Foundations Of Chinese Cuisine Level 1
This lesson hands on course covers a range of basic chinese cooking techniques and methods traditionally used in chinese cuisine.There are hundreds of methods of cooking, and there are many different ways that can be used to cook the same ingredient. Cooking techniques make up almost the bulk of the whole recipe in Chinese cuisine and they are as important as the ingredients that form the dish.
We will be teaching the following:
Skills of using Chinese knives & kitchen ware 刀工，厨具
Dressing, pickled, marinating, cold dish 拌，腌，酱，泡
Simmer, braise, slow cook 卤，煨，炖
Braised pork belly bun 控肉包
Claypot mushrooms with chicken 砂锅香菇煨鸡
Pickled spicy radish 泡辣白萝卜
Minced meat shredded vegetables noodle 炸酱面
Braised firm beancurd 卤豆干
Squid salad 凉拌乌贼
Cold cucumber 手拍青瓜
Braised tea eggs 茶叶蛋
You do not need to complete Level 1 to enroll in Level 2.
Notes for SkillsFuture Credit Claims:
The SkillsFuture course code is CRS-N-0035245.
Please sign up for the class and pay for your class as per the normal procedure on this website.
We will contact you to inform you about the claim procedure.