CHINESE COOKING INTRODUCTION TO CHINESE COOKING WORKSHOP - Jack Junge

 
CHINESE COOKING INTRODUCTION TO CHINESE COOKING WORKSHOP - Jack Junge
INTRODUCTION TO

CHINESE COOKING
  CHINESE COOKING WORKSHOP

          Photos by Skovdal Nordic
CHINESE COOKING INTRODUCTION TO CHINESE COOKING WORKSHOP - Jack Junge
CHINESE COOKING INTRODUCTION TO CHINESE COOKING WORKSHOP - Jack Junge
INTRODUCTION TO

CHINESE COOKING
  CHINESE COOKING WORKSHOP

               With Chef Mike

        Photo & styling Skovdal Nordic
CHINESE COOKING INTRODUCTION TO CHINESE COOKING WORKSHOP - Jack Junge
Chef Mike              INTRODUCTION TO
    Chinese Cooking
       Workshop
                        CHINESE COOKING AT CCW
                      The Chinese Cooking Workshop was established in 2003 by
                      Ms. Jie Zhu and Mr. Xiaojian Sun. It is the first full time, hands-on
                      cooking program targeting expats in Shanghai, running 7 days
                      per week all throughout the year.

                      for the past decade Chef Mike has been the managing director.
                      The Chinese Cooking Workshop is a unique lifestyle and cultural
                      network, which goes beyond just cooking food. The network is
                      committed to developing authentic, fun experiences focusing on
                      food in China. Through our hands-on cooking program, wet market
                                                                                                T he
                                                                                               Team
                      tours, gourmet cuisine tours, farmer‘s markets, mini food fairs, and
                      food publications, the Chinese Cooking Workshop attracts like
                      minds from all over the world.

                      About Chef Mike
                      I am Mike. I’ve been the managing director of the Chinese Cooking
                      Workshop for the past decade. I am a chef myself, and my passion
                      for cooking drives me every day.

                      The Chinese Cooking Workshop is a wonderful place for me to
                      share my passion for cooking and my experiences with people
                      from all over the world. During our classes we share recipes, stories,
                      and laughs together.

                      People learn new things, make friends, and simply have a good
                      time. This year we are celebrating our 15th anniversary, and we
                      want to celebrate it in a way that everyone can enjoy!
                      The first thing that came to mind was a series of cookbooks made
                      in ­collaboration with our team and our guests.

                      We want you not only to enjoy cooking with us, but also to have a
                      memento to take back to your own kitchen, so you can put what
                      you learned into use again and again.

                      In the spring 2018 I met Inge Skovdal, founder of Skovdal Nordic.
                      She attended a class at CCW to learn more about chinese cooking.
                      Inge is a passionate food photographer and food stylist, with more
                      than 70 cook books on her resume. The meeting of Skovdal Nordic
                      and Chinese Cooking Workshop, is the reason why you have this
                      book in your hands right now.

                      We hope you enjoy the book, and are inspired by it in your
                      own cooking

2                                                                                                      3
CHINESE COOKING INTRODUCTION TO CHINESE COOKING WORKSHOP - Jack Junge
THE 8 MAJOR                                                                                                                               Si Chuan 四川菜

    CUISINES                                                                                                                                  1     Prepared using a wide variety of ingredients
                                                                                                                                                    and spices.
    IN CHINA                                                                                                                                  2 H
                                                                                                                                                 as a large range of presentations and tastes,
                                                                                                                                                and is especially well known for spicy food,
                                                                                                                                                that makes your tongue go slightly numb.

                                                                                                                                              3 R
                                                                                                                                                 equires a quite high level of numerous
                                                                                                                                                cooking skills, such as stir frying, frying,
                                                                                                                                                cooking in a hot pot, and braising.
    Hu Nan 湘                                                                                                                                  Famous dishes: Spicy boiled pork,
    1   Made up of delicious tastes and beautiful shapes.                                                                                    gong bao chicken, mapo tofu, spicy
                                                                                                                                              and sour eggplant.
    2   Lots of spicy and sour flavours created by adding
        ­ arious types of chili and seasoning.
        v

