New Cuisine: Beef Minced Meat - Creative Variations

Author: Che Qiang
Editor:
Publisher:
Publish Date: 2005-01-01
Features: Features and Usage of This Book:
Portion Size: 2-Person and 4-Person Portions: The recipes introduced in this book include both 2-person and 4-person portion sizes (excluding side dishes on pages like "Basic Recipes" and "Menu Arrangement"). Please adjust the cooking based on the number of people in your household. Some recipes are marked with easy-to-make portion sizes depending on the situation; in such cases, follow the recipe as written. Additionally, the quantities and times in parentheses in the cooking instructions refer to the 4-person portion.
Calories, Salt Content, Cooking Time, and Cooking Tools Clearly Indicated: Each recipe is labeled with calories and salt content in easy-to-understand units. Cooking times are also clearly marked in the illustrations and can serve as a reference. The main cooking tools and methods are also indicated in a simple and easy-to-understand manner. Please check them before starting to cook.
Furthermore, the values for calories, salt content, and cooking times are calculated based on the 2-person portion.
Oil Temperature for Deep Frying: The oil temperature in the recipes is based on the following guidelines:
- Low Heat (160℃-165℃): Dissolve flour in an equal amount of water, drop a few drops into the hot oil, and the flour mixture will sink to the bottom of the pot and slowly rise to the surface.
- Medium Heat (170℃-180℃): Dissolve flour in an equal amount of water, drop a few drops into the hot oil, and the flour mixture will sink to the bottom of the pot and immediately rise to the surface.
- High Heat (185℃-190℃): Dissolve flour in an equal amount of water, drop a few drops into the hot oil, and the flour mixture will sink halfway and immediately rise to the surface.
Menu Pairing Suggestions: To help you plan your daily menus, all main dishes include "Menu Pairing Suggestions," which recommend suitable side dishes for reference in arranging your meals.
Answering Readers' Questions with Tips and Notes: Cooking tips are explained in "Cooking Tips," rare ingredients are described in "Ingredient Notes," and small (common knowledge), substitute ingredients, and other related information are explained in "Kitchen Notes."
Main Ingredients Highlighted in Red: To easily distinguish main ingredients from other ingredients, the ingredient list uses different colors for differentiation, which can be helpful when shopping.
General Ingredients and Measurement Methods: In this book, salt refers to refined salt, sugar refers to white sugar, and flour refers to all-purpose flour. For sauces, unless otherwise specified, you can use any sauce you have on hand. Additionally, 1 tablespoon equals 15 ML, 1 teaspoon equals 5 ML, and 1 cup equals 200 ML. When measuring rice, 1 cup refers to a rice measuring cup = 180 ML.