Eileen Yin-Fei Lo - Mastering the Art of Chinese Cooking / Обучение искусству китайской кухни [2009, ePub, ENG]

Contents
INTRODUCTION
PART 1 THE MARKET AS CLASSROOM
PART 1 LESSON 1 Creating a Chinese Pantry
Vinegars and Wines
Cooking Utensils
PART 1 LESSON 2 A Collection of Basics
Making Perfect Rice
Two Basic Stocks
Four Flavored Oils
Some Condiments
Traditional Cooked Rice
Vegetable Stock
Chicken Stock
Hot Pepper Oil
Scallion Oil
Onion Oil
Garlic Oil
Ginger Pickle
Homemade Chili Sauce
Steamed Dried Scallops
PART 1 LESSON 3 Stir-Frying
Stir-Fried Shanghai Bok Choy
Stir-Fried Hairy Beans with Snow Cabbage
Choi Sum in Oyster Sauce
Long Beans with Roasted Sesame Seeds
Chicken with Chicken Legs
Stir-Fried Chives with Scrambled Eggs
Shredded Pork with Bean Sprouts
Pork Sichuan with Chili Sauce
Hunan Hot-and-Spicy Shrimp
Clams Stir-Fried with Black Beans
A Simple Fried Rice
PART 1 LESSON 4 Steaming
Steamed Black Mushrooms
Steamed Grass Carp
Steamed Sea Scallops
Steamed Sea Bass with Shredded Pork
PART 1 LESSON 5 Poaching in a Wok
Live Shrimp Poached in Rose Petal Dew
Pong Pong Poached Chicken
Snow Pea Shoots Poached in Chicken Stock
PART 1 LESSON 6 Chinese Cooking in a Pot
Congee
White Congee
Yin and Yang Egg Congee
Preserved Egg and Shredded Chicken Congee
Pork and Shrimp Congee
Rich and Noble Congee
Braised Mushrooms in Oyster Sauce
Tianjin Bok Choy with Braised Mushrooms
Long-Cooked Pork Belly with Preserved Mustard
PART 1 LESSON 7 The Barbecue
Barbecued Pork
Barbecued Pork Ribs
Barbecued Pork with Leeks
PART 1 LESSON 8 Good Soups
Hot and Sour Soup
Silk Squash and White Mushroom Soup
Tomato, Bean Curd, and Chicken Leg Mushroom Soup
Fresh Bean Curd and Green Pea Soup
Shrimp and Ginger Soup
PART 1 LESSON 9 Making Sense of Noodles
The Wonderful Wonton
Wonton and Whole Chicken Soup
Eggless Noodles with Barbecued Pork
Panfried Egg Noodles with Pork
Stir-Fried Noodles with Steamed Dried Scallops
Singapore Fresh Rice Noodles
Spinach, Shrimp, and Bean Thread Noodle Soup
PART 2 THE MARKET BECOMES REGIONAL
PART 2 LESSON 1 More Ingredients and the Sand Clay Pot
Expanding Your Techniques
Deep-Fried Rice Noodles
PART 2 LESSON 2 A New Collection of Basics
Two More Infused Oils
Two New Condiments
Superior Stock
Milk Stock
Fish Stock
Red Stock
Sichuan Peppercorn Oil
Red Oil
Salt-Cured Ham
Sugar Ham
Roasted Chicken
Roasted Duck
Baked Duck Breasts
Pepper Pickle
Xo Sauce
PART 2 LESSON 3 A Discussion of Breads
Beijing Baked Breads
Crisp Beef
Stir-Fried Lamb with Scallions
Steamed Breads
Fried Breads
Eggplant with Garlic Sauce
Scallion Pancakes
Steamed Fan Breads
PART 2 LESSON 4 Cooking in the Sand Clay Pot
Wuxi Braised Pork Ribs
Fuzhou Drunken Pork Ribs
Hakka Stuffed Bean Curd
PART 2 LESSON 5 Rice without Limits
Fried Rice
Shanghai Sweet Wine Rice
Shrimp with Sweet Wine Rice
Fujian Fermented Red Rice