    3   Employs a wide variety of cooking techniques.

    Famous dishes: Spicy chopped fresh chilli steamed fish,
    spicy mini ribs.
                                                                                                   Guang Dong 广东菜
                                                                                                   It is composed of cooking techniques from Guang Zhou,
                                                                                                   Chao Zhou, and Dong Jing, giving it the advantage
                                                                                                   of the best elements of delicacies from all over China.
                                                                                                   The main characteristics of Guang Dong cuisine are:
                                                   Yang Zhou 扬州菜
                                                                                                   1   Employs the use of Chinese ingredients combined
                                                   1   Requires skillful use of a kitchen knife.       with western cooking methods.
                                                   2 Dishes have a light flavour, achieved         2   Guang Dong cuisine changes with the seasons,
                                                     through simple seasoning and tofu                 serving light, simple food in summer and autumn,
                                                     products.                                         and strong and mellow food in the winter and spring.
                                                   3 Uses many ingredients traditionally           3	
                                                                                                     Guang Dong is famous across China for its dim sum,
                                                     found by village riverside.                     lending it to smaller portions.
                                                   Famous dishes: Yang Zhou fried rice,            Famous dishes: Oyster sauce flavor beef,
                                                   Yang Zhou style sliced boiled tofu.             sweet and sour pork, Dong Jing salted chicken,
                                                                                                   refreshing beef balls.

4                                                                                                                                                                                                  5
CHINESE COOKING INTRODUCTION TO CHINESE COOKING WORKSHOP - Jack Junge
An Hui 安徽菜                                                  Hang Zhou 杭州菜

                                        1      n Hui food is very nutritious, with careful
                                              A                                                     1   Fresh, crispy and light flavours.
                                              attention given to the health attributes of a meal.
                                                                                                    2   Cooked using ingredients traditionally found
                                        2      n Hui cooking adopts unique techniques
                                              A                                                         by the riverside.
                                              not seen in many other cooking styles across China.
                                                                                                    Famous dishes: West lake sour fish, long jing shrimp,
                                        Famous dishes: Spicy chopped fresh chilli steamed fish,     beggars chicken.
                                        spicy mini ribs.

                                                                                                                                    Shan Dong 山东

                                                                                                                                    1   Prepared with a wide variety of materials.

                                                                                                                                    2	
                                                                                                                                      Has a pure, strong, and mellow taste, rather than
                                                                                                                                      a mixed taste. Onion and seasoning feature strongly
                                                                                                                                      in this cuisine.
    Shanghai cuisine, also called Hai Pai Cai 上海菜                                                                                   3	
                                                                                                                                      Delicious seafood dishes and many varieties of soup
    1   Its flavours tend to be sweeter and very strong.                                                                              abound in this region.

    2	
      Lots of meat and fish, often cooked by                                                                                        Famous dishes: Stir fry squid with onion and ginger,
      simmering in a pan.                                                                                                           stir fry prawns , fried sea cucumber with onion

    3	
      Great seasonal variety in its dishes.

    Famous dishes: Shanghai Braised pork,
    Shanghai noodles, Eight Ingredients
    with spicy and sweet sauce

6                                                                                                                                                                                           7
CHINESE COOKING INTRODUCTION TO CHINESE COOKING WORKSHOP - Jack Junge
WOK

    WOODEN SPATULA                                                                                                                                          OIL

                                                              STRAINER                          RICE COOKER

                                                                                                               Sesame oil                                     Chili oil
                                                                                                               Made of sesame and soy bean oil.               Made of chili and soy bean oil.

                                                                                                               Soy bean oil                                   Corn oil
                                                                                                               Made from soy beans.                           Made from corn.

                                                                                                               Si chuan pepper oil
                                                                                                               Made of si chuan ­pepper and soy bean oil.

                                                                        FINE STRAINER

                                              LARGE STRAINER

                     BAMBOO STEAMER
                                             RO L                                              MEASURING CUP
                                                    LING
                                                           PIN

                                             SM
                                                  AL
                                                       LW
                       L                                 OO
                   W                                          DE
                 BO                                                N
                                                                       SP
                                                                         AT
                                                                            U   LA

                                                           KNIFE

                               WOODEN                                                PLASTIC
                            CHOPPING BOARD                                           SPATULA

8                                                                                                                                                                                               9
CHINESE COOKING INTRODUCTION TO CHINESE COOKING WORKSHOP - Jack Junge
HOW TO SUCCED
             WITH COOKING CHINESE FOOD
                               THIS IS ALSO ABOUT SEASONING

     Vinegar                                                          Hoisin sauce                                       Ketchup
     Made of sticky rice and water.                                   Made of sugar, water, soy bean, wheat flour,       Made of tomato sauce, sugar and salt.
                                                                      salt, garlic, vinegar and peanut oil.
     Oyster sauce                                                                                                        Chili sauce (dou ban jiang)
     Made of oyster, water, salt, sugar and wheat flour.              Chili sauce                                        It is made of fresh chili pepper, fava bean,
                                                                      Made of fresh chili peppers, salt, soy bean oil,   salt, soy bean oil and glucose syrup.
     Light soy sauce
                                                                      garlic and sugar.
     Made of water, soy bean, salt, sugar wheat flour and ­caramel.                                                      Cooking wine
     It is often used for the taste or as a dipping sauce.                                                               Made of water, rice and salt.

