Mini Northern Chinese Favorites
Описание книги
The evolution of northern Chinese cuisine has been strongly influenced by the relatively dry, cold climate and wind–swept steppes of northern China. It relies heavily on preserved foods and hearty fare to combat the harsh climate. Northern Chinese Favorites has everything you need to make 40 easy and authentic Chinese favorites. This book contains instructions for appetizers, desserts, meat, noodles, pancakes, poultry, seafood, soups, and vegetables. Recipes include:Pressed tofu with spicy sauceSweet almond cream dessertFive spice Beijing spareribsJiajiag MianPotstickersChicken with cashewsHot and sour soupBok choy with black mushroomsAnd many more! Also included in this book are unit conversion tables, dual measurements, over 35 detailed photos, and an overview of basic Northern Chinese ingredients for creating authentic and appetizing Chinese favorites. Each recipe includes cook time, prep time, and serving sizes. Enjoy!
Отрывок из книги
The evolution of northern Chinese cuisine has been strongly influenced by the relatively dry, cold climate and wind-swept steppes of northern China. Unlike the lush green regions of the southern and eastern coastal provinces, where rice is the major staple, wheat and millet are the main grains used in northern cooking. Wheat-based dishes such as noodles, steamed and baked buns, boiled and fried dumplings, and various breads and pancakes appear frequently on traditional northern menus, while millet gruel (“congee”) is one of the most ancient of all food items in northern China, long pre-dating both rice and wheat. A variety of the most popular northern wheat dishes are included among the recipes in this book.
Besides noodles, dumplings and other “pasta” dishes, northern Chinese are very fond of “cold cut” plates prepared with various braised or boiled meats, soft or pressed tofu, as well as a wide range of raw or lightly poached vegetables. Cold cut plates are usually presented as appetizers at the beginning of a meal. Sometimes, they are included as additional main dishes in a meal. Cold cut plates are also often served as “drinking food” (xia jiu cai) accompanying wine, beer or spirits—when drinking rather than eating is the main event. Many northerners like to compose whole meals consisting entirely of these tasty leng pan (literally “cold plates”).
.....
1 Slice the tofu into thin slices and place them on a plate or shallow bowl. Cut each egg into eight sections and arrange on top and around the tofu.
2 Mix together all the Sauce ingredients. Pour it onto the egg and tofu. Sprinkle the spring onions and coriander leaves on top and serve.
.....