E-Book Overview
Cooking With Jim, 2002. - 53 pages.
TOFUSoftTofuFirm tofu (pressed tofu)tofu puffsTofu skinDry tofu sticksSEASONINGSChinese Cooking wineLight soy sauceDark soy sauceChinese black vinegarSesame oilRock sugarBlack beansOyster sauceknorr vegetarian broth mix powderteryaki sauceSalted SoybeansCANNED VEGETABLESBamboo shoot tips/Bamboo shoot halvesCanned oyster mushroomsCanned baby cornSPICES5 spices powderGingerGarlicDried red chilly pepperWhite pepper powderDried AniseedCuminLiquoriceCinnamon2.and many others.
E-Book Content
Essential Cooking Ingredients Jim’s Essential Guide to Chinese Cooking Ingredients Never be unsure of what you’re cooking again! 1 Essential Cooking Ingredients The author Jim Yang and ‘Quick and Easy Chinese Vegetarian Cooking With Jim’ made their best efforts to produce a high quality, informative, and helpful e-book. However, they make no warranties or representations of any kind with regard to the completeness or accuracy of the contents of this book. They accept no liability of any kind for any losses or damages caused or alleged to be caused, directly or indirectly, from using the information contained in this book. Jim’s Essential Guide to Chinese Cooking Ingredients is © 2002 Cooking With Jim TM All rights reserved worldwide. First edition 2002. No part of this publication may be reproduced, stored in a retrieval system, transmitted in any way or by any means, electronic, mechanical, photocopying, recording or otherwise, including but not limited to digital copying and printing without the prior agreement and written permission of the copyright holder. 2 Essential Cooking Ingredients Contents FOREWORD..................................................................................................................... 6 TOFU ................................................................................................................................. 7 SOFT TOFU ....................................................................................................................... 7 FIRM TOFU (PRESSED TOFU) ............................................................................................. 8 TOFU PUFFS ...................................................................................................................... 8 TOFU SKIN........................................................................................................................ 8 DRY TOFU STICKS ............................................................................................................ 9 SEASONINGS................................................................................................................. 10 MSG.............................................................................................................................. 10 CHINESE COOKING WINE................................................................................................ 10 LIGHT SOY SAUCE .......................................................................................................... 11 DARK SOY SAUCE ........................................................................................................... 11 CHINESE BLACK VINEGAR .............................................................................................. 12 SESAME OIL ................................................................................................................... 12 ROCK SUGAR .................................................................................................................. 13 BLACK BEANS ...................................................