Chef's New Cooking Zhang. Pastry Chapter

Author: Zhang Zhenglong
Publisher:
Publish Date: 2006-01-01
Features: Do you have to go to great lengths to cook, sweating profusely? Can't it be easier and more spontaneous? Of course! Check out "Chef's New Ideas" prepared by brothers Zhang Zhengdong and Zhang Zhenglong! This is an innovative cookbook that proposes new ideas in cooking techniques and thinking for your reference, and also provides over a hundred delicious pastries and dishes. It teaches you how to make these delicacies in the style of "main ingredient, supporting ingredients, skills, and comments." With it, you can easily make the dining table lively and colorful!
Since our ancestors developed the habit of separating small portion foods from main meals, calling those with sauce "snacks" and those without "pastries," snacks have also been referred to as "small foods," "from food," and even "snacks," "small snacks," or "small mouths." Although many emperors, nobles, and tycoons privately love eating pastries and snacks, they are still hard to take seriously on a grand stage. However, the vitality of pastries and snacks is very strong, continuing to this day. For example, "steamed buns." When Zhuge Liang went to war, he captured Meng Huo seven times and seven times, and upon returning to Lushui, he saw ghosts weeping and howling. So, he used flour as the wrapper and beef or mutton as the filling to make "barbarian heads." Because it was unseemly, it was later renamed "steamed buns," and it has been around for over a thousand years. Its varieties and flavors are so diverse that they could fill an entire book. Even tofu pudding, fried dough twists, crispy crackers, and cooled noodles can be called "commoner's snacks."
For instance, Yangzhou dry silk, Sichuan, Beijing pea yellow, Guangzhou and the first porridge, Jinan fine, Tianjin Goubuli buns, are widely influential and popular. This book explains the exquisite recipes of classic and healthy pastries in simple and easy-to-understand language, accompanied by beautiful dish images. Each pastry includes the main ingredient, supporting ingredients, and skills, with concise explanations of scientific principles and key points of preparation, making it highly practical and operable.