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Home » Categories » ONLINE BOOKSTORE » FOOD & DRINK » Homemade Dishes » 9789621441997
Wet Cooking 9789621441997

萬里機構 Wan Li Book


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Price HKD$78

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Information Below:
Chinese Wet Cooking recipes
Wet cooking means the two traditional Chinese cooking techniques: cooking in liquid and cooking with steam.
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 Wet Cooking 9789621441997  Wet Cooking 9789621441997  Wet Cooking 9789621441997
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Description
Title (English) : Wet Cooking
Title (Chinese) : 蔡潔儀百味料理:蒸炆煮燉
ISBN : 9789621441997
Author / Translator : Kitty Choi / Chui Sze
Publisher / Pub. Date : Wan Li Book Co Ltd. / 2010/6
Pages / Size : 128 Pages / 174mm (W) × 240mm (H)
Binding / Printing : Paperback / Colour
Language : Traditional Chinese
Series : 蔡潔儀百味料理

About this book:

Wet cooking means the two traditional Chinese cooking techniques: cooking in liquid and cooking with steam.

In this book there are 50 easy cooking homemade dishes, just cooking with 19 traditional Chinese cooking methods. Kitty Choi teaches you how to use simple ingredients with different cooking methods and seasoning to turn into many delicious dishes. Every recipe you can find “characteristics of the dish”; “characteristics of the ingredient” and “cooking tips” to help you understand each recipe better.

 

  Contents
P.12 Stewed Pork Belly in Lemongrass and Fish Sauce
P.14 Poached Chicken in Sesame and Garlic Sauce
P.16 Clams in Wine with Dried Scallops and Minced Pork
P.18 Crunchy Fish Skin
P.20 Beef Tripe with Mustard Sauce
P.22 Poached Prawns
P.24 Sauteed Prawns in Tomato Sauce
P.26 Braised Radish with Fish Belly
P.28 Fragrant Grapes of Winter Melon Balls
P.30 Spicy Broad Beans
P.32 Smoked Eggs with Osmanthus Fragran Syrup
P.34 Smoked Frogs with Honey
P.36 Smoked Yellow Croaker
P.38 Spicy Apertiser Combo in Chiuchow Style
P.40 Eggs in Spicy Tea
P.42 Duck Soup with Dried Bamboo Shoots and Preserved Ham
P.44 Pork Stomach soup with Pepper and Pickled Cabbage
P.46 Bakuteh
P.48 Flounder Fish with Rice in Fish Broth
P.50 Grouper Fillet in Fish Soup with Matrimony Vine
P.52 Stewed Pork with a Flounder Fish Cross
P.54 Stewed Meat Balls in Yangzhou Style
P.56 Salted Duck with Osmanthus Fragran Sauce
P.58 Stewed Chicken with Wooden Fungus in Beer
P.60 Stewed Fish Head and Mutton
P.62 Stewed Eel with Roasted Pork and Bananas
P.64 Braised Beancurd with Shrimps in Shrimp Paste
P.66 Braised Yellow Croaker with Pickled Cabbage
P.68 Braised Ox Tail
P.70 Braised Hairtail Fish
P.72 Braised Chicken Meat with Angled Luffa
P.74 Egg in Glutinous Rice Wine
P.76 Braised Bird's Nest and Beef
P.78 Braised Vegetables and Beancurd in Abalone Sauce
P.80 Braised Eggplant with Minced Pork
P.84 Steamed grey Mullet with Pandang Leaves
P.86 Braised Dried Oyster in Cabbage Rolls
P.88 Chicken in Wine
P.90 Steamed Crab Pincers in Egg White with Wine
P.92 Steamed Chicken with Chinese Sausages and Flounder Fish
P.94 Braised Eels with Dried Tangerine Peel
P.96 Braised Baby Pigeon in Wine
P.98 Braised Fish with Soy Sauce in Foil Wrapping
P.100 Shrimps with Soy Bean Paste
P.104 Sweet and Sour Boneless Chicken Feet in Thai Style
P.106 Salted Duck Eggs
P.108 Pickled Ginger
P.110 Eggplant with Minced Garlic
P.112 Fresh Shrimps and Pomelo Cocktail
P.114 Ma Lan with Dried Beancurd

 

 

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Specifications
Product Name : Wet Cooking 9789621441997
Model : 9789621441997
Brand : 萬里機構 Wan Li Book
Shipping Unit : 3.00 S_Weight
Date Added : 27 August, 2010
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