     Dark soy sauce
     Made of water, soy bean, salt, sugar wheat flour and caramel.
     It is often used for the colouring of the dish.
     The sauce is quite heavy and dark.

10                                                                                                                                                                      11
CHINESE COOKING INTRODUCTION TO CHINESE COOKING WORKSHOP - Jack Junge
HOW TO STEAM

     Steaming can either be done using gas or with an induction burner. Your wok must be
     about 1 inch bigger than your ­steamer, to ensure the heat is directed ­appropriately.

     You can stack a maximum of 3 steamers on top of each other at one time.
     This will increase the length of boiling time required.

         1                                                 2

                                                                                                       HOW TO STIR FRY
     Add 80 % of the ­water to the wok and ­apply      Put the bamboo ­steamer in the wok once
     high heat. The ingre­dients must be ­completely   the ­water has come to a full boil.             1-2 tablespoons of oil are required when
     ­above the level of the water.                                                                    preparing a stir fry.When frying small
                                                                                                       ingredients such as ­diced or minced
                                                                                                       onion, ginger, or ­garlic, you need to use
         3                                                 4                                           low heat.

                                                                                                       Using a h ­ igher heat will burn the
                                                                                                       ­ingre­dients very ­quickly. For most other
                                                                                                        dishes and ­ingredients, you should cook
                                                                                                        using a medium heat level.
                                                                                                        Once all ingredients and ­seasoning
                                                                                                        have been added and ­cooked, you will
                                                                                                        then finish the dish at high heat, before
                                                                                                        ­serving the meal.

                                                                                                       Temperature control is the most
                                                                                                       ­important e ­ lement to consider when stir
     Put the lid on the top of the steamer.            Steam for at least 10 minutes when
                                                                                                        frying. A good spatula is always critical,
                                                       making Chinese dumplings and for at least
                                                                                                        as the ingredients need to be constantly
                                                       15 minutes for fish or other meats.
                                                                                                        moved around in the wok to avoid them
                                                       The time required is ­dictated by the portion
                                                                                                        ­sticking and burning.
                                                       size. Larger cuts need more time.

12                                                                                                                                                   13
CHINESE COOKING INTRODUCTION TO CHINESE COOKING WORKSHOP - Jack Junge
1    2    3

                                              HOW TO MAKE
                                             DUMPLING DOGH

     4    5    6

                    Step 1                                  Step 7
                    Use your rolling pin to create a gap    Roll the dough up.
                    in the middle of the flour, so that
                    you can see all the way down to the     Step 8
                    table underneath.                       Use plastic wrap to cover the dough
                                                            until you need it again. This will
                    Step 2                                  keep the moisture in the mixture.
                    Arrange the flour in the shape of a
                    moat. This will prevent water from      Step 9
                    leaking out.                            Use your hands to roll the mixture
     7    8    9                                            into a long, round shape, about
                    Step 3                                  the same size and thickness as the
                    Add some water into the gap             rolling pin.
                    you created in Step 1.
                                                            Step 10
                    Step 4                                  Cut the dough into small,
                    Use the plastic spatula to mix          ­marshmallow-shaped pieces.
                    the water and flour together into        Then press it with your palm
                    a dough.                                 to make a flat, circular shape.

                    Step 5                                  Step 11
                    Use the rolling pin to roll the dough   Use the rolling pin to flatten
     10   11   12   until there are no lumps in the         the dough until it is about
                    mixture.                                3.5 inches in diameter.

                    Step 6                                  Step 12
                    Fold the dough in half and roll it      Done.
                    with the rolling pin again.

14                                                                                                15
Red pepper: Cut the red ­pepper into 2 pieces length-wise,

                      HOW TO FOLD DUMPLINGS                                                      and remove the small seeds from inside the ­peppers.
                                                                                                 Then cut the ­halves into small triangular shapes.

                                                                                                 Potato: Cut the potato into 4 long pieces, then cut each piece
                                                                                                 with an angle of 45 degree.

                                                                                                 Doufu: Slice tofu into triangular pieces.
         1                                        2
                                                                                                 Chives: Chives should be minced.

