Chinese Cooking on Next to Nothing |
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Contents
The Principles of Cooking on Next to Nothing | 5 |
Rice Dishes | 16 |
Soups | 33 |
Copyright | |
14 other sections not shown
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Common terms and phrases
accompaniment added amount bacon beef blended boil bones bowls Bring bulk food cabbage carrots casserole cauliflower cheese chicken chicken-stock cube China Chinese chopped cold congee contents cooking cornstarch cover crushed cups curry dish Drain dried eaten eggs finely sliced fish flavor fresh fried rice frying pan further garlic gently ginger gravy green ground meat half Heat the oil high heat ingredients leave low heat master sauce meal medium heat minutes mixture mushrooms noodles onions oven pasta paste peas pepper pieces Place pork potatoes preheated prepared previous recipe quantity Red-cooked Reduce Remove Repeat rice rice gruel savory scallions seasoning Serves sesame oil sherry shredded simmer slices slices ginger root soup Sprinkle squash stew stir fry stir-fried stock cube sugar tablespoons taste Tb lard Tb soy sauce Tb vegetable oil tomatoes tsp salt tsp sugar Turn usually wine
Bibliographic information
| Title | Chinese Cooking on Next to Nothing William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways |
| Author | Kenneth H. C. Lo |
| Compiled by | Kenneth H. C. Lo |
| Edition | reprint |
| Publisher | Pantheon Books, 1976 |
| ISBN | 0394732316, 9780394732312 |
| Length | 167 pages |
| Export Citation | BiBTeX EndNote RefMan |