trying to make homemade chinese food

my hands aren't even dirty yet why am i doing that welcome back to my kitchen where we are about to do it to him once again audience making some egg rolls and beef and broccoli we're gonna make a mess we're gonna make food that you don't have to cook welcome back we are gonna make some good old Chinese takeout style food today two things that I have never made I love making things that I've never made because in my mind there is no messing that up it is your first try so if this goes horribly wrong as it often does whatever I don't care move on videos over for real I used to eat beef and broccoli growing up Chinese food was like one of my favorite things growing up and egg rolls I mean who doesn't like egg rolls because if you know someone that doesn't like egg rolls tell them to talk to me we'll have a conversation I just want to talk as usual we're modifying everything today to be plant-based and from high belly gluten-free we have done some compiling of some sort of strange and a little bit hard to find ingredients for this video a number of which will be used for the beef and broccoli namely the sauce we have to make that really rich semi sweet but also tangy sauce that goes on beef and broccoli traditionally but I thought we should get the nasty stuff out of the way which is we have to make our egg roll wrappers because ain't nobody in my area so any sort of gluten-free wonton or egg roll wrappers so we're gonna make them with our hands and our elbow grease and a good attitude even if everything just crumbles in front of us like it probably will so before we get going everybody put your hands together be ready to do it all simple question if you are then let us continue okay so what we're gonna do first is we're gonna take some flour and a couple other things that we're gonna mix together what will turn out to be the dough that we're gonna use for the egg roll wrappers we're gonna need to roll it out until like a really really thin dough at the very end before we cut it and roll our egg rolls to fry them one thing that I bought for this video I didn't even know this existed it's modified tapioca starch made specifically for when you're using gluten-free flour in a recipe it's called expand X and it sounds like spandex and I called places I'd be like do you have expand X and maybe like we don't have clothes and me be like no I said expand X and then they'd be like we don't have clothes I don't get paid enough for this conversation piece so I ordered it off Amazon that's why I'm posting on a Saturday well amongst other things so we're gonna use the expand X as a compliment I'm sorry I'm sorry was anyone talking to you do a cooking show here okay don't you come up in my kitchen like that I don't think they like me putting the bag down like that so we're gonna take a cup and a half of flour which I'm going to use the wonderful Bob's 1 for 1 baking flour and I'm gonna try to be precise even though I hate doing that there's one all-purpose flour is done we don't need it anymore get it out of here get it all the way out of here we're gonna use a teaspoon of xanthan gum which as we know helps things stick together like a team and not like individuals because we're a team and this is a team effort everybody I'm talking to you brown sugar expand X oil don't give me that look oil then we're gonna take the spandex off of our body and we're gonna put it in this bowl Jesus expand X these muscles to open is bad so this is technically just tapioca starch in the recipe 2/3 a cup here this is an important piece of the recipe if you were doing this gluten-free I don't know for a fact because I haven't done it yet but I would think this is pretty important so we're gonna do two thirds of cup does one scoop for good luck apply to baking what oh there's a fly right there hold on hold on yeah yeah I don't care if the dogs get mad I got a fly shotgun with an ACOG scope on it and I will defeat this fly because he's coming up in my kitchen well I'm cooking how dare he boom headshot nothing but net back to our spandex also I know I've said this before but after using cooking bags that have velcro on them every other bag that doesn't just absolutely sucks then we're gonna do a teaspoon of pink Himalayan sea salt or in my case salt there we go easy clap we use a clap easy clap while I'm cooking what about it you're not doing anything and then one egg which we all know does not exist in this kitchen so we're gonna use the Bob's amazing egg replacer this is also gonna be a big question mark for this recipe I don't know if this is gonna hold up but we we have to try so we're gonna use our hands for this this is gonna get a little messy I'm actually gonna try to just mix all the dry ingredients together and real quick I'm gonna keep the tapioca starch open because we're gonna use that for our cooking surface hi miss peach it's weird that you're showing up here you were fired do you remember that you were fired we let you we had to let you go cuz you were well you were sneaking food while on the job you want to revisit maybe working here again I understand I'm gonna keep you on dishwashing duty though for the first month because I gotta regain some trust if you if you're okay with that does that make sense it's weird that you're sniffing food while we're having this conversation did you get taller I'm trying to cook here why are you crawling around like a dog okay I'll just stand in your back oh [Laughter] please don't hurt me all right so I'm gonna just kind of mix this together oh the ice cubes in here that's not good you want a soft semi sticky dough which this doesn't really look like at all but we're just starting here okay has it been ten minutes you know what we could do in the meantime we're gonna try to chop all of our vegetables that we need for this recipe we are going to chop up some scallions really nice and finally