A Taste of China: Chinese Recipes - For thousands of years, the Chinese have been creating fantastic foods utilizing the five flavors which our taste buds can readily distinguish: salty, sweet, sour, acrid, and bitter. Now, you can do it yourself! [NOOK Book]

Overview

Now You Can Cook Chinese Restaurant Food At Home! Create Favorite Chinese Take-Out Dishes In Your Own Kitchen!

For thousands of years, the people of China have been creating fantastic foods
utilizing the five flavors which our taste buds can readily distinguish: salty, ...
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A Taste of China: Chinese Recipes - For thousands of years, the Chinese have been creating fantastic foods utilizing the five flavors which our taste buds can readily distinguish: salty, sweet, sour, acrid, and bitter. Now, you can do it yourself!

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Overview

Now You Can Cook Chinese Restaurant Food At Home! Create Favorite Chinese Take-Out Dishes In Your Own Kitchen!

For thousands of years, the people of China have been creating fantastic foods
utilizing the five flavors which our taste buds can readily distinguish: salty, sweet,
sour, acrid, and bitter. The Chinese call these the "five fragrances". Whenever
possible, a good cook likes to include all these tastes in their recipes.
This collection of over 100 carefully detailed recipes represent the best-loved
foods from Peking, Szechwan, Hunan, and Canton.
More than just a compendium of Chinese recipes, you will learn
how to cook Chinese food, not merely learn some new recipes.

Discover the secrets to preparing REAL Chinese food.

SNEAK PEAK:

Table of Contents
Introduction:
> For Optimal Viewing:
Cashew Chicken
Shrimp Toast
Moo Goo Gai Pan
General Tsao's Chicken
Hunan Beef
Barbecued Spareribs
Fried Rice
Hot and Sour Soup
Foo Yung
Shrimp with Snow Peas
Egg Rolls
Hoisin Beef & Scallion Rolls
Kung Pao Chicken
Lo Mein
Fried Won Tons
Empress Chicken Wings
Mandarin Pancakes
Sesame Chicken
Orange Beef
Pork with Broccoli in Oyster Sauce
Garlic Chicken
Fortune Cookies
Cantonese Roast Duck
Bean Sprout Salad
Almond Biscuits

Cashew Chicken
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)
Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.
Cashew Chicken 3
Shrimp Toast
12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F. Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.
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Shrimp Toast 4
Moo Goo Gai Pan
4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped
1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.
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Moo Goo Gai Pan 5
General Tsao's Chicken
Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic

TO BE CONTINUED... Buy now and get all the Recipes!
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Product Details

  • BN ID: 2940013813496
  • Publisher: eBook4Life
  • Publication date: 12/7/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 135 KB

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