Cooking with Chinese herbs
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Cooking with Chinese herbs

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Published by Times Books International in Singapore .
Written in English

Subjects:

  • Cookery, Chinese,
  • Cookery (Herbs)

Book details:

Edition Notes

StatementTerry Tan ; photographs by Andrew Merewether.
ContributionsMerewether, Andrew.
Classifications
LC ClassificationsTX724.5.C5 T3616 1983
The Physical Object
Pagination119 p. :
Number of Pages119
ID Numbers
Open LibraryOL3015156M
ISBN 109971651238
LC Control Number84940100
OCLC/WorldCa10654849

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Traditional Chinese herbal recipes deliver therapeutic ingredients to the body. The following page includes recipes for two common forms of herbal medicine. How to Make a Traditional Herbal Decoction. The strongest herbal medicines are in the form of decoctions. A decoction is a concentrated herbal tea made by boiling herbs in water.   Fresh mint get's a surprising amount of play in Chinese cooking and it is not a flavor you would think of adding adding to meat dishes but tastes amazing. There is a dish from Guizhou province that is made by stir-frying thinly-sliced beef with a little dried . cooking, melt the butter in a saucepan and add the chervil and celery salt. When the carrots are cooked, drain; discard the garlic. Add the carrots, grapes, and lemon juice to the butter, stir to coat, and heat just until the grapes are warm. Serve as a side dish with chicken or turkey. Makes 12 servings. Wrap fresh herbs in damp paper tow-els. Basil is one of the most important culinary herbs. Sweet basil, the most common type, is redolent of licorice and cloves. Basil is used in the south of France to make pistou; its Italian cousin, pesto, is made just over the in sauces, sandwiches, soups, and salads, basil is in top form when married to tomatoes, as in the famous salad from the island of Capri—Insalata Caprese.