Family Cooking Basics

Author: Wang Baohua
Publisher:
Publish Date: 2001-06-01
Features: Chinese cuisine has a long history. Through thousands of years of development and refinement, it has become a part of traditional Chinese culture and a precious cultural heritage left to us by our ancestors. Chinese cuisine is also a common household chore in Chinese families. In a family, it is not easy to prepare every meal in a way that satisfies everyone. This book serves as an introductory reference for families to master cooking skills. Based on the scope of culinary techniques, the author introduces the selection and initial processing of ingredients, knife skills, cooking methods, and cold dish preparation. The focus is on teaching over 20 types of dish preparation methods commonly used in families through 110 recipes, including stir-frying, deep-frying, pan-frying, braising, stewing, boiling, stewing, and poaching. Additionally, it covers the dietary nutrition and hygiene knowledge that should be mastered in home cooking. The book is rich in content and highly practical, suitable for general families to practice and can also be used as a reference for general restaurant staff.