Оглавление
Sara Bosse. Chinese-Japanese Cook Book
Chinese-Japanese Cook Book
Table of Contents
PREFACE
PART I
CHINESE RECIPES
RULES FOR COOKING
GENERAL
TO BOIL RICE
TEA
SOUPS
YEA FOO MAIN
YAT KO MAIN
SOUP STOCK
MO KU GAI T'ONG (Spring Chicken Soup with Mushrooms)
GAI GRUN YUNG WAA (Bird's-nest Soup)
SEAWEED SOUP
BÄK TOY GUN (Chinese Soup of White Vegetables)
GRAVY
GRAVY WITH ONIONS
FISH
TEN SUNE GUNE (Sweet and Sour Fish)
PINEAPPLE FISH
LOBSTER OMELETTE
COLD PICKLED FISH
YEU (Fish Cakes)
SHRIMP OMELETTE
DRIED SHRIMP STEW
CURRY SHRIMPS
POULTRY AND GAME
FRIED CHICKEN (Chinese Style)
SHU BOK AP (Fried Squab)
ROAST SQUAB
STEAMED DUCK
DUCK WITH HERBS
BOO LOO GAI (Pineapple Chicken)
SWEET AND PUNGENT CHICKEN
LYCHEE CHICKEN
HOP HO GAI DIN (Fried Chicken with Almonds or Walnuts)
CHICKEN WITH MUSHROOMS
MEATS
PORK WITH GREEN PEPPERS
CHINESE FRIED PORK WITH ONIONS
PEPPER STEAK
BEEF KIDNEY WITH CHINESE MUSHROOMS
FRIED BEEF WITH MUSHROOMS
FRIED RICE WITH CHICKEN AND MUSHROOMS
CHOP SUEYS
EXTRA WHITE CHOP SUEY
DUCK CHOP SUEY
GAR LU CHOP SUEY (With Chinese Dried Mushrooms)
GAI YUK CHEE YUK (Chicken and Pork Chop Suey)
CHOP SUEY (PLAIN)
CHOW MAINS
MEAT CHOW MAIN
CHICKEN CHOW MAIN
LOBSTER CHOW MAIN
FRIED RICE
FRIED RICE WITH HERBS
FRIED RICE WITH EGGS AND HERBS
FRIED RICE WITH TOMATO SAUCE
OMELETTES
FOO TAY DÄN (Chinese Ham and Eggs)
FOO YUNG DÄN (Chinese Omelette with Herbs)
CHINESE SCRAMBLED EGGS
MUSHROOM OMELETTE
VEGETABLES
FRIED BEAN SPROUTS
FRIED CABBAGE
ENDIVE
CHINESE PICKLED YELLOW TURNIPS
EGG PLANT
BOILED AND DEVILED CUCUMBERS
FRIED BAMBOO SHOOTS
WATER CHESTNUT SALAD
CHAR QUÄ (Chinese Artichokes)
CHINESE FRIED PEAS (Used by Children as Salted Peanuts are Used in America)
PUMPKIN AND YELLOW SEEDS
FRIED NOODLES
CAKES
ALMOND CAKES
GUM LU (Golden Cakes)
LAI YUT (Beautiful Moon Tarts)
PART II
JAPANESE RECIPES
SOUPS
SATSUMA SOUP
TORI SHIRU (Chicken Soup)
UWO SHIRU (Fish Soup)
FISH
MUSHI KUJIRA (Boiled Whale or Bass)
TEMBANI OF MACKEREL (Fish Delicacy)
ONIGARA YAKI (Broiled Lobster)
YAKI ZAKANA (Fried Fish)
JAPANESE FISH BALLS
POULTRY AND GAME
YAKI UDZURA (Broiled Quail or Pigeons)
SHIKA SHIRO (Pot-roasted Venison)
FRIED SQUAB
HATO SHIRO (Stewed Pigeon)
MUSHI KIJI (Roast Pheasant)
USAGI AMAI-SUI (Hare, Sweet and Sour)
MUSHI AHIRU (Baked Duck)
ROAST CHICKEN (Japanese Style)
OMELETTES AND CUSTARDS
UNOHANA YAKI (Flower Custard)
KINOKO-TAMAGO-YAKI (Shrimp Omelette)
USU TAMAGO YAKI (Fried Eggs)
TAMAGO TOFU
SCRAMBLED EGGS (Japanese Style)
SAKURA (Cherry Custard)
TAMAGO BOLAN (Peony Eggs)
VEGETABLES AND RELISHES
KUWAI-KINTON (Water Chestnut Cream)
MUSHI TAMANA AND BUTA (Cabbage and Pork)
SHIRO URI (Stewed Squash)
NASUBI YAKI (Fried Eggplant)
AMAI TAMANA (Sweet and Sour Cabbage)
SATSUMA TAMANA (Cabbage, Satsuma Style)
FRIED CABBAGE
CHICKEN LIVER PASTE
GIBLET PASTE
SUMOMO SUI AND AMAI (Plums, Sour and Sweet)
BAKED BANANAS
STUFFED BANANAS
TORI-KAN (Chicken Jelly)
KAREFISH NIGORE (Sole Jelly)
RINGO-KAN (Apple Jelly, Japanese Style)
CAKES, CANDIES, SWEETMEATS. Chinese and Japanese
KATAMOCHI
YOMOGA GA SHIMA
SAN CHAR GO
OWA OKASHI
YOHAN CANDY
CHESTNUT KINTONS (Cream Candy)
DAI-KĀM (Orange Jelly Candy)
SWEET POTATO CANDY
RICE AND NUT CANDIES
BEAN SPROUTS AND. BEVERAGES
HOW TO PREPARE BEAN SPROUTS
BEVERAGES
LIST OF GROCERIES. Chinese and Japanese
INDEX
