School of Wok: Jeremy Pang's Chinese Made Easy (el. knyga) (skaityta knyga) | knygos.lt

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The must-have Chinese cooking bible from Jeremy Pang and the award-winning cooking school, School of Wok

Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking essentials and perfect your cooking technique.

From homemade classics like Steamed wontons in chilli broth to indulgent fakeaways like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.

Recipes Include:
Chapter 1: Stir-Frying
Garlic & egg-fried rice, Hong Kong style fried noodles, Stir-fried Sichuan chicken

Chapter 2: Deep-Frying
Shiitake & chive dumplings, Salt & pepper chilli squid, Classic sweet & sour pork

Chapter 3: Steaming
Steamed aubergine with spring onion & garlic dressing, Steamed stuffed tofu with soy dressing, Clay-pot chicken & mushroom rice

Chapter 4: Poaching & Braising
Grandma's 'Lionhead' meatballs, Poached Hainanese chicken rice with ginger oil, Braised beef brisket soup

Chapter 5: Roasting & Double-Cooking
Cantonese roast duck legs, Crispy pork belly, Stir-fried green beans with chilli hoisin

Chapter 6: Salads, Pickles & Sides
Flash-fried morning glory, Stir-fried pea shoots with garlic, Glazed C hinese greens with oyster sauce