Chinese Homestyle presents exciting twists on authentic, vegan Northern Chinese cuisine, adapted for our busy lifestyles and Western kitchens.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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.
Inhaltsangabe
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 Sauce
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 Sauce
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