CHINESE COOKING INTRODUCTION TO CHINESE COOKING WORKSHOP - Jack Junge
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INTRODUCTION TO
CHINESE COOKING
CHINESE COOKING WORKSHOP
Photos by Skovdal Nordic
INTRODUCTION TO
CHINESE COOKING
CHINESE COOKING WORKSHOP
With Chef Mike
Photo & styling Skovdal Nordic
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
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
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
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
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
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
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 15Red 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.
16 171 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 19HALF-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 21WONTON
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 23CRISPY
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 25BLACK 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 27SHANGHAI 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 29STIR 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 31GONG 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 33SWEET 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 35HOME 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 37CHINESE 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 39MUSHROOMS 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 41MAPO 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 43BEEF 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 45SPICY 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 47STIR 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 49THREE 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 51TOMATO 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 53Register
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 57This 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.You can also read
