Mrs. Ma's Chinese Cookbook by Nancy Chih Ma

By Nancy Chih Ma

A nice vintage chinese language Cookbook initially released in 1960 and published in electronic layout in 2013.

Mrs. Ma's chinese language cooking is the results of greater than ten years of extensive learn. integrated during this publication are engaging illustrations, and greater than two hundred tempting and simple to keep on with recipes, supplemented via a treasury of aid and tricks for generating grasp items of chinese language cooking at domestic. e-book comprises 178 pages.

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Keep sauce hot and pour over fish. Serve hot. Fish may be deep-fried in advance. Refry before serving. Fish then becomes more crisp. Any of sauce vegetables may be omitted. N ote: Sweet and Sour Sliced Fish Ingredients : 1lb. fish (carp or any white-meat fish) A 4 tbsps. cornstarch 2 tbsps. wine 1 tsp. ginger juice 2 tbsps. scry sauce Oil for deep-frying Mrs. Ma's Cookbook 46 3 tbsps green peas 1/ 2 cup diced carrots 3 tbsps. oil B Sauce: 5 tbsps. sugar 4 tbsps. soy sauce 4 tbsps. vinegar 1f 2 tsp.

Serve hot. ) Tasty and attractively arranged hors d'oeuvres lend a striking accent to a cocktail party or serve as a pleasant prologue to a dinner party. The photograph shows nine dishes that will delight guests on either of these occasions. Center: Boiled Eggs with Soy Sauce (page 103) Lower center: Smoked Fish (page 48) Upper center: Sliced Cold Beef (page 77) Right center: Chilled Sweet and Sour Cucumbers (page 120) Left center: Sliced Ham Lower right: Sauteed Shrimp Extreme upper right: Braised Mushrooms (page 116) Extreme left: Chicken in Wine (page 30) Top: Sweet and Sour Chinese Cabbage Rolls (page 126) Fried Shrimp Balls Ingredien ts : 1 lb.

Sprinkle chicken first with wine, next with soy sauce, and then with cornstarch from A ingredients. 2. Heat 5 cups oil and deep fry chicken in small amounts until golden brown. Remove chicken to a plate. 3. Heat 5 tbsps. oil; add garlic, ginger, and red peppers. T hen add green peppers and fry for 2 minutes. Do not fry green peppers too soft. 4. Add deep-fried chicken, mix well, and coi_ltinue to fry. Add remaining seasonings from B ingredients. When these boil up, add cornstarch and water mixture.

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