                                                                                                 Eggplant: Cut the eggplant from one end,
                                                                                                 each time turning it 45 degrees (see picture).

                                                                                                 Ginger: Ginger can be
                                                                                                 minced or cut into ­
                                                                                                 diamond-shaped pieces.

     Fold the wrapper with same height.    Fold the dough from your left side.

        3                                     4

     Make all the folds with same height   Fold the dough from your right side and make
     and pinch it hard.                    all the folds with same height and pinch it
                                           hard. The left folds and right folds are very close
                                           to each other but never touch each other.

        5                                      6

     Pull the dough from each side         Done.
     and make it longer.

16                                                                                                                                                                17
1   2
                                                                                      Chef Jamie
              HOW TO                                                                    Shanghai f ried

              DEBONE                                     Madam Yao                         noodles

                                                       Chef Guo                         Chef Tommy
                                                                                           Homestyle Tofu
                                                       Half-moon shaped
     Step 1                                                dumplings
     Prepare your knife, chicken,
     and chopping board.                       3   4

     Step 2
     Use your knife to cut along the left-
     and right-hand side of the bone.

     Step 3
     Hold the bone on an angle and run
     the sharp edge of the knife down
     the bone to scrape off any ­addi­tional
     meat.

     Step 4                                    5   6
     Cut the joint of the bone so that you
     can take the first bone off

                                                                          Chef Mike
     (see picture).

     Step 5
     Work the second bone with the
                                                       Chef Linda         Sweet and sour pork
     same steps as the first one.                          Wonton

     Step 6
     Cut the joint of the second bone.

     Step 7                                    7   8
     Take off both bones.

     Step 8
     Done.

18                                                                                                          19
HALF-MOON
                         SHAPE DUMPLINGS

     Seasoning                  Prepare the dough with wheat flour
     3 g salt                   and water , add small amounts of water
     2 g sugar                  until the dough is non-sticky.
     A pinch of white pepper    (see page 14-15).
     A dash of soy sauce        Marinate the meat filling with the above
     1 tsp rice wine            seasonings and ingredients.
     1 tsp sesame oil
                                Roll the dough with the rolling pin to
     Ingredients                make circles about 3.5 inches in ­diameter.
     80 g wheat flour           Fold the dumplings as shown on page 16.
     100 g minced pork
                                Steam for 10 minutes at high heat.
     5 g minced ginger
     5 g minced chives
     Water

20                                                                            21
WONTON
     Seasoning                          Ingredients
     3 g salt                           Wonton wrapper
     2 g sugar                          100 g bok choy
     A pinch of white pepper            60 g minced pork
     A dash of soy sauce                5 g minced ginger
     1 tsp rice wine                    25 g minced chives
     1 tsp sesame oil

     Marinate the filling with the above ingredients
     and seasonings.

     People normally buy the Wonton wrapper from
     the food market, it is difficult and time-consuming
     to make at home.

     Put the meat filling into the wonton wrapper and
     fold it with one side longest.

     Twist the wonton and pinch the left and the right side
     together.

     Boil the dumplings for about 5 minutes.

     Prepare a simple soup with water, 2 tsp salt,
     half tsp sugar, some white pepper and sesame oil.

     Sprinkle the chives on top at the end for presentation
     purpose.

22                                                            23
CRISPY
                         STEAMED SPICY FISH                                                                                          EGGPLANT

     Seasoning                  Cut the carp fish into the shape of a fan.
     3 g salt                   Use a bowl and mix all the ingredients for the
     2 g sugar                  seasoning well.
     A dash of white pepper
                                Put the fish in the bamboo steamer and
     1 tsp rice wine
                                pour all of the seasoning on top of the fish.
     1 tsp sesame oil 2
     5 g chilli paste           Steam the fish at high heat for at least
                                10 minutes.
     Ingredients
                                Sprinkle the minced chives on the top serve.
     250 g carp fish
     5 g minced ginger
     5 g minced chives

                                                                                 Seasoning                Marinate the pork filling with the above
                                                                                 5 g salt                 seasonings.
                                                                                 2 g sugar
                                                                                                          Cut the eggplant in thick slices and split
                                                                                 A dash of white pepper
                                                                                                          each slice, without cutting it all through
                                                                                 1 tsp rice wine
                                                                                                          (see photo), then open each slice and
                                                                                 1 tsp sesame oil
                                                                                                          put the filling inside.
                                                                                 5 g chilli power
                                                                                 500 ml soy bean oil      Prepare the paste.
                                                                                                          Batter the eggplant using the paste.
                                                                                 Ingredients
                                                                                                          Deep fry the eggplant tempura-style at
                                                                                 150 g eggplant
                                                                                                          high heat, until it has a golden brown color.
                                                                                 Minced pork
                                                                                 5 g sliced ginger        Sprinkle some chili powder on the top of the
                                                                                 5 g minced ginger        eggplant and serve hot.
                                                                                 5 g sliced chives

