Chinese Cooking For Dummies E-Book

Martin Yan

• Herausgeber: John Wiley & Sons
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 528

Veröffentlichungsjahr: 2011

Beschreibung

Forget about takeout! Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good--and look so easy to make? Still don't know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy! The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you'll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You'll also be able to: * Think like a Chinese chef--usin g the Three Tenets of Chinese Cooking * Choose and season a wok, select a chef's knife, plus other basic tools of the trade * Find the essential ingredients--and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more * Cook using a variety of methods--including stir frying, steaming, blanching, braising, and deep frying And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book's rich offering of recipes: * Delectable morsels--including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast * Seafood dishes--including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce * Poultry dishes--including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken * Pork, beef, and lamb dishes--including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb Chinese Cooking For Dummies gives you all of the basics you'll need, letting you experience the rich culinary landscape of China, one delicious dish at a time--and all, without leaving a tip!

Leseprobe

Chinese Cooking For Dummies®

by Martin Yan

Chinese Cooking For Dummies®

Published byWiley Publishing, Inc.111 River St.Hoboken, NJ 07030-5774www.wiley.com

Copyright © 2000 by Wiley Publishing, Inc., Indianapolis, Indiana

Published simultaneously in Canada

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax [phone]. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, 201-748-6011, fax [phone], or online at http://www.wiley.com/go/permissions

Trademarks: Wiley, the Wiley Publishing logo, For Dummies, the Dummies Man logo, A Reference for the Rest of Us!, The Dummies Way, Dummies Daily, The Fun and Easy way, Dummies.com and related trade dress are trademarks or registered trademarks of Wiley Publishing, Inc., in the United States and other countries, and may not be used without written permission.All other trademarks are the property of their respective owners. Wiley Publishing, Inc., is not associated with any product or vendor mentioned in this book.

LIMIT OF LIABILITY/DISCLAIMER OF WARRANTY: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

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Library of Congress Cataloging-in-Publication Data:

Library of Congress Control Number: 00-104231

ISBN: 978-0-7645-5247-2

Manufactured in the United States of America

15 14 13 12 11

1B/RR/QS/QT/IN

About the Author

Martin Yan, celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in 24 best-selling cookbooks, including his two recent releases, Martin Yan’s Feast: The Best of Yan Can Cook and Martin Yan’s Invitation to Chinese Cooking.

As host of Yan Can Cook, Yan has captured the admiration and loyal following of millions of cooking and travel fans. He combines cooking artistry and teaching skill with humor and a unique personal style. Yan’s programs are as entertaining as they are educational. He is dedicated to opening the mysterious world of Chinese and Asian cooking and furthering the understanding and enjoyment of these excellent cuisines and cultures.

Born in Guangzhou, China, Yan always possessed a passion for cooking. His formal introduction to the culinary world began at age 13 with an apprenticeship for a well-established Hong Kong restaurant. After earning a diploma from the Overseas Institute of Cookery in Hong Kong, he traveled to Canada and the United States. While earning an M.S. in Food Science from the University of California, Davis, Yan taught Chinese cooking for the University of California extension program.

Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. Yan Can Cook has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.

Dedication

I dedicate this book to you, the reader. Whether it represents your first foray into Chinese cooking, or is yet another reference for your culinary library, your interest is ample compensation for my efforts.

Author’s Acknowledgments

I’ve heard that too many cooks spoil the broth. But when putting this book together, the more spoons we had clanging around the pot, the better.

The project never would’ve come to fruition without our able and dedicated staff. Julie Tan-Salazar led the kitchen crew with professionalism, talent, and a whole lot of well-earned sweat. Without Kim Decker’s tireless research and creative, stylish writing, I couldn’t have brought the text portion of this book to life. And Jeannie Cuan, with her usual grace under pressure, made sure that everyone was on the ball.

Sandy Rust, Jan Nix, Winnie Lee, Eva Kwong, Susan Phan, Frankie Poon, Betty Poon, and William Chow all deserve plenty of thanks for logging so many hours in front of a hot stove.

Thanks so much to Ginny Bast for getting everything else—and I do mean everything else—done in the office when I was up to my ears in this and many other projects.

