Chinese Cooking for Beginners

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FOR BEGINNERS

WEI-CHUAN COOKING SCHOOL was founded in 1961 as a subsidiary of Wei-Chuan Food Corporation, the largest food manufacturer in Taiwan. The school soon became the largest and most respected institution of its kind , along the Asia-Pacific rim . Graduates include world-class chefs, institutional teachers, professional caterers, connoisseurs of Chinese cuisine as well as many homemakers.

As Wei-Chuan's reputation grew, requests came from all over the world for guidance and information relative to the recipes used in the cooking classes . In an effort to meet this demand, CHIIVESE CUISINE was written and published in 1972. The book was very successful and became the first in a series of Wei-Chuan Cookbooks. Wei-Chuan Publishing was founded later that same year in Taipei with a branch subsequently established in the U.S.A. in 1978. Wei-Chuan Cookbooks are now recognized as the most comprehensive books in the Chinese cuisine field . Wei-Chuan's current plans include new books covering cuisines from all over the world . Wei-Chuan's success can be attributed to its commitment to provide the best quality product possible. Almost all recipes are complemented by full color photographs. Each recipe is written simply with easy-to-follow instructions and precisely measured ingredients. Wei-Chuan stands behind its name, reputation, and commitment to remain true to the authenticity of its recipes.

Contents Special Ingredients and Sauces ... ... ..... .......... .. ................................... .......... ...... 4 Culinary Idioms .. ........... .. ................... ..... .............. .... .................. .. ........ ... .. .... .. ..... 5 Appetizers ..... ....... ... ............... .. ..... .. ................. .. .. .. ..... .... ......... ........... ............... .. . 8 Soups .................. ....... ................ .......... .. ..... ... .......... ....... ....... ...... ...... ............. ...... 21 Pork, Beef and Chicken .............. ....... .................... ...... ................ .. ......... .. .... .. .... 27 Seafood ...................... ..... .................. ......................................... ............. ... .. ...... ....49 Eggs, Vegetables and Tofu .......................................................... ...................... 61 Rice and Noodles ........ ............... .. .. .... ....... ............................ ... .. .. ................. ...... 73 Snacks and Desserts ...... .......................... ....... .... ......... ...... ............................ .... 77 Index ......................... ........... .................... ......... .. ... .. .. ........... .... ... ......... ............... 94

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Special Ingredients and Sauces [!] Hoisin Sauce is made from flour, soy bean, sugar and other fragrant spices. It is sweet and dark. ~Fermented Black Beans are made by cooking, fermenting and then

marinating black beans in salt water. The beans are black and taste salty.

@]Star Anise (left side) is a fragrant spice used often in Chinese cooking . Szechuan Peppercorn (right side) is a spice often used in preparing Szechuan-style dishes.

1!1 Oyster Sauce is made by mixing fermented

oysters with water and salt. It

has a special seafood flavor. ~Sesame Oil (large bottle) is made by baking or steaming white or black

sesame seeds and then extracting the oil. High quality sesame oil has a light color and strong aroma.

liD Barbecue

(Sa Tsa) Sauce is made by grinding several different kinds of hot and fragrant spices and mixing them together. Ready-made Sa Tsa sauce is also available in markets.

III Chinese Black Mushrooms (right side) are edible fungi that grow on dead tree trunks. Soak them in warm water until soft; cut off stem before using them . · Dried Wood Ears (lower left) are edible fungi that grow on dead tree trunks. The shape resembles a human ear. Soak wood ears in water until soft before using them. Small hard stem should be removed from large wood ears.

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SECOND METHOD: Preheat oven to 400"F (205"C). Cut meat into slices 1/3"

(1 em) th ick (Fig . 1). Add (1J , marinate as above. Begin at the long edge, roll the meat (Fig . 2) and tie w ith string (Fig . 3) . Roast for 1 hour; remove . Slice and serve with ~.

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Crispy-Skin Duck 1 duc:lc. 41bs (1800g) 1 green onion

2 . . . ginger root

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Clean duck, drain water from cavity and pat dry. Rub cavity w ith [!] ; close cavity (Fig. 1).

