3 步图解版家常汤煲

本书分为蔬菜食用菌、畜肉、禽蛋豆制品、水产品、主食五部分,介绍了菠菜拌干豆腐、白菜豆腐汤、浪漫藕片、干煸四季豆、明珠扒菜心、青椒肉汤、沙茶炒南瓜等菜肴的做法。((The book is composed of five parts: vegetables & edible fungus, meat, eggs & soy products, aquatic products, and staple food, and introduces the ways of cooking the dishes: spinach mixed with dry tofu, chinese cabbage and tofu soup, lotus root slices, the dry-sauteed string beans, quail eggs & false pakchoi, green pepper broth, fried pumpkin with satay, etc.)