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18
THE CHINESE COOK BOOK
18
PREPARATION OF SECONDARY VEGETABLES
Before using any dry substance—such as dry mushrooms, dry chestnuts, etc.—always soak in cool water for ½ hour.
The making of such things as peanut oil, bean cake, Chinese sauce, etc., is practicable only for a factory. Any one without conveniences for making them can readily obtain them from any Chinese grocery store.
The author tells how to make them merely so that you may know what is in them and how they are made. Then you will understand how simple they are, and how healthful and nutritious.
