4, Episode 9: Cooking For One
#MartinYanMondays #noodlesoup #recipes
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website: yancancook.com/home/
Discover more fun with food on KQED: www.kqed.org/food
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