Читать книгу The Chinese Cookbook - Shiu Wong Chan - Страница 2

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CONTENTS

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
The Chinese Cookbook

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