                                                                                 Paste
                                                                                 500 g wheat flour
                                                                                 250 g corn flour
                                                                                 30 g baking powder
                                                                                 5 g salt
                                                                                 100 g soy bean oil
                                                                                 550 ml water

24                                                                                                                                                        25
BLACK PEPPER AND SALT
            MINI RIBS

     Seasoning                                 Ingredients
     5 g black pepper                          1 green bell pepper
     5 g salt                                  1 red bell pepper
     2 g sugar                                 200 g mini ribs
     A dash of white pepper
     1 tsp rice wine
     1 egg
     4 tsp corn starch

     Finely chop the red and green bell pepper.

     Debone the ribs and cut into finger-shaped pieces.

     Marinate the ribs with the above seasonings and
     deep fry at high heat, until it has a golden brown color.

     Stir fry the chopped green and red bell peppers,
     then put the ribs back into the wok and season with
     sichuan black pepper and salt powder.

26                                                                   27
SHANGHAI FRIED NOODLES

     Seasoning                 Boil the noodles for about 5 minutes,
     5 g salt                  or until well done.
     2 g sugar                 Use the Julienne tool to slice the
     1 tsp rice wine           shitake mushrooms.
     A dash of white pepper
                               Marinate the shredded pork with salt,
     1 tsp light soy sauce
                               sugar, rice wine and white pepper.
     1 tsp dark soy sauce
     ½ tsp five spice          Put 2 tsp soy bean oil in the wok and
                               stir fry the shredded pork until well done.
     Ingredients
                               Add the shitake mushrooms and
     200 g noodles
                               baby bokchoy, and stir fry.
     15 g shitake mushrooms
     20 g shredded pork        Add the noodles and season with salt,
     50 g baby bokchoy         sugar, light soy sauce, dark soy sauce and
     Soy bean oil for frying   five spice.

28                                                                           29
STIR FRIED GREEN BEANS

     Seasoning                 Cut the green beans into 5 cm pieces.
     5 g salt                  Finely chop the pork and dry chili.
     2 g sugar
                               Deep fry (restaurant style) or stir fry (home
     1 tsp light soy sauce
                               style) the green beans until they have wrinkles
     1 tsp dark soy sauce
                               in them (deep fry at high heat for 20 seconds
     1 tsp rice wine
                               or stir fry at medium heat for 1 minute).
     A dash of white pepper
                               Add minced ginger, garlic, chili and pork to
                               the wok and stir fry at low heat until the meat
     Ingredients               is well done.
     250 g green beans         Put the green beans back into the wok
     50 g minced pork          and season with salt, sugar, light soy sauce,
     10 g dry chili            dark soy sauce, rice wine and white pepper.
     10 g minced ginger
                               Stir fry at heavy heat for 30 seconds and serve.
     10 g minced garlic
     Soy bean oil for frying

30                                                                                31
GONG BAO CHICKEN

     Seasoning                  Dice the chicken and marinate with salt,
                                sugar, pepper, rice wine and corn starch.
     5 g salt
     2 g sugar                  Finely chop the ginger, garlic, dry chili,
     A dash of white pepper     and chives.
     1 tsp rice wine
                                Deep or stir fry the peanuts 2-3 minutes
     1 tsp corn starch
                                on low heat, until golden.
     1 tsp light soy sauce
     1 tsp dark soy sauce       Put the diced chicken in the wok with
     2 tsp chili paste          2 tsp soy bean oil and stir fry about 1 minute.
                                Then remove the chicken from the wok.
     Ingredients
                                Stir fry the minced ginger, garlic and chili
     1 piece chicken breast     at low heat, then add chili paste, salt, sugar,
     10 g dry chopped chili     light soy sauce, dark soy sauce, rice wine,
     10 g minced ginger         white pepper. Return the chicken to the wok
     10 g minced garlic         and stir fry for about 1 more minute.
     5 g chopped chives
     50 g fried peanuts         Add peanuts and corn starch at the end and
     Soy bean oil for frying    ­sprinkle some spring onion on top for presentation.

