By Nancy Chih Ma
Profitable Cookbook writer Nancy Chih Ma, brings the paintings of cooking chinese language to the reader with over two hundred real chinese language recipes tailored to a regular, smooth kitchen. There are not any hard-to-find constituents known as for (some goods are present in Asian markets or could be substituted for different more straightforward components, all famous within the book). the writer is both valuable in offering details on chinese language delicacies as a rule, desk settings and leisure, normal chinese language menus, at the right instruction of rice and tea, an important and beneficial aspect in growing the chinese language event, and likewise her recommendation at the use of spices and flavorings. better of all, the writer locations emphasis on time-saving and simple recommendations through the publication. a very good cookbook choked with certain, scrumptious recipes (many with colour photos) and the autor's kind makes it consider such as you are cooking together with her.
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Additional resources for Mrs. Ma's Chinese Cookbook
Example text
Heat oil in frying pan and fry ginger and leek. Then add chicken. 2. When chicken changes color, add salt, soy sauce, wine, and water. 3. Cover with lid and simmer for 40 minutes. Add sugar and chestnuts. 4. Simmer for another 15 minutes and serve hot. Method: Fried Chicken Ingredients : 1 spring chicken 1 leek, cut into small sections 5 slices ginger 1 tbsp. wine 2 tbsps. Siij! sauce 3 tbsps. flour 1 egg 112 tsp. salt Several tbsps. chicken broth Oil for deep-frying 1. Cut chicken in half and boil or steam with leek, ginger, wine, and soy sauce until tender.
Sugar will scorch the pan. ) 4. Place a wire grill over sugar and set chicken on grill. 5. Cover pan with lid wrapped in paper to keep it clean and to prevent smoke from escaping. 6. Smoke chicken for 10 minutes over low flame. R emove burned sugar, add remaining 1 tbsp. brown sugar, and smoke chicken for another 5 minutes. 7. Remove chicken and rub with sesame oil. 8. Cut into small pieces and serve hot. Note: Pine needles may be used instead of brown sugar for smoking chicken. Place a piece of aluminum paper in the pan; then put sugar on the paper.
Oil and fry leek, bamboo, and carrot, adding ginger and garlic. 5. Mix all sauce ingredients except cornstarch mixture and add to vegetables. 6. Bring to boil and add cornstarch mixture, stirring constantly until mixture thickens. 7. Pour sauce over prawns and serve hot. Steamed Prawns Ingredients : 4 prawns 1 tbsp. wine Salt to taste Method: 1. Shell and wash prawns, remove black veins, and place prawns on plate. 2. Sprinkle with 1 tbsp. wine. 3. Place prawns in steamer and steam for 20 minutes or until tender.