Omnivore’s Cookbook delivers easy, delicious and reliable recipes of Chinese food, along with Asian and fusion cuisine. We provide step-by-step instructional pictures and video to help beginners to gain kitchen confidence. Our aim is to offer people more healthy options for their daily meals....read more
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Deep fried tofu (dou pao) - a general introduction of deep fried tofu in Chinese cooking, its usage, buy and store infor...
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Dried Lily Flowers (huang hua) - a general introduction of using dried lily flowers in Chinese cooking, how to prepare t...
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Fried gluten balls (mian jin) - a general introduction of fried gluten balls in Chinese cooking, how to prepare them, an...
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Glutinous rice flour (nuo mi fen) is made from glutinous rice. Glutinous rice flour is commonly used in Chinese desserts...
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Lotus Root (lian ou) - a general introduction of lotus root in Chinese cooking, its usage, preparation, buy, and storage...
omnivorescookbook.com
Chinese pork stock recipe | a basic condiment for cooking Chinese soup and stew. The recipe teaches an economic way to m...
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Shiitake mushroom is commonly used in Asian cuisine. The post introduces how to shop, store and prepare shiitake mushroom....
Dried shiitake mushroom - the general introduction of dried shiitake mushroom in Chinese cooking, how to prepare them be...
omnivorescookbook.com
Tea tree mushroom (Agrocybe Aegerita) - general introduction of tea tree mushroom in Chinese cooking, its use and store ...
omnivorescookbook.com
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Winter melon (Benincasa hispida, dong gua) - general introduction of winter melo...
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