1
00:00:00,700 --> 00:00:01,700
[Molly]
My aunt Lucy's in town,
2
00:00:01,700 --> 00:00:03,266
and we're having
a Chinese-inspired dinner,
3
00:00:03,266 --> 00:00:05,867
showcasing some
of our family's favorite
dishes.
4
00:00:05,867 --> 00:00:07,166
We would not be Yeh's
5
00:00:07,166 --> 00:00:08,867
if we didn't save room
for buns.
6
00:00:08,867 --> 00:00:10,000
I agree.
7
00:00:10,000 --> 00:00:12,900
[Molly] With my mouthwatering
mapo tofu with pork,
8
00:00:14,266 --> 00:00:16,000
silky egg drop soup,...
9
00:00:16,000 --> 00:00:17,700
Yeah, baby.
10
00:00:17,700 --> 00:00:19,700
...fresh chili crisp
vinaigrette salad
11
00:00:19,700 --> 00:00:21,734
covered with crunchy
ramen noodles.
12
00:00:22,000 --> 00:00:23,066
So fun.
13
00:00:23,500 --> 00:00:24,467
And for dessert,
14
00:00:24,467 --> 00:00:26,700
the tastiest pastries
on the planet,
15
00:00:26,700 --> 00:00:28,233
my pineapple buns.
16
00:00:32,734 --> 00:00:34,600
Look at these beauties.
17
00:00:34,600 --> 00:00:37,066
Hey! This is me, Molly Yeh.
18
00:00:37,066 --> 00:00:38,467
This is my husband, Nick.
19
00:00:38,467 --> 00:00:40,066
This is our growing family.
20
00:00:40,066 --> 00:00:43,100
And this is our farm
on the North Dakota,
Minnesota border,
21
00:00:43,100 --> 00:00:45,734
the place where I eat,
sleep and breathe food.
22
00:00:52,467 --> 00:00:54,166
My aunt Lucy
is visiting the farm.
23
00:00:54,166 --> 00:00:55,367
So we are celebrating
24
00:00:55,367 --> 00:00:58,867
with some of my family's
favorite Chinese dishes.
25
00:00:58,867 --> 00:01:00,000
For a Chinese bakery classic,
26
00:01:00,000 --> 00:01:00,734
For a Chinese bakery classic,
27
00:01:00,734 --> 00:01:02,967
I'm baking up
my pineapple buns,
28
00:01:02,967 --> 00:01:05,100
which are so pillowy soft.
29
00:01:05,100 --> 00:01:07,066
They've got rich
custard bellies,
30
00:01:07,066 --> 00:01:09,734
and sweet,
crunchy cookie halves.
31
00:01:09,734 --> 00:01:11,367
To get started on the dough,
32
00:01:11,367 --> 00:01:13,266
I'm gonna make something
called a tangzhong,
33
00:01:13,266 --> 00:01:17,467
which is a starter
that's commonly used
in Asian breads.
34
00:01:17,467 --> 00:01:18,600
And essentially,
35
00:01:18,600 --> 00:01:20,600
I'm just gonna be cooking
some of my liquid
36
00:01:20,600 --> 00:01:22,367
with a little bit of flour.
37
00:01:22,367 --> 00:01:26,700
It allows way more moisture
to get into the dough,
38
00:01:26,700 --> 00:01:30,000
leading to a more moist bun
that is just ethereally soft.
39
00:01:30,000 --> 00:01:32,100
leading to a more moist bun
that is just ethereally soft.
40
00:01:32,100 --> 00:01:34,500
I'm combining three quarters
of a cup of coconut milk
41
00:01:34,500 --> 00:01:36,467
with a quarter cup of flour.
42
00:01:37,100 --> 00:01:38,867
And I'm heating it
over low heat
43
00:01:38,867 --> 00:01:40,867
until it forms a thick paste.
44
00:01:40,867 --> 00:01:44,266
Pineapple buns are a staple
in Chinese bakeries.
45
00:01:44,266 --> 00:01:45,600
It's confusing,
46
00:01:45,600 --> 00:01:47,700
[chuckles softly]
because they don't actually
contain pineapples,
47
00:01:47,700 --> 00:01:50,700
they just resemble a pineapple
on top
48
00:01:50,700 --> 00:01:52,700
with their craggly
cookie crust.
49
00:01:52,700 --> 00:01:54,734
You don't always find them
with custard in the bellies,
50
00:01:54,734 --> 00:01:55,867
but custard is so good.
51
00:01:55,867 --> 00:01:57,533
So I'm definitely adding it
to there.
52
00:01:58,734 --> 00:02:00,000
Okay, this is thick and pasty.
53
00:02:00,000 --> 00:02:00,266
Okay, this is thick and pasty.
54
00:02:00,266 --> 00:02:03,700
I'll remove it from the heat
and allow it to cool slightly,
55
00:02:03,700 --> 00:02:06,266
while I mix up
my remaining ingredients.
56
00:02:06,266 --> 00:02:08,967
I've got four
and a quarter cups
of all-purpose flour here,
57
00:02:08,967 --> 00:02:12,266
and I'll combine it
with a quarter of a cup
of sugar.
58
00:02:12,266 --> 00:02:15,367
One thing I love about sweets
from the Chinese bakery
59
00:02:15,367 --> 00:02:18,533
is that they're rarely
overly sweet.
60
00:02:18,533 --> 00:02:20,634
Two and a quarter teaspoons
of yeast,
61
00:02:22,166 --> 00:02:24,100
and one and a half teaspoons
of kosher salt.
62
00:02:26,266 --> 00:02:28,000
I'll whisk this to combine,
63
00:02:28,000 --> 00:02:30,000
and then add in
my remaining coconut milk.
64
00:02:30,000 --> 00:02:31,000
and then add in
my remaining coconut milk.
