Want to Learn Chinese Cooking? Start here.
Master the Art of Chinese Cooking: Essential Stir Fry Techniques, Chinese Pantry Guide, and Flavorful Recipes! Dive into authentic flavors and elevate your culinary skills with expert tips from "Chinese Cooking Demystified.
4.0
(1)
18 learners
What you'll learn
- Identify key ingredients and techniques for Chinese stir-frying with pork and chilis.
- Master three basic flavors and recipes for vegetable stir-frying.
- Understand the essentials of stocking a Chinese pantry.
- Learn to make authentic Yangzhou fried rice using proper techniques.
This course includes
- 1.5 hours of video
- Certificate of completion
- Access on mobile and TV
Course content
1 modules • 17 lessons • 1.5 hours of video
Mastering Chinese Cooking: Essential Techniques & Recipes
17 lessons
• 1.5 hours
Mastering Chinese Cooking: Essential Techniques & Recipes
17 lessons
• 1.5 hours
- Stir Frying 101, Chinese Stir Fry Techniques Using Pork and Chili (青椒肉丝) 08:25
- How to Stir Fry Any Vegetable - Three Basic Flavors and Recipes (蒜蓉炒西兰花/姜汁炒芥兰/虾酱炒通心菜) 07:12
- Chinese Pantry Essentials - What to Buy at a Chinese Supermarket 06:31
- Three Chinese Stocks - Simple Home-style, Cantonese Superior, and Shandong Consommé 06:57
- Three Chinese Tofu Frying Techniques 10:25
- What is Shaoxing Wine, and why's it in almost every Chinese recipe? 06:24
- Fried Tofu, Two Ways - Vegetarian Soy Sauce Fried Tofu (生抽煎豆腐) & Qing Dynasty Shrimp Tofu (蒋侍郎豆腐) 05:00
- Bao Zi, Fluffy Steamed Pork Buns (发面包子) 06:20
- Braised Beef Brisket and Potatoes (土豆烧牛肉) 03:53
- How to Stir Fry Beef - Three Basic Flavors and Recipes (姜葱牛肉/豉汁牛肉/野山椒牛肉) 10:57
- How to Render Lard (猪油) 02:49
- What's the Difference between Stir Fry and Sautée? Broccoli with Garlic, Two Ways 03:30
- Wok Buying, Seasoning, and Maintenance: Tips for Choosing and Using a New Wok 05:37
- Yangzhou Fried Rice - How to Make Authentic Yangzhou Chaofan (扬州炒饭) 06:42
- How to Make Any Fried Rice - Three Flavors and Recipes (沙茶牛肉炒饭/菠萝炒饭/菜心炒饭) 07:51
- Sichuan Chili Oil - How to Make Spicy, Authentic Red Oil (四川红油) 05:03
- How to Kill, Clean, and Steam a Whole Fish in the Chinese Style (清蒸鱼) 05:11
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