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    The Secret of Chinese Cooking
    The Secret of Chinese Cooking
    The Secret of Chinese Cooking
    Ebook131 pages56 minutes

    The Secret of Chinese Cooking

    By Meiru Ludlow

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    About this ebook

    In this book, I separate Chinese cooking into two parts. One part is about cooking sauces and ingredients used in Chinese dishes. Another part is about cooking methods. The combination of sauces creates the styles of a particular cuisine whereas cooking methods can create the desired taste and look.

    As a result, you will be able to create your own favourite dishes by following principles that I will tell you through examples.

    To create Chinese dishes, you will need to know why there are so many varieties and combinations in Chinese cuisine. Let me tell you.
    LanguageEnglish
    PublisherAuthorHouse UK
    Release dateJun 30, 2019
    ISBN9781728390239
    The Secret of Chinese Cooking
    Author

    Meiru Ludlow

    Meiru Ludlow, who is originally from Tianjin China, has been sharing her cooking knowledge and skills with local people in Cambridgeshire and Hertfordshire United Kingdom since 2003. Chinese food has long history, countless flavours and every dish is cooked from fresh ingredients to preserve maximum nutrients. Meiru enjoy cooking and high-quality food. She believed people will benefit from consuming the food prepared from fresh ingredients to maintain good health and wellbeing. Her believe has gained considerable support from local people. She has taught at many colleges for Adult Learning Programmes to enrich people’s life. People who attended Meiru’s Cooking Classes were surprised by how simple and quick to create tasty and healthy authentic Chinese dishes from fresh ingredients. Meiru hopes the cookery book will encourage more people to use fresh ingredients to cook tasty meals. Eat well = Good health and happy life.

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      Book preview

      The Secret of Chinese Cooking - Meiru Ludlow

      CONTENTS

      About This Book

      Quick and easy to cook dishes

      Vegetable And Seafood

      Green tea flavoured king prawns

      Stir-fried seasonal vegetables in garlic sauce

      Stir-fried Potato and Tomato

      Country Style Pancakes

      Stir-fried Green Pokchoi and chestnut mushrooms in Oyster sauce

      Hot and Sour soup

      Chicken

      Chicken in Black Bean Sauce

      Fish Fragrant Chicken Strips

      Gongbao / Kung po Chicken

      Chicken cashew nuts in Yellow bean sauce

      Crispy Sweet and Sour Chicken

      Pork

      Cantonese Roast Pork / Char Siu Pork

      Char Siu Pork crispy noodles

      French beans with meatballs

      Mangetout stir-fried with bacon

      Hongshao Pork

      Hongshao Mini Ribs

      Yuxiang Aubergine Pot

      Tianjin Style Aubergine

      Beef and Lamb

      Crispy Chilli Beef

      Mongolia Style Lamb and Leek

      Rice and Noodles

      Steamed Rice

      Stir-fried Rice with Egg

      Stir-fried Rice with Chicken

      Stir-fried Rice Yangzhou Style

      Pineapple Rice

      Dandan Noodles

      Stir-fried Noodles with Seasonal Vegetables

      Stir-fried Noodles with Prawns, Chicken and Vegetables

      Traditional Chinese Dishes

      Baozi 包子 – Steamed Pork Buns

      Char Siu Buns 叉烧包 – Steamed Char Siu buns

      Shaomai 烧卖 – Steamed pork dumplings

      Xiajiao 虾饺 – Steamed prawn dumplings

      Zhahezi 炸盒子 – Deep fried golden treasure bowls

      Grilled Dumplings 锅贴

      Pork mince and celery grilled dumplings

      Beef mince and carrot grilled dumplings

      Vegetable grilled dumplings

      Won Ton Soup 云吞汤

      Su Chun Juan 素春卷

      Questions

      Why Chinese food is so popular globally?

      The basic ingredients of cooking a Chinese dish

      Oil

      Soy Sauce

      Pastes

      Yellow Bean Paste

      Hoisin Sauce

      Black Bean Paste

      Sichuan Chilli & Bean Paste

      Sugar

      Vinegar

      Yellow Rice Wine

      Cooking Method

      Stir-fry

      Steam

      Boiling

      Frying Method

      ABOUT THIS BOOK

      I hope this book is an easy to use guide for anybody who enjoys Chinese food and wants to cook Chinese food from fresh.

      In this book, I separate Chinese cooking into two parts. One part is the quick and easy to cook dishes, another part is more traditional Chinese dishes. In the end, I listed the commonly used cooking sauces and cooking methods.

      Cooking Chinese food is easy. You can replace any ingredients in a recipe to create your favourite dishes. If you are a vegetarian, you can remove the meat in a recipe to make it suitable for you. That’s why there are countless varieties in Chinese cuisine.

      To master the skill of cooking Chinese food, you need to understand the cooking methods and how to create a flavour. By combining sauces and cooking methods you will be able to create your own favourite dishes.

      The recipes in this book are used at my Cooking Classes. They are the most popular dishes loved by my learners. All of my learners were required to create one or two dishes by themselves after a five-week course. They all did very well. I believe you can too. Let choose a recipe and start cooking………

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      QUICK AND EASY TO COOK DISHES

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      VEGETABLE AND SEAFOOD

      Green tea flavoured king prawns

      Green%20Tea%20flavoured%20King%20Prawns.jpg

      Ingredients:

      • 200 gm raw King Prawns,

      • 50 gm carrot,

      • 50 gm mangetout,

      • 1 spring onion finely chopped,

      • 1 Tea Spoon finely chopped ginger,

      • 1 Table Spoon Chinese Yellow Rice Wine,

      • 1 Tea Spoon salt,

      • ¼ Tea Spoon sugar,

      • 1 Tea Spoon corn starch,

      • A Table Spoon Green Tea leaves +1/4 cup boiling water,

      • a few drops of veg oil

      Cooking Method:

      1. Peel the skin of king prawns. Slice the back of king prawns open (or slice the king prawns in halves) to take the black line out.

      2. Soak the tea leaves in a ¼ cup of just boiled water, covered with a lid.

      3. Marinate the prawns in Yellow Rice Wine and salt.

      4. Slice the carrot into thin slices.

      5. Cut each mangetout into halves.

      6. When the green tea has cool down, pour the tea out into a small bowl, and then, mix the cornflour with the green tea.

      7. Heat up a few drops of vegetable oil in a wok, when it is medium hot, stir fry the king prawns for 4 minutes or when the raw king prawns become pink, put the king prawns in a dish to use later. Re-heat up the wok with some oil, put ginger and spring onion in sauté to bring out fragrance, after that, add carrot and mangetout in to sauté for 1-2 minutes until they are lightly cooked, sprinkle some salt and sugar, add the cooked king prawn and the green tea and cornflour mixture, toss to mix everything together well, and then, transferring everything to a plate to serve immediately.

      Stir-fried seasonal vegetables in garlic sauce

      image%202.jpg

      Ingredients

      • 70 gm baby corn,

      • 100 gm mushroom,

      • ½ red pepper,

      • 2 garlic cloves,

      • 1 spring onion

      •

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