65
00:02:31,000 --> 00:02:33,266
A couple of tablespoons
of coconut oil,
66
00:02:33,266 --> 00:02:35,800
which will add
additional richness and fat.
67
00:02:36,734 --> 00:02:37,900
A couple of eggs,
68
00:02:39,166 --> 00:02:40,467
and the tangzhong.
69
00:02:40,467 --> 00:02:41,867
So now that this is cooled,
70
00:02:41,867 --> 00:02:44,000
I don't have to worry
about it being too hot,
71
00:02:44,000 --> 00:02:45,166
and cooking those eggs.
72
00:02:45,967 --> 00:02:47,800
I'll mix this up
into a shaggy dough.
73
00:02:48,500 --> 00:02:50,600
I'm so excited
to see my aunt Lucy.
74
00:02:50,600 --> 00:02:52,367
She flew in from LA.
75
00:02:52,367 --> 00:02:54,533
Most of my dad's side
of the family lives in LA.
76
00:02:54,533 --> 00:02:55,867
My dad grew up there.
77
00:02:55,867 --> 00:02:58,000
My grandparents came over
from China
78
00:02:58,000 --> 00:02:59,266
as teenagers,
79
00:02:59,266 --> 00:03:00,000
and they both went
to college here.
80
00:03:00,000 --> 00:03:01,700
and they both went
to college here.
81
00:03:01,700 --> 00:03:03,867
And I have all
of these memories
82
00:03:03,867 --> 00:03:05,867
growing up,
of going to visit them,
83
00:03:05,867 --> 00:03:08,266
and always eating
Chinese food.
84
00:03:08,266 --> 00:03:11,266
My grandpa would
always wanna go out
to Chinese restaurants,
85
00:03:11,266 --> 00:03:13,734
and then my grandma
would stock the freezer
86
00:03:13,734 --> 00:03:17,166
with tons of Chinese buns.
87
00:03:17,166 --> 00:03:20,100
Okay, I've got a thick,
shaggy dough.
88
00:03:20,100 --> 00:03:21,634
I'll knead this
with the dough hook now
89
00:03:21,634 --> 00:03:22,700
for seven to ten minutes
90
00:03:22,700 --> 00:03:25,433
until the dough is smooth
and still slightly sticky.
91
00:03:25,700 --> 00:03:27,900
[whirring]
92
00:03:31,266 --> 00:03:32,900
That coconut smells good.
93
00:03:35,166 --> 00:03:37,367
This is looking smooth.
94
00:03:37,367 --> 00:03:38,967
And it's still
a little bit sticky,
95
00:03:38,967 --> 00:03:40,333
which is what I'm going for.
96
00:03:41,867 --> 00:03:42,634
Okay.
97
00:03:43,100 --> 00:03:44,166
I'll ball it up.
98
00:03:45,266 --> 00:03:47,000
I wanna get a smooth,
hot surface
99
00:03:47,000 --> 00:03:48,867
so that it rises evenly.
100
00:03:48,867 --> 00:03:51,166
And my bowl here
is coated with oil,
101
00:03:51,166 --> 00:03:53,066
so the dough doesn't stick
and dry out.
102
00:03:54,634 --> 00:03:55,500
I'll cover it up
103
00:03:55,500 --> 00:03:57,100
and let it rise
until it's doubled,
104
00:03:57,100 --> 00:03:59,367
while I make
the cookie topping.
105
00:03:59,367 --> 00:04:00,000
This is what makes
these pineapple buns.
106
00:04:00,000 --> 00:04:01,367
This is what makes
these pineapple buns.
107
00:04:01,367 --> 00:04:04,367
It's this crunchy,
sweet cookie shell
108
00:04:04,367 --> 00:04:05,867
on top
of the pillowy soft bun,
109
00:04:05,867 --> 00:04:08,867
that just creates the best
textural adventure.
110
00:04:08,867 --> 00:04:10,867
I've got a quarter cup
of sugar in my stand mixer,
111
00:04:10,867 --> 00:04:13,467
and I'll combine it
with a quarter cup
of coconut oil.
112
00:04:13,467 --> 00:04:16,100
Coconut oil
might be my favorite
baking fat.
113
00:04:16,100 --> 00:04:17,700
Don't tell butter.
114
00:04:17,700 --> 00:04:19,900
I'll mix until it's combined
and creamy.
115
00:04:21,600 --> 00:04:23,734
[whirring]
116
00:04:25,600 --> 00:04:27,900
It's a cookie that bakes
on top of a bun.
117
00:04:28,734 --> 00:04:30,000
I'm really proud of my people.
118
00:04:30,000 --> 00:04:30,433
I'm really proud of my people.
119
00:04:31,634 --> 00:04:32,800
I'll pour in an egg.
120
00:04:36,166 --> 00:04:38,166
I'll splash in
some almond extracts.
121
00:04:40,734 --> 00:04:42,500
-So good.
-[whirring stops]
122
00:04:42,500 --> 00:04:45,634
I'll add
three quarters of a cup
of all-purpose flour,
123
00:04:45,634 --> 00:04:47,266
half a teaspoon
of baking powder,
124
00:04:49,066 --> 00:04:50,166
and a good pinch of salt,
125
00:04:50,867 --> 00:04:52,467
and I'll mix this
into a dough.
126
00:04:52,467 --> 00:04:54,233
[whirring]
127
00:04:55,367 --> 00:04:56,367
-All right.
-[whirring stops]
128
00:04:57,100 --> 00:04:59,166
I'll scrape it right on out
to the parchment.
129
00:04:59,867 --> 00:05:00,000
I'll fold the parchment over,
130
00:05:00,000 --> 00:05:01,800
I'll fold the parchment over,
131
00:05:02,367 --> 00:05:04,100
and then use a bench scraper
132
00:05:04,100 --> 00:05:06,266
to just press it
right underneath,
133
00:05:06,266 --> 00:05:08,066
and that'll even out the log.