we are gonna need scallions cabbage carrots and glass noodles you're gonna want to chop these pretty fine you're gonna take one carrot peel it get the skin off there hold it like a caveman and this is gonna be our freshly grated carrot make sure you don't grate your hand like I've done many times I'm gonna boil some water behind me you don't need to see that it's not super interesting it's literally just water boiling the reason we're doing that is so we can melt our glass noodles which is something I've actually never cooked with glass noodles I'm actually gonna use my onion method of chopping this cabbage cuz we want it to be real nice and fine we are gonna take a bowl put our glass noodles in said bowl cut it with a knife because we can well these look crazy what am I even looking at here well that's a piece of the wrapper I'm actually gonna put it kind of in half oh my god are these made of iron wait well they stabbed me like glass is that why they're called glass noodles they're not bendable what the is this a bad idea am I gonna get stabbed hello okay you know I don't want to think about this anymore you're gonna mix together I have a teaspoon of onion powder teaspoon of garlic powder we're going to do 3 tablespoons of soy sauce here all right this is burnin what is your problem we're gonna heat up these glass noodles I shouldn't have touched that water I gotta get these noodles kind of fully submerged here so that they can actually cook down and this is gonna sit for our 10 minutes I think we're gonna do a tablespoon of sesame oil and some freshly cracked black pepper and we are going to mix this little concoction around this is gonna be our beautiful filling for the egg rolls it actually smells delicious look at this oh my god that looks exactly like what I'd want in my egg roll speaking of ten minutes it's been at least 10 minutes since this dough has started to rest it says take golf ball-sized little balls it's the filling I do golf I am terrible but I do golf and I know what a golf ball looks like if you like golfing is not a prerequisite to knowing the size of a golf ball though and this is now when we are going to roll out our egg roll wrapper hopefully it doesn't break here we go oh this is actually get this glass noodle out of here okay I don't want to cut myself on this glass so this is supposed to be like super thin almost translucent and you're supposed to cut it in two so this looks 1/2 this is not big enough I'm gonna roll this out even more okay my golf balls are too big I think yeah so now we're gonna take three tablespoons of filling which I feel like it's kind of heavy-handed I'm gonna do to do one and two also you're supposed to have some water laying around so let's get ourselves a little of that just to coat the sealant the seal whatever so we're gonna go here this is pretty easy this is what we do here go here then we're gonna cross on the sides cross on the sides the mix is too wet but here's our first egg roll absolutely not the worst thing in the world I thought it would be a lot worse I'm gonna fold the sides this is a very delicate process it's kind of looking pretty sick here all right we're gonna really go crazy with the next one this is gonna be the big boy okay oh wait a minute I didn't put the noodles in those fillings oh [ __ ] okay so these are practice that girls those don't have the noodles damn it okay these look nasty I'm not gonna lie these look like snakes a little weird little tiny gummy snakes or something and what is that noise they're making what is that this is actually nice because it's sort of soaking up some of the moisture in the mixture so that it's not so like dripping wet and ruining all of the egg roll wrappers okay this is the one this is the one we've been dreaming of this is a big sheet right here this one could be the winner oh my god this one actually worked really well these are the egg rolls before we fry them they're sad or wet but they're gonna be good okay I'm not gonna hear otherwise it's kind of a lot of oil we're deep-frying these we're gonna pour a good like inch I think of oil and we're gonna let that get to a good simmer for frying and we have to wait now there's here's another point yet another point in the recipe where we have to just do nothing why by the way I think this sometimes causes interference with my mic I'm gonna stand back here I do not own a food thermometer I need to get one I also need to get a food brush just need a lot of food tools you know a food thermometer would be very helpful at a time like this so as to tell the temperature of the food I'm just gonna dip a piece of dough in see what happens okay it's not quite hot enough yet but it looks like it's almost there hopefully these don't fall apart inside the pan I have three okay I have a team of three one of you needs to make it out in some shape that resembles an egg roll and if you don't I don't know what to say here we go numero uno alright numero dos and numero tres aka the chosen one my mini burrito guy I believe in him I believe in him all right now we wait and pray [Music] [Music] that's not bad I mean it's definitely homemade looking it doesn't look perfect the dough doesn't seem to have cooked exactly right it could have something to do with the temperature of the oil which I could have just royally screwed up hey and that's part of the journey okay next time I'll have a food thermometer and I won't be messing around with temperatures that I don't know what I'm cooking at well I guess now is where we try it I'll be damned that tastes like an egg roll that's actually really good I think it's starting to become our brand here to have things taste pretty damn good and look like [ __ ] this worked I mean this tastes like an egg roll the glass noodles are a really weird ingredient but they work for some reason I don't know how I'm gonna put the remaining egg rolls behind me and we