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「妈，我回来了，今天吃什么？好香喔！」
　　「先去洗手，马上就可以吃饭了。」
　　「哇！有玉子烧、煮南瓜、蒸蛤蜊、味噌汤，还有我最喜欢的炸猪排，真是太幸福了！」

　　每天晚上，都有妈妈的好手艺，餵饱我的饥肠辘辘，这种满足感，真的是太幸福了。不管身处哪一个国家，家常菜拥有的魔力，就是能够凝聚家人间的情感，也是家人间最紧密的联系，总让人回味无穷。

　　这本书收录了最常见的日本家常菜，从最基本的一碗白饭，以及经典的主菜，如姜汁烧肉、筑前煮、炸猪排、照烧鸡、蒲烧沙丁鱼、寿喜烧和百作不腻的三色丼、亲子丼、乌龙面，以及考验功力的天妇罗、竹筴鱼南蛮渍等，超多选择，今天想吃哪一道，欢迎点菜喔！

亚马逊读者★★★★★推荐

　　●容易理解！
　　书中仔细写了步骤和要点，对我来说是非常有帮助的，我对料理不上手，因为参考这本书，解决了我的疑问，让我对料理更有兴趣了。

　　●烹饪初学者的理想选择！
　　烹饪程序与照片仔细呈现，更容易知道每个步骤的样子，易于使用。切好的食材还有实物大的样子，切菜的时候也很放心。初学者的SOS也解答了食材和烹饪上的疑问，我非常喜欢这本书，也向朋友推荐啰。

　　●适合料理初学者
　　最近开始了我的独居生活，这本书前面介绍了工具，提供我採买的方向，后面介绍蔬菜的切法，对我这个初学者来说很实用。
 

作者简介

市瀬悦子 (いちせ えつこ)

　　餐饮情报整合专家，料理研究专家。以制作｢简易美味的家庭料理｣，活跃于各大报章杂志及电视节目等。并在以「料理初学者」的年轻女性，或是初执菜刀的孩童为主要收视群的料理指导节目中担任顾问。着有「ラクうま献立」、「野菜のおいしい使いきり」(均为主妇の友社出版)等多本料理相关书籍。

　　〈个人官方网站〉e-ichise.com
 

究竟什么是｢和食｣？························· 4
看起来简单，味道和成品
为什么好像少了些什么呢？········· 6
想被称为｢厨艺精湛的人｣··············· 8
 
做出美味和食
料理达人的捷径与王道
 
①戒除｢差不多份量｣的想法！
  精准的｢测量｣ ································· 9
②不要偷懒省略！
  认真的｢前置作业｣ ······················· 10
③刚开始一定要照着做！
  准确的｢制作｣···································· 11
 
本书的使用方法···································· 12
和食常用料理工具······························· 14
和食常用烹调手法······························· 16
和食常用调味料···································· 18
 
和食常用佐料与配料························· 20
 
和食中经常出现的
｢日式高汤｣指的是什么？··············· 22
 
Part 1
首先，
从这12道料理开始
 
姜汁烧肉···················································· 26
日式凉拌菠菜········································· 28
马铃薯炖肉··············································· 30
金平牛蒡···················································· 32
鲭鱼味噌煮··············································· 34
日式炸鸡···················································· 36
玉子烧························································· 38
盐烤秋刀鱼··············································· 40
煮南瓜························································· 42
酒蒸花蛤···················································· 44
醋渍小黄瓜与海带芽························· 46
白萝卜油豆腐皮味噌汤···················· 48
 
Part 2
和食的主菜
 
照烧鰤鱼···················································· 52
和风汉堡排··············································· 54
筑前煮························································· 56
猪肉角煮···················································· 58
鲑鱼铝箔烧··············································· 60
日式炸猪排··············································· 62
红烧鲽鱼···················································· 64
冷涮肉片沙拉········································· 66
鸡肉丸子···················································· 68
肉豆腐························································· 70
䲠鱼西京烧··············································· 72
牛肉时雨煮··············································· 74
鲭鱼龙田扬··············································· 76
照烧鸡························································· 78
馅挂鸡粒芜菁········································· 80
梅煮沙丁鱼··············································· 84
蒲烧沙丁鱼··············································· 85
寿喜烧························································· 86
日式什锦锅··············································· 88
 
Part 3
每一道都喜欢的和食副菜
 
羊栖菜煮物··············································· 92
干萝卜丝煮物········································· 94
鸡粒炒豆腐··············································· 96
扬出豆腐···················································· 98
卯之花························································· 100
烤茄子························································· 102
凉拌五目豆腐········································· 104
小松菜与油豆腐皮煮物···················· 106
凉拌芝麻四季豆···································· 107
香柠地瓜煮物········································· 108
清烫毛豆···················································· 109
 
Part 4
百作不腻
和风饭食、面食、汤品
 
白饭/白粥··················································· 112
盐味饭团···················································· 114
鸡肉亲子丼··············································· 116
五目炊饭···················································· 118
三色丼························································· 120
稲荷寿司···················································· 122
荞麦凉面
　基本沾面汁 ······································· 124
热乌龙汤面··············································· 125
什锦蔬菜豚汁········································· 126
和风蛋花汤··············································· 128
蚬贝味噌汤··············································· 130
蛤蜊清汤···················································· 131
 
Part 5
投注心力！
挑战进阶版和食
 
鰤鱼萝卜煮物········································· 134
茶碗蒸························································· 136
竹筴鱼南蛮渍········································· 140
里芋乌贼煮··············································· 144
天妇罗························································· 146
什锦蔬菜天妇罗···································· 150
 
料理书惯用词语集······························· 152
蔬菜分切法··············································· 154
 
和食达人Lesson
沙丁鱼的前置作业······························· 82
用手去除沙丁鱼骨······························· 83
竹筴鱼三枚平剖切······························· 138
乌贼的前置作业···································· 142
 
和食小专栏Column
 
日本常见的市售高汤材料
市售高汤···················································· 24
 
味噌汤代表性材料
　花蛤
　海带芽和葱
　马铃薯和洋葱
　韩式泡菜和豆芽菜························· 50
 
超便利可先制作保存的
一品应急料理········································· 90
 
当作便当菜或
以一盘方式摆放···································· 110
 
营造季节感的｢汤料｣、
｢装饰配料｣、｢佐料｣························· 132
 
材料别INDEX········································ 159
 
 

None

初学者的日本家常菜：厨房新手料理课 电子书 下载 mobi epub pdf txt 2024

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