134
00:05:08,066 --> 00:05:09,266
We'll roll it up.
135
00:05:10,533 --> 00:05:13,600
And then I'll stick it
in to the refrigerator
to firm up
136
00:05:13,600 --> 00:05:15,000
about one to two hours,
137
00:05:15,000 --> 00:05:18,433
which conveniently,
is how much longer
my dough has to rise.
138
00:05:23,266 --> 00:05:24,266
[whooshes]
139
00:05:24,266 --> 00:05:26,367
I've got my double dough
ready to go,
140
00:05:26,367 --> 00:05:28,600
and a coconut custard here,
141
00:05:28,600 --> 00:05:30,000
that I made super simply.
142
00:05:30,000 --> 00:05:30,967
that I made super simply.
143
00:05:30,967 --> 00:05:34,867
I combined coconut milk,
custard powder and sugar
144
00:05:34,867 --> 00:05:36,066
together in a sauce pan.
145
00:05:36,967 --> 00:05:39,100
Cook it over gentle heat
for one to two minutes
146
00:05:39,100 --> 00:05:41,500
until it's thick
and pudding-like.
147
00:05:41,500 --> 00:05:44,634
Then whisk in
some almond extract
and a pinch of salt.
148
00:05:46,066 --> 00:05:46,900
Transfer it to a bowl
149
00:05:46,900 --> 00:05:48,734
with plastic wrap
touching the top,
150
00:05:48,734 --> 00:05:50,166
so you don't get a skin.
151
00:05:50,600 --> 00:05:51,634
And chill.
152
00:05:53,166 --> 00:05:54,066
Now to shape,
153
00:05:54,066 --> 00:05:55,900
I'll get my dough out
onto my counter.
154
00:05:58,367 --> 00:06:00,000
And then I'll pat it out
into a rectangle.
155
00:06:00,000 --> 00:06:00,166
And then I'll pat it out
into a rectangle.
156
00:06:00,867 --> 00:06:03,000
This is the softest dough.
157
00:06:03,000 --> 00:06:04,266
And then,
I'll use my bench scraper
158
00:06:04,266 --> 00:06:07,166
to divide it
into 12 equal-sized squares.
159
00:06:09,367 --> 00:06:10,467
I'll get a scoop.
160
00:06:10,467 --> 00:06:12,100
And now onto
this first square,
161
00:06:12,100 --> 00:06:15,467
I'll scoop my custard
right into the center,
162
00:06:15,467 --> 00:06:18,166
and then pinch the edges
up around to seal it shut.
163
00:06:18,867 --> 00:06:20,700
I wanna lock
this custard in well,
164
00:06:20,700 --> 00:06:23,333
so that it doesn't leak out
while these buns are baking.
165
00:06:24,467 --> 00:06:26,367
And I'll place it
onto my baking sheet
166
00:06:26,367 --> 00:06:28,066
that's lined
with some parchment.
167
00:06:28,500 --> 00:06:30,000
Seam side down.
168
00:06:30,000 --> 00:06:30,367
Seam side down.
169
00:06:30,367 --> 00:06:31,867
And now I'll form
the rest of my buns,
170
00:06:31,867 --> 00:06:32,634
and then let them rise
171
00:06:32,634 --> 00:06:34,233
until they're puffy
and jiggly.
172
00:06:39,700 --> 00:06:40,900
Cookie dough's firm.
173
00:06:43,700 --> 00:06:46,100
All righty.
174
00:06:46,100 --> 00:06:47,467
Look at that jiggle fest.
175
00:06:47,467 --> 00:06:50,266
To top,
I'll take a slice
of my cookie dough,
176
00:06:50,266 --> 00:06:53,734
and use my fingers
just to flatten it out
into a circle.
177
00:06:53,734 --> 00:06:55,967
that's about an eighth
of an inch thick.
178
00:06:55,967 --> 00:06:57,367
I'll gently lay this on top.
179
00:06:57,367 --> 00:06:59,533
I don't wanna press it
and deflate the buns.
180
00:06:59,533 --> 00:07:00,000
And then brush with egg wash,
181
00:07:00,000 --> 00:07:01,266
And then brush with egg wash,
182
00:07:01,266 --> 00:07:03,266
so that the buns
are extra golden,
183
00:07:03,266 --> 00:07:05,433
and pineapple-like.
[chuckles softly]
184
00:07:06,166 --> 00:07:07,800
Great, just like that
185
00:07:09,066 --> 00:07:10,367
I'll keep on topping.
186
00:07:10,367 --> 00:07:11,533
And it doesn't need
to be perfect,
187
00:07:11,533 --> 00:07:14,000
because it's gonna crackle
anyway
188
00:07:14,000 --> 00:07:16,900
once it bakes
on top of the puffing up bun.
189
00:07:20,467 --> 00:07:22,734
Yay. Oh!
190
00:07:22,734 --> 00:07:26,867
I'll get these in the oven now
at 350 degrees for 16 minutes,
191
00:07:26,867 --> 00:07:27,900
until they're golden.
192
00:07:32,066 --> 00:07:33,000
Oh, yeah.
193
00:07:33,500 --> 00:07:35,266
Those are some hot buns.
194
00:07:37,166 --> 00:07:40,166
Oh, man,
they look incredible.
195
00:07:40,166 --> 00:07:42,467
Just like a craggly pineapple.
196
00:07:42,467 --> 00:07:44,166
I earned that one.
[chuckles softly]
197
00:07:45,266 --> 00:07:48,166
Mmm, look at how soft
and fluffy they are.
198
00:07:52,467 --> 00:07:53,634
Mmm.
199
00:07:54,367 --> 00:07:56,700
Perfectly sweet,
perfectly coconutty.
200
00:07:56,700 --> 00:07:59,100
The little bit of crunch
on top is so great.
