Chinese Home Cooking 1.0

[LeeAndro]

Last updated 5/2021MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 1.69 GB | Duration: 1h 20m

Learn Chinese ingredients and cooking techniques through 7 delicious and authentic recipes from various regions in China

What you'll learn
Make 7 delicious and authentic Chinese dishes from various regions in China
Cut vegetables and meat the Chinese way to achieve the best results
Get a thorough outline of Chinese home cooking ingredients
Learn how to use essential sauces, seasonings and spices in Chinese cuisine
Get various cooking methods and techniques that are most used in China
Be able to apply the methods learnt in this course to cooking other dishes
Advance cooking skills and get confident about cooking Chinese food
Requirements
Likes cooking, like to try new food
Have access to a basic home cooking setup
Description
Welcome to Chinese Home Cooking 1.​

0! In this course, you'll learn 7 authentic dishes from different regions in China, some of which you might not be able to find at your local Chinese restaurants. You'll get an introduction to basic sauces, seasonings and spices that are most used in China. You'll also learn how to make salad dressing, brown sauce, garlic sauce, etc. And you'll be able to use the cooking methods we use here to make many other dishes.The recipes will include: Frisee Salad with Peanuts (Cold Dish)+Frying peanuts+Making salad dressingShredded Pork with Green Pepper (Stir Fry)+Cutting pork fillet+Marinating pork to make it more tender and less dry+Stir frying Vegetarian Muxu (Stir Fry)+Rehydrating black fungus+Diamond cutting carrot & cucumber+Stir fryingSpiced Beef (Boiled/Spiced)+Making brown sauce+Using spices+Thin slicing beef Steamed Prawns with Garlic Sauce (Steamed)+Deveining prawns+Making garlic sauce+Steaming without a steamerBraised Chicken with Shiitake Mushroom (Braised)+Rehydrating shiitake mushroom+Deboning chicken thigh+Sugar coloring+BraisingTomato & Egg Soup (Soup)+Peeling tomato & fully releasing the flavor of tomatoes in the soup+Using starch water to make the soup smoother+Making the perfect egg drop (avoiding lumpiness)With any one of these dishes, you can make yourself a happy meal and they also go along with each other, so no worries if you're planning to show your skills to your friends at a dinner party.Each section of our course (apart from the introduction) is divided into the following three parts:1. Introduction & Ingredients2. Ingredients Preparation3. Cooking, Seasoning & Plating upImportant things for you to learn in each recipe are highlighted, you'll also find a Recipe Card after each section, detailing the ingredients, cooking steps and allergens.Join me in this course, enjoy watching and have fun cooking!

Overview

Section 1: Introduction to Chinese Home Cooking Ingredients

Lecture 1 Introduction

Section 2: Cold Dish: Frisee Salad with Peanuts

Lecture 2 Introduction & Ingredients

Lecture 3 Ingredients Preparation| Cutting Frisee Lettuce

Lecture 4 Frying Peanuts, Making Salad Dressing, Plating Up

Section 3: Stir Fry: Shredded Pork with Green Pepper

Lecture 5 Introduction & Ingredients

Lecture 6 Ingredients Preparation| How to make the pork more tender & less dry

Lecture 7 Stir Frying, Seasoning & Plating Up

Section 4: Stir Fry: Vegetarian Muxu

Lecture 8 Introduction & Ingredients

Lecture 9 Ingredients Preparation| Rehydrating Black Fungus, Diamond Cutting

Lecture 10 Stir Frying, Seasoning & Plating Up

Section 5: Boil/Slow Cooking: Spiced Beef

Lecture 11 Introduction & Ingredients

Lecture 12 Ingredients Preparation| Making Brown Sauce

Lecture 13 Boiling& Thin Slicing Beef, Plating Up & Simple Dipping Sauce

Section 6: Steam: Steamed Prawns with Garlic Sauce

Lecture 14 Introduction & Ingredients

Lecture 15 Ingredients Preparation| Soaking Glass Noodles, Deveining Prawns

Lecture 16 Making Garlic Sauce, Plating Up, Steaming (no steamer)

Section 7: Braise: Braised Chicken with Shiitake Mushroom

Lecture 17 Introduction & Ingredients

Lecture 18 Ingredients Preparation| Rehydrating Shiitake Mushroom, Preparing Chicken Thighs

Lecture 19 Sugar Coloring Chicken & Braising

Section 8: Soup: Tomato & Egg Soup| Avoid Waxy Tomato Skin & Make the Perfect Egg Drop

Lecture 20 Introduction & Ingredients

Lecture 21 Ingredients Preparation| Peeling Tomatoes, Making Starch Water

Lecture 22 Cooking the Tomatoes & Making the Perfect Egg Drop

Food lovers who like to cook at home

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