Learn to make bean dishes by yourself

Author: Wang Yiwei
Publisher:
Publishing Date: 2002-10-01
Features: This book integrates raw material knowledge, dry material processing, tools, knife skills, knife shaping, oil temperature, heat control, cooking methods, marinating and breading, thickening, seasonings, flavor profiles, soup making, dish naming, and classic recipes from different regional cuisines across China. It is comprehensive, highly practical, easy to understand, and straightforward, enabling beginners to fully grasp the fundamental knowledge and basic techniques of Chinese culinary arts. It helps learners not only "know what" but also "understand why," achieving the effect of learning by analogy and generalization. In recent years, many recipe books have been published, but most only provide a brief introduction to the simple preparation of dishes, along with limited fundamental knowledge and basic cooking methods. These books leave beginners in a state of "knowing what but not why," making it difficult for them to systematically master dish-making skills. To meet the needs of beginners, following the principle of gradual progression, we have organized a team of senior instructors and lecturers with years of experience in chef training and theoretical research, as well as first-class and second-class chefs with rich practical experience, to write this series of "Cooking Skills for Self-Learning" (7 volumes): Self-Learning Seafood Dishes, Self-Learning Freshwater Dishes, Self-Learning Fruit and Vegetable Dishes, Self-Learning Livestock Dishes, Self-Learning Poultry and Egg Dishes, Self-Learning Bean Dishes, and Self-Learning Mushroom and Bamboo Shoot Dishes. Each book covers raw material knowledge, dry material processing, tools, knife skills, knife shaping, oil temperature, heat control, cooking methods, marinating and breading, thickening, seasonings, flavor profiles, and selected classic dishes. The selected classic dishes provide detailed introductions to ingredient quantities, preparation processes, characteristics, and key points. To cater to readers from different regions across the country, ingredient names have been standardized as much as possible. However, for some long-standing famous dishes, since regional preferences for ingredient names vary greatly, rigid standardization might confuse readers. Therefore, the original names are retained to facilitate understanding and acceptance. In some time-honored dishes, certain wild ingredients are now prohibited for consumption, but artificial breeding alternatives can be used. This series enables beginners to not only learn scientific principles but also understand cooking patterns, key points, and critical steps, helping readers achieve 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 as a self-learning book for readers with a junior high school education or higher.