圖書目錄
推薦序
| 堅持完美,精準到「味」-31年鍋具狂熱份子 陳倬堅
| 最強家政婦之五星級家常菜-手繹廚藝團隊 & 班尼食夫
自序 Preface
前言Introduction
Chapter1 本味的基礎Cooking Basics
「器」的講究,造就美味-鍋具達人教你挑鍋、養鍋密技
Proper Cookware , Delicious Cuisine-How to Choose and Maintain a Pan?
Chapter 2雞鴨料理 Poultry
冰糖醬鴨Duck Seasoned with Brown Sauce
左宗棠雞General Tso’s Chicken
一品花雕雞Stewed Chicken in Yellow Wine
塔香三杯雞Stewed Chicken with Three Cups Sauce
鄉巴佬炒雞Sautéed Three–Delicacies of Chicken
春川辣炒雞Chuncheon Spicy Fried Chicken
茶香燻雞Tea-Smoked Chicken
韓式炸雞Korean Fried Chicken
韓國人蔘糯米雞湯Ginseng Chicken Soup
Chapter3豬肉料理 Pork
生爆回鍋肉Sautéed Spicy Pork with Dried Tofu
水晶蒼蠅頭Sautéed Minced Pork with Preserved Egg
紅蔥煨肋排Braised Spare Ribs with Scallion
孜然排骨Spare Ribs with Cumin
無錫排骨Fried Spare Ribs, Wuxi Style
豉汁蒸排骨Steamed Spare Ribs in Black Bean Sauce
萬巒豬腳Sliced Pork Feet in Soy Sauce
花生滷豬腳Pig Feet with Peanuts in Soy Sauce
紅燒元蹄Braised Pork Feet in Brown Sauce
魚香元蹄Yu-Shiang Pork Feet (Sautéed with Spicy Garlic Sauce)
清燉獅子頭Stewed Pork Ball with Consommé
紅燒獅子頭Stewed Pork Ball in Brown Sauce
上海本幫紅燒肉Braised Pork, Shanghai Style
子排苦瓜封Steamed Bitter Melon with Spare Ribs
手工瓜仔肉Steamed Pork Ball in Sweet Sauce
福菜扣肉Braised Pork with Preserved Vegetables
客家炆焢肉Braised Pork, Hakka Style
蘇杭東坡肉Braised Dongpo Pork
五更腸旺Duck Blood with Pork Intestines in Chili Sauce
古早味油飯Glutinous Oil Rice
麻婆豆腐Mapo Tofu (Stir-Fried Tofu in Hot Sauce)
彭家豆腐Peng’s Homestyle Tofu
廣東皮蛋瘦肉粥Minced Pork Congee with Preserved Egg
玫瑰白菜肉片鍋Sliced Pork with Cabbage Hot Pot
Chapter4牛肉料理 Beef 4
茄汁牛腩Braised Beef Brisket with Tomato
川味牛肉麵Braised Beef Brisket Noodles
紅酒燉牛肉Boeuf Bourguignon
清湯牛腩Stewed Beef Brisket with Radish Consommé
Chapter 5海鮮料理 Seafood
魷魚螺肉蒜Stewed Sea Whelk with Squid and Green Garlic
奶油螃蟹Baked Crab with Butter
青蒜豆豉炒鮮蚵Sautéed Oyster in Black Bean Sauce
白鯧芋頭米粉鍋Stewed Pomfret & Taro with Rice Vermicelli Soup
泰北鮮蝦粉絲煲Shrimps with Rice Vermicelli en Casserole
紅燒黃魚Braised Small Yellow Croakers and Tofu
西湖醋魚West Lake Fish in Vinegar Gravy
酸湯魚Fish in Sour Soup
砂鍋魚頭Stewed Fish Head with Tofu in Pottery Pot
蟹黃豆腐Stewed Crab Roe and Tofu
Chapter 6 蔬食料理 Vegetable
油燜苦瓜Steamed Bitter Melon in Black Bean Sauce
高麗菜冬瓜封Steamed Cabbage and White Gourd
芋籤粿Steamed Taro Cake
乾煸四季豆Sautéed French Beans with Minced Pork
四喜烤麩Marinated Bran Dough with Bamboo Shoots and Black Fungus
Chapter7 家常滷味 Braised Dishes
滷味的關鍵在於「滷汁」The Delicious Secret-Marinated Sauce
滷牛腱Marinated Beef Shank
滷牛腱變化食譜-京醬烙餅捲Marinated Beef Shank with Flapjack
滷豬肚Marinated Pork Tripe
滷豬肚變化食譜-紅油肚絲Shredded Pig Tripe in Chili Sauce
滷大腸Marinated Pork Intestines
滷大腸變化食譜-酥炸肥腸Deep-Fried Pork Intestines
滷豆乾海帶Marinated Tofu & Kelp
滷雞腿Marinated Chicken Leg
滷雞腿變化食譜-鮮蔬拌雞絲Special Flavored Shredded Chicken & Vegetables