Joyce Chen Cook BookGives basic and essential knowledge of Chinese cookery, with recipes of Mandarin, Shanghai, Chunking and Cantonese origin simplified for Americans. |
Contents
Chinese Seasonings and Spices | 13 |
Preparations for Chinese Cooking | 27 |
How to Cook Perfect Rice | 40 |
Copyright | |
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½ cup ½ tsp AMERICAN 2-3 bamboo shoots bean sprouts bean thread beef black mushrooms boiling water bowl cakes chicken broth China Chinese cabbage Chinese cooking Chinese groceries chopsticks cold water color cooking oil cover cucumbers cup water deep frying drain dried duck egg rolls fish flavor fresh fried rice garlic garnish ginger root gravy green Hoi Sin sauce hot skillet ingredients liquid lobster Mandarin medium heat medium high heat minced minutes oven pea pods Peking Peking Duck pieces plate pork quick-stirring recipes refrigerator Remove restaurants Rinse sauce pan scallion Serve hot Serve immediately sesame seed oil Shanghai shredded shrimp simmer skillet skillet over medium slices Smithfield ham Soak soup spinach steamed stirring constantly sugar TBS corn starch TBS oil TBS soy sauce tender tsp corn tsp dry sherry tsp salt vegetables water chestnuts winter melon wonton wood ears