Tina Salter and, once again, Jan Nix contributed their familiarity with publishing, editing, and Chinese cuisine, along with plenty of honesty and encouragement; I’m so grateful for both of them. Eagle-eyed Susan Yoshimura saw that both text and recipes passed the first round of editorial muster. Ivan Lai’s peerless sense of humor and ability to make a great book even better was also indispensable. Cheers to Roy Salazar whose expertise with wine and tea made the book’s beverage chapter informative and fun to read. I sincerely thank Liz Kurtzman for her elegant and informative illustrations.

Let me also thank everyone else who contributed to the project. Without their work and enthusiasm, the book never would’ve developed the fabulous “flavor” it has now.

After working with Christy Beck, Tim Gallan, Linda Ingroia, Holly McGuire, and Tina Sims, I understand why Wiley always turns out such top-notch publications. You’re all pros!

Thanks to Colin and Devin for providing me with laughter. And of course, thanks to Sue, whose patience and support continue to amaze me.

Publisher’s Acknowledgments

We’re proud of this book; please send us your comments through our online registration form located at www.dummies.com/register

Some of the people who helped bring this book to market include the following:

Acquisitions, Editorial, and Media Development

Senior Project Editor: Tim Gallan

Senior Acquisitions Editor: Linda Ingroia

Copy Editor: Tina Sims

Technical Reviewer: Judith Sutton

Permissions Editor: Carmen Krikorian

Editorial Manager: Pam Mourouzis

Media Development Manager: Heather Heath Dismore

Editorial Assistant: Carol Strickland

Cover photo: David Bishop © Wiley Publishing, Inc.

Composition Services

Project Coordinator: Maridee Ennis

Layout and Graphics: Amy Adrian, Angie Hunckler, Barry Offringa, Brent Savage, Kathie Schutte, Erin Zeltner

Proofreaders: Vickie Broyles, Susan Moritz, Marianne Santy, Jeannie Smith, Sossity R. Smith

Indexer: Sharon Hilgenberg

Illustrator: Liz Kurtzman

Special Help Christine Meloy Beck, Ben Nussbaum

Publishing and Editorial for Consumer Dummies

Richard Swadley, Vice President and Executive Group Publisher

Andy Cummings, Vice President and Publisher

Mary Bednarek, Executive Acquisitions Director

Mary C. Corder, Editorial Director

Publishing for Technology Dummies

Diane Graves Steele, Vice President and Publisher

Joyce Pepple, Acquisitions Director

Composition Services

Gerry Fahey, Vice President of Production Services

Debbie Stailey, Director of Composition Services

Contents

Title

Introduction

A Guide to the Guidebook

What I Assume about You

Your Itinerary

Conventions Used in This Book

Icons Used in This Book

Where to Go from Here

Part I : What Is Chinese Cooking?

Chapter 1: How to Think Like a Chinese Chef

Chinese Cooking and I, We Go Way Back

The Three Tenets of Chinese Cooking

Chapter 2: A Wok Through China’s Amazing Culinary Regions

Beijing: A Land of Plenty in the Face of Hardship

Shanghai: China’s Big Apple

Guangzhou: South of Eden

Sichuan: China’s Wild, Wild West

Part II : Where to Begin?

Chapter 3: Tools of the Trade

The Wok

The Chinese Chef’s Knife

The Cutting Board

The Spatula and the Ladle

The Strainer or Skimmer

The Steamer

The Claypot Casserole

The Electric Rice Cooker

Spice Grinders

Chopsticks

Chapter 4: The Chinese Pantry and Refrigerator

Market Forces: Where to Find Essential Chinese Ingredients

Getting Sauced: Classic Chinese Sauces and Condiments

Spicing Up Your Life with Chinese Herbs and Spices

Canned, Dried, and Otherwise Preserved: The Ultimate in Long-Lasting Chinese Ingredients

