Cover; Title; copyright; Contents; Introduction; Cooking Techniques; Cooking Utensils; Weights & Measures; Starters; Fried Meat and Vegetable Dumplings; Deep-fried Pork Rolls; Steamed Mushrooms with Prawn Filling; Stuffed Capsicums (Bell Peppers); Deep-fried Five-spice Rolls; Soups; Duck and Salted Vegetable Soup; Old Cucumber and Pork Soup; Bean Curd Hot Pot; Hot Sour Soup; Prawn Wantan Soup; Seafood; Stir-Fried Sichuan Style Squid; Chilli Oyster Crabs; Sea Bass with Spicy Black Vinegar Sauce; Butter Prawns with Toasted Coconut; Crab Omelette; Fried Oyster Fritters., Braised Fish with Black Bean SauceClaypot Fish Head; Meat & Poultry; Beef Patties in Tomato Sauce; Chicken Stew with Fresh Chestnuts; Fried Garlic Pork; Five-spice Crispy Skin Chicken; Pig's Trotters in Chinese Black Vinegar; Ginger Chicken in Earthen Pot; Teochew Duck; Roast Pork Ribs; Vegetables; Stir-fried Prawns with Cloud Ear Fungus and Snow Peas; Stir-fried Sweet and Sour Cabbage; Braised Dried Bean Curd with Dried Chinese Mushrooms; Bean Sprouts and Carrot with Salted Fish; Stir-fried Aubergines (Eggplants) with Minced Meat; Rice & Noodles; Fried Yellow Noodles with Meat and Prawns., and Fried Flat Rice Noodles with BeefRice Porridge; Fried Rice; Transparent Noodles and Fish Ball Soup; Steamed Chicken Glutinous Rice (Lor Ma Kai); Pork Chow Mien; Sweets; Gingko Nut and Water Chestnut Dessert; Sweet Dumplings; Sweet Yam Paste (Au Nee); Peanut Crème; Glossary & Index; Glossary; Index.
Summary
Step-by-Step Cooking: Chinese will guide novice cooks through the necessary techniques for preparing Chinese dishes and provide more experienced cooks with fresh ideas for Chinese cooking. This collection of recipes features a wide range of Chinese dishes that are easy to prepare with readily available ingredients. For all those who love Chinese cuisine, this is the book that demystifies Chinese cooking and makes it both simple and enjoyable. The book showcases recipes ranging from soups, seafood, meat & poultry, vegetables, rice & noodles to sweets.
