150 Chinese-style sauces

Author: Chen Mingli
Publisher:
Publish Date: 2004-06-01
Features: This book introduces the detailed recipes for 150 types of sauces, including dipping sauces, drizzling sauces, dry noodles sauces, cooking sauces, steaming sauces, barbecue sauces, marinades, and braising sauces, among others. It also provides in-depth explanations of various (demonstration dishes) such as Northeast pickled cabbage, dry-fried crab, bubbling chicken stew, and cream chicken popcorn. Illustrated with colorful images and clear step-by-step instructions. Chefs only need to prepare a few simple basic ingredients: soy sauce, sugar, salt, MSG, eggs, vinegar, etc. By following this book and practicing diligently, you can create hundreds of sauces with diverse flavors and textures at your fingertips. In the world of sweet, sour, bitter, and spicy tastes, you will discover the true source of delicious food.