The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East (Everything Series)

The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East (Everything Series)

Rhonda Lauret Parkinson

Language: English

Pages: 470

ISBN: 2:00055698

Format: PDF / Kindle (mobi) / ePub


Featuring hundreds of recipes, such as Snow Pea Stir-fry, Hot Chicken Salad, General Tso's Chicken, and Traditional Mu Shu Pork, The Everything® Chinese Cookbook makes preparing authentic Chinese dishes fun and easy! From basic Chinese flavors and dipping sauces, such as Quick and Easy Sweet-and-Sour Sauce, to Chinese cooking methods and meals, including Stir-fried Orange Beef, <iThe Everything® Chinese Cookbook</i> offers a diverse set of recipes perfect for both vegetarians and meat-eaters. Featuring delicious recipes for: * Appetizers, such as Crab Rangoon * Soups, such as Wonton Soup * Vegetable dishes, such as Stir-fried Baby Bok Choy * Beef dishes, such as Mongolian Beef with Rice Noodles * Pork dishes, such as Sweet and Sour Spareribs * Mouthwatering fiery dishes, such as Spicy Chicken with Cashews * Desserts, such as Sweet Baked Pineapple and Banana The Everything® Chinese Cookbook will have you serving up tasty Chinese cuisine to tempt anyone!

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine the salt, soy sauce, mushroom liquid, rice wine, sugar, and cornstarch in a small bowl. Set aside. In a medium bowl, mix the ground pork with the mushrooms, green onion, and bok choy leaf. Add the cornstarch mixture, 1 tablespoon at a time, and work it into the pork with your hands. Place a piece of waxed paper on the counter and spread out the dried glutinous rice. Use your hands to shape the pork mixture into a ball roughly the size of a golf ball. Roll the ball over the rice,

cooked through. Remove from the wok and set aside. Add more oil if necessary. Add the ginger and stir-fry briefly until aromatic. Add the bean sprouts. Add the sauce and bring to a boil. Add the beef and the scrambled egg. Mix everything together and serve hot. Carrot Flowers Although the Chinese rarely eat raw vegetables, they are a popular ingredient for garnishes. To make a quick and easy garnish, take a 3-inch-long slice of carrot and cut 4 V-shaped notches at 90° intervals. To

addition to being safer, flat-bottomed woks ensure that the food cooks quickly and evenly. Both round and flat-bottomed woks work on gas stoves. Purchase a wok that is too small, and you'll be spending extra time in the kitchen, stir-frying and deep-frying in batches. While fascinating to look at, the mammoth woks favored by Chinese restaurant chefs are designed to feed a crowd, and aren't necessary for home cooking. For most families, a 14-inch wok is a good choice. Pay Attention to

(about 2–3 inches) ½ pound beef 6 teaspoons oyster sauce, divided 2 teaspoons cornstarch ¼ cup chicken broth 1 teaspoon sugar ½ teaspoon sesame oil 3 tablespoons oil for stir-frying 1 slice ginger Peel the lotus root. Cut into 6 thin rounds, about ¼ inch wide. Blanch the lotus root rounds briefly in boiling water. Cut the beef in thin slices. Marinate in 2 teaspoons oyster sauce and the cornstarch for 30 minutes. Combine 4 teaspoons oyster sauce, chicken broth, sugar, and sesame

dusting 4 cups oil for deep frying Stir the flour into the egg. Add the sesame oil and water and stir until a smooth batter is formed, adding a bit more water if necessary. Lightly dust the banana pieces with the flour. Dip the banana pieces into the batter and cover, using your fingers. Heat the oil to 350°F. Carefully slide the banana pieces into the hot oil, a few pieces at a time, and briefly deep-fry until they are golden. Remove and drain on paper towels. Serves 4 This sweet

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