Читать книгу The Chinese Cookbook - Shiu Wong Chan - Страница 2
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ОглавлениеCONTENTS
| PAGE | |
| PREFACE…………………………………………………. | v |
| THE HISTORY OF CHINESE COOKING…………….. | 1 |
| GENERAL LAWS OF CHINESE COOKING…………. | 5 |
| MARKETING…………………………………………….. | 6 |
| PRELIMINARY RECIPES……………………………….. | 8 |
| Primary Soup………………………………………… | 8 |
| Chinese Sauce………………………………………… | 10 |
| Chinese Gravy……………………………………….. | 11 |
| Sesamum-seed Oil…………………………………… | 12 |
| Peanut Oil…………………………………………….. | 13 |
| Chicken Starch……………………………………….. | 14 |
| Chinese White Cheese……………………………….. | 15 |
| Chinese Red Cheese…………………………………. | 16 |
| How to Make Tea……………………………………. | 17 |
| Preparation of Secondary Vegetables……………… | 18 |
| SOUP………………………………………………………. | 19 |
| Bird-nest Soup………………………………………... | 19 |
| Chicken Mushroom Soup…………………………… | 21 |
| Vegetable Soup………………………………………. | 22 |
| Duck Soup……………………………………………. | 23 |
| Pork Soup…………………………………………….. | 24 |
| Fish Soup……………………………………………… | 25 |
| Noodle Soup………………………………………….. | 26 |
| Noodle Soup with Chicken and Mushrooms……... | 28 |
| Noodle Soup in Yung Chow Style…………………. | 30 |
| Noodles……………………………………………………. | 31 |
| Fried Noodles………………………………………… | 31 |
| Chicken Fried Noodles……………………………… | 33 |