Chapter 5: Common Chinese Cooking Techniques

Look Sharp: Getting Ready

Non-Knife Wielding Techniques

The Art of Cooking

Chapter 6: Edible Artistry: Garnishes to Prettify Your Plate

From the Simple to the Sublime: Garnishes that Run the Gamut

Preparing to Pare: Principles for Successful Garnishing

Getting Down to Business: The Garnishes

Tomato Rose

Apple Wings

Cucumber Fan

Green Onion Brushes

Chili Pepper Flowers

Part III : The Recipes

Chapter 7: Saucy Sauces and Dips

Sauce Smarts

All-Purpose Stir-Fry Sauce

Hot and Spicy Stir-Fry Sauce

Sweet and Sour Sauce

Master Sauce/Red-Cooking Sauce

All-Purpose Black Bean Sauce

Taking a Dip

All-Purpose Dipping Sauce

Chile Oil

Chinese Mustard Dip

Sichuan Spicy Salt

Chapter 8: Delectable Morsels: Appetizers, Snacks, and Salads

Scrumptious Starters

Auntie Jessica’s Party Chicken Wings

Cantonese Pickled Vegetables

Chinese Chicken Salad

Baked Pork Buns

It’s a Wrap!

Spring Rolls

Crispy Wontons

Potstickers

Steamed Shrimp and Chive Dumplings

Green Onion Pancakes

Shrimp Toast

Chapter 9: Broth, Bones, and a Barrel of Soup

Chinese Soup for the Soul and Body

Broth-er, Can You Spare Some Time?

Chinese Chicken Broth

Egg Flower Soup

Fish Soup with Spinach and Tofu

Hot and Sour Soup

Sweet Corn and Crabmeat Soup

Winter Melon Soup

Wonton Soup

Chapter 10: Swimming with the Best of Them: Seafood

A Shopping Spree by the Sea

What Do I Do with It Now?

Cooking Fish the Chinese Way

Braised Fish Hunan Style

Fish Steaks in Fragrant Sauce

Smoke-Broiled Fish

Pan-Grilled Salmon Fillet with Black Bean Sauce

Steamed Whole Fish

Steamed Trout in Black Beans and Garlic

Don’t Be Selfish with the Shellfish

Sweet and Sour Shrimp

Spicy Salt Shrimp

Shrimp and Scallops with Snow Peas

Seafood Casserole

Oysters in Black Bean Sauce

Chapter 11: Crying Fowl: Poultry Recipes

Pickin’ a Chicken (Or Any Other Bird, for That Matter)

Proper Poultry Practices: Handling and Storing It Safely

I Fall to Pieces: Deconstructing Your Chicken

No Bones about It: Boning Chicken Legs

Little Drummer Bird: Making Chicken Drummettes

Great Chicken Recipes

Sichuan Bang Bang Chicken

Drunken Chicken

Kung Pao Chicken

Honey Garlic Chicken

Lemon Chicken

Moo Goo Gai Pan

Chicken Curry, Cantonese Style

Carving Out a Niche for Yourself: How to Carve a Bird Like the Chinese Do

Soy Sauce Chicken

Gingered Chicken

Chinese Roast Chicken

Duck, Duck, Lucky Duck

Pineapple Duck Stir-Fry

Chapter 12: Moo-ve In and Pig Out, My Little Lambs: Beef, Pork, and Lamb

Buying Basics: How to Shop for Meat

Safety First: Dealing with Meat at Home

In Praise of Pork

Purchasing the Perfect Pig Product: How to Buy Pork Like a Chinese Cook

Sweet and Sour Pork

Mu Shu Pork

Char Siu

Twice-Cooked Pork

Jing Tu Pork Chops

Sichuan Spareribs

Pork with Bean Threads

Steamed Cabbage Rolls

Shanghai Meatballs

Chinese Pork Chops

What’s Your Beef?

