Practical seafood recipes

Author: Wang Kun
Publisher:
Publish Date: 2003-09-01
Features: In recent years, with the continuous improvement of people's living standards, seafood, a dish that was once only available at high-end banquets, has quietly entered the homes of ordinary people. People love to eat seafood not only because it tastes delicious and is highly nutritious, but also because cooking seafood is a delightful experience. To help you enjoy seafood like you would in a restaurant, right in your own home, we have compiled this "Practical Seafood Cookbook," hoping it can become your home teacher, advisor, and assistant. To create this book, we collected and reviewed a wealth of information on seafood cooking from both the southern and northern regions, as well as from ancient and modern sources. We also visited some renowned chefs to ensure that the dishes and their preparation methods included in the book would appeal to you. The book categorizes the cooking methods of various seafood into several types, such as steaming, boiling, stir-frying, deep-frying, braising, grilling, and mixing. Each dish is introduced in detail, covering everything from selection and preparation to cooking and serving, in a clear and easy-to-understand manner. With this book, you'll be able to understand, learn, and master each dish effortlessly, and enjoy the results. "Practical Seafood Cookbook" is not only a valuable reference for housewives and househusbands but also for professional chefs in restaurants. By referring to it, you will certainly enrich and enhance your culinary skills, helping you overcome confusion and frustration.