炆餸

内容概要

　　何美好，资深美食撰稿人，具有丰富的广东菜烹饪经验，曾为很多烹饪、食疗图书做专业技术指导及示范。在广东及港澳地区饮食类图书市场有较好的知名度，作品市场认同度较高。
何美好除了《鲜香惹味广东菜系列》，还是《鮮味滾湯》的作者。

书籍目录

看图买材料Buy ingredients according to the pictures
这样贮存好食材Storage of ingredients
买回来的材料怎样处理？ What to do with the ingredients?
炆餸怎样才好味？ How to make tasty stewing dish?
看颜色食果蔬Choose vegetables and fruit according to colours
开始炆餸Start Stewing
水产Aquatic
红烧鱼块Braised fish fillets
咸菜炆门鳝Stewed white eel with pickled cabbage
蒜头炆鳝Stewed eel with garlic
蜜烧子姜鳝Stewed white eel with ginger in honey
鲮鱼肉酿豆泡煮萝卜Stewed mud fish and stuffed beancurd puffs with