4廚具煮好菜(中英對照)

定價：~~440~~ 元

NT $ 348 ~ 409

作者：廖教賢
出版社：Forms Kitchen
出版日期：2016-09-22
語言：繁體中文
ISBN10：9888325329
ISBN13：9789888325320
裝訂：平裝 / 191頁 / 16k / 19 x 26 cm / 普通級 / 全彩印刷 / 初版

內容簡介

　　簡單就是美味！

　　小巧的廚房，家用廚具及裝備不多，小家庭一般只備有鑊、湯煲、焗爐及電飯煲等基本設備，但菜式不一定乏味。

　　廖師傅巧妙地利用這四款家用廚具，發揮想象，演變出煎炒蒸炸燜燉焗的烹調方法，無論家常的三餸一湯甜品，或是宴周菜餚，都讓你每天吃得滿足！

　　Simple is delicious！

　　The uses of cookware and appliances in small kitchens are limited. They are mainly woks, saucepots, ovens and rice cookers. However, the dishes worked out by means of these utensils are not necessarily boring.

　　Using imaginations, Chef Liu skillfully applies the four kinds of kitchen utensils to perfect different cooking methods – frying, stir-frying, steaming, deep-frying, braising, double-steaming and baking. No matter whether it is a family meal of three dishes, a soup and a dessert, or a banquet, you will eat contentedly every day！

作者介紹

作者簡介

廖教賢

　　擁有豐富的飲食業經驗，在本港及外地工作達30多年，曾於香港專業教育學院（酒店、服務及旅遊學系）擔任中菜廚藝導師，現擔任飲食顧問、烹飪中心導師及電視節目廚藝專家。

　　現為香港餐飲專業技師（國家職業資格）協會常務委員、英國環境衛生協會特許導師，並取得多個協會頒授之專業資格，包括：香港職業訓練局「過往資歷認可」評核員、廣東省勞動和社會保障部高級技師證書（中式烹調師）等，曾獲第五屆全國烹飪技術比賽團體比賽銀獎。

　　他掌廚之外，積極編撰食譜，曾出版多本烹飪書籍，如《大廚小宴》，並在本港多份報章及雜誌撰文，將入廚心得與讀者分享。

自製私房醬料   6
Home-made Sauces

滋潤。湯水
海底椰栗子煲豬腱   14
Coco-de-Mer, Chestnut and Pork Shin Soup
茶樹菇瑤柱燉竹絲雞   16
Double-steamed Black-skinned Chicken Soup with Agrocybe Aegerila Mushroom and Dried Scallop
金腿白玉燉猴頭菇   18
Double-steamed Monkey-head Mushroom Soup with Jinhua Ham and Winter Melon
蛋花菠菜牛肉羹   20
Beef Thick Soup with Egg and Spinach
雪梨排骨生魚湯   22
Snakehead Soup with Pears and Spareribs
螺頭元貝燉乳鴿   24
Double-steamed Pigeon Soup with Conch and Dried Scallop
滑豆腐魚雲羹   26
Tofu and Fish Head Thick Soup
椰子栗米煲雞湯 28
Coconut, Corn and Chicken Soup

回味。家常菜
家鄉釀涼瓜   32
Stuffed Bitter Cucumber
脆皮鯪魚球   35
Crisp Mud Carp Balls
水煮鯇魚腩   38
Sichuan Spicy Boiled Grass Carp Belly
鮮蝦蒸水蛋   42
Steamed Egg with Shrimps
菜粒冬菇臘味飯   46
Preserved Meat Rice with Vegetable and Dried Black Mushrooms
雞粒滑豆腐煲   49
Chicken and Tofu in Casserole
蘿蔔燜桂花魚   52
Braised Mandarin Fish with Radish
椒鹽百花釀鮮魷   54
Shrimp Stuffed Squids with Pepper Salt
鹹魚煎藕餅   57
Fried Meat Patties with Salted Fish and Lotus Root
燒汁煎焗鮫魚扒   60
Baked Mackerel Steaks in Teriyaki Sauce
金瓜黃梅骨   62
Deep-fried Sqareribs and Pumpkin in Apricot Sauce
鹹蛋馬蹄蒸肉餅   64
Steamed Meat Patty with Salted Egg and Water Chestnut
雞蛋焗青口缽   67
Baked Egg with Mussels in Earthen Bowl
梅菜扣肉   70
Steamed Pork Belly with Preserved Flowering Cabbage
芝麻雞中翼   74
Baked Chicken Wings with Sesame Seeds
鹹魚鮮鮑雞粒飯   77
Salted Fish, Abalone and Chicken Rice
西汁烤肋排   80
Roasted Spareribs in Western Style Sweet and Sour Sauce
南乳藕片碎炸雞   82
Deep-fried Chicken and Lotus Root with Red Fermented Beancurd
魚香茄子煲   84
Eggplant with Pork and Salted Fish in Casserole
雙脆炒海參   87
Stir-fried Sea Cucumber with Zucchini and Bell Peppers
鱆魚馬蹄牛崧飯   90
Minced Beef Rice with Dried Octopus and Water Chestnut

歡聚。宴客菜
鵲巢炒素丁   94
Stir-fried Mixed Vegetables in Taro Nest
豉椒炒鱔球   98
Stir-fried Japanese Eel in Chilli Bean Sauce
沙爹粉絲蟹煲   100
Crab Satay with Mung Bean Vermicelli in Casserole
荔茸海鮮卷   102
Seafood Rolls with Mashed Taro
杏香西檸雞   105
Deep-fried Almond Chicken in Lemon Sauce
茄汁煎中蝦   108
Fried Prawns in Sweet and Sour Sauce
東坡白玉   110
Braised Dongpo Pork with Winter Melon
生財蒜子瑤柱甫   113
Steamed Dried Scallops and Deep-fried Garlic with Chinese Lettuce
滷焗豬手   116
Baked Pork Hock in Chinese Marinade
煙肉芝士焗大花蝦   118
Cheese Baked Tiger Prawns with Bacon
糖醋菊花魚   121
Deep-fried Fish in Sweet and Sour Sauce

滋味。甜點
薯茸黃金角   126
Deep-fried Sweet Potato Dumplings
奶皇糯米糍   129
Glutinous Rice Balls Stuffed with Egg Custard
西米焗布甸   132
Baked Sago Pudding
小小合桃酥   134
Mini Walnut Cookies
蓮子綠豆爽   138
Lotus Seed and Mung Bean Sweet Soup
竹蔗茅根馬蹄糕   140
Water Chestnut Cake with Sugarcane and Couchgrass Root Flavour

英文版食譜   142-191
Recipes in English

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