Mrs. Chiang's Szechwan Cookbook |
Contents
1 THE SPIRIT OF CHINESE CUISINE | 3 |
2 BANQUET FOOD HOME COOKING | 12 |
PREPARING THE FOOD OF CHINA | 23 |
Copyright | |
11 other sections not shown
Common terms and phrases
1/2 teaspoon 15 seconds bean curd boiling water cabbage cellophane noodles Chiang chicken Chinese cabbage Chinese food Clean the scallions cleaver COOKING Heat cooking sherry cooking shovel cornstarch cornstarch and water cucumbers cuisine cup water delicious dish duck eggplant fish flakes in oil flame for 15 flavor fried frying garlic green peppers ground roasted Szechwan Heat your wok high flame hoisin sauce hot oil hot pepper flakes hot pepper paste inch wide ingredients jiaoz liver meal minutes oil is ready peanut oil Peel the ginger piece fresh ginger pork chops PREPARATION recipe Red-Cooked rinse serve sesame oil shovel or spoon shrimps skin slices small bowl small wisps smoke appear snow peas soup spring roll star anise stir stir-fry sugar Szechwanese tablespoons peanut oil tablespoons soy sauce taste teaspoon salt teaspoon sesame oil texture tiny bubbles form tree ears vegetables water chestnuts wisps of smoke wok or pan