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Channel: Шеф-повар Василий Емельяненко

Василий Емельяненко

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без мяса

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китайскаяеда

00:00:03

good afternoon to someone, good evening, each

00:00:06

of you, having been at least once to a Chinese

00:00:08

restaurant, having heard the word broken cucumbers,

00:00:11

they begin to salivate because

00:00:14

broken cucumbers for every person

00:00:15

who has at least once tried it

00:00:18

will probably be like this all their life the

00:00:19

key dish today, I’ll try to explain to you

00:00:23

the principle of preparing beaten

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cucumbers, look what’s happening,

00:00:29

of course, we, as cultured people, must

00:00:32

cut cut off the butts, wash them to make it

00:00:37

easier, cut the cucumbers into 4 parts, you do

00:00:41

n’t have to do this, but then you’ll have to

00:00:43

beat them 2 times longer, although in principle It’s

00:00:46

also a good option, you can cut them

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like this, or you can cut them some more

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in some restaurants,

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but it’s the Europeans, not the Chinese, who take

00:00:58

the core out of them, I think that this is

00:01:00

absolutely the greatest stupidity,

00:01:04

because having been in practice with a Chinese cook,

00:01:08

I asked this point, he said that

00:01:11

dude, why throw it away something for us

00:01:14

somewhere, we have to eat it all, in general,

00:01:17

when we cut the cucumbers, we take

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quite a lot of garlic for

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5 cucumbers, here are four large and 1

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small clove of garlic,

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I cut it randomly into large pieces,

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the main thing is that this is again some kind of help

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extracting aromas from garlic now I

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take a bag and it’s best to take it

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if you have these bags for

00:01:52

Habakkuk herbs here is very thick

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plastic and well spanish you I

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only have one of these bags so I took

00:02:00

two of these frail bags with a zip-lock

00:02:03

they are like this, they are sold, I

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inserted them into each other, now pour them out here, pour out the

00:02:09

cucumbers

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with garlic, don’t add salt, do nothing,

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only cucumbers and garlic now reject the

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excess air,

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twist it a little and put in a

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thick-walled bag, look what we

00:02:28

are doing now,

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but now we take the cucumbers, we take what they are with

00:02:34

we’ll hit you, you can use a rolling pin,

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you can use a hammer to beat it off

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and start hitting so that the extra ones

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don’t jump off and nothing breaks,

00:02:47

in short, we take it and hit it, the main goal is to break the

00:02:55

cucumbers, dusi, yes, I understand that it’s noisy there,

00:02:57

you’re under the table, the

00:02:58

main goal is to break the cucumbers,

00:03:02

break the garlic so that the cucumbers

00:03:05

mixed with the taste of garlic up to here,

00:03:10

wait, now I'll stop beach

00:03:13

let's just have a little bit left

00:03:18

than the main thing is to break the cucumbers so that the cucumbers

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give juice and become smaller so that it's

00:03:25

convenient to eat with chopsticks, of course

00:03:30

you can cut them into then you'll get

00:03:31

okroshka and then when we beat them later

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we squeeze the juice out of the garlic we squeeze out the

00:03:38

juice it all comes together and it becomes

00:03:41

very tasty well that’s the rule that’s why they are

00:03:44

called broken cucumbers because they

00:03:46

beat them now we take them back

00:03:53

you see why you need to have more bags

00:03:55

because that’s how strong the bag

00:03:58

is torn

00:03:59

apa so it’s in the trash that means broken cucumbers

00:04:07

juice with all the scales here and with all the

00:04:14

garlic, everything that is generally in

00:04:18

the bag is returned back to the basin

00:04:22

now we add chili pepper generally

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killed cucumbers do not always add chili

00:04:29

sing this can be done and should not be done at

00:04:32

will I don’t like it when there are cucumbers in the types

00:04:35

a little spiciness, we don’t

00:04:37

add salt here in order to get an

00:04:40

authentic taste like Chinese, you need,

00:04:44

of course, Chinese products, the main thing is

00:04:46

to take normal soy sauce, the best is all

00:04:48

Chinese, I didn’t know which one I came across, but

00:04:50

nevertheless, the main thing is that

00:04:53

it should be without additives, no mushrooms,

00:04:56

no garlic, nothing It’s simpler, look at the

00:04:59

proportion of a spoon of your sauce, a spoon of

00:05:05

aromatic sesame oil,

00:05:08

aromatic, best of all, Chinese,

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pour a spoon and a spoon of Chinese rice vinegar,

00:05:19

not Japanese for sushi, it’s

00:05:22

Chinese, but ideally you can

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see this, of course, Japanese for sushi,

00:05:27

I change it to black rice vinegar

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because I didn’t have white at home, it’s

00:05:30

strange that I don’t have white

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vinegar, but black, by the way, also

00:05:36

gives us a good range of such a good range, the main

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acid here is why we pour a

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spoonful of black rice vinegar or,

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accordingly, white de souza in your

00:05:48

case, now we mix it all

00:05:52

and now we have here

00:05:56

aroma taste acid pungency garlic

00:06:02

in general all we need for a real

00:06:05

Chinese salad broken cucumbers

00:06:08

further by volume look if you have a

00:06:10

large volume then add two spoons of

00:06:12

this two spoons of that two spoons the main thing is

00:06:14

to maintain the proportions one to one

00:06:17

sesame oil aromatic rice vinegar

00:06:22

and soy sauce is a very important point, as

00:06:26

soon as you have made the salad you need to immediately

00:06:29

put it on a plate, I give it away

00:06:32

because as soon as it sits for a while

00:06:34

vinegar with its sauce fatty oil, then a

00:06:38

bunch of them will be marinated

00:06:40

and the most important task of the salad is

00:06:44

just It’s the taste of the freshest cucumbers inside

00:06:46

that haven’t had time to marinate and,

00:06:48

accordingly, all these bright

00:06:50

ingredients that we use for

00:06:52

dressing include acid and soy sauce and

00:06:57

don’t forget about cilantro because what is

00:07:02

Asian cuisine without cilantro?

00:07:12

such a barbaric dish is

00:07:14

just cucumbers beaten into trash because they can

00:07:17

play a huge and important role your

00:07:20

guests will simply be shocked by such a

00:07:22

fresh aromatic and tasty snack

00:07:25

my name is Vasily Emelianenko I

00:07:27

will prepare your mood bon

00:07:29

appetit

Description:

Быстрая закуска китайские битые огурцы. Ингредиенты ТУТ 👉 https://dzen.ru/a/XNQDOkgomACyGKUg Следите за моими рецептами в соц.сетях: Facebook: https://www.facebook.com/unsupportedbrowser ВКонтакте: https://vk.com/chefvasiliyemelyanenko Однокласники :https://ok.ru/chefemelyanenko Rutube: https://rutube.ru/channel/1269596/ Instagram: @vasilytv Twitter: @vasemel "Шеф-повар Василий Емельяненко"

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