Basic Cantonese: A Grammar and Workbook by Karl Friedrich Siburg

By Karl Friedrich Siburg

Uncomplicated Cantonese introduces the necessities of Cantonese grammar in a simple and systematic approach. all of the 28 devices offers with a grammatical aspect and offers linked workouts, devised to excellent verbal exchange talents. distinctive awareness is paid to subject matters which vary from English and eu language constructions. beneficial properties comprise: transparent, available structure; energetic examples to demonstrate every one grammar element; complete key to workouts; and thesaurus of grammatical phrases.

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Mix the marinade thoroughlyand immerse the fish in the solution for 1 hour, turn­ ing every 1 5 minutes. • Beat the egg and soak the fish in it to coat evenly. Remove and dredge with the cornllour then press Ughtly. • Bring the oil to boil and deep fry the fish until golden brown. Drain and arrange on to the platter. • Shred the ginger. Slice the shallot and garUc. Shred the pickled vegetables rmely. • Heat a wok and bring the oil to boi!. Sauté the ginger, shallot and garUc till fragrant. Sizzle the wine, pour in the sweet sour sauce and pickled vegetables.

Pour in the tomatoes to fry for 1 minute. Stir in half of the stock and seasoning to simmer for 5 minutes and dish, using a deep container. Heat a pan to bring the other 2 tbsp oil to boil. Add the minced beef ta stir fry until cooked. Pour in the remaining stock and season to taste. Thicken the sauce with the gravy mix and scoop over the tomatoes. Return the potato chips into the boiling oil to deep fry until crisp . iI JiJCtEe/if;\i! 1"1 lm A CW�;<: N4WfrnJ1i�+ 'HI;'j 0 JIIl lill lm J.. ;J:\IJlHii i"i 5\i � , ii§.

Cut into chips of about 1 W'(4 cm) long. Soak in half the boiling water for 30 seconds and drain. Deep fry in hot oil till golden. Drain. Scald the tomatoes with the remaining boiling water and remove the skin. Leave the whole tomatoes aside for later use. Shred the ginger. Slice the shallot and garlic. Section the . spnng oruon. Heat the wok with 2 tbsp oil and sauté the ginger, shallot and garlic. Pour in the tomatoes to fry for 1 minute. Stir in half of the stock and seasoning to simmer for 5 minutes and dish, using a deep container.

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