具体描述
人气烧腊豉油鸡，自己在家也能做
掌握烹调小撇步，煎鱼从此不NG
精选在地人最爱的经典料理
吃出最道地的香港味
掌握烹调小撇步，煎鱼从此不NG
精选在地人最爱的经典料理
吃出最道地的香港味
只有过年才吃得到的笋虾焖猪肉，
昔日在避风塘小艇上大快朵頣的避风塘炒蟹，
宴请英国菲利普亲王的名菜金华玉树鸡，
有港式中西fusion菜始祖之称的中式牛柳，
当年越南难民带至香港的香茅猪扒，
每一道滋味无穷的好菜，
都有令人回味的精彩故事！
本书特色
◎道地港味：作者精选最具代表性的香港家常好菜
◎典故逸事：每道食谱前均有小故事，或与菜肴有关，或为香港旧事，文字简洁，引人入胜。
◎丰富实用：食材平常、作法简单的菜肴，在家中即可轻松学习，还有料理常识、烹调技巧、自制酱料等内容，一书在手，收获多多。
◎中英对照：食谱部分均有中英对照，方便外籍人士学习中菜。
著者信息
作者简介
陈纪临、方晓岚
香港着名美食评论家陈梦因的次子及儿媳，为文化食谱书作者、旅游及饮食专栏作家夫妻档，传承陈家两代的烹饪技巧和知识，对饮食文化不懈的探讨和研究。
着有畅销书：《99道正宗港味的粥粉面饭》、《真味香港菜》、《在家做江浙菜》、《追源寻根客家菜》、《外婆家的潮州菜》、《天天吃海鱼》、《回家吃饭》、《巧手精工顺德菜》、《请客吃饭》等
陈纪临、方晓岚
香港着名美食评论家陈梦因的次子及儿媳，为文化食谱书作者、旅游及饮食专栏作家夫妻档，传承陈家两代的烹饪技巧和知识，对饮食文化不懈的探讨和研究。
着有畅销书：《99道正宗港味的粥粉面饭》、《真味香港菜》、《在家做江浙菜》、《追源寻根客家菜》、《外婆家的潮州菜》、《天天吃海鱼》、《回家吃饭》、《巧手精工顺德菜》、《请客吃饭》等
图书目录
08 前 言
10 细说香港菜
14 进厨房前你该知道的事
16 料理小常识─何谓汆、焯、浸？
18 料理小常识─粤菜中的炆与焖
20 料理小常识─酱油、生抽与老抽
22 料理小常识─认识常用的酱料
24 料理小常识─猪肉的分割
26 料理小常识─羹与汤
27 品尝好味道─自制高汤
28 品尝好味道─怎样煲粥底
30 品尝好味道─怎么煎鱼
31 品尝好味道─粤式蒸鱼
32 厨房好帮手─白醋的妙用
34 精选食谱
PART 1 生勐海味 Seafood
38 豉椒炒蚬Stir Fried Clams in Black Bean Sauce
40 姜葱炒蟹Sautéed Crab with Ginger and Scallions
42 梅子蒸蟹Steamed Crab with Sour Plum
44 避风塘炒蟹Stir-fried Crab in Spicy Garlic Sauce
48 蒜蓉粉丝蒸扇贝Steamed Scallops with Garlic
50 辣酒煮花螺Areola Babylon in Chili Wine Sauce
52 椒盐中虾 Prawns with Spiced Salt
56 酥炸生蚝 Deep Fried Oysters
58 冬菇烩花胶Braised Dried Fish Maw with Mushrooms
60 茄汁煎虾碌Prawns in Pungent Sauce
62 发财珧柱脯Steamed Dried Scallops with Black Moss
66 粉丝蟹煲Crab Casserole with Mung Bean Vermicelli
69 香露焗大虾Braised Prawns with Fish Sauce
72 盐焗奄仔蟹Virgin Crabs Baked in Salt
74 韭菜花炒鲜鱿Stir-fried Calamari with Flowering Chives
76 酥炸鱿鱼须Deep Fried Squid Tentacles
PART 2 鱼鲜料理 Fish
80 板蒸鲩鱼腩Steamed Grass Carp Belly over Tofu
82 姜葱煀鲤鱼Braised Carp
84 盐煎马友鱼Pan Fried Salted Threadfin Fish
86 鲜柠檬蒸乌头Steamed Grey Mullet with Fresh Lemon
88 冬菜蒸多宝鱼Steamed Turbot with Preserved Vegetables
90 苦瓜煮鱼Braised Fish with Bitter Gourd
94 番茄煮红衫鱼Sautéed Golden Thread Fish with Tomatoes
96 红炆龙趸尾Braised Queensland Grouper Tail
98 豉汁蟠龙鳝 Steamed Eel in Black Bean Sauce
100 清蒸东星斑 Steamed Leopard Coral Grouper
102 陈皮蒸泥鯭 Steamed Rabbit Fish with Aged Tangerine Peel
PART 3 猪牛羊肉 Meat
106 柱侯牛筋腩Braised Beef Brisket and Tendon with Chuhou Sauce
110 中式牛柳Fillet of Beef, Chinese Style
112 陈皮牛肉饼Steamed Minced Beef Pie with Aged Tangerine Peel
114 枝竹羊腩煲Goat Belly Casserole with Tofu Skin
116 薯仔焖猪脷Braised Pig Tongue with Potatoes
118 丝瓜云耳炒肉片Stir Fried Ridged Luffa with Pork
120 咸虾蒸猪肉Steamed Pork Towls with Shrimp Paste
122 梅子蒸排骨Steamed Spareribs with Sour Plums
124 甜酸排骨Sweet and Sour Spareribs