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Bring ~to boil and ladle over entire surface of duck several times (Fig. 2). Spread honey on surface of duck (Fig . 3) . Place (hang) duck in a well ventilated place or in refrigerator at least 24 hours. The drier the skin, the crispier it w ill be after roasting.

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Pre-heat oven to 400' F (205"C) . Place duck on ba ki ng pan then roast on oven 's middle rack until color is golden; reduce heat to 350' F (178' C) and roast 1 more hour. Serve with 00.

pepper.

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Sour plum sauce: Cook 4 T. ea sugar and water, 2 crushed sour plums (seeds removed) and 1/2 T. ketchup for 5 minutes or until thick. Hot chili paste may be added as desired. ,,!l,j$\;~tit~R±I~Pl • ~mt~~,.~r;~ ( 1113 > • !'B1£3jJU ml7'l > DJ.:~24!J,~J:J...t o '·"'~OJ.:flj~~ . :t~t±JB'-J ,,e;~~~~m. o

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Use thick, golden jellyfish (Fig. 1). Shred jellyfish into thin strips, wash and drain. Bring 2 C. water to boil ; turn off heat. Plunge jellyfish into the water and stir quickly, until curled, immediately remove (Fig. 2). Plunge jellyfish into cold water and rinse several times until cold . Soak jellyfish 8 hours, changing water frequently, until slightly larger and crunchy (Fig . 3). Drain jellyfish, mix with [] . May be served as an appetizer.

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Marinate 1/3 lb (150g) shredded cucumber or white radish in 1/2 t. salt for 1 hour; rinse and squeeze to dry. Mix cucumber with 1 t. each, vinegar and sugar. The prepared cucumber may be tossed with jellyfish and served .

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Cut meat into 2/3" (2cm) slices; tenderize (Fig . 1). Cut meat into bite-size pieces (Fig. 2). Mix in [] . Dredge meat in cornstarch before deep-frying (Fig. 3) .

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/2 t. chopped garlic

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total of 2 c. (cut into pieces): onion, tomato, green pepper

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Pineapple or carrot may be used for tomato in [!] .

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Beef Cooked In Soy Sauce I 2 . . (900gt brisket of beef

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Chop Suey total of 1/2 lb (225gt shelled *imp and lean meat

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1 T.lhredded ginger root 1 T. lhredded green onion 2 black mushrooms, presoftened in water, shredded

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39

Stir-Fried Beef with Onions 1/2 ., (225g)

sliced beef

2 c. shredded onions

2 T. shredded ginger root Ill shredded red hot chili as 1 desired 3 T. soy sauce li] 1 T. ea: sugar, water 1 1 T. cooking wine

serves 2 • 2 Ail}

a Heat 3 T. oil. Stir-fry(!] briefly. Add onion, saute. Then add~ and beef; stirfry until color changes. Remove and seNe.

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Cut· beef into pieces. Cook beef and 1IJ, turning occasionally, until all sides are seared. Add 2 c. water; bring to boil. Cover, turn heat to low and cook 50 minutes or until tender . Add 00 and cook 10 minutes, or until liquid is reduced to 2(3 cup. Add mixture 00 to thicken ; stir and serve.

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Potatoes or carrots may be used instead of white radish .

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a Heat 2 T. oil. Stir-fry shrimp, when cooked add eggs and stir-fry until solidified; remove. Add 1 T. oil, stir-fry l!l . then add shrimp, eggs and 00; mix well.

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Meat, Shrimp & Noodle Platter

serves 2 • 2

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Heat 3 T. oil. Stir-fry ffl until color changes; remove. With remaining oil, stirfry 00 then cabbage; add mixture ~ ; stir and bring to boil. Add meat and shrimp; bring to boil again. Tum off heat. .Add pepper and sesame oil as desired.

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Cook noodles then place on plate . Pour meat mixture over noodles.

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TO COOK NOODLES: Boil a half pot of water. Put in noodles; bring to boil again, stirring gently. Depending on the type of noodles, cook in medium heat 3 to 6 minutes. 1/31b dried noodles equal1 lb cooked noodles.

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