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Chinese Homestyle

Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More
BuchGebunden
224 Seiten
Englisch
Quarto Publishing Group USA Incerschienen am04.10.2022
Chinese Homestyle presents exciting twists on authentic, vegan Northern Chinese cuisine, adapted for our busy lifestyles and Western kitchens.mehr
Verfügbare Formate
BuchGebunden
EUR26,00
E-BookEPUBDRM AdobeE-Book
EUR28,49

Produkt

KlappentextChinese Homestyle presents exciting twists on authentic, vegan Northern Chinese cuisine, adapted for our busy lifestyles and Western kitchens.
Details
ISBN/GTIN978-1-63106-844-7
ProduktartBuch
EinbandartGebunden
Erscheinungsjahr2022
Erscheinungsdatum04.10.2022
Seiten224 Seiten
SpracheEnglisch
MasseBreite 210 mm, Höhe 255 mm, Dicke 21 mm
Gewicht994 g
Artikel-Nr.58718513
Rubriken
GenreKochen & Geniessen

Inhalt/Kritik

Inhaltsverzeichnis
CONTENTS Introduction  The Chinese Pantry  Cooking Equipment & Tools  Prepping Aromatics & Vegetables  HOMEMADE SAUCES & CONDIMENTS Chili Oil  Sichuan Chili Garlic Sauce  Seasoned Sweet Soy Sauce  Black Bean Sauce  Char Siu Sauce  Hoisin Sauce  Red Bean Paste  APPETIZERS & SALADS Fifteen-Minute Pickled Watermelon Radish  Pickled Cabbage Salad  Bang Bang King Oyster Mushrooms  Sichuan Spicy Peanuts  Wood Ear Mushroom Salad with Horseradish  Baked Crispy Tofu Nuggets  Silken Tofu with Scallions  Salt and Pepper Tofu  Shredded Potato Salad  Easy Cucumber Salad  Steamed Eggplant Salad with Nutty Sauce  Spinach and Peanut Salad  FAVORITE TAKEOUT Tofu and Broccoli  General Tso´s Tofu  Mapo Tofu  Sichuan Chili Garlic Tofu  Sweet-and-Sour Tofu  Kung Pao Tofu  Black Pepper Portobello Mushrooms  Chinese Eggplant with Garlic Sauce  Orange Cauliflower  Mushroom Fried Rice  Vegetable Fried Rice  DIM SUM Chive and Tofu Puff Pockets  Scallion Pancakes  Vegatable Dumplings  Kimchi Steamed Buns  Spicy Wontons in Red Oil  Vegetable Spring Rolls  Char Siu Bao  Bamboo Shoot and Mushroom-Stuffed Yuba Rolls  Cumin Potato Baked Buns  Spring Pancakes  Chinese Broccoli with Oyster-less Saucemehr

Autor

Maggie Zhu started her website, Omnivore's Cookbook, in 2013. Born and raised in Beijing, she moved to Austin, Texas, in 2015. Now she's a full-time New York-based blogger, writer, recipe developer, and photographer. Having grown up with a mother who always did the cooking, Maggie's culinary adventure started in 2007, when she moved to Japan and needed to cook to survive. Learning and sharing Chinese food has become a way for her to connect with her roots and the rest of the world. Her mission is to help more people get to know real Chinese food and expose less-known regional cuisines, such as Northern and Xinjiang food, to a broader audience. More importantly, she wants to show you how easy it is to cook with wholesome ingredients to create delicious dishes that are like the ones served in Chinese restaurants.
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