[Dummies 01] • Chinese Cooking For Dummies by Yan, Martin -- Read -- Imperial Library of Trantor

Index

Title Contents Introduction

A Guide to the Guidebook What I Assume about You Your Itinerary Conventions Used in This Book Icons Used in This Book Where to Go from Here

Part I : What Is Chinese Cooking? Chapter 1: How to Think Like a Chinese Chef

Chinese Cooking and I, We Go Way Back The Three Tenets of Chinese Cooking

Chapter 2: A Wok Through China’s Amazing Culinary Regions

Beijing: A Land of Plenty in the Face of Hardship Shanghai: China’s Big Apple Guangzhou: South of Eden Sichuan: China’s Wild, Wild West

Part II : Where to Begin? Chapter 3: Tools of the Trade

The Wok The Chinese Chef’s Knife The Cutting Board The Spatula and the Ladle The Strainer or Skimmer The Steamer The Claypot Casserole The Electric Rice Cooker Spice Grinders Chopsticks

Chapter 4: The Chinese Pantry and Refrigerator

Chapter 5: Common Chinese Cooking Techniques

Look Sharp: Getting Ready Non-Knife Wielding Techniques The Art of Cooking

Chapter 6: Edible Artistry: Garnishes to Prettify Your Plate

From the Simple to the Sublime: Garnishes that Run the Gamut Preparing to Pare: Principles for Successful Garnishing Getting Down to Business: The Garnishes Tomato Rose Apple Wings Cucumber Fan Green Onion Brushes Chili Pepper Flowers

Part III : The Recipes Chapter 7: Saucy Sauces and Dips

Sauce Smarts All-Purpose Stir-Fry Sauce Hot and Spicy Stir-Fry Sauce Sweet and Sour Sauce Master Sauce/Red-Cooking Sauce All-Purpose Black Bean Sauce Taking a Dip All-Purpose Dipping Sauce Chile Oil Chinese Mustard Dip Sichuan Spicy Salt

Chapter 8: Delectable Morsels: Appetizers, Snacks, and Salads

Scrumptious Starters Auntie Jessica’s Party Chicken Wings Cantonese Pickled Vegetables Chinese Chicken Salad Baked Pork Buns It’s a Wrap! Spring Rolls Crispy Wontons Potstickers Steamed Shrimp and Chive Dumplings Green Onion Pancakes Shrimp Toast

Chapter 9: Broth, Bones, and a Barrel of Soup

Chinese Soup for the Soul and Body Broth-er, Can You Spare Some Time? Chinese Chicken Broth Egg Flower Soup Fish Soup with Spinach and Tofu Hot and Sour Soup Sweet Corn and Crabmeat Soup Winter Melon Soup Wonton Soup

Chapter 10: Swimming with the Best of Them: Seafood

A Shopping Spree by the Sea What Do I Do with It Now? Cooking Fish the Chinese Way Braised Fish Hunan Style Fish Steaks in Fragrant Sauce Smoke-Broiled Fish Pan-Grilled Salmon Fillet with Black Bean Sauce Steamed Whole Fish Steamed Trout in Black Beans and Garlic Don’t Be Selfish with the Shellfish Sweet and Sour Shrimp Spicy Salt Shrimp Shrimp and Scallops with Snow Peas Seafood Casserole Oysters in Black Bean Sauce

Chapter 11: Crying Fowl: Poultry Recipes

Pickin’ a Chicken (Or Any Other Bird, for That Matter) Proper Poultry Practices: Handling and Storing It Safely I Fall to Pieces: Deconstructing Your Chicken No Bones about It: Boning Chicken Legs Little Drummer Bird: Making Chicken Drummettes Great Chicken Recipes Sichuan Bang Bang Chicken Drunken Chicken Kung Pao Chicken Honey Garlic Chicken Lemon Chicken Moo Goo Gai Pan Chicken Curry, Cantonese Style Carving Out a Niche for Yourself: How to Carve a Bird Like the Chinese Do Soy Sauce Chicken Gingered Chicken Chinese Roast Chicken Duck, Duck, Lucky Duck Pineapple Duck Stir-Fry

