所谓美食就是
既要味道，也要色彩 !
一位喜欢用美食款待好友的女子，
用尽心思，
端出缤纷的飨宴 ……

　　五色饮食近年大流行，
　　食物的五色是平衡健康的重要元素。
　　用五色食物做出健康餐饮并不难，
　　用五色食物做出美味料理，也很简单。

　　在这本书里作者以五种颜色来分类食物，
　　黄、白、红、绿、黑为经，
　　结合中西合璧的食材及烹调技巧为纬，
　　引领大家步入视觉的享受，
　　继而走进味觉的世界，
　　以崭新的角度感受食物！

作者简介

Karen Lau

　　喜欢烹饪又爱创作。 曾有一段很长的时间在中国内地工作， 因而走遍大江南北， 吃尽大中华的美食。 加上近年四处游历， 遍尝各地美食， 钻研烹调技术。 融会贯通， 创制色、香、味、型、美俱备的自家私房菜。 以美食待客，用味道俘获朋友们的脾胃。 2010年10月建立了「爱食Karen Kitchen」 Facebook专页， 以食会友， 分享厨艺， 推动饮食艺术。

　　www.facebook.com/karenlauty

4-5 推荐序＋作者序
10-11 写在前面
12-13 五色饮食

白色+WHITE
18-19 卤水鲜鱿配镇江汁
SQUID IN CHINESE MARINADE SAUCE
20-21白酒奶油鲍鱼
BRAISED ABALONES IN WHITE WINE
22-23杏汁炖猪肺
DOUBLE BOILED PORK LUNG IN ALMOND JUICE
24-25陈皮白鳝卷
BAKED WHITE EEL KEBABS SERVED WITH TANGERINE PEEL SAUCE
26-27泰式焗鸡排
THAI-STYLE BAKED CHICKEN STEAK
28-29老姜炸鸡
DEEP-FRIED GINGER CHICKEN
30-31酒香焗蚝
BRAISED OYSTERS IN PORT WINE
32-33香芒龙□柳卷佐薄荷百香芒果汁
SOLE FILLET ROLLS SERVED WITH MANGO SAUCE
34-35千层蛋白虾肉酥
EGG WHITE AND SHIRMP PASTRY
36-37香煎比目鱼佐冬荫功汁
PAN-FRIED FILLET IN TOM YAM KUNG
38-39脆香豆腐佐绍兴芝麻酱
DEEP-FRIED TOFU SERVED WITH WINE AND SESAME SAUCE
40-41蒸带子佐泰式酸辣汁
STEAMED SCALLOPS SERVED WITH THAI-STYLE SAUCE

红色+RED
44-45三杯羊排
BRAISED THREE-CUP LAMB RACK
46-47咸菜猪肚黄豆胡椒汤
PICKLE, PORK TRIPE AND SOY BEAN SOUP
48-49香煎黑猪肉佐富士苹果黑醋汁
BAKED KUROBUTA PORK SHOP IN FUJI APPLE AND BALSAMIC VINEGAR SAUCE
50-51泰式火鸭丝沙拉
THAI-STYLE ROASTED DUCK SALAD
52-53 烤安格斯肋眼牛排佐香草奶油
GRILLED ANGUS RIBEYE STEAK WITH HERB BUTTER
54-55祖传酸梅鸭佐天使面
GRANDMA’S SOUR PLUM AND DUCK WITH ANGEL HAIR
56-57甜醋鸭胸
SWEET AND SOUR DUCK BREAST
58-59荷香嫩鸽
STEAMED PIGEON WRAPPED IN LOTUS LEAF
60-61香煎羊肉佐香草味噌酱汁
PAN-FRIED MUTTON IN HERBAL MISO SAUCE
62-63鳄鱼肉汤
CROCODILE SOUP
64-65番茄起士卷
TOMATO CHEESE ROLL

黄色+YELLOW
68-69酥炸番薯片佐咖哩沙拉酱
DEEP-FRIED SWEET POTATO SLICES SERVED WITH CURRY SALAD DRESSING
70-71鳀鱼吐司佐洋芋蛋沙拉
ANCHOVY FILLET TOAST WITH EGG & POTAOT SALAD
72-73金瓜瘦肉竹笙腐皮汤
PUMPKIN AND PORK SOUP
74-75金黄芦笋虾卷
DEEP-FRIED GOLDEN SHRIMP ROLL
76-77 黄金猪脚尖
GOLDEN PIG’S TROTTERS
78-79泰式罗勒金柚鸡丝沙拉
THAI-STYLE BASIL, POMELO AND CHICKEN SALAD
80-81金瓜海老
MASHED PUMPKIN WITH SHRIMPS
82-83玉米斑块
FILLET IN CREAMY CORN SAUCE
84-85酒香竹笙羊肝菌蒸蛋
STEAMED WINE EGG WITH MUSHROOMS
86-87冻豆腐佐南瓜汁
CHILLED TOFU WITH PUMPKIN SAUCE

黑色+BLACK
90-91 自渍梅干
DIY PRUNES
92-93麻香紫菜
SEAWEED WITH SESAME OIL
94-95黑芝麻鲔鱼佐小黄瓜七味汁
TUNA IN CUCUMBER NANAMI SAUCE
96-97鱼香茄盅
SAUTE EGGPLANTS WITH MINCED PORK
98-99红酒烩冬菇
BRAISED MUSHROOMS IN RED WINE
100-101蒜香炒义大利墨鱼面
SAUTEED GARLIC SPAGHETTI NERI
102-103牛蒡焗饭
BURDOCK RICE CASSEROLE
104-105麻酱荞麦凉面
CHILLED SOBA WITH SESAME SAUCE
106-107黑木耳秋葵拌章鱼
BLACK FUNGUS, OKRA AND OCTOPUS SALAD

绿色+GREEN
110-111凉拌苦瓜
BITTER MELON WITH SESAME SAUCE
112-113香炒蛤蜊肉末配紫高丽
SAUTEED CLAMS WITH BASIL AND JICAMA WITH PURPLE CABBAGE
114-115芫荽汤皮蛋酸姜
CILANTRO JELLY WITH PRESERVED EGG AND PICKLED GINGER
116-117鲜虾瑶柱冬瓜羹
SHRIMP, DRIED SCALLOP AND WINTER MELON SOUP
118-119家传□菜饼
HOMEMADE GARLIC CHIVE PATTY
120-121紫苏鸡佐香柚汁
PERILLA-FLAVOURED CHICKEN WITH POMELO SAUCE
122-123带子瑶柱扒豆苗
STIR-FRIED PEA SHOOT TOPPED WITH SCALLOPS
124-125姜香嫩炒鲜百合甜豆
STIR-FRIED SNOW PEAS WITH FRESH LILY BULB AND GINGER JUICE
126-127 份量对照表