Food of China
Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients, while stunning photographs shot on location in each country evoke their distinctive colour, cultures and histories. Explore one of the world's great cuisines from the Peking duck restaurants of Beijing, to the kitchens of Shanghai, through the tea gardens of Hangzhou to the dim sum chefs of Hong Kong.
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11/2 tablespoons 30 minutes add the oil bean sauce beef boiling water bok choy bowl bread fries golden cabbage capsicum CHAR SIU chicken stock Chinese cabbage clay pot cleaver cook coriander crisp dim sum dipping sauce DISH dough duck FILL a wok finely chopped ginger fish five-spice powder flavour flour fridge fries golden brown g 1 Ib garlic cloves ginger HEAT a wok high heat hoisin sauce light soy sauce marinade noodles oil and heat oyster sauce Peking duck pork prawns reduce the heat rice vinegar rinse roasted sesame oil sauce 1 tablespoon saucepan seconds when dropped sesame oil SERVES Shaoxing rice wine Sichuan peppercorns slotted spoon SOAK the dried SOUP spring onions scallions star anise stir Stir-fry stock page 281 tablespoon cornflour cornstarch tablespoons light tablespoons oil tablespoons Shaoxing rice teaspoon roasted sesame teaspoon sugar tofu toss lightly winter melon wok one-quarter full wok over high
第 79 頁 - Put the orange peel in a small saucepan, cover with water and bring to the boil. Reduce the heat and simmer gently for 10 minutes.
第 45 頁 - ... dough. Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic.
第 41 頁 - ... edge. With the other hand, press the two opposite edges together to seal.
第 134 頁 - ... hang it up to dry in a cool and airy place for at least 6 hours, or overnight, or leave it uncovered in the fridge.
第 49 頁 - Add the cooked eggs and simmer for 45 minutes. Turn off the heat and let the eggs sit in the tea mixture until cool enough to handle.
第 27 頁 - PLACE the rice in a bowl, cover with cold water and leave to soak overnight.
第 49 頁 - Pour in the vegetable stock and 1.25 litres (44 fl oz/5 cups) water and bring to the boil. Reduce the heat to low and simmer for 20 minutes. Add the pumpkin, potato, parsley and beans and simmer for a further 20 minutes, or until the vegetables are tender and the beans are cooked.
第 200 頁 - Cover with a damp cloth and leave in a warm place for 2 hours.
第 236 頁 - Bring to the boil, then reduce the heat and simmer very gently, stirring occasionally, for 13/4-2 hours, or until it has a porridge-like texture and the rice is breaking up.