Homemade side dishes and snacks

Author: Li Dongguang, Zhai Huifeng (editors)
Publisher:
Publish Date: 2000-07-01
Features: When vegetables and fruits are in abundance, many readers want to store more to meet the needs of off-season consumption. During holidays or free time, they also wish to make some small snacks to enrich meal variety and adjust flavors. However, they often feel helpless without knowing the proper methods. Blindly attempting to make them can result in poor taste, easy spoilage, and losses, failing to achieve the desired goals. To help readers overcome this difficulty, the editors of this book have collected extensive materials and compiled it, dedicating it to those interested in making small snacks. This book includes 400 homemade snack recipes for five major categories: vegetables, fruits, meat, eggs, and pastries. The term "homemade" in this context has the following meanings:
1. Common ingredients: The ingredients for the snacks collected in this book are widely available and inexpensive during peak seasons, making them suitable for large-scale processing and storage.
2. Common processing methods: Using household cooking utensils and traditional techniques such as pickling, marinating, soaking, boiling, steaming, frying, and deep-frying, these snacks can be easily made.
3. Common varieties: The snacks introduced are everyday staples in people's daily diet, truly "homemade."
For the convenience of readers, the book provides detailed information for each variety, including ingredient ratios, preparation methods, precautions, and product characteristics. Some recipes also include serving suggestions. This book serves as a reference for homemade side dishes and snacks, as well as a guide for canteens in organizations, factories, schools, military units, and vegetable processing plants.