Recipes

Download Cooking the Chinese Way: Revised and Expanded to Include New by Ling Yu PDF

By Ling Yu

Introduces primary of chinese language cooking, together with particular elements and cooking utensils. additionally presents recipes for recommended dishes.

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Read or Download Cooking the Chinese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) PDF

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Additional resources for Cooking the Chinese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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Salt 1 tbsp. soy sauce 1 tbsp. sugar 1 tsp. sesame oil (optional) 1 tbsp. water 65 wonton skins* 3 c. vegetable oil (for deep-frying) or 2¥ 15-oz. ) chicken, vegetable, or other broth (for soup) duck sauce (for fried wonton) * Ready-made wonton skins can be found at many supermarkets. Since preparing 65 wonton takes a long time, you may decide to cut this recipe in half to make a smaller batch. If you save the extra wonton skins for later, you can keep them in the refrigerator for several days, or you can freeze them.

Then reduce heat to low. 2. Add sugar and stir until thoroughly dissolved. 3. Stir in milk and almond extract. Mix well. 4. Pour into a deep, square pan and allow to cool to room temperature. Then put in refrigerator to chill. 5. When cool, cut into cubes and serve topped with fruit and syrup. If there is not enough syrup with the fruit, make a syrup by mixing 1 c. of water with 3 tbsp. sugar and ø tsp. almond extract and heating until sugar dissolves. * Any kind of fruit, fresh or canned, may be used in this recipe.

Water water for washing 1. Place rice in a pan or bowl and wash with cold water. Run your hands through rice and drain when water becomes cloudy. Repeat until water is clear. 2. 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.

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