Roasted Rice
Steamed Beef and Roasted Rice
Fried Rice with Sugar Ham
Fried Rice with Duck
Fried Rice with Xo Sauce
Hunan Pearl Balls
Stir-Fried Glutinous Rice
Rice Left at The Bottom of The Pot
Shanghai Sizzling Wor Bah
Fujian Red Rice Wor Bah
PART 2 LESSON 6 Chinese Cooking, North to South
The Cuisines of The Chiu Chow and the Hakka
Restaurant Cooking, Hong Kong Style
Beggar’s Chicken
Yellow Croaker with Sweet Wine Rice Sauce
White Soup with Two Bean Curds
Beef with Pepper Pickle
Old Skin Beef
Chicken with Sichuan Peppercorn Paste
Rice Noodles Sichuan with Shrimp
Shredded Pork with Snow Peas and Chicken Leg Mushrooms
Minced Duck Wrapped in Lettuce
Chicken with Chin Jiew
Squash Pancakes
Sour Mustard Pickle with Beef
Shrimp with Salted Egg Yolks
Veal in Black Pepper Sauce
Xo Shrimp
Steamed Eight-Treasure Winter Melon Soup
PART 3 THE MARKET PARTICULAR
PART 3 LESSON 1 A Final Collection of Basics
PART 3 LESSON 2 Taming the Wild Exotics
Shark’s Fins
Bird’s Nests
Sea Cucumbers
Abalone
Shark’s Fin Soup
Steamed Sweet Bird’s Nest Soup
Bird’s Nest Soup with Minced Chicken
Sea Cucumbers Braised with Steamed Black Mushrooms
Braised Abalone
PART 3 LESSON 3 A Taste of Tea
The Teahouse and Dim Sum
Dumplings, Buns, and Their Doughs
Shrimp Dumplings
Vegetable Dumplings
Pot Stickers
Wheat Flour Dough
Cook and Sell Dumplings
Water Dumplings
Steamed Pork Buns
Baked Pork Buns
Spring Rolls
Glutinous Rice Loaf
Baked Lop Cheong Buns
PART 3 LESSON 4 Vegetables as the Way
“Chicken” with Vegetables
Minced “Squab” Rolled in Lettuce
Roast “Goose”
Stir-Fried “Beef” with Broccoli
Braised “Pork” with Black Mushrooms
PART 3 LESSON 5 A Second Cooking Tour, North To South
The Cooks of Sun Tak Yuen
Hong Kong
Big Bowl
Peking Duck
Pancakes
Peking Duck with Mixed Vegetables
Peking Duck Bones Soup
Mu Shu Pork
The Hot Pot
Long-Cooked Pork Shoulder
Ningbo Pork Shoulder
Tea-Smoked Duck
General Tso’s Chicken
Sour-and-Sweet Tianjin Bok Choy
Shanghai Bok Choy Poached in Milk Stock
Mapo Doufou
Shredded Chicken in Red Oil
Buddha Jumps Over The Wall
Steamed Hairy Melon Soup
Fried Bean Curd
Old Water Duck
Salt-Baked Chicken
Lobster in Black Bean Sauce
Xo Cauliflower
White Rice Fish
Typhoon Shelter Chili Crab
Big Bowl
Long-Cooked Pork Belly
Six-Flavor Chicken
Poached Shrimp
Simmered Bean Curd Sticks
Water-Blanched Choi Sum
Oil-Blanched Sea Scallops
Stir-Fried Eggs and Bean Threads
PART 3 LESSON 6 A Discussion of Sweets
Sweet Walnuts
Eight-Treasure Rice
Red Bean Soup with Lotus Seeds
Sweet Wine Rice Soup
Nou Ml Tang Yuan
Mango Soup with Tapioca Pearls and Pomelo
PART 3 LESSON 7 Creating Menus in the Chinese Manner
Menu One
Menu Two
Menu Three
A Vegetarian Menu
A Modified Banquet Menu
Menu for a Lunar New Year Banquet
PART 3 LESSON 8 Serving Wines, East and West, with Chinese Food
INDEX
TABLE OF EQUIVALENTS