Learn Chinese Home Cooking Fundamentals In 6 Tasty Recipes

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