201
00:07:59,100 --> 00:08:00,000
Dang, these are even better
than Ira's buns. [chuckles]
202
00:08:00,000 --> 00:08:01,900
Dang, these are even better
than Ira's buns. [chuckles]
203
00:08:07,500 --> 00:08:08,600
Coming up,
204
00:08:08,600 --> 00:08:11,634
the secret to Grandpa Yeh's
favorite Chinese dish.
205
00:08:22,533 --> 00:08:24,166
For our Chinese's dinner's
main dish,
206
00:08:24,166 --> 00:08:25,100
I am making
207
00:08:25,100 --> 00:08:27,166
Grandpa Yeh's
all-time favorite,
208
00:08:27,166 --> 00:08:28,467
mapo tofu.
209
00:08:28,467 --> 00:08:33,734
It is saucy, salty, tingly,
sweet spicy pork and tofu,
210
00:08:33,734 --> 00:08:37,367
together in one
majorly satisfying dish.
211
00:08:37,367 --> 00:08:39,100
To start,
I'm prepping my tofu.
212
00:08:39,100 --> 00:08:40,266
I've got a block of it here
213
00:08:40,266 --> 00:08:42,166
that I'm chopping
into little cubes.
214
00:08:43,533 --> 00:08:44,734
I season this first,
215
00:08:44,734 --> 00:08:45,661
make a tingly pork sauce
216
00:08:45,661 --> 00:08:46,000
make a tingly pork sauce
217
00:08:46,000 --> 00:08:48,467
and then fold everything
together.
218
00:08:48,467 --> 00:08:51,100
Anytime we would go out
to restaurants
with my grandpa,
219
00:08:51,100 --> 00:08:53,734
he would insist
on ordering mapo tofu.
220
00:08:54,367 --> 00:08:56,867
It's got heat, sweetness.
221
00:08:56,867 --> 00:08:59,367
It's very, very comforting.
222
00:08:59,367 --> 00:09:01,066
I'll transfer my tofu
to a bowl.
223
00:09:02,600 --> 00:09:04,233
I'll cover this
with boiling water,
224
00:09:07,166 --> 00:09:09,367
and season the water liberally
with salt,
225
00:09:09,367 --> 00:09:12,467
so the tofu can get seasoned
from the inside out.
226
00:09:12,467 --> 00:09:14,000
Just like seasoning
pasta water.
227
00:09:14,000 --> 00:09:15,661
I'll let this sit
while I make my sauce.
228
00:09:15,661 --> 00:09:16,867
I'll let this sit
while I make my sauce.
229
00:09:16,867 --> 00:09:19,266
I'll combine three quarters
of a cup of chicken stock.
230
00:09:19,266 --> 00:09:22,900
This sauce has so much flavor,
it's kind of insane.
231
00:09:24,000 --> 00:09:26,166
Add one tablespoon
of light brown sugar,
232
00:09:27,634 --> 00:09:29,100
and then a tablespoon
of cornstarch,
233
00:09:29,100 --> 00:09:30,900
which will help thicken it.
234
00:09:31,900 --> 00:09:33,734
A tablespoon and a half
of soy sauce,
235
00:09:35,367 --> 00:09:38,100
a tablespoon
of toasted sesame oil.
236
00:09:38,100 --> 00:09:39,800
Most of the ingredients
in this sauce
237
00:09:39,800 --> 00:09:41,166
are super common,
238
00:09:41,166 --> 00:09:43,100
really easy for me to find
in town.
239
00:09:43,100 --> 00:09:45,661
But some of the more
traditional ingredients
in mapo tofu
240
00:09:45,661 --> 00:09:46,367
But some of the more
traditional ingredients
in mapo tofu
241
00:09:46,367 --> 00:09:48,467
are kind of hard for me
to find in town.
242
00:09:48,467 --> 00:09:50,734
So I've made a couple
of substitutions
243
00:09:50,734 --> 00:09:52,867
but the flavor is still there.
244
00:09:52,867 --> 00:09:56,000
One of those ingredients
is black bean garlic sauce.
245
00:09:56,000 --> 00:09:57,166
More traditionally,
246
00:09:57,166 --> 00:10:00,100
you would see it made
with just fermented
black beans,
247
00:10:00,100 --> 00:10:02,000
that's super salty and sweet
248
00:10:02,000 --> 00:10:04,533
and it has loads and loads
of depth
249
00:10:04,533 --> 00:10:06,634
from fermented black beans.
250
00:10:06,634 --> 00:10:08,000
And then, I'm using gochujang,
251
00:10:08,000 --> 00:10:09,533
which is a Korean ingredient,
252
00:10:09,533 --> 00:10:13,100
but it adds
a very similar quality
of heat
253
00:10:13,100 --> 00:10:15,333
that you would typically find
in a mapo tofu.
254
00:10:16,367 --> 00:10:19,166
I'll add between two
and three tablespoons.
255
00:10:19,166 --> 00:10:20,467
Three will be quite spicy,
256
00:10:20,467 --> 00:10:22,533
two is kind of
on the milder side.
257
00:10:23,467 --> 00:10:24,634
I think I'll go for it.
258
00:10:25,634 --> 00:10:28,600
I have some sinuses
that need clearing up.
[laughs]
259
00:10:28,600 --> 00:10:29,967
Now, I'll whisk this together.
260
00:10:31,533 --> 00:10:33,100
Oh. [sniffs]
261
00:10:33,100 --> 00:10:35,467
It's smelling nostalgic
already.
262
00:10:35,467 --> 00:10:37,166
And then,
I'll just set this aside,
263
00:10:37,166 --> 00:10:38,867
while I cook up
my pork.
264
00:10:38,867 --> 00:10:41,166
Really, mapo tofu
isn't just tofu.
265
00:10:41,166 --> 00:10:43,467
It's actually mostly pork.