are going to move on to the beef and broccoli all right my sous-chef piece just washed his cutting board off-camera Wow we were waiting no she didn't I lied so I had the idea to make be from broccoli a because it's delicious and it's also a rather healthy choice when it comes to Chinese food but secondly I've recently got my hands on this amazing invention which is truly incredible and we've been getting it at the store recently because it's so much better than the veggie ground round or any sort of frozen substitute this is so good it's so close to the real thing of ground beef you're probably asking yourself why is he holding ground beef even if it's vegan beef and broccoli is it made with ground beef I realized that okay I wasn't able to snag choice skirt vegans on my way to the cash register so this is gonna have to do but I had an idea and I'll show you later on how to maybe make it more of a chewy texture like steak would kind of taste like but first we're gonna cut some of these broccoli florets this feels like a good amount of broccoli our broccoli is gonna sit patiently on the sidelines while we prepare the sauce and the quote-unquote beef here's where I'm gonna get a little crazy okay I'm gonna put a little bit of xanthan gum on the whole thing Oh ground beef so my hope here is I'm gonna get this down so flat and I'm gonna cut them in a little like kind of rectangle beef pieces and I'm gonna cook them in that shape hoping that they hold the shape it's gonna be a bit of an experiment we're gonna take our cast iron turn this puppy on this is some science right here I'm trying to keep them in the shape of like little pieces and it seems to like sort of be working right now this might completely backfire and it just might come out like ground beef but even so it's still gonna taste good let's try this here you're gonna use our egg roll Tong oh you're just gonna place the pieces of ground beef in the pan try to get them to hold shape and we'll kind of just see what happens here I guess I'm super excited about this sauce we get to use some pretty dope ingredients about 1/3 a cup of water do that first four teaspoons of brown sugar this beautiful bottle right here of Chinese cooking wine which oh man I'm so excited I ordered this online one two three four five six that was sort of accurate we're gonna get this beautiful ingredient which is hoisin sauce actually I'm probably not saying that right another thing that is traditionally not gluten-free how's the beef doing I'm either the dumbest person in the world or a genius crowding xanthan gum into my fake meat like Hello is that's 200 IQ or zero IQ we're gonna do four teaspoons of cornstarch we're gonna grate some black pepper in here two teaspoons of sesame oil [Music] [Music] [Music] sometimes your mic pack battery dies and you're not really aware of it so actually I can just tell you what it tastes like because I changed the batteries in my mic pack sorry about that this is delicious I am so glad that I made this wonderful beef and broccoli just tasting the flavors of like the American Chinese food that I ate growing up was like so cool and and the thing with the ground beef substitute that I used was it was great like this is probably the best option I have short of seitan meat which I can't eat to make this recipe with and although it doesn't taste exactly like beef and broccoli beef it has that flavor and I feel like if I were to marinate it for a couple hours before cooking it would have tasted a whole lot better and as for the texture like we did as good as we could honestly it's pretty chewy it's not as chewy as I wanted it still kind of tastes like clumps of ground beef ground beef but it's really good and I'm honestly I'm super pumped I made this abomination burrito of an egg roll it was really good the other two I already finished like delicious I'm just happy we tried something that definitely shouldn't have worked and it worked we need beef and broccoli with no piece and we made egg rolls with our hands no one can tell me anything okay I made egg rolls with my hands from scratch that is a satisfying thing to finish and complete okay it just is I want to eat this whole thing but I'm gonna save this for Jenna because I think she will like it I know she'll like the egg roll we'll just have her give the final opinion here okay final word this is my beef and broccoli with a burrito ass looking as egg roll [Music] bunny you want some money is it good I made it out of scratch no it's just it's just the wrapper you like it go yeah they're called glass noodles and that was in the recipe that apparently they go in egg rolls bunny you want to try you want to be in the video folks you want to be in the video now she noticed you can put her hands up here you want to be in the video I don't know if you should have that but thanks for gracing us you like it I can make it again it's pretty easy the hardest part was the egg roll but now that I know how to do it knowing that this is just sake I'm glad I could do that what I wish I never tried it Jenna with blurbs by Jenna I wish you don't need beef to make beef and broccoli that's what I said oh dude to him I love the sesame in there are you fine so when thank you I love when you cook and I do nothing okay okay goodbye okay honestly I'm leaving to peace [Music] you

Channel: julien solomita

Views: 1,708,370

Keywords: jenna, julien solomita, vlogs, vlogs by julien, how to, how to vlog, clouds, cermet, paesh, peach jenna julien, jenna and julien, girlfriend, video blog, challenge, italian greyhound, cinematic vlog, bunny, greyhound, vegan, vegan recipe, vegan cooking, diy vegan, diy, julien cooking, gluten free, aries, aries kitchen, chef, julen, julien, best, meals, egg roll, vegan egg roll, julien egg roll, vegan beef, vegan chinese food, julien chinese food

Id: 8XWPgLm_DQY

Length: 21min 54sec (1314 seconds)

Published: Sat Aug 03 2019