Real Chinese Cooking Guangdong Cantonese 粤菜 潮式滷水拼盘 скачать в хорошем качестве

Real Chinese Cooking Guangdong Cantonese 粤菜 潮式滷水拼盘

Steel pan/wok: 1. Helen Chen 12 inch http://amzn.to/1K7YlkO 2. Joyce Chen 12 inch http://amzn.to/1K7YSTS Just get the cheaper one of the two above – they are identical. You want to a carbon steel or cast iron pan because it transmits heat much better than aluminum ones, e.g. T-fal. Don't use aluminum ones for any Chinese stir fry recipe. Stainless steel won't work either because Chinese recipes call for higher temperature and stainless steel at high temperature will leave you a mess to clean. The two I listed above have non-stick coating. The “pros” all use non-stick versions and they always say coatings are useless. Decide yourself :-) Bamboo steamer: Joyce Chen 10-in Bamboo Steamer: http://amzn.to/1dZUrg1 Or you can get these cheaper at Sur la table: http://bit.ly/1BxrQJI Rolling pin: For dumpling wraps, you need a short bamboo or wood rolling pin. It must be much shorter than those used for pastry. 12” is the longest I would go; 9” is better. eBay is probably the best bet: http://bit.ly/1Bxsx5L Pot/sauce pan for boiling: Anything that 4 to 8 quarts should work well. Depending on your kitchen size and your family size, free feel to choose whatever pot you like the best. You likely don’t need to buy new ones. Above is a shop list to get your Chinese cooking started. I own every single item on this list and guarantee that they are well-worth the money. === 广东菜系 　　----西汉时就有粤菜的记载，南宋时受御厨随往羊城的影响，明清发展迅速20世纪随对外通商，吸取西餐的某些特长，粤菜也推向世界，仅美国纽约就有粤菜馆数千家。粤菜是以广州、潮州、东江三地的菜为代表而形成的。菜的原料较广，花色繁多，形态新颖，善于变化，讲究鲜、嫩、爽、滑，一般夏秋力求清淡，冬春偏重浓醇。调味有所谓五滋（香、松、臭、肥、浓）、六味（酸、甜、苦、咸、辣、鲜）之别。其烹调擅长煎、炸、烩、炖、煸等，菜肴色彩浓重，滑而不腻。尤以烹制蛇、狸、猫、狗、猴、鼠等野生动物而负盛名，著名的菜肴品种有“椰盅海皇”、“三色龙虾”、“荔枝虾球”、“兰度鸭脯”、“金龙烤乳猪”、“京华玉树鸡”和“糖醋咕噜肉”等。 流派:有广州、潮州、东江三个流派，以广州菜为代表。 特点:烹调方法突出煎、炸、烩、炖等，口味特点是爽、淡、脆、鲜。 名菜:三蛇龙虎凤大会、烧乳猪、盐焗鸡、冬瓜盅、古老肉 === 中国八大菜系 中国菜肴在烹饪中有许多流派。其中最有影响和代表性的也为社会所公认的有：鲁、川、粤、闽、苏、浙、湘、徽等菜系，即被人们常说的中国“八大菜系”。 一个菜系的形成和它的悠久历史与独到的烹饪特色分不开的。同时也受到这个地区的自然地理、气候条件、资源特产、饮食习惯等影响。有人把“八大菜系”用拟人化的手法描绘为：苏、浙菜好比清秀素丽的江南美女；鲁、皖菜犹如古拙朴实的北方健汉；粤、闽菜宛如风流典雅的公子；川、湘菜就象内涵丰富充实、才艺满身的名士。 中国“八大菜系”的烹调技艺各具风韵，其菜肴之特色也各有千秋。