By Florence Lin
An skilled instructor of chinese language cooking and a well-established writer within the box (Chinese nearby Cookbook, etc.), Lin contrives the following a unique departure from conventionally prepared cookbooks. She divides the contents into 3 varieties of doughs: wheat-flour, rice-flour and people made up of beans and different starches, and offers a variety of recipes for noodles, dumplings and breads in each one type. a lot of the quantity, even if, is given over to fillings and accompanying dishessoups, salads, sauces and a large choice of casserole combos. this glorious consultant is a huge, generously packed quantity, much less really good than the name implies and whole of cook-ahead and different time-saving tricks.
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Additional info for Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads
He dish a shille. if desired. Scoop IlIe' 11111 lIoodlc's 01110:1 lal'gc' Ile'alC'dI'lallc:l'. 1'0111' Ilie' shl'ililp. lldy, Stir-Fried and Pan-Fried Noodle Dishes with Sauce == 55 Variation: Fresh scallops may be used instead of shrimp; leave bay scallops whole and slice sea scallops in half. Stir-fried sliced zucchini (1 small zucchini) and fresh mushrooms (1/2 pound) may be used instead of snow peas and straw mushrooms. Shrimp Paste Noodles jF 00 XIA MIAN Shrimp paste noodles are small noodles, or really sections of mashed shrimp and other ingredients-a stunningly unusual food idea created by the Chinese.
Taste for seasoning, adding salt and pepper if needed. Dish out onto a heated platter and serve hot. Green]ade Noodles (Fresh Spinach Noodles) ~: }f. FEICUI MIAN Y";IIS al-:0' Oil a visit 10 Taiwall, I 1111"1 a f:IIIIOIiS 1IIIIIall chef', MI'. ·w YOI k (:ity alld 01"'llI"d ;1 1IIIIIail I'I;Slallralll. lghl V,""'II lIuudll'II, wld"h III" 1'1'1'1':-'1'1"11 II)' 11'1) Stir-Fried and Pan-Fried Noodle Dishes with Sauce == 37 hand-chopping fresh spinach leaves and combining them with noodle dough. He served them cold, with meat, vegetables, and sauce, just as in the cold noodle salad recipe on page 72.
D /lpllnll. I kal II\(; wok agaill. add the 4 tablespoons of oil and \ III. Cry thl' gillgel', garlic. alld scallions for 10 seconds. dl••ps }llId stir-Cry 1'01' I IlIinllll' over high heat. 1,• I•• 1111'wnk alld loss. dlnps alld vI'gl'lahll's. ullllicm: 111111 f 62 Doughs Made from Wheat Flour Noodles with Scallion and Dried Shrimp Sauce ;t CONG YOU KAI YANG MIAN ~ib This Shanghai specialty features an unusual * ~ 00 'I I pungent sauce made of deeply browned scallions and dried shrimp that have been steamed with sherry.