懶人滷菜（中英）

内容概要

梁瓊白

從事烹飪教學及寫作二十五年歷任台視、中視、華視烹飪節目主持人漢聲電台、中廣公司烹飪主講民生報、中國時報、中華日報、自由時報專欄主筆著作「花小錢過生活」、「懶人菜」、「倆人伙食」、「麵條兒」、「一塊餅」等作品百餘冊。

书籍目录

牛肉類 Beef Dish



基礎滷Basic Stew



12滷牛腱Stewed Beef Shank

13滷牛筋Stewed Beef Tendon

14滷牛肚Stewed Beef Stomach

變化吃Stew Variations



15雙椒牛腱Beef Shank with Peppers

16番茄燜牛腱Simmered Beef Shank and Tomato

18醬爆牛腱Beef Shank in Sweet Bean Sauce

20牛肉大捲餅Beef Rolls

22蒜苔牛腱Beef Shank with garlic sprouts

24麻辣牛筋Spicy Beef Tendon

25紅燴牛筋Red Cooked Beef Tendon

26銀羅牛筋Beef Tendon with Daikon

28椒麻牛肚Spicy and Sour Beef Stomach

29紅油牛肚片Beef Stomach with Red Chili Oil

30沙茶牛肚Beef Stomach with Barbecue Sauce

豬肉類Pork Dishes



基礎滷Basic Stew



32滷豬肉Stewed Pork

33滷豬腸Stewed Chitterlings

34滷豬肚Stewed Pork Stomach

35滷豬舌Stewed Pig Tongue

36滷豬腳Stewed Pig Feet

37滷蹄膀Stewed Pig Hocks

變化吃Stew Variations



38五香肉燥Five-Spiced Shredded Pork with Mushrooms

39回鍋肉Twice-Cooked pork��

40肉袋燒餅Breakfast Oven Cake Stuffed with Pork

42梅菜扣肉Pork over Preserved Vegetables

43紅燒肉Red Cooked Pork

44爛燜肉Simmered Belly Pork

45家常腸旺Home-Made Stewed Chitterlings

46豬腸麵線Pork Intestine with Wheat Vermicelli

47酸菜燜大腸Simmered Intestines with Pickled Mustard

48脆皮肥腸Stuffed Crispy Chitterlings

49燴茄腸Braised Eggplant with Pork Rectum

50韭黃炒肚絲Pork Stomach with Yellow Chives

51酸菜肚絲Pork Stomach with Pickled Mustard Heart

52針菇拌肚絲Pork Stomach with Mushrooms

54紅油口條Pork Tongue in Red Chili Sauce

55酒釀蒸豬利Pork Tongue with Wine Lees

56蒜炒豬舌Pork Tongue with Leek

58五香蹄花Five Spiced Shoulder Foot

59魚香蹄花Spicy Hooves

60花生豬腳Pig\'s feet with Peanuts

62蹄花麵Pig\'s feet with Noodles

64黃豆蹄尖Pig\'s Hooves with Soybeans

65紅燜元蹄Stewed Pork Hock with Young Bok Choy

雞肉、蛋、豆乾類Chicken, Egg and Pressed Tofu Dish



基礎滷Basic Stew



66滷雞腿Stewed Chicken

67滷蛋Stewed Egg

68滷豆乾Stewed Pressed Tofu

變化吃Stew Variations



69小黃瓜拌雞條Chicken and Cucumber Mix

70雞柳拌洋芹Chicken Leg with Celery

72脆皮雞腿Deep-Fried Crispy Chicken

73芥末雞絲Shredded Chicken Salad in Wasabi Sauce

74手撕雞Hand-Shredded Chicken in Oyster Sauce

75三色雞絲Three Color Shredded Chicken

76滷蛋沙拉Stewed Egg Salad

77糖心滷蛋Sugared Yolk Egg

78滷蛋堡Stewed Egg Burger

80魔鬼蛋Devil Egg

81松柏長青Pressed Tofu with Cabbage in Sesame Sauce

82豆乾肉絲Pressed Tofu with Pork

83拌五香Five Treasure Combinations

84香芹豆乾Pressed Tofu with Celery

85茼蒿拌豆乾Pressed Tofu with Garland chrysanthemum

綜合類Combination Dish



86滷蘭花乾＆素雞Stewed Dried Orchid ＆ Mock Chicken

87滷鴨翅Stewed Duck Wings＆滷雞翅Stewed Chicken Wings

88滷鴨舌Stewed Duck Tongue＆滷豬耳朵Stewed Pig Ears

89滷血糕＆甜不辣Stewed Pig Blood Cakes ＆ Fish Paste Cakes

90滷鴨肫Stewed Duck Gizzard

91滷汁青菜Stewed Vegetables

92滷花枝Stewed Cuttlefish

93滷雞腳Stewed Chicken Feet＆滷海帶Stewed Sea Weed

作者简介

滷，就是將食物放在加有調味料和香料的湯汁中，燒煮入味再撈出的烹調法。



一鍋好滷湯得來不易，除了製作時的方法正確外，滷湯的保存和維護也是重要的步驟，雖然如此，好的滷湯不只讓滷菜擁有香郁的口感，更不需花太多精神烹煮照顧，可重複使用且材料富變化，是現代人追求快速簡單的美食。



本書由廚房高手梁瓊白示範，從滷包的配方、滷湯的製作步驟詳細說起，再分「牛肉」、「豬肉」、「雞肉、蛋、豆乾」、及「綜合」四大篇製作基礎滷味，進而運用變化入菜。不僅讓滷菜的口味更豐富，更讓滷菜不再那麼單調，即使天天吃滷菜也有不同的新口味，無論是單一滷菜添加配料還是不同的滷菜經過組合變成另一種新菜色，書中都提供了很多可參考的實例。



想要偷懶又要兼顧美味的廚房新手及老手，完美滷菜的秘訣和方法都在這裡了，快來動手試看看，一道道令人回味的好菜就可以輕鬆快速端出。

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