Better Beef for a Chinese Meal

Tomato Beef

Tangerine Beef

Broccoli Beef

Beef Steak Over Glass Noodles

Spicy Beef with Leeks

Beef Stew

Uncle Philip’s Beef Tri-Tip

On the Lamb

Mongolian Lamb in Hotpot

Lamb with Green Onions

Chapter 13: Healthy Tofu and Eggscellent Ideas

Taking a Look at Tofu

Tofu with Spicy Tomato Sauce

Tofu with Ham and Napa Cabbage

Tofu with Shrimp

Monk’s Choice Tofu

Ma Po Tofu

Tofu and Spinach

Tofu Puffs with Three-Color Vegetables

Tofu with Mushrooms and Cashews

More Than It’s Cracked Up to Be: The Egg in Chinese Cuisine

Scrambled Eggs with Crabmeat

Tomato Eggs

Steamed Eggs

Egg Fu Young

Tea-Flavored Eggs

Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way

Who’s Who in the World of Chinese Vegetables

How to Get the Most Out of Your Vegetables While Cooking Them the Least

Braised Bamboo Shoots with Bok Choy

Stir-Fried Assorted Vegetables

Asparagus with Baby Corn and Oyster-Flavored Sauce

Ivory and Jade (Cauliflower and Broccoli with Creamy Egg White)

Sautéed Green Beans

Three Mushrooms

Eggplants with Spicy Sauce

Swiss Chard with Tender Pork Slices

Chinatown Chop Suey

Chapter 15: Rice Bowls and Oodles of Noodles

Rice to the Occasion

Which Rice Will Suffice?

Perfect Steamed Rice

Perfect Steamed Glutinous Rice

What to Make with Your Perfectly Cooked Rice

Fried Rice

Sweet Precious Glutinous Rice

Claypot Chicken and Mushroom Rice

Noodling Around

Choose a Noodle, Any Noodle

Noodle Recipes

Easy-to-Make Chow Mein

Hong Kong-Style Pan-Fried Noodles

Chinese Chicken Noodle Soup

Singapore Rice Noodles

Beef Chow Fun

Ja Jiang Mein

Eight Treasures Noodle Soup

Shanghai Fried Noodles

Chapter 16: Sweet Sensations

Eastern Traditions

Almond Jelly with Fruit Cocktail

Sweet Tapioca Pearls

Steamed Sponge Cake

Sweet Silken Tofu

Western Influences

Almond Cookies

Mango Pudding

Caramelized Bananas

Egg Custard Tarts

Lychee Ice Cream

Chapter 17: Bringing It All Together: Full-Fledged Chinese Meals

The Chinese Family Meal

Sample Menus for Two, Four, and More

Part IV : The Part of Tens

Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience

Making Sense of Regional Chinese Restaurants

Eating Your Heart Out: Dim Sum

A Not-So-Sticky Situation: Using Chopsticks

Chapter 19: Ten Commandments: Secrets to Your Success

Flexibility and Adaptation Are Key

Let Your Creative Instincts Loose

Cook with the Seasons

Let Your Senses Be Your Guide

Taste as You Cook

Portions Aren’t Set in Stone

Respect the Leftover

Know Thy Stovetop

Mind the Details

Share the Food; Share the Fun!

Chapter 20: Ten Martin-Tested Resources for Chinese Cuisine and Culture

Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine with Chinese Food

Four Bits of Info for the Tea Drinker

Six Wine-Related Tips

Introduction

C limb aboard for a tour of one of the most fascinating, tantalizing cuisines on Earth: Chinese cuisine. And don’t worry if you don’t have anything packed, because the only bags you’ll need are the ones you find at the grocery store. Just rustle up a few down-to-earth ingredients, some basic pieces of equipment that you probably already have, and a curious, adventuresome spirit, and you’re ready to go.

Before you head out the door, let me remind you of one more very important travel accessory you’ll want to bring along. But since you’re reading this right now, you probably already know what it is. Yes, this book is sort of a travel guide for your edible vacation, leading you to the wonders of China’s regions, its history, its complex culture, and its unique sense of humor and beauty. Pretty impressive for a cookbook, isn’t it? Well, because culture, history, and geography are as fundamental to Chinese cuisine as rice, tea, and togetherness are to the Chinese table, this cookbook necessarily introduces you to the Chinese way of life, as well as to the basics of its recipes and cooking techniques.

So prepare to learn, laugh, and lay into some delicious dishes that are classics both in North America and in China itself. If moving freely through China’s culinary gold mines seems surprisingly easy to you, it’ll surprise you more to learn that it gets easier with practice. After all, the way to a country’s heart is through its kitchen!