Louisa Xu - Xus Family Cookbook

XUS
FAMILY
COOKBOOK LOUISA XU Copyright 2021 LOUISA XU. All rights reserved. All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or
mechanical, including photocopying, recording, taping or by any information storage retrieval system without
the written permission of the publisher except in the case of brief quotations embodied in critical articles and
reviews. Toll Free +65 3165 7531 (Singapore) Toll Free +60 3 3099 4412 (Malaysia) www.partridgepublishing.com/singapore Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have
changed since publication and may no longer be valid. The views expressed in this work are solely those of
the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

ISBN: 978-1-5437-6535-9 (sc) ISBN: 978-1-5437-6536-6 (e) Library of Congress Control Number: 2021911344 06/07/2021 PROLOGUE These cuisines are passed from generations to generations from Xus family which is a family originated from Shanghai, China. With the recent development and modification to the dining habit it combines with the cuisines of western and eastern countries. Because of the living experience in different countries the dining habit has changes in recent years. TABLE OF CONTENTS Ingredients 1 medium cabbage 4 small tomatoes 30 millilitres sesame oil Directions Preheat the oven to 177 degrees C. Wash the cabbage and tomatoes thoroughly. Chop the cabbage into 3 centimetre ribbon.

Slice the tomatoes into lengthwise. Heat the sesame oil in a large cast iron skillet over medium-high heat. Add the cabbage and tomatoes and fry for 6 minutes till the cabbage is soft and tomatoes turn deep red. Transfer the cabbage and tomatoes to the salad bowl and serve immediately. Ingredients 4 small tomatoes 7 small eggs 30 millilitres sesame oil Directions Preheat the oven to 177 degree C. Wash the tomatoes thoroughly.

Crack the eggs, put them in a salad bowl and stir them for 5 minutes. Put some scallions on the top. Slice the tomatoes into lengthwise. Heat the sesame oil in a large iron skillet over medium high heat. Add stirred eggs in the oven and fry them for 5 minutes till the eggs turn into a round shape. Use the spoon to cut it into cube shape.

Take the eggs out and put them in the salad bowl. Heat the sesame oil in a large iron skillet over medium high heat. Add sliced tomatoes and fry them for 5 minutes till the tomatoes turn deep red. Add fried eggs in the fried tomatoes and fry them for 5 minutes till the fluid of tomatoes surround the eggs. Transfer the tomatoes and eggs to the salad bowl and serve immediately. Ingredients 5 cucumbers 8 eggs 30 millilitres sesame oil Directions Preheat the oven to 117 degree C.

Wash the cucumbers thoroughly. Crack the eggs, put them in a salad bowl and stir them for 5 minutes. Slice the cucumbers into cubes. Heat the sesame oil in a large iron skillet over medium high heat. Add stirred eggs in the oven and fry them for 5 minutes till the eggs turn into a round shape. Add sliced cucumbers in the oven and fry them for 5 minutes till the cucumbers turn into deep green. Transfer the cucumbers and eggs in the salad bowl and serve immediately. Transfer the cucumbers and eggs in the salad bowl and serve immediately.

Ingredients 3 green peppers 2 potatoes 30 millilitres sesame oil Directions Preheat the oven to 117 degree C. Wash the green peppers and potatoes thoroughly. Slice the green peppers and potatoes into lengthwise and set aside. Heat the sesame oil in a large iron skillet over medium high heat. Add sliced potatoes and green peppers and fry them for 10 minutes till the potatoes are soft and green peppers turn deep green. Ingredients 1 beam of celery 2 big carrots 40 millilitres sesame oil Directions Preheat the oven to 117 degree C. Ingredients 1 beam of celery 2 big carrots 40 millilitres sesame oil Directions Preheat the oven to 117 degree C.

Wash the celery and carrots thoroughly. Slice the carrot into cubes and set aside. Cut the celery into lengthwise. Heat the sesame oil in a large iron skillet over medium high heat. Add sliced celery and carrots and fry them for 10 minutes till the celery turn deep green and the carrot is soft. Ingredients