128 土鱿蒸肉饼Steamed Minced Pork Pie with Dried Squid
130 梅菜扣肉Steamed Pork Belly with Preserved Vegetables
132 大豆芽菜炒猪肠Stir Fried Pork Intestines with Soy Bean Sprout
136 白焯腰膶Boiled Pork Kidney and Liver
140 香茅猪扒Pork Chop with Lemon Grass
142 笋虾焖猪肉Braised Pork Belly with Dried Bamboo Shoots
144 芋头扣肉Steamed Pork Belly with Taro
146 冬菜牛肉饼Minced Beef Pie with Preserved Cabbage
PART 4 家禽蛋类Poultry
150 煎蛋角Pan-fried Half Moon Egg Omelet
152 金针云耳蒸滑鸡Steamed Chicken with Orange Daylily
154 栗子焖鸡Braised Chicken with Chestnuts
156 葡国鸡Chicken Portuguese
158 白切鸡Steamed Chicken
162 古法豉油鸡Soy Sauce Chicken
166 金华玉树鸡Steamed Chicken with Chinese Ham
168 柠檬煎软鸡Pan-fried Chicken with Lemon Sauce
170 鲍鱼鸡煲Chicken with Fresh Abalone Casserole
174 豉油王鸭脷Sautéed Duck's Tongues in Sweet Soy Sauce
176 粉丝虾米蒸水蛋Steamed Eggs with Dried Shrimps and Mung Bean Vermicelli
178 虾仁炒滑蛋Scrambled Eggs with Prawns
180 瓦罉葱油鸡Chicken with Scallion and Shallot in a Casserole
182 玫瑰醉鸽 Pigeon in Rose Wine
184 啫啫猪膶鸡煲Chicken and Pork Liver Casserole
186 煎芙蓉蛋 Egg Foo Yung
PART 5 美味青蔬 Vegetable
190 珧柱焖节瓜Braised Hairy Gourd with Dried Scallops
192 咸鱼鸡粒扒豆腐Braised Tofu with Chicken and Salted Fish
194 椰汁香芋南瓜煲 Pumpkin and Taro Casserole
196 炒豆角松Stir-fried Diced String Beans
198 火腩茄子煲Eggplant with Roast Pork Casserole
200 节瓜面筋炆火腩 Braised Roast Pork with Gluten and Hairy Gourd
202 南乳清斋A Buddhist Vegetarian Dish
204 蚝油鲜草菇Sautéed Straw Mushrooms in Oyster Sauce
206 牛肉薯仔饼Potato Pancake with Beef
208 蟹肉扒西兰花Sautéed Crab Meat over Broccoli
210 虾米肉碎蒸莲藕丝Steamed Shredded Lotus Root
212 版权页
10 细说香港菜
14 进厨房前你该知道的事
16 料理小常识─何谓汆、焯、浸？
18 料理小常识─粤菜中的炆与焖
20 料理小常识─酱油、生抽与老抽
22 料理小常识─认识常用的酱料
24 料理小常识─猪肉的分割
26 料理小常识─羹与汤
27 品尝好味道─自制高汤
28 品尝好味道─怎样煲粥底
30 品尝好味道─怎么煎鱼
31 品尝好味道─粤式蒸鱼
32 厨房好帮手─白醋的妙用
34 精选食谱
PART 1 生勐海味 Seafood
38 豉椒炒蚬Stir Fried Clams in Black Bean Sauce
40 姜葱炒蟹Sautéed Crab with Ginger and Scallions
42 梅子蒸蟹Steamed Crab with Sour Plum
44 避风塘炒蟹Stir-fried Crab in Spicy Garlic Sauce
48 蒜蓉粉丝蒸扇贝Steamed Scallops with Garlic
50 辣酒煮花螺Areola Babylon in Chili Wine Sauce
52 椒盐中虾 Prawns with Spiced Salt
56 酥炸生蚝 Deep Fried Oysters
58 冬菇烩花胶Braised Dried Fish Maw with Mushrooms
60 茄汁煎虾碌Prawns in Pungent Sauce
62 发财珧柱脯Steamed Dried Scallops with Black Moss
66 粉丝蟹煲Crab Casserole with Mung Bean Vermicelli
69 香露焗大虾Braised Prawns with Fish Sauce
72 盐焗奄仔蟹Virgin Crabs Baked in Salt
74 韭菜花炒鲜鱿Stir-fried Calamari with Flowering Chives
76 酥炸鱿鱼须Deep Fried Squid Tentacles
PART 2 鱼鲜料理 Fish
80 板蒸鲩鱼腩Steamed Grass Carp Belly over Tofu
82 姜葱煀鲤鱼Braised Carp
84 盐煎马友鱼Pan Fried Salted Threadfin Fish