Chapter 12: Moo-ve In and Pig Out, My Little Lambs: Beef, Pork, and Lamb

Buying Basics: How to Shop for Meat Safety First: Dealing with Meat at Home In Praise of Pork Purchasing the Perfect Pig Product: How to Buy Pork Like a Chinese Cook Sweet and Sour Pork Mu Shu Pork Char Siu Twice-Cooked Pork Jing Tu Pork Chops Sichuan Spareribs Pork with Bean Threads Steamed Cabbage Rolls Shanghai Meatballs Chinese Pork Chops What’s Your Beef? Better Beef for a Chinese Meal Tomato Beef Tangerine Beef Broccoli Beef Beef Steak Over Glass Noodles Spicy Beef with Leeks Beef Stew Uncle Philip’s Beef Tri-Tip On the Lamb Mongolian Lamb in Hotpot Lamb with Green Onions

Chapter 13: Healthy Tofu and Eggscellent Ideas

Taking a Look at Tofu Tofu with Spicy Tomato Sauce Tofu with Ham and Napa Cabbage Tofu with Shrimp Monk’s Choice Tofu Ma Po Tofu Tofu and Spinach Tofu Puffs with Three-Color Vegetables Tofu with Mushrooms and Cashews More Than It’s Cracked Up to Be: The Egg in Chinese Cuisine Scrambled Eggs with Crabmeat Tomato Eggs Steamed Eggs Egg Fu Young Tea-Flavored Eggs

Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way

Who’s Who in the World of Chinese Vegetables How to Get the Most Out of Your Vegetables While Cooking Them the Least Braised Bamboo Shoots with Bok Choy Stir-Fried Assorted Vegetables Asparagus with Baby Corn and Oyster-Flavored Sauce Ivory and Jade (Cauliflower and Broccoli with Creamy Egg White) Sautéed Green Beans Three Mushrooms Eggplants with Spicy Sauce Swiss Chard with Tender Pork Slices Chinatown Chop Suey

Chapter 15: Rice Bowls and Oodles of Noodles

Rice to the Occasion Which Rice Will Suffice? Perfect Steamed Rice Perfect Steamed Glutinous Rice What to Make with Your Perfectly Cooked Rice Fried Rice Sweet Precious Glutinous Rice Claypot Chicken and Mushroom Rice Noodling Around Choose a Noodle, Any Noodle Noodle Recipes Easy-to-Make Chow Mein Hong Kong-Style Pan-Fried Noodles Chinese Chicken Noodle Soup Singapore Rice Noodles Beef Chow Fun Ja Jiang Mein Eight Treasures Noodle Soup Shanghai Fried Noodles

Chapter 16: Sweet Sensations

Eastern Traditions Almond Jelly with Fruit Cocktail Sweet Tapioca Pearls Steamed Sponge Cake Sweet Silken Tofu Western Influences Almond Cookies Mango Pudding Caramelized Bananas Egg Custard Tarts Lychee Ice Cream

Chapter 17: Bringing It All Together: Full-Fledged Chinese Meals

The Chinese Family Meal Sample Menus for Two, Four, and More

Part IV : The Part of Tens Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience

Making Sense of Regional Chinese Restaurants Eating Your Heart Out: Dim Sum A Not-So-Sticky Situation: Using Chopsticks

Chapter 19: Ten Commandments: Secrets to Your Success

Flexibility and Adaptation Are Key Let Your Creative Instincts Loose Cook with the Seasons Let Your Senses Be Your Guide Taste as You Cook Portions Aren’t Set in Stone Respect the Leftover Know Thy Stovetop Mind the Details Share the Food; Share the Fun!

Four Bits of Info for the Tea Drinker Six Wine-Related Tips