Culinary VietnamGibbs Smith, 1.9.2009 - 224 sivua With the help of the chef and author of Culinary Mexico, explore the tantalizing blend of the fresh, bright, sweet, and hot flavors of Vietnam. |
Kirjan sisältä
... oil in a mortar and pestle , or chop finely in a food processor . Combine with the rest of the oil and heat in a small saucepan over low heat until it bubbles . Continue cooking for 5 minutes , stirring occasionally ; cool and serve ...
Daniel Hoyer. I Heat the oil in a saucepan until fairly hot , about 350 degrees . Add the salt and scallions , and stir for 15 seconds while cooking . Carefully transfer into a room - temperature heatproof bowl to accelerate the cooling ...
... Heat the oil in a pan ( you may want a deep pan here to prevent splattering oil ) , then sear the squid for 2-3 minutes , or until some color develops . Reduce the heat slightly and braise for 8-10 minutes more , or until the filling is ...
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Sisältö
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03 Vietnam Salads 066089pdf | 66 |
04 Vietnam Soups 090113pdf | 90 |
05 Vietnam Beef 114131pdf | 114 |
06 Vietnam Pork 132149pdf | 132 |
07 Vietnam Poultry 150169pdf | 150 |
08 Vietnam Seafood 170191pdf | 170 |
09 Vietnam Rice Banh 192203pdf | 192 |
10 Vietnam Vegetable 204217pdf | 204 |
11 Vietnam Back 218224pdf | 218 |