上品中国菜：家常菜（英文版） [Best Of Chinese Cuisine Home Style] 下载 mobi epub pdf 电子书 2024

内容简介

作为中国文化的一部分，中国菜是贴近平民色彩的元素，也因此受到了越来越多外国人的钟爱。本系列包括《家常菜》《素食》《药膳》，由新加坡引进出版，地道的英文表达，国际化的装帧设计，传达出中华饮食文化的魅力，非常符合国外读者的阅读品味。

来中国旅居的外国人，特别是带家属来的，一般需要学习做一些中国菜，那么就需要中国菜谱。本书以健康为主题，涵盖中国著名家常菜肴，图文并茂，版式具有国际化风格，具有很强的实用性。

Book health, covering China's famous homemade dishes, illustrations, typography, international style, and highly practical.

内页插图

目录

Contents

Foreword

Introduction

Soups

Fish & Seafood

Meat & Poultry

Vegetables & Bean Curd

Rice &Noodles;

Snacks & Desserts

Basic Recipes

Glossary

Weights & Measures

精彩书摘

Crispy Prawn Balls with Cheese

Serves 4

Spinach leaves a handful

Prawns (shrimps) 80 g (3 oz)

Cheddar cheese 4 small cubes, each about 20 g ( 2/3 oz)

Cooking oil for deep-frying

Sliced white bread 6 slices, crust removed and cut into small cubes

SEASONING (COMBINED)

Salt 1/4 tsp

Sugar 1/2 tsp

Sesame oil 1/2 tsp

Egg white 1/2

Corn flour (cornstarch) 1/4 tsp

Ground white pepper 1/2 tsp

1. Bring a pot of water to the boil and blanch spinach leaves until just wilted. Drain well, then mince.

2. Peel and devein prawns. Rinse, then chop using the spine of a cleaver until mixture is pasty. Mix prawn paste with spinach and ingredients for seasoning. Divide mixture into 8 portions.

3. Roll each portion into a ball, then press a cube of cheese into each ball. Reshape balls to enclose cheese.

4. Heat oil for deep-frying over medium heat.

5. Coat prawn balls with bread cubes, pressing gently so bread sticks to prawn balls. Deep-fry in batches over medium heat until golden brown and crisp. Takes about 3 minutes.

6. Drain well and serve hot.

NOTE It will be easier to slice the bread into small cubes if it is frozen beforehand.

Lily Bulb, Asparagus, Black Fungus & Gingko Nut Stir-fry

Serves 4

Black fungus 10 g (1/3 oz), soaked in water for 1 hour

Green asparagus 300 g (11 oz), cut into pieces

Ready-prepared or canned gingko nuts 50 g (12/3 oz)

Fresh lily bulbs 100 g (31/2 oz) Cooking oil 1 Tbsp

Corn flour (corn starch) 1/2 tsp, mixed with 2 tsp water

Chinese wolfberries 2 tsp, soaked in water for 10 minutes

GINGER JUICE

Ginger 50 g (12/3 oz), peeled and chopped

Water 100 ml (31/2 fl oz)

SEASONING

Chicken stock (page 159) or water 4 Tbsp

Salt 1/2 tsp

Sugar 1/2 tsp

Sesame oil a dash

Chinese cooking wine (hua diao) a dash

1. Prepare ginger juice. Put ginger and water in a blender and process. Strain. Measure out 1/2 tsp and mix with other ingredients for seasoning. Set aside. (It is difficult to prepare a smaller amount of ginger juice using the blender, so use the remaining ginger juice to flavour other dishes.)

2. Put soaked black fungus in a bowl and cover with hot water. Steam for 30 minutes until soft.

3. Bring a pot of water to the boil and poach asparagus, gingko nuts and lily bulbs for about 20 seconds. Drain and set aside.

4. Heat oil in a wok and add black fungus, asparagus, gingko nuts and lily bulbs and stir-fry until fragrant. Add ingredients for seasoning, then stir in corn flour mixture to thicken sauce.

5. Dish out and garnish with wolfberries. Serve hot.

前言/序言

Foreword

When Sam asked me to write the foreword to this cookbook, I was only too glad to say yes. I have known Sam for more than 10 years and seen him grow from a young, earnest chef into today’s celebrity masterchef. Yet in that time, one thing has never changed. He has always remained totally committed to his profession, challenging himself to continually come up with new ideas and standards.

Yet, as his professional stature rises, he has remained humble and affable. So this cookbook featuring recipes for everyday Chinese dishes best represents the Sam Leong I know: a man who is firmly rooted to his simple beginnings even though he now stands tall as one of Singapore’s top chefs.

Unlike many celebrity chef cookbooks that serve better as trophies on a bookshelf because the recipes are too impractical for the home chef, this book is definitely one that will be well-thumbed. Dishes featured are designed for the home dinner table and can be whipped up easily in a home kitchen. And yet, they bear the imprint of a top-class chef.

The recipes speak from the heart, they speak of warmth and sincerity. This is a cookbook that anyone would be proud to have his name attached to. And one that everyone will be happy to keep.

Straits Times restaurant critic

简单易懂, 推荐学中国菜的外国人使用.

那个工作人员号码：131 6612 9456，好像姓汪，并警告我说不要在京东下单。

书不错，送货速度也快，赞一个。

太复杂，菜品太油腻，不是太实用，比较鸡肋……

送一个外国朋友的，图文并茂，还不错，只是价格贵了点儿：）

京东的服务生员素质差，私自取消我的订单，这个快递员是京东的

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好评，好书，送货速度很快。赞！

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