86 鲜柠檬蒸乌头Steamed Grey Mullet with Fresh Lemon
88 冬菜蒸多宝鱼Steamed Turbot with Preserved Vegetables
90 苦瓜煮鱼Braised Fish with Bitter Gourd
94 番茄煮红衫鱼Sautéed Golden Thread Fish with Tomatoes
96 红炆龙趸尾Braised Queensland Grouper Tail
98 豉汁蟠龙鳝 Steamed Eel in Black Bean Sauce
100 清蒸东星斑 Steamed Leopard Coral Grouper
102 陈皮蒸泥鯭 Steamed Rabbit Fish with Aged Tangerine Peel
PART 3 猪牛羊肉 Meat
106 柱侯牛筋腩Braised Beef Brisket and Tendon with Chuhou Sauce
110 中式牛柳Fillet of Beef, Chinese Style
112 陈皮牛肉饼Steamed Minced Beef Pie with Aged Tangerine Peel
114 枝竹羊腩煲Goat Belly Casserole with Tofu Skin
116 薯仔焖猪脷Braised Pig Tongue with Potatoes
118 丝瓜云耳炒肉片Stir Fried Ridged Luffa with Pork
120 咸虾蒸猪肉Steamed Pork Towls with Shrimp Paste
122 梅子蒸排骨Steamed Spareribs with Sour Plums
124 甜酸排骨Sweet and Sour Spareribs
128 土鱿蒸肉饼Steamed Minced Pork Pie with Dried Squid
130 梅菜扣肉Steamed Pork Belly with Preserved Vegetables
132 大豆芽菜炒猪肠Stir Fried Pork Intestines with Soy Bean Sprout
136 白焯腰膶Boiled Pork Kidney and Liver
140 香茅猪扒Pork Chop with Lemon Grass
142 笋虾焖猪肉Braised Pork Belly with Dried Bamboo Shoots
144 芋头扣肉Steamed Pork Belly with Taro
146 冬菜牛肉饼Minced Beef Pie with Preserved Cabbage
PART 4 家禽蛋类Poultry
150 煎蛋角Pan-fried Half Moon Egg Omelet
152 金针云耳蒸滑鸡Steamed Chicken with Orange Daylily
154 栗子焖鸡Braised Chicken with Chestnuts
156 葡国鸡Chicken Portuguese
158 白切鸡Steamed Chicken
162 古法豉油鸡Soy Sauce Chicken
166 金华玉树鸡Steamed Chicken with Chinese Ham
168 柠檬煎软鸡Pan-fried Chicken with Lemon Sauce
170 鲍鱼鸡煲Chicken with Fresh Abalone Casserole
174 豉油王鸭脷Sautéed Duck's Tongues in Sweet Soy Sauce
176 粉丝虾米蒸水蛋Steamed Eggs with Dried Shrimps and Mung Bean Vermicelli
178 虾仁炒滑蛋Scrambled Eggs with Prawns
180 瓦罉葱油鸡Chicken with Scallion and Shallot in a Casserole
182 玫瑰醉鸽 Pigeon in Rose Wine
184 啫啫猪膶鸡煲Chicken and Pork Liver Casserole
186 煎芙蓉蛋 Egg Foo Yung
PART 5 美味青蔬 Vegetable
190 珧柱焖节瓜Braised Hairy Gourd with Dried Scallops
192 咸鱼鸡粒扒豆腐Braised Tofu with Chicken and Salted Fish
194 椰汁香芋南瓜煲 Pumpkin and Taro Casserole
196 炒豆角松Stir-fried Diced String Beans
198 火腩茄子煲Eggplant with Roast Pork Casserole
200 节瓜面筋炆火腩 Braised Roast Pork with Gluten and Hairy Gourd
202 南乳清斋A Buddhist Vegetarian Dish
204 蚝油鲜草菇Sautéed Straw Mushrooms in Oyster Sauce
206 牛肉薯仔饼Potato Pancake with Beef
208 蟹肉扒西兰花Sautéed Crab Meat over Broccoli
210 虾米肉碎蒸莲藕丝Steamed Shredded Lotus Root
212 版权页
图书序言
图书试读
None
用户评价
相关图书
本站所有内容均为互联网搜索引擎提供的公开搜索信息，本站不存储任何数据与内容，任何内容与数据均与本站无关，如有需要请联系相关搜索引擎包括但不限于百度，google,bing,sogou 等
© 2025 ttbooks.qciss.net All Rights Reserved. 小特书站 版权所有