Last updated 5/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: 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: Frisée 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: Frisée Salad with Peanuts
Lecture 2 Introduction & Ingredients
Lecture 3 Ingredients Preparation| Cutting Frisée 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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