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