出版社:雅事文化
出版日期:2012-10-1
ISBN:9789866506871
作者:梁瓊白
内容概要
梁瓊白
一手拿鍋鏟、一手拿筆的資深食譜作者，上過電視、主講過廣播、寫過專欄，出版超過120本食譜書。堅持並奉行美食是人際關係的鎖鏈，所以喜歡用美食加溫親情、聯繫友情，讓美食成為美好事物的發酵體。
书籍目录
08 如何煮出好吃的白米飯How to Prepare Delicious White Rice
10 炒飯的好吃小要訣The Secrets of Fried Rice
[家常篇Home-Style Dishes]
12 吻仔魚炒飯Stir-Fried Rice with Silver Anchovies
14 三色蛋炒飯Fried Rice with Three Color Eggs
15 鹹鮭魚炒飯Fried Rice with Salted Salmon
16 滷牛肉炒飯Fried Rice with Stewed Beef
17 茄汁炒飯Fried Rice with Ketchup
18 醬油炒飯Fried Rice with Soy Sauce
19 沙茶炒飯Fried Rice with Barbecue Sauce
20 生菜香腸炒飯Fried Rice with Lettuce and Sausage
22 培根炒飯Fried Rice with Bacon
24 番茄牛肉炒飯Fried Rice with Tomato and Beef
26 肉鬆炒飯Fried Rice with Dried Minced Pork
27 雞絲炒飯Fried Rice with Shredded Chicken
28 鴨絲炒飯Fried Rice with Shredded Duck
30 青椒牛肉炒飯Fried Rice with Green Pepper Beef
31 蝦仁蛋炒飯Fried Rice with Shrimp and Egg
32 蘿蔔乾炒飯Fried Rice with Dried Radish
34 肉絲蛋炒飯Fried Rice with Pork
35 火腿蛋炒飯Fried Rice with Ham
36 鮪魚炒飯Fried Rice with Tuna
38 鹹魚雞粒炒飯Fried Rice with Salted Fish and Dice Chicken
[清爽篇Light Dishes]
41 玉米粒炒飯Fried Rice with Corn Kernels
42 翡翠炒飯Fried Rice with Baby Bok Choy
44 水果炒飯Fried Rice with Fruit
46 鳳梨炒飯Fried Rice with Pineapple
47 素火腿炒飯Fried Rice with Vegetarian Ham
48 松子炒飯Fried Rice with Pine Nuts
49 梅醬炒飯Fried Rice with Plum Sauce
50 素肉炒飯Fried Rice with Vegetarian Meat
52 雙菇炒飯Fried Rice with Double Mushrooms
54 時蔬蛋炒飯Fried Rice with Seasonal Vegetables and Eggs
[風味篇Flavored Dishes]
57 泡菜炒飯Fried Rice with Kimchi
58 廣州炒飯Cantonese Fried Rice
59 揚州炒飯Yang Chou Fried Rice
60 黃薑椰奶炒飯Fried Rice with Turmeric and Coconut
62 照燒肉炒飯Fried Rice with Meat in Japanese Barbecue Sauce
64 墨魚炒飯Fried Rice with Squid
65 泰式炒飯Thai Style Fried Rice
66 花椒酸菜炒飯Fried Rice with Peppercorns and Pickled Mustard
68 椰香芋香炒飯Fried Rice with Coconut Milk and Taro
70 南瓜炒飯Fried Rice with Pumpkin
71 咖哩炒飯Fried Rice with Curry
72 臘味炒飯Fried Rice with Sausage and Dried Pork
74 奶油蒜香炒飯Fried Rice with Cream Garlic Pork
75 鰻魚炒飯Fried Rice with Roasted Eel
76 明治牛肉炒飯Meiji Fried Rice with Beef
[回味篇Memorial Dish]
79 櫻花蝦炒飯Fried Rice with Sakura Shrimp
80 金包銀Silver Wrapped in Gold
82 雞火洋蔥炒飯Fried Rice with Chicken and Ham
83 叉燒炒飯Fried Rice with Barbecue Pork
84 干貝炒飯Fried Rice with Scallops
86 蟹肉炒飯Fried Rice with Crab Meat
88 海鮮炒飯Fried Rice with Seafood
90 火腩炒飯Fried Rice with Roasted Belly Pork
91 香根牛肉炒飯Fried Rice with Beef and Cilantro Stem
92 XO醬炒飯Fried Rice with XO Sauce
作者简介
炒飯是國人日常生活中最大眾化的簡餐，利用不同食材的搭配，便可以變化出不同的口味。無論是單身或家庭，炒飯都是經常被用來打發一餐的吃法，因為它方便，因此人人都會做，但是要炒得好吃、炒得好看，從洗米煮飯到入鍋配料，都有許多你不知道的技巧。
廚房高手梁瓊白用她的專業技巧示範54道精選炒飯，共分為「家常篇」、「清爽篇」、「風味篇」、「回味篇」四大類型的口味，讓想動手炒飯的讀者輕鬆學習、快樂享受。例如蛋炒飯應該先炒蛋還是先炒飯？金包銀要怎麼炒？有名的揚州炒飯是什麼內容？鹹魚炒飯、臘味炒飯這些餐館吃過的口味，你知道自己怎麼炒嗎？這本書告訴你。
★本書特色：
1.正確精準的配方、道地豐富的滋味、簡單易做的方法，是廚房新手的你，也能輕鬆炒出回味的飯香滋味。
2.本書分為「家常篇」、「清爽篇」、「風味篇」、「回味篇」，讓讀者多方面輕鬆學習。
3.中英對照，方便讀者閱讀。