266
00:10:43,467 --> 00:10:45,661
I've got a drizzle
of neutral oil in my pot here.
267
00:10:45,661 --> 00:10:45,800
I've got a drizzle
of neutral oil in my pot here.
268
00:10:45,800 --> 00:10:48,100
-I'll add a pound
of ground pork,
-[sizzling]
269
00:10:48,100 --> 00:10:50,000
and then season it
with a good pinch of salt.
270
00:10:50,000 --> 00:10:52,600
Even though
the sauce is fairly salty,
271
00:10:52,600 --> 00:10:55,266
whenever you're cooking
something like this
with ground meat,
272
00:10:55,266 --> 00:10:56,233
you wanna make sure
273
00:10:56,233 --> 00:10:58,634
that the salt
is making contact
with the meat,
274
00:10:58,634 --> 00:11:02,000
so that it can bring out
all of its natural flavor.
275
00:11:02,000 --> 00:11:03,533
I'll cook this
over medium high
276
00:11:03,533 --> 00:11:05,367
until it's brown
for a few minutes.
277
00:11:05,367 --> 00:11:07,266
As I already break it up
with my spoon,
278
00:11:07,266 --> 00:11:08,634
it's already smelling good.
279
00:11:09,634 --> 00:11:10,634
I love this dish
280
00:11:10,634 --> 00:11:13,900
because it comes together
so quickly and easily.
281
00:11:13,900 --> 00:11:15,661
You don't have to do
that much planning ahead.
282
00:11:15,661 --> 00:11:16,166
You don't have to do
that much planning ahead.
283
00:11:16,166 --> 00:11:18,600
Sometimes if I'm making this
and I don't have tofu,
284
00:11:18,600 --> 00:11:19,800
I sub in noodles,
285
00:11:19,800 --> 00:11:22,634
and toss the noodles in
with this meat sauce.
286
00:11:22,634 --> 00:11:23,734
And that's delicious.
287
00:11:24,467 --> 00:11:27,533
Okay, this is just
about finished browning.
288
00:11:27,533 --> 00:11:31,900
I've got some finely chopped
ginger, garlic and scallions.
289
00:11:31,900 --> 00:11:35,000
The flavor trifecta,
[chuckles] in Chinese cooking.
290
00:11:35,000 --> 00:11:37,533
I'll just add the white parts
of the scallions now,
291
00:11:37,533 --> 00:11:39,100
so that they can soften,
292
00:11:39,100 --> 00:11:40,734
and then add the green parts
at the end.
293
00:11:40,734 --> 00:11:43,867
And then two teaspoons
of cracked schezwan
peppercorns,
294
00:11:43,867 --> 00:11:45,661
which create
a tingly sensation
in this dish.
295
00:11:45,661 --> 00:11:47,533
which create
a tingly sensation
in this dish.
296
00:11:47,533 --> 00:11:48,867
It's so unique.
297
00:11:48,867 --> 00:11:52,634
You could side it
with loads of black pepper
with little coriander.
298
00:11:52,634 --> 00:11:53,800
I'll stir this around,
299
00:11:53,800 --> 00:11:57,233
just let the garlic
and the ginger
and the scallion soften.
300
00:11:58,100 --> 00:11:59,967
This is smelling heavenly.
301
00:12:01,000 --> 00:12:02,867
I wanna be careful
not to burn the garlic.
302
00:12:02,867 --> 00:12:04,700
So once I can start
smelling it,
303
00:12:04,700 --> 00:12:07,000
I'll mix it in
with the rest of the pork,
304
00:12:07,000 --> 00:12:08,166
and then pour in the sauce,
305
00:12:08,166 --> 00:12:10,166
which will stop the cooking
of the garlic
306
00:12:10,166 --> 00:12:11,734
and prevent it from burning.
307
00:12:12,166 --> 00:12:13,266
Yum.
308
00:12:13,266 --> 00:12:15,661
I'll allow the cornstarch
to thicken up the sauce.
309
00:12:15,661 --> 00:12:16,867
I'll allow the cornstarch
to thicken up the sauce.
310
00:12:16,867 --> 00:12:19,166
It's almost done,
it's gonna be good.
311
00:12:19,166 --> 00:12:20,433
Drain the tofu,
312
00:12:23,266 --> 00:12:24,900
and then gently fold this in.
313
00:12:28,467 --> 00:12:30,800
Tofu is a great canvas
for flavor,
314
00:12:30,800 --> 00:12:33,367
and this sauce
has so much flavor.
315
00:12:33,367 --> 00:12:34,867
So it all makes sense.
316
00:12:34,867 --> 00:12:37,533
I'll finish with my reserve
scallion greens.
317
00:12:39,000 --> 00:12:39,967
Going in.
318
00:12:43,367 --> 00:12:44,266
Mmm.
319
00:12:44,900 --> 00:12:45,661
So flavorful.
320
00:12:45,661 --> 00:12:45,867
So flavorful.
321
00:12:45,867 --> 00:12:48,367
I'm getting that
tingly sensation. [chuckles]
322
00:12:48,367 --> 00:12:52,600
And that tofu just adds
that perfect creamy element.
323
00:12:52,600 --> 00:12:54,734
Grandpa Yeh
would totally be proud.
324
00:12:58,533 --> 00:12:59,166
Next,
325
00:12:59,166 --> 00:13:00,734
a Chinese restaurant staple
326
00:13:00,734 --> 00:13:03,433
that'll make you feel
like a food magician.
327
00:13:10,367 --> 00:13:13,066
For a comforting, cozy start
to our Chinese meal,
328
00:13:13,066 --> 00:13:15,166
I am making my egg drop soup.
329
00:13:15,166 --> 00:13:17,500
It's a rich
ginger chicken broth
330
00:13:17,500 --> 00:13:19,800
with fluffy ribbons of egg
swimming about.
