日常廚具小知識 Knowledge of Cooking Tools
基本烹調技法 Basic Cooking Techniques
煎 Pan Frying
煎魚如何不煎爛?
How to prevent fish from breaking during pan-frying?
牛扒如何煎至外脆內軟?
How to make a crispy beef cut with juicy and tender texture?
甚麼是半煎炸？
What is the meaning of shallow frying?
炒 Stir Frying
如何炒魚塊才不散開？
How to prevent sliced fish from breaking while stir frying?
如何炒滑蛋？
How to make a smooth scrambled egg?
如何炒出脆嫩蔬菜？
How to make stir fried vegetable fresh and crunchy?
如何做出乾爽的炒飯？
How to make a nice stir fried rice?
煮 Simmering
煮一鍋上湯
Prepare a pot of stock
炸 Deep frying
基本粉漿
The basic batter recipes
脆而不焦的竅門
The secret to make crispy deep fries
燜 Stewing
燜煮時的注意事項
Tips for stewing
如何避免根莖類菜蔬煮爛？
How to prevent root vegetable being mashed when stew?
燉 Double-boiling
煲 Boiling
煮意粉小秘技
Tips for boiling pasta
焗 Baking
如何確保食物滑嫩多汁？
How to keep the freshness and moisture of an ingredients when baking?
如何確保食材受熱均勻？
How to heat ingredients properly with oven?
焗原條魚時，如何避免魚鰭和魚尾烤焦？
How to prevent fish fin and tail from getting burned during baking?
如何判斷蛋糕是否熟了?
How to know if a cake is done?
烤 Grilling
如何烤出嫩滑多汁的牛扒？
How to make a perfect steak?
蒸 Steaming
蒸雞蛋滑嫩的秘訣
The secret of a silky smooth steamed egg
蒸肉餅的秘訣
Tips for steamed minced meat
蒸魚要竅
Tips for steaming fish
涼拌 Cold Dressing
做涼拌菜的小秘技
Tips for cold salad dressing
滷 Chinese Marinating
滷水汁有甚麼材料？
Which kinds of ingredients are usually used in Chinese marinated sauce?
滷水汁可重複使用嗎？
If the sauce can be reused?
基本刀法 Basic Cutting Method
切片 Slicing
切塊 Cutting into pieces
切絲 Cutting into shreds
切條 Cutting into strips
切粒 Cut into dices
切段 Cut into sections
剁 Finely chop
斬Chopping up
刨絲 Grating
刮瓤 Scrapping pith off
花式刀法 Particular Cutting Method
滾刀切 Rolling Cut
切雙飛 Butterfly Cut
切花紋 Crisscrossing
斜刀切 Diagonal Cut
切球 Crisscrossed Pieces
魚鮮海產的處理方法 Handling of Fish and Seafood
魚類 Fish
如何揀魚？
Tips for choosing fish
如何去鱗及清除內臟？
How to scale and gut a fish?
如何去骨起肉？
How to bone a fish?
如何做魚膠
How to make fish paste?
魚如何保存？
How to keep fish fresh?
蝦 Prawn
如何揀蝦？
How to choose prawns?
如何挑腸？
How to remove prawn vein?
如何做蝦膠？
How to make prawn paste
蝦如何保存？
How to keep prawn fresh?
蟹 Crab
如何揀蟹？
How to choose crab?
如何清洗？
How to clean crab?
如何劏蟹？
How to gut and chop crab?
如何拆蟹肉？
How to get crabmeat?
蟹如何保存？
How to keep crab fresh?
蒸蟹小秘訣
The secret of steaming crab
龍蝦 Lobster
如何揀龍蝦？
How to choose lobster?
如何處理龍蝦？
How to handle lobster?
如何起肉？
How to shell lobster?
蠔 Oyster
如何清洗蠔？
How to clean oyster?
貝殼類 Shellfish
如何讓貝殼食材吐沙？
How to remove sands from shellfish?
鮮鮑魚如何清洗？
How to clean fresh abalone?
魷魚、墨魚 Squid & Cuttlefish
如何做墨魚膠？
How to make cuttlefish paste?
家禽及肉類的處理方法 Handling of Poultry and Meat
肉類的切法 Meat Cutting
豬肉Pork
如何處理豬肺？
How to prepare pork lungs?
如何處理豬肚？
How to prepare pork stomach?
牛肉 Beef
如何處理牛腩？
How to prepare beef brisket?
如何處理牛肚？
How to prepare beef stomach?
羊肉 Lamb
如何去除羊肉的騷味？
How to remove the gamey smell of lamb?
如何處理羊架？
How to prepare lamb rack?
家禽 Poultry
起雞胸肉
Deboning the chicken breast
雞全翼去骨
Deboning a whole chicken wing
如何去除鴨身的細毛？
How to remove thin hairs from a duck?
如何處理鵝腸？
How to prepare goose intestines?
蔬菜的處理方法 Handling of Vegetables
清洗蔬菜
Washing vegetable
西蘭花的處理方法
Handling of broccoli
椰菜花的處理方法
Handling of cauliflower
苦瓜的處理方法
Handling of bitter melon
洋葱的處理方法
Handling of onion
南瓜的處理方法
Handling of pumpkin
蓮藕的處理方法
Handling of lotus root
菇菌的處理方法
Handling of mushrooms
如何防止薯仔和茄子氧化 ?
How to prevent potato and eggplant from oxidizing?
如何去除青瓜苦味？
How to remove the bitterness of cucumber?
海味乾貨的處理方法 Handling of Dried Seafood and Dried Food
乾瑤柱Dried Scallop
金蠔 Semi-dried Oyster
蠔豉 Dried Oyster
蝦乾 Dried Prawn
蝦米 Dried Shrimp
花膠 Dried Fish Maw
魚肚 Dried Fish Maw
海參 Sea Cucumber
冬菇 Dried Black Mushrooms
章魚乾 Dried Octopus
竹笙 Zhu Sheng
雪耳 Dried White Fungus
陳皮 Dried Tangerine Peel
烹調術語 Cooking Terms
飛水 Scalding
脫水 Dehydrating
走油 Deep frying in oil for a while
過冷河Rinse under tap water
生粉水 Potato starch solution
打獻 Thickening glaze
白鑊 Stir frying without oil
回鑊 Back to wok
原鑊 Same wok
起膠 Forming a sticky texture
解凍 Defrosting
灒酒 Drizzling wine
爆香 Stir frying until fragrant
爆炒 Stir frying
火候 Heating duration
大火 High heat
中火 Medium heat
小火 Low heat
食譜 Recipes
菜脯苦瓜煎蛋
Fried Egg with Preserved Radish and Bitter Cucumber
韓式煎牛仔骨
Veal Rib with Korean Sauce
木耳菜脯西椒炒肉絲
Stir Fried Pork, Black Fungus and Preserved Radish
蒜香帶子炒甜豆
Stir Fried Sugar Snap Pea and Scallop with Garlic
麻辣肉碎煮茄子
Spicy Eggplant with Minced Pork
丁香魚芹粒煮蘿蔔
Braised White Radish with Celery and Dried Silver Anchovy
炸青衣魚塊伴黃梅醬
Deep Fried Green Wrasse Fillets with Plum Sauce
炸燕麥蝦丸
Deep Fried Oatmeal Coated Shrimp Balls
薑絲花雕蒸蟶子
Steamed Razor Clams with Ginger and Huadiao Wine
蟲草花冬菇紅棗蒸雞髀
Steamed Chicken Drumsticks with Cordyceps Militaris, Mushroom and Red Dates