32                                                                                     33
SWEET AND SOUR PORK

     Seasoning                   Finely slice the pork (the thinner the better)
                                 and marinate with salt, sugar, pepper, and
     5 g salt
                                 rice wine.
     2 g sugar
     A pinch of white pepper     Cut the green and red bell pepper and
     1 tsp rice wine             ­pineapple into triangle-shaped pieces.
     1 tsp light soy sauce
                                 Pat the sliced pork with a lot of corn starch
     3 tsp tomato sauce
                                 and squeeze the meat into balls about
     1 tsp of Soy bean oil
                                 2.5 cm in diameter. Deep fry the meatballs
     5 tsp of water
                                 until golden brown in color.
     2 tsp white vinegar
     1 tsp corn starch           Mix soy bean oil, tomato sauce, salt, sugar
                                 and water together.
     Ingredients
                                 Add this mixture to the wok stir fry for about
     150 g pork                  1 minute on high heat.
     1 piece green bell pepper
     1 piece red bell pepper     Add white vinegar and corn starch, boil for
     Half a pineapple            20 seconds more and serve.
     Corn starch

34                                                                                35
HOME STYLE                                                                                    SPICY AND SOUR SOUP
     TOFU                                                                          Seasoning
                                                                                   5 g salt
                               Finely slice the pork (the thinner the better)      2 g sugar
     Seasoning                                                                     A pinch of white pepper
                               and marinate with salt, sugar, pepper,
     5 g salt                                                                      1 tsp rice wine
                               and rice wine.
     2 g sugar                                                                     500 ml of water
     A dash of white pepper    Cut the green and red bell pepper and               Soy bean oil for frying
     1 tsp rice wine           the tofu into triangle-shaped pieces.               1 tsp light soy sauce
     2 tsp chili paste                                                             1 tsp dark soy sauce
                               Deep fry the tofu until the colour is
     1 tsp light soy sauce                                                         2 tsp white pepper
                               golden brown, set aside.
     1 tsp dark soy sauce                                                          3 tsp black vinegar
     1 tsp corn starch         Add the chives, chili paste, tofu, pork and
                               green and red peppers to the wok. Stir fry          Ingredients
     Ingredients               at medium heat for about 20 seconds,
                                                                                   100 g soft tofu
     50 g pork                 and then add the meat and the marinade,
                                                                                   50 g pork
     1 green bell pepper       light soy sauce, dark soy sauce, and corn starch.
                                                                                   5 g chopped chives
     1 red bell pepper         Stir fry the mixture for about 1 minute             30 g carrots
     100 g dry tofu            and serve.                                          30 g enoki mushrooms
     5 g chopped chives
     Soy bean oil for frying

                                                                                   Shred all ingredients finely with a knife.
                                                                                   Finely chop the chives.

                                                                                   Marinate the pork with salt, sugar, pepper,
                                                                                   and rice wine.

                                                                                   Stir fry the pork in 1 soy bean oil,
                                                                                   then add 500 ml water, soft tofu, carrots
                                                                                   and enoki ­mushrooms.

                                                                                   Season with salt, sugar, light soy sauce,
                                                                                   dark soy sauce, white pepper, corn starch
                                                                                   and black vinegar.

                                                                                   Sprinkle some chopped chives on top
                                                                                   and serve it.

36                                                                                                                               37
CHINESE FRIED RICE

     Seasoning                  Cut the carrots and shitake mushroom into
                                very small cubes.
     5 g salt
     2 g sugar                  Finely chop the chives.
     1 tsp light soy sauce
                                Cook the rice in a rice cooker with 500 ml
     A dash of white pepper
                                water, and beat the eggs.
     Ingredients                Put 2 tsp soy bean oil in the wok.
     20 g small carrots         Add egg, and stir fry at low heat for 1 minute.
     15 g shitake mushroom      Add all other ingredients (except the chives),
     200 g rice                 including the rice, to the wok and cook for
     1 egg                      1 minute more.
     Soy bean oil for frying    Stir fry the rice at high heat, and season with
     15 g green peas            salt, sugar, pepper, light soy sauce. Stir fry for
     10 g corn                  1-2 minutes at high heat.
     5 g chopped chives
                                Sprinkle the chives into the mix, then stir fry
                                for an additional 10 seconds.

38                                                                                   39
MUSHROOMS COOKED WITH BOK CHOY

     Seasoning                 Bring water to a boil , and then add the
                               bok choy for about 10 seconds. Add 1 tsp salt
     1 tsp salt
                               and 1 tsp sugar. Remove the bok choy and
     1 tsp sugar
                               place it on a plate for garnish.
     Soy bean oil for frying
     1 tsp dark soy sauce      Boil the Shitake mushrooms and button
     1 tsp oyster sauce        ­mushrooms for about 1 minute, then remove
     3 tsp water                from the wok and drain away the water.
     1 tsp corn starch
                               Add 1 tsp soy bean oil in the wok then add all
     1 tsp sesame oil
                               the mushrooms, oyster sauce, sugar, light soy
                               sauce, dark soy sauce and 3 tsp water.
     Ingredients
                               Cook on high heat for 1 minute.
     3 pieces bok choy
     150 g shitake mushrooms   Add corn starch in the wok to thicken the juice,
     150 g button mushrooms    and then add the sesame oil.

                               Serve with the bok choy.

40                                                                                41
MAPO DOUFU

     Seasoning                       Dice the tofu and finely chop the meat
                                     and chives.
     2 tsp chili paste
     1 tsp rice wine                 Add 1 tsp soy bean oil to the wok, then add
     1 tsp sichaun pepper corn       the minced ginger, garlic, chili paste, rice wine,
     5 g salt                        and Sichuan pepper corn. Stir fry at low heat.
     2 g sugar
                                     Add all the tofu to the wok and season with
     1 tsp light soy sauce
                                     salt, sugar, light soy sauce, dark soy sauce,
     1 tsp dark soy sauce
                                     white pepper, water.
     A dash of white pepper
     3 tsp water                     Cook on high heat for 30 seconds.
     1 tsp corn starch               Add 1 tsp corn starch to the wok to thicken
                                     the juice.
     Ingredients
     1 box tofu                      Sprinkle some chopped chives on the top of
     80 g minced pork                the tofu and then serve.
     1 tsp soy bean oil
     5 g chopped chives
     Soy bean oil for frying
     5 g minced ginger
     5 g minced garlic

42                                                                                        43
BEEF COOKED WITH GREEN PEPPER

     Seasoning                 Shred the beef, green pepper, and red pepper
                               finely with the knife.
     1 tsp salt
     1 tsp sugar               Marinate the shredded beef with salt, sugar,
     2 shakes pepper           pepper, rice wine, dark soy sauce, water and
     1 tsp rice wine           corn starch.
     1 tsp dark soy sauce
                               Add 1 tsp soy bean oil to the wok and cook
     2 tsp water
                               the beef at a medium heat for 40 seconds.
     1 tsp oyster sauce
     1 tsp light soy sauce     Put all peppers in the wok and season with the
     2 tsp water               marinade and the meat, 1 tsp light soy sauce,
     1 tsp corn starch         1 tsp oyster sauce, then stir fry for about
     1 tsp sesame oil          1 minute

                               Put 1 tsp corn starch in the wok to thicken
     Ingredients
                               the juice then add 1 tsp sesame oil.
     150 g beef filet          Stir fry an ­additional 10 seconds and serve.
     30 g green pepper
     30 g red pepper
     Soy bean oil for frying

44                                                                              45
SPICY STEAMED BEEF

     Seasoning                   Slice the beef filet as thinly as possible and
                                 marinate with salt, sugar, light soy sauce,
     1 tsp salt
                                 dark soy sauce, rice wine, pepper, sesame oil,
     1 tsp sugar
                                 rice powder, and oyster sauce.
     1 tsp light soy sauce
     1 tsp dark soy sauce        Boil the cabbage leaf for 1 minute, then remove
     1 tsp rice wine             and place on the floor of the bamboo steamer.
     2 shakes pepper
                                 Place the beef on the top of the cabbage
     1 tsp sesame oil
                                 and steam for 8-10 minutes.
     5 tsp rice powder
     1 tsp oyster sauce          Sprinkle chopped chives on top once the beef
     Chili sauce                 is well done. Serve with a chili sauce.

     Ingredients
     150 g beef filet
     1 piece of cabbage
     5 g chopped chives

46                                                                                 47
STIR FRIED SHRIMP

     Seasoning                        Marinate the shrimp with salt, sugar,
                                      rice wine, pepper and corn starch.
     1 tsp salt
     1 tsp sugar                      Put 1 tsp soy bean oil in the wok. Stir fry
     1 tsp rice wine                  the ginger and shrimp together for about
     2 shakes pepper                  1 minute at medium heat or until well done.
     1 tsp corn starch
                                      Season the shrimps with the marinade and
     Soy bean oil for frying
                                      a few drops of light soy sauce.
     A few drops of light soy sauce
     1 tsp sesame oil                 Put 1 tsp corn starch in the wok to thicken the
                                      juice. Then add 1 tsp sesame oil and stir fry for
     Ingredients                      an additional 10 seconds.
     250 g shrimp                     Serve.
     5 g chopped ginger

48                                                                                        49
THREE VEG DELICACY

     Seasoning                  Cut all the ingredients into triangle shapes
     2 tsp water                (see photo).
     1 tsp salt                 Deep fry all ingredients in the soy bean oil at
     1 tsp sugar                high heat for about 1 minute, and then remove
     1 tsp light soy sauce      from the wok.
     Half tsp dark soy sauce
                                Add water, salt, sugar, light soy sauce,
     1 tsp sweet hoisin sauce
                                dark soy sauce, and sweet hoisin sauce to
     1 tsp corn starch
                                the wok. Add the other ingredients back into
     1 tsp sesame oil
                                the wok. Stir fry for about 1 minute at high heat.
     Ingredients                Put 1 tsp corn starch in the wok to thicken
     200 g eggplant             the juice. Add 1 tsp sesame oil and stir fry for
     200 g potato               an additional 10 seconds.
     100 g green bell pepper
                                Serve.
     100 g red bell pepper
     Soy bean oil for frying

50                                                                                   51
TOMATO COOKED WITH EGGS

     Seasoning                 Beat the eggs and cut the tomato into
                               ­medium-sized pieces.
     1 tsp salt
     1 tsp sugar               Add 2 tsp soy bean oil to the wok and then
     1 tsp tomato sauce        cook the eggs at medium heat.
     2 tsp water
                               Take the eggs out of the wok when cooked.
     1 tsp sesame oil
     1 tsp corn starch         Add the tomatoes to the wok. Stir fry on high
                               heat and season with salt, sugar, tomato sauce
     Ingredients               and water.
     2 eggs                    Put 1 tsp corn starch in the wok to thicken the
     2 tomatoes                juice. Add the sesame oil and stir fry for an
     Soy bean oil for frying   ­additional 10 seconds.
     10 g minced chives
                               Sprinkle the chopped chives on top and serve.

52                                                                               53
Register
     Beef cooked with green pepper 44     Noodles, shanghai fried 29   Chinese Cooking with Chinese Cooking Workshop
     Beef, spicy steamed 46                                            2018, Idea developed by Inge skovdal and Huazheng Huang.
     Black pepper and salt mini ribs 27   Pork, sweet and sour 34
                                                                       Text and recipes by Huazheng Huang / Chinese Cooking Workshop
                                                                       Photos by Inge Skovdal / Skovdal Nordic
     Dumplings, half-moon shape 21        Rice, chinese fried 39
                                                                       Cover photo by Inge Skovdal
     Eggplant, crispy 25                  Shrimp, stir fried 49        Graphic design by Fingerspitz Denmark
                                          Soup, spicy and sour 37      Editor Jakob Skovdal
     Fish, steamed spicy 24
                                                                       1. edition.
                                          Three veg delicacy 50
     Gong bao chicken 32                  Tofu, home style 36
     Green beans, stir fried 31           Tomato cooked with eggs 53
                                                                       www.skovdalnordic.com
     Mapo doufu 43                        Wonton 22                    www.chinesecookingworkshop.com
     Mushrooms cooked with bok choy 40

                                                                       Our warmest thanks to :
                                                                       Ms. Ellen Chang and Mr. Christopher Moore
                                                                       for text corrections.
                                                                       Mr. Jinsong Wang for printing service

56                                                                                                                                     57
This book is a cooperation between 2 passio­nate
and foodloving people, Chef mike and Photographer
and foodstylist Inge Skovdal. Both with a s
                                          ­ uccesfull
history of working with innovative thinking
in their companys.

In 2017 Inge Skovdal, stylist and founder of Skovdal
Nordic Photostudio, moved to Shanghai to set up
a studio branch of Skovdal nordic.

Inge has worked as a Photographer for 27 years, and
she have contributed to more than 70 cookbooks in
Scandinavia. Inge met Chef Mike at Chinese Cooking
Workshop in the spring of 2018.

Mike says: “The Chinese Cooking Workshop is a
­wonderful place for me to share my passion for
cooking and my experiences with people f rom all
over the world. During our classes we share recipes,
stories, and laughs together”

Both Inge and Mike had the idea and passion to
make a cookbook, that was easy to use for expats,
and that would easily teach foreigners to cook
­genuine Chinese food. The best way of getting to
know a country and its p
                       ­ eople, is to understand its
culture, and to understand the culture, there is so
much to learn f rom the cuisine.
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