Learn to Cook Chinese Cuisine · Bean Category

Author: Editorial Committee of "How to Cook Chinese Dishes"
Publisher:
Publishing Date: 2000-01-01
Features: If you're not aiming to become a professional chef but simply want to learn to cook Chinese dishes for your family and guests, there's no need to seek a master. The culinary skills of Chinese housewives are mostly learned through osmosis from their grandmothers and mothers. After becoming wives and mothers, some of them with a keen interest in cooking further refine their skills by studying recipes or exchanging techniques with neighbors. Sometimes, the dishes they create can even rival those of renowned restaurants and chefs. Of course, in Chinese households, there are also many men skilled in cooking, and male chefs dominate the ranks of famous restaurants and dining establishments. The compilers of this "How to Cook Chinese Dishes" series are all culinary masters. To make it easy for beginners to get started, they have introduced the ingredients, knife techniques, and preparation steps for each dish in clear and concise language. By following the instructions step by step, readers will quickly become proficient and be able to apply their knowledge to other dishes, greatly improving their culinary skills. The entire book is covered in a wipe-clean film, making it convenient to clean off grease! The "How to Cook Chinese Dishes" series consists of nine volumes, including seafood dishes, meat dishes, vegetable dishes, bean products, soup dishes, cold dishes, pastry dishes, poultry and egg dishes, and home banquet dishes. This volume is one of the series, introducing the preparation methods of 40 dishes made with bean products. There are many types of bean products, such as water tofu, tofu, tofu paste, tofu skin, yuba (thousand-layer cake), tofu skin (wrapper), fermented tofu, fried tofu, and vegetarian chicken, among others. The processing of bean products typically begins by soaking soybeans in water until they are fully expanded, then rinsing them clean. Next, the soybeans are ground with fresh water, and the pulp is filtered to make soy milk. Separately, a certain amount of (calcium sulfate) is soaked in water and then mixed into the boiling soy milk to set it into a solid form.