331
00:13:19,800 --> 00:13:21,967
This is so nostalgic for me.
332
00:13:21,967 --> 00:13:23,467
And when you make it,
333
00:13:23,467 --> 00:13:25,367
you kind of feel
like an egg magician.
[chuckles]
334
00:13:25,367 --> 00:13:26,800
I'll start by making my stock.
335
00:13:26,800 --> 00:13:29,467
So I've got two pounds
of chicken parts here.
336
00:13:29,467 --> 00:13:30,500
We've got wings and backs.
337
00:13:30,500 --> 00:13:32,000
And I just like using wings,
338
00:13:32,000 --> 00:13:36,367
because there's a great ratio
of meat to cartilage.
339
00:13:36,367 --> 00:13:37,353
So you're just getting
a lot of rich flavor there.
340
00:13:37,353 --> 00:13:39,166
So you're just getting
a lot of rich flavor there.
341
00:13:39,166 --> 00:13:40,800
I'll add these
right to my pot.
342
00:13:41,900 --> 00:13:44,367
I'll toss in some ginger
for brightness,
343
00:13:44,367 --> 00:13:47,800
and some celery,
carrots and scallions.
344
00:13:47,800 --> 00:13:50,433
And then,
a whole honkin' head
of garlic.
345
00:13:50,900 --> 00:13:51,734
To add it,
346
00:13:51,734 --> 00:13:54,634
I'll just slice it open
horizontally,
347
00:13:54,634 --> 00:13:56,600
so that the cloves
are exposed.
348
00:13:56,600 --> 00:14:00,533
And the cloves
will infuse the stock
with so much flavor.
349
00:14:00,533 --> 00:14:04,000
All right, lastly,
a couple of teaspoons
of peppercorns.
350
00:14:04,000 --> 00:14:06,367
And homemade stock
is always gonna be the best.
351
00:14:06,367 --> 00:14:07,353
But if you wanna shortcut it
with store-bought stock,
352
00:14:07,353 --> 00:14:09,266
But if you wanna shortcut it
with store-bought stock,
353
00:14:09,266 --> 00:14:10,700
that's totally okay, too.
354
00:14:10,700 --> 00:14:13,700
That's actually how
I first learned to make
egg drop soup.
355
00:14:13,700 --> 00:14:14,867
I made it with my mom,
356
00:14:14,867 --> 00:14:17,000
and I thought
it was the coolest thing
in the world,
357
00:14:17,000 --> 00:14:20,533
that scrambled eggs
cook directly in the hot soup.
358
00:14:20,533 --> 00:14:23,000
You could see them cook
before your very eyes.
359
00:14:23,000 --> 00:14:24,600
It's awesome.
360
00:14:24,600 --> 00:14:27,166
I'm filling up the pot
with water now.
361
00:14:27,166 --> 00:14:28,533
I'll bring this to a boil now,
362
00:14:28,533 --> 00:14:30,166
and then reduce it
to a simmer
363
00:14:30,166 --> 00:14:32,967
and simmer it uncovered
for two hours,
364
00:14:32,967 --> 00:14:35,634
so all the flavors
can come to life.
365
00:14:35,634 --> 00:14:37,353
And I want the broth
to slightly reduce,
366
00:14:37,353 --> 00:14:37,533
And I want the broth
to slightly reduce,
367
00:14:37,533 --> 00:14:40,533
so that I can get
that concentrated flavor.
368
00:14:49,600 --> 00:14:50,800
My broth is strained,
369
00:14:50,800 --> 00:14:54,066
-and it's just about ready
to egg-nite.
-[drum stings]
370
00:14:55,467 --> 00:14:57,634
I'll season it
with some soy sauce.
371
00:14:57,634 --> 00:15:00,734
And just like any soup,
this really is to taste.
372
00:15:00,734 --> 00:15:02,700
A drizzle of sesame oil,
373
00:15:02,700 --> 00:15:04,100
which enriches the soup
374
00:15:04,100 --> 00:15:07,100
and adds those
great nutty sesame notes.
375
00:15:07,100 --> 00:15:07,353
And some white pepper,
376
00:15:07,353 --> 00:15:08,367
And some white pepper,
377
00:15:08,367 --> 00:15:10,600
which is super common
in Chinese cooking.
378
00:15:10,600 --> 00:15:13,100
It's slightly funkier
than black pepper,
379
00:15:13,100 --> 00:15:14,800
and it's pretty strong.
380
00:15:14,800 --> 00:15:17,000
So,
I'll just add a little bit.
381
00:15:17,000 --> 00:15:18,066
Give it a good stir.
382
00:15:18,533 --> 00:15:20,100
I made this a lot in college,
383
00:15:20,100 --> 00:15:21,734
because it was so easy
and cheap.
384
00:15:22,266 --> 00:15:23,367
Mmm. [sniffs]
385
00:15:23,367 --> 00:15:27,166
The ginger and the sesame oil
together smell so good.
386
00:15:27,166 --> 00:15:28,533
While this comes to a boil,
387
00:15:28,533 --> 00:15:31,467
I'll pour in my slurry
gradually as I whisk.
388
00:15:31,467 --> 00:15:33,800
It's just cornstarch
mixed with cold water,
389
00:15:33,800 --> 00:15:36,467
which will thicken the soup
slightly.
390
00:15:36,467 --> 00:15:37,353
And for the star of the show,
I'll add six eggs.
391
00:15:37,353 --> 00:15:39,100
And for the star of the show,
I'll add six eggs.
392
00:15:39,100 --> 00:15:41,066
I'll whisk these up
with a pinch of salt.
393
00:15:42,166 --> 00:15:44,367
My aunt Lucy just flew in
from LA.
394
00:15:44,367 --> 00:15:46,166
I'm excited to catch up
with her
395
00:15:46,166 --> 00:15:47,533
and show her the farm.
396
00:15:48,367 --> 00:15:50,266
The moment
I've been waiting for.
397
00:15:50,266 --> 00:15:52,166
I'll drizzle the egg in
gradually,
398
00:15:52,166 --> 00:15:53,867
as I stir it gently,
399
00:15:53,867 --> 00:15:56,066
and just watch the egg
come alive.
400
00:15:59,367 --> 00:16:01,233
Yeah, baby.
401
00:16:02,600 --> 00:16:04,000
So fun.
402
00:16:04,000 --> 00:16:06,266
So it just instantly
floats to the top,
403
00:16:06,266 --> 00:16:07,353
and gets fluffy.
404
00:16:07,353 --> 00:16:08,166
and gets fluffy.
405
00:16:08,166 --> 00:16:09,700
That's what I'm talking about.
406
00:16:09,700 --> 00:16:11,367
This is my childhood.
407
00:16:11,367 --> 00:16:12,367
Okay, done-zo.
408
00:16:12,367 --> 00:16:14,367
The eggs are cooked already,
so fast.
409
00:16:14,700 --> 00:16:15,734
I'll get a bowl.
410
00:16:16,166 --> 00:16:17,533
Mmm, mmm, mmm.
411
00:16:19,900 --> 00:16:21,100
In some restaurants,
412
00:16:21,100 --> 00:16:22,533
they call this
egg flower soup.
413
00:16:22,533 --> 00:16:23,900
And I can see why.
414
00:16:23,900 --> 00:16:26,367
It's like a bouquet
of egg flowers.
415
00:16:26,367 --> 00:16:28,900
I'll finish with a drizzle
of chili oil,
416
00:16:28,900 --> 00:16:30,467
which I think
looks really pretty,
417
00:16:30,467 --> 00:16:32,000
and adds a nice heat.
418
00:16:32,000 --> 00:16:33,600
Some sliced scallions.
419
00:16:33,600 --> 00:16:35,233
And I think
these are really fun.
420
00:16:36,000 --> 00:16:37,333
Some wonton strips.
421
00:16:37,800 --> 00:16:39,433
Tan-ta-ta-da.
422
00:16:40,533 --> 00:16:41,333
Going in.
423
00:16:45,900 --> 00:16:46,734
Mmm.
424
00:16:47,600 --> 00:16:48,967
Oh, I feel like a kid again.
425
00:16:48,967 --> 00:16:50,000
It's so soft,
426
00:16:50,000 --> 00:16:52,734
and that broth has flavor
for days.
427
00:16:53,367 --> 00:16:55,233
Aunt Lucy is gonna love this.
428
00:16:57,266 --> 00:16:58,233
Mmm.
429
00:16:58,967 --> 00:17:00,066
Still to come.
430
00:17:00,066 --> 00:17:02,233
Ramen, but not like you think.
431
00:17:15,166 --> 00:17:17,634
For a fresh colorful side
to our Chinese dinner,
432
00:17:17,634 --> 00:17:19,634
I am making
a big, green salad
433
00:17:19,634 --> 00:17:23,266
with chili crisp vinaigrette
and crunchy ramen noodles.
434
00:17:23,266 --> 00:17:26,867
It's bright, a little spicy,
and a whole lot of fun.
435
00:17:26,867 --> 00:17:28,066
Just like me. [chuckles]
436
00:17:28,367 --> 00:17:29,166
To start,
437
00:17:29,166 --> 00:17:30,900
I've just cut a block
of ramen noodles
438
00:17:30,900 --> 00:17:32,100
that I am breaking up,
439
00:17:32,100 --> 00:17:35,634
that are ultimately
gonna be the croutons
on my salad.
440
00:17:35,634 --> 00:17:36,892
I'm ripping a page out
of the 90s potluck playbook,
441
00:17:36,892 --> 00:17:38,734
I'm ripping a page out
of the 90s potluck playbook,
442
00:17:38,734 --> 00:17:42,266
because the inspiration
for this was the salad
my mom made
443
00:17:42,266 --> 00:17:44,634
for every singly potluck
in the 90s.
444
00:17:44,634 --> 00:17:46,967
And she'd get a packet
of ramen noodles,
445
00:17:46,967 --> 00:17:48,100
toast them up,
446
00:17:48,100 --> 00:17:50,533
and then use
the seasoning packet
for the dressing.
447
00:17:50,533 --> 00:17:52,367
I'm leaving some
slightly bigger bits,
448
00:17:53,367 --> 00:17:54,900
and a bunch of little bits.
449
00:17:54,900 --> 00:17:56,734
I'll toast these
at 350 degrees
450
00:17:56,734 --> 00:17:59,867
for 11 or 12 minutes
until they're golden.
451
00:17:59,867 --> 00:18:02,266
And meanwhile,
I'll make my dressing.
452
00:18:02,266 --> 00:18:04,867
So this is
a chili crisp vinaigrette.
453
00:18:04,867 --> 00:18:06,634
The star of the show
is chili crisp,
454
00:18:06,634 --> 00:18:06,892
which is the most delicious
chili oil.
455
00:18:06,892 --> 00:18:09,533
which is the most delicious
chili oil.
456
00:18:09,533 --> 00:18:12,266
It transforms any bland meal
457
00:18:12,266 --> 00:18:14,533
into something
worth singing about.
458
00:18:17,367 --> 00:18:18,367
Any time you use chili crisp,
459
00:18:18,367 --> 00:18:20,166
you've gotta dig
to the bottom of the jar
460
00:18:20,166 --> 00:18:22,100
to get all the good stuff.
461
00:18:22,100 --> 00:18:24,266
I'm starting
with about a tablespoon.
462
00:18:24,266 --> 00:18:26,100
I'll balance the heat
of the chili crisp
463
00:18:26,100 --> 00:18:27,967
with one tablespoon of honey.
464
00:18:29,066 --> 00:18:30,900
Add a little bit
of Chinese mustard
465
00:18:30,900 --> 00:18:32,266
to add some nice stinginess,
466
00:18:32,266 --> 00:18:35,066
and also help emulsify
the vinaigrette.
467
00:18:35,066 --> 00:18:36,892
And for the vinegar element
in my vinaigrette,
468
00:18:36,892 --> 00:18:37,000
And for the vinegar element
in my vinaigrette,
469
00:18:37,000 --> 00:18:39,367
I'm using
Chinese black vinegar,
470
00:18:39,367 --> 00:18:41,967
which is dark and caramelly,
471
00:18:41,967 --> 00:18:44,066
has a whole lot of depth.
472
00:18:44,066 --> 00:18:45,734
I find it
at my Asian grocery store.
473
00:18:45,734 --> 00:18:46,967
If you can't find it,
474
00:18:46,967 --> 00:18:48,900
you could replace it
with rice vinegar.
475
00:18:49,800 --> 00:18:50,900
Some salt.
476
00:18:51,367 --> 00:18:52,634
I'll whisk this up,
477
00:18:52,634 --> 00:18:55,367
as I drizzle in
a third of a cup
of neutral oil,
478
00:18:55,367 --> 00:18:58,166
so that it can emulsify
and thicken.
479
00:18:58,266 --> 00:18:59,166
Okay.
480
00:19:00,533 --> 00:19:01,634
Mmm.
481
00:19:01,634 --> 00:19:03,000
That's it for my dressing.
482
00:19:03,000 --> 00:19:06,166
I've got some
romaine, cabbage,
carrots and onions here.
483
00:19:06,166 --> 00:19:06,892
This combination
will be a great contrast
484
00:19:06,892 --> 00:19:08,166
This combination
will be a great contrast
485
00:19:08,166 --> 00:19:10,266
and refreshing point
in our meal,
486
00:19:10,266 --> 00:19:12,000
next to the hearty tofu.
487
00:19:12,000 --> 00:19:14,967
I'll sprinkle in some
slivered toasted almonds here
488
00:19:14,967 --> 00:19:16,166
for more crunch,
489
00:19:16,166 --> 00:19:17,867
and mandarin oranges.
490
00:19:17,867 --> 00:19:21,000
They're just like sweet,
juicy bursts of citrus.
491
00:19:21,734 --> 00:19:23,433
I'll get my noodles out.
492
00:19:24,634 --> 00:19:26,166
They look crunchy to me.
493
00:19:26,166 --> 00:19:28,000
I'll pour most of them
onto the salad.
494
00:19:31,800 --> 00:19:33,000
I'll drizzle on the dressing.
495
00:19:36,900 --> 00:19:38,166
Give it a good toss.
496
00:19:39,266 --> 00:19:41,533
Mmm, that chili crisp
smells delightful.
497
00:19:43,800 --> 00:19:45,266
I'll get a serving bowl.
498
00:19:46,533 --> 00:19:47,533
Pile this in.
499
00:19:48,800 --> 00:19:50,233
That's a whole lot
of veggies.
500
00:19:53,266 --> 00:19:55,867
And then make it pretty
with some more almonds on top,
501
00:19:57,166 --> 00:19:58,800
my remaining mandarins,
502
00:20:00,867 --> 00:20:01,867
and the last of the noodles.
503
00:20:03,867 --> 00:20:04,734
Oh, yeah.
504
00:20:04,734 --> 00:20:06,800
Looks like a salad party
to me.
505
00:20:06,800 --> 00:20:06,892
All right, let's eat.
506
00:20:06,892 --> 00:20:08,367
All right, let's eat.
507
00:20:13,100 --> 00:20:14,166
I'm so happy you're here.
508
00:20:14,166 --> 00:20:15,467
-I'm so glad to be here.
-This is so fun.
509
00:20:15,467 --> 00:20:17,367
Thank you for making all this.
510
00:20:17,367 --> 00:20:18,467
[Molly] Do you think
we'll have enough food?
511
00:20:18,467 --> 00:20:20,166
-[Lucy] Oh yeah,
yeah, not sure.
-[both laugh]
512
00:20:21,166 --> 00:20:24,967
I remember Grandpa requiring
that we order mapo tofu
513
00:20:24,967 --> 00:20:27,066
-every time
we went out to eat.
-Absolutely.
514
00:20:27,066 --> 00:20:30,634
Grandpa would've been so proud
of your mapo.
515
00:20:30,634 --> 00:20:33,634
Seriously, like,
it has a lot of meat,
which he would've loved.
516
00:20:34,734 --> 00:20:35,734
[Lucy laughs]
517
00:20:36,867 --> 00:20:36,892
[Molly] Did you save room
for buns?
518
00:20:36,892 --> 00:20:38,166
[Molly] Did you save room
for buns?
519
00:20:38,166 --> 00:20:39,367
[Lucy] Yes, I did.
520
00:20:39,367 --> 00:20:40,967
We would not be Yeh's
521
00:20:40,967 --> 00:20:42,533
if we didn't save room
for buns.
522
00:20:42,533 --> 00:20:44,266
I agree.
523
00:20:44,266 --> 00:20:46,533
-[Lucy] Looks so good.
-[Molly] Mmm-hmm, it's yum.
524
00:20:46,533 --> 00:20:47,266
[chuckles]
525
00:20:49,100 --> 00:20:52,066
-[Molly] Mmm, mmm, mmm.
-[Lucy] Mmm.
526
00:20:52,066 --> 00:20:53,266
-[Molly chuckles]
-Oh, my God.
527
00:20:53,266 --> 00:20:54,967
Five-year-old Molly
would approve.
528
00:20:54,967 --> 00:20:58,266
-[both laugh]
-[Lucy] Mmm.