Chinese Cooking Class
| Dates: | 10 December 2022 |
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| Times: | 11:00 - 13:30 |
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| What is it: | Course |
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| Organiser: | School of Arts, Languages and Cultures |
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| How much: | £15
/ £10 |
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| Who is it for: | University staff, Adults, Current University students, General public |
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Join us Saturday 10 December at 11am with Sam Sin from Koi Kitchen for another fun and hands-on cookery class. Create an authentic dish as a group and share a meal together afterwards. During this session you will learn how to make 'Sichuan Style' Aubergine and Ma Po Tofu. The recipes in this Chinese cookery class showcase the different ways to use a fermented chilli bean paste called Douban Jiang. Douban Jiang is used as a base for many Chinese dishes and in this class you will cook two classic Sichuan recipes. Sichuan Style Aubergine is a naturally vegan dish that transforms 'bland' aubergine with very little effort. Ma Po Tofu is a classic example of how traditional Chinese recipes mix tofu into meat based dishes, showing that tofu shouldn't be seen as just a meat substitute! (The vegan alternative will use a dried shiitake mushrooms)
(Please note that this class is not suitable for people who follow a Gluten Free diet)
Please email us to book (confucius@manchester.ac.uk)!
Price: £15
Concessions: £10
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Manchester Deaf Centre
Crawford House
Manchester
