Egg poultry recipes

Author: Wu Yun
Publisher:
Publish Date: 2001-11-18
Features: This book is divided into two major categories: eggs and poultry. The egg dishes are further categorized into stir-fried, fried, steamed, cold dressed, stir-fried with sauce, deep-fried, microwave-cooked, egg-based pastries, braised, baked, stewed, marinated, pickled, braised, smoked, medicinal egg dishes (including chicken eggs, duck eggs, pigeon eggs, quail eggs), soups, duck egg cooking, pigeon egg cooking, and quail egg cooking, among more than ten cooking methods. The poultry dishes are divided into cold platters, stir-fried, deep-fried, quick-fried, braised, stewed, steamed, braised, roasted, stewed, poached, Western-style dishes, and wild game. It can be said that this is one of the most comprehensive books on egg and poultry recipes currently available.