Nita Mehta's Chinese Cooking (gnv64)

Step By Step Chinese Cooking
by Nita Mehta
Snab | January 2011 | ISBN-10: 8178691582 | PDF | 48 pages | 19.8 mb
http://www.amazon.com/Step-By-Chinese-Cooking/dp/8178691582

Chinese food offers you complex and lively flavours: sweet, sour, hot, tangy, piquant and salty. There is a texture contrast between crisp and smooth. The vegetables are always brightly coloured. Keeping these requirements in mind the recipes have been arranged in an orderly manner to achieve the desired results. In order to retain the colour and crunch of vegetables they have to be cut correctly, exposing the maximum surface to help them to cook faster, which keeps them crunchy. There is a special section on techniques for cutting vegetables and information on special equipment, ingredients and sauces used in Chinese cooking. Enjoy the taste of China, all cooked in a simple manner in your own kitchen!

CONTENTS
Introduction 4
International Conversion Guide 5
Chinese Ingredients and Sauces 6
Chinese Cooking Utensils 9
Vegetable Cutting Methods 10

Appetizers 12
Sweet Corn Vegetable Soup 13
Hot & Sour Soup 14
Kimchi Salad 15
Chicken Spring Rolls 16
Steamed Dimsums 18
Corn Rolls 20
Golden Fried Prawns 21

Saucy Dishes 22
Veggies in Szechwan Sauce 23
American Chopsuey with Vegetables 26
Sweet and Sour Vegetables 29
Spicy Ginger Honey Fish 30
Chicken in Black Pepper Sauce 32
Chicken in Hot Garlic Sauce 33

Dry & Stir Fried 34
Dry Chilli Chicken 35
Spicy Honey Veggies 37
Hoisin Stir Fry Okra 39
Stir fried Snow PeasiBeans 41
Crispy Honey Chicken 42
Chilli Garlic Noodles 44
Shrimp Egg Rice 45

Dessert 46
Toffee Apples 46
Glossary of Names/Terms 48