Download The Ultimate Chinese Cookbook: The Best Chinese Recipes Book by Thomas Kelley PDF

By Thomas Kelley

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Extra info for The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever

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Once your soup starts to thicken, remove it from heat. 8. Stir up your soup using a circular motion and then slowly drizzle in your beaten egg. Doing so this way will allow your egg to cook in this strips instead of a whole piece. Don’t worry, your egg will fully cook the moment it touches your hot soup. 9. Serve your soup into soup bowl and garnish with some chopped green onions. Serve immediately and enjoy. Spiced Up Pecans This is yet another relatively simple appetizer dish that you can put together.

Of Sesame Oil 2 tsp. of Rice Wine Vinegar 2 tsp. of Lemon Juice, Fresh 2 tsp. of Garlic, Minced 1 ½ tsp. of Chile Garlic Sauce, Sriracha Preferable Dash of Salt For Taste 8 Cups of Water 20 Wontons DIRECTIONS: 1. Combine all of your ingredients together in a large sized soup pan except for your wontons and your water over medium heat. Let your soup reach a boil before setting it down to a simmer. This should take about 10 minutes. 2. While your broth is simmering, bring your water to a boil using a separate medium to large sized pot.

Makes: 4 Servings Total Prep Time: 25 Minutes INGREDIENTS: 6 Cups of Chicken Broth 2 Tbsp. of Cornstarch 2 Eggs, Large In Size and Beaten Chopped Up Green Onions, For Garnish ½ tsp. of Salt ½ tsp. of Black Pepper DIRECTIONS: 1. Using a large sized soup pot, add your chicken broth to it and cook over medium heat until it is boiling. Then add in your seasoning of salt and pepper until it is to your liking. 2. While your broth is continuing to boil, mix your cornstarch with a little bit of water until it is fully dissolved.

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