By Ling Yu
Introduces primary of chinese language cooking, together with detailed constituents and cooking utensils. additionally offers recipes for steered dishes.
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Additional info for Cooking the Chinese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Finely chopped Chinese (celery) cabbage 1 tsp. salt 1 lb. lean ground pork* 1 c. chopped leeks 1 tbsp. minced ginger 1 tsp. minced garlic 1 tbsp. soy sauce 1 tbsp. cornstarch 1 package dumpling wrappers water Dipping Sauce: ø c. soy sauce 2 tbsp. Chinese black vinegar * To make delicious vegetarian dumplings, replace the pork with an extra 2 c. of cabbage and 2 or 3 c. of mushrooms, cut into strips. 1. In a medium mixing bowl, toss cabbage with salt. Set aside. After 20 minutes, squeeze cabbage dry and place in a large mixing bowl.
Place rice and 3 c. water in a deep saucepan. Do not cover. 3. Put the pan over high heat and bring water to a boil. 4. Reduce heat to medium and cook for 10 minutes. 5. Cover pan tightly and simmer over low heat for 20 minutes, or until all water has been absorbed. Cooking time: 40 minutes Serves 4 * Congee, or jook, is a rice porridge that is commonly eaten for breakfast in China. Basic congee is very simple to make. In a deep saucepan, combine 1 c. short-grain rice and 8 c. cold water. Bring to a boil, cover, and reduce heat.
Baking soda 1 c. vegetable shortening 3. Add beaten eggs and almond extract. Stir with a spoon until well mixed. 2 eggs, beaten 4. Preheat the oven to 325ºF. 1 tbsp. almond extract 5. Shape dough into balls the size of a large cherry. ø tsp. salt ø c. blanched unsalted almonds 6. Put on greased cookie sheets. Press an almond into the center of each cookie to slightly flatten. 7. Bake for 15 to 25 minutes, or until lightly browned. Preparation time: 20 to 25 minutes Baking time: 15 to 25 minutes Makes about 4 dozen cookies 57 Fortune Cookies 1 c.
Cooking the Chinese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Ling Yu