Third and final cooking class was Wednesday, but this time it was at a community center here in Taipei and there were twelve of us cooking. We made shrimp lettuce wraps, Kung Pao chicken, egg rolls, and a white sesame oil cucumber appetizer that I've made in another cooking class and is pretty good.
Take-aways: Quality of rice wine matters! Never buy synthetic soy sauce! The age of ginger makes all the difference! And finally, sadly, Chinese cook with different versions of the following-celery, cucumber, eggplant and cabbage.
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