Self-taught how to make dishes with fruits and vegetables

Author: Wang Yiwei
Publisher:
Publishing Date: 2002-10-01
Features: Chinese culinary techniques have a long and profound history, with a wide variety of ingredients and meticulous selection. The knife skills are exquisite and diverse, emphasizing seasoning, attention to heat control, clever ingredient combinations, varied cooking methods, and an endless array of dishes. These techniques are a testament to the diligence and wisdom of the Chinese nation, serving as an important part of China's precious cultural heritage. They have enriched the lives of the Chinese people and are renowned worldwide. This book integrates knowledge of raw materials, drying and soaking techniques, utensils, knife skills, knife shaping, oil temperature, heat control, cooking methods, marinating and breading, thickening, seasonings, flavor profiles, soup-making, dish naming, and classic recipes from all over China, featuring different regional flavors. The content is comprehensive, highly practical, easy to understand, and straightforward, enabling beginners to fully grasp the fundamental knowledge and basic techniques of Chinese cuisine. It helps learners not only "know how" but also "know why," allowing them to apply their knowledge to other situations and achieve a multiplier effect.