The Chinese Kitchen (Paperback) by Hsiung, Deh-Ta
Paperback; Published 2/19/2002; 240 Pages; ISBN 9780312288945
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Now in paper! There is no cuisine more rich with flavors, color, texture, variety and tradition than Chinese cooking. Organized by ingredient, this cookbook covers the basics (rice, oil, soy and other sauces) to the exotic (shark's fin and bird's nest), with expert information on buying, storing and of course, cooking with each ingredient. Entries include: Bean Sprouts, Black Bean Sauce, Chinese Cabbage, Dumplings, Eggplant, Five Spice Powder, Lotus Root, Orange Peel, Peanuts, Plum Sauce, Shrimp Paste, Soft-Shell Crab, Straw Mushrooms, Tofu, Tea, Wontons, Water Chestnuts and much, much more.
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You don't have to use just water when steaming. Try adding a little white wine or soy sauce to the steaming water to infuse your food with additional flavor.