Self-taught how to make mushroom and bamboo shoot dishes

Author: Wang Yiwei
Publisher:
Publishing Date: 2002-10-01
Features: In recent years, many recipe books have been published across various regions. Most of these books merely provide a rough introduction to the simple preparation of dishes, along with a limited amount of basic knowledge and fundamental cooking methods. This leaves beginners in a state of confusion—knowing what to do but not why it works. It is difficult for beginners to systematically master the culinary arts. To meet the needs of beginners, following the principle of gradual progression, we have organized a team of senior instructors with years of experience in chef training and theoretical research, as well as first-class and second-class chefs with rich practical experience, to compile this "Self-Taught Culinary Skills Series" (7 volumes): Self-Taught Seafood Dish Preparation, Self-Taught Freshwater Dish Preparation, Self-Taught Fruit and Vegetable Dish Preparation, Self-Taught Livestock Dish Preparation, Self-Taught Poultry and Egg Dish Preparation, Self-Taught Bean Dish Preparation, and Self-Taught Mushroom and Bamboo Dish Preparation. Each book covers topics such as raw material knowledge, dry ingredient rehydration, tools, knife skills, knife shaping, oil temperature, heat control, preparation methods, battering and coating, thickening, seasonings, flavor profiles, and selected classic dishes. The selected classic dishes provide detailed introductions to ingredient quantities, preparation processes, characteristics, and key techniques. To cater to readers across different regions of China, efforts have been made to standardize ingredient names. However, for some long-standing classic dishes, due to varying regional preferences in naming ingredients, rigid standardization might lead to confusion. Therefore, the original names are retained to facilitate reader understanding and acceptance. In some classic dishes that have been passed down for generations, certain wild ingredients are now prohibited for consumption. Artificially farmed alternatives can be used instead. This series enables beginners not only to learn scientific principles but also to understand the patterns, key points, and critical steps of cooking. Readers will not only "know what to do" but also "understand why it works," achieving the effect of learning by analogy. The content is comprehensive, highly practical, and written in easy-to-understand language with concise and clear text, making it suitable for readers with a junior high school education or higher for self-study. This book integrates raw material knowledge, dry ingredient rehydration, tools, knife skills, knife shaping, oil temperature, heat control, preparation methods, battering and coating, thickening, seasonings, flavor profiles, soup-making, dish naming, and classic recipes from different regional cuisines across China. The content is comprehensive, highly practical, easy to understand, and straightforward, enabling beginners to fully grasp the fundamental knowledge and basic techniques of Chinese culinary arts. Readers will not only "know what to do" but also "understand why it works," achieving the effect of learning by analogy and generalization.