炆餸/鲜香惹味广东菜
本书特色
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本套丛书从香港万里机构引进。除了介绍一些基本的烹饪常识如食材的选择要点、基本处理方法，炆餸的基本技巧和贴士等，重点收录了7道海产类和6道鸡鸭类、14道猪牛类、8道蔬菜类炆餸食谱。以精美的彩图、详细的步骤为主妇们提供了美味又晚做的广东饭的烹饪信息。
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内容简介
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我一向对食材和食物怀着感恩之心，美味与快捷本是一对矛盾，偏偏这套菜谱把两者兼容了，制作步骤如此简单清晰，适合推荐给那些爱卖弄两手的时尚潮人。
——麦小麦（专栏作家、花城出版社编辑、电视读书节目主持人）这套家常广东食谱，将深奥难懂的厨艺变成一种新潮时尚的享受，*大的好处是操作简易，我推荐！
——张新民（美食家，著《潮菜天下》）我认识的成功女人大都嘴馋，好吃懒做，对口味及营养又极之挑剔，经常逼我推荐速成菜谱。这回好了，我找到这套可为强人、忙人、懒人提供全面的饮食解决方案的新潮菜谱。
——钟洁玲（专栏美食作家，著《此味只应天上有》）
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目录
看图买材料 Buy ingredients according to the pictures
这样贮存好食材 Storage of ingredients
买回来的材料怎样处理 What to do with the ingredients?
怎样才好味 How to make tasty stewing dish?
看颜色食果蔬 Choose vegetables and fruit according to colours
开始Start Stewing
水产Aquatic
红烧鱼块 Braised fish fillets
咸菜门鳝Stewed white eel with pickled cabbage
蒜头鳝 Stewed eel with garlic
蜜烧子姜鳝 Stewed white eel with ginger in honey
鲮鱼肉酿豆泡煮萝卜 Stewed mud fish and stuffed beancurd puffs with turnip
鱼腐黄芽白 Stewed deep-fried fish puffs with white cabbage
鱼汤煮蚬 Stewed clams in fish soup
海参鲍鱼 Braise sea cucumbers and abalones
家禽Poultry
栗子鸡翼 Stewed chicken wings with chestnuts
豆酱鸡翼 Stewed chicken wings with soybean paste
鸡粒豆腐煲 Stewed chicken dice and beancurd pot
凉瓜火鸭 Braised duck with bitter gourd
荔芋香鸭煲 Taro and duck pot
冬菇海参鸭掌 Stew duck’s feet with dried black mushrooms and sea cucumber
猪牛Pork and Beef
慈菇红烧猪肉 Stewed pork with arrowhead
薯仔排骨 Stewed pork ribs with potatoes
凉瓜排骨 Stewed pork ribs with bitter guord
蜜汁金沙骨 Braised pork ribs in honey sauce
豉汁金瓜肉排 Stewed pork ribs and pumpkin in black bean sauce
冬菇蚝豉猪手 Stewed trotter with dried black mushrooms and dried oysters
南乳莲藕猪手 Braised trotter with red beancurd and lotus roots
芋头腊肉 Stew perserved pork belly with taro
春菜 Stewed haruna
肉碎茄子 Stewed eggplant with minced pork
西红柿烩肉丸 Stewed meatballs with tomatoes
韭菜烧腩豆腐 Stewed beancurd with leeks and roasted pork belly
柱侯牛筋 Stewed beef tendon in Chu Hou paste
咖喱牛筋腩 Curry beef tendon and beef brisket
蔬菜Vegetables
素菜黄金袋 Vegetarian gold bags
粉丝虾干节瓜 Stewed Chinese marrow with green bean noodles and dried shrimps
杂菜煲 Mixed vegetable pot
双竹冬菇 Stewed mushrooms with double beancurd sticks
真假豆腐 True and false beancurd
南乳斋 Stewed vegetables with red beancurd
甜腐竹草菇豆腐 Stewed beancurd with sweet beancurd sticks and straw mushrooms
酸甜汁面筋 Stewed gluten in sweet and sour sauce
烹饪小词典Cooking key words
常用调味品Common seasonings
做菜和味道的常用语Common phrases of cooking and tastes
常用技巧 Common skills
一餐中各种食物的摄取比例 The proportion of different food intake during a meal
封面
书名:炆餸/鲜香惹味广东菜
作者:何美好编著
页数:0
定价:¥15.0
出版社:广东科技出版社
出版日期:2018-07-01
ISBN:9787535957177
PDF电子书大小:48MB 高清扫描完整版