Last updated 5/2020
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1001.87 MB | Duration: 0h 48m
Cook your own authentic Chinese food at home, led by 6 curated Chinese recipes, from easy to advanced. Free Recipe PDFs
What you'll learn
Cook authentic Chinese food at home
Understand the 5 essential Chinese sauces that create most of Chinese flavours
Master 6 Chinese recipes that you can cook with common cooking equipment
Tailor each recipe to your own preferences by adapting the ingredients
Familiarise with the key Chinese cooking techniques
Learn and apply some transferrable Chinese cooking tricks
Requirements
Curious about Chinese food or interested in expanding your cooking territory.
Have access to basic cooking equipment (Only needed when you start cooking).
Have access to the 5 key Chinese sauces mentioned in the preview course lecture. (Only needed when you start cooking).
Description
Chinese cooking is not as complicated as you might think.However,If you are intimidated by the racks of foreign sauces and ingredients,If you think you don't have the "special" Chinese cooking equipment to start,If you're worried that Chinese cooking is just too complex and is for professionals only,Then throw away those concerns, and join this course!------In this course, I'll address your concerns by:Learning and applying the 5 key Chinese sauces. Yes, only 5.Using main ingredients that are vastly available in supermarkets and local markets. Cooking with common cooking equipment: chef's knives (no cleaver), a frying pan and a stew pot, and household stove.Structuring the course lectures like a staircase, progressing from easy to advanced level.After this course, you will be able to cook authentic Chinese dishes at home.More specifically, you will:Master 6 hand-picked recipes that you can cook with common cooking equipment.Learn & apply the 5 sauces that create most of Chinese flavours.Tailor & vary each recipe to your own preference by adapting the ingredients.Familiarise with the key Chinese cooking techniques (scalding, stir frying, steaming, stewing)Equipped with some nice transferrable Chinese cooking tips & tricks------The course is structured as below:Introduction to the 5 key Chinese saucesRecipe 1: Scaled lettuce with garlicRecipe 2: Quick & easy Tomato egg soupRecipe 3: Yang Zhou fried riceRecipe 4: Steamed chicken with shiitakeRecipe 5: Stir fry pork belly with eggplantRecipe 6: Beef stew with radishNext steps to continued learning & practicing Chinese cookingYou will get these resources as well:6 downloadable recipes PDFs: The recipe PDFs are step by step with picture examples. You can use the them during cooking, and/or share them with your friends.6 downloadable lecture key takeaways PDFs: You can recap on the key cooking tips, and learn about possible adaptions to create your own recipes.------This course also comes with Udemy's 30-day full-money-back guarantee. So, why not give this course a try?Enroll now, and let's have some cooking fun!
Overview
Section 1: Introduction
Lecture 1 Introduction
Section 2: Crash Course: The 5 Key Chinese Sauces You Need To Know
Lecture 2 The 5 Key Chinese Sauces You Need To Know To Cook Most Chinese Dishes
Section 3: Recipe 1: Scalded Lettuce With Garlic | Scalding & The Magic Sauce Formula
Lecture 3 Recipe 1 Video: Scalded Lettuce With Garlic
Lecture 4 Recipe in PDF: Scalded Lettuce With Garlic
Lecture 5 Recipe Applications & Key Takeaways
Section 4: Recipe 2: Tomato & Egg Soup | Quick & Easy Chinese Soups
Lecture 6 Recipe 2 Video: Tomato & Egg Soup
Lecture 7 Recipe in PDF: Tomato & Egg Soup
Lecture 8 Recipe Applications & Key Takeaways
Section 5: Recipe 3: Yang Zhou Fried Rice | Stir-Frying & Wok Hay
Lecture 9 Recipe #3 Video: Yang Zhou Fried Rice
Lecture 10 Recipe in PDF: Yang Zhou Fried Rice
Lecture 11 Recipe Applications & Key Takeaways
Section 6: Recipe 4: Steamed Chicken With Shiitake | Steaming & Formula for Tender Meat
Lecture 12 Recipe 4 Video: Steamed Chicken With Shiitake
Lecture 13 Recipe in PDF: Steamed Chicken With Shiitake
Lecture 14 Recipe Applications & Key Takeaways
Section 7: Recipe 5: Stir Fried Pork Belly With Eggplant | Stir-Frying & Less Oil Cooking
Lecture 15 Recipe 5 Video: Stir Fried Pork Belly With Eggplant
Lecture 16 Recipe in PDF: Stir Fried Pork Belly With Eggplant
Lecture 17 Recipe Applications & Key Takeaways
Section 8: Recipe 6: Beef Stew With Radish | Stewing & How To Treat Meat
Lecture 18 Recipe 6 Video: Beef Stew With Radish
Lecture 19 Recipe in PDF: Beef Stew With Radish
Lecture 20 Recipe Applications & Key Takeaways
Section 9: Next Steps
Lecture 21 Next steps
For those who are curious about Chinese food,For those who want to expand your cooking repertoire,For those who want to develop a new hobby,For those who crave for tasty food at home
Homepage
Recommend Download Link Hight Speed | Please Say Thanks Keep Topic Live
Links are Interchangeable - No Password - Single Extraction
