Jim's Essential Guide to Chinese Cooking Ingredients
Book information
Description
Cooking With Jim, 2002. - 53 pages.TOFUSoftTofuFirm tofu (pressed tofu)tofu puffsTofu skinDry tofu sticksSEASONINGSChinese Cooking wineLight soy sauceDark soy sauceChinese black vinegarSesame oilRock sugarBlack beansOyster sauceknorr vegetarian broth mix powderteryaki sauceSalted SoybeansCANNED VEGETABLESBamboo shoot tips/Bamboo shoot halvesCanned oyster mushroomsCanned baby cornSPICES5 spices powderGingerGarlicDried red chilly pepperWhite pepper powderDried AniseedCuminLiquoriceCinnamon2.and many others.