Learn to Cook Chinese Food · Vegetables: Vegetables

Author: Editorial Board 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 own enjoyment and for entertaining 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, and sometimes their dishes rival those of renowned restaurants and chefs. Of course, in Chinese families, there are also many men skilled in cooking, and male chefs dominate the ranks of famous restaurants and eateries. The compilers of this "How to Cook Chinese Dishes" series are all culinary masters who have introduced the ingredients, knife techniques, and cooking steps for each dish in clear and concise language. By following the instructions step by step, beginners 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 easy to clean off grease! The "How to Cook Chinese Dishes" series consists of nine volumes, including seafood, meat dishes, vegetable dishes, bean products, soups, cold dishes, pastries, poultry and eggs, and home banquets. This volume focuses on vegetable dishes, introducing the cooking methods for 40 commonly used vegetables. The main cooking techniques for vegetables are frying and boiling, where the temperature of the oil and water depends on fire control. Therefore, it's essential to master the fire. Only by adjusting the speed and duration of the heat appropriately can the dishes retain the unique freshness of the ingredients while achieving a balance of the five flavors—sweet, sour, bitter, pungent, and salty—and presenting an excellent combination of color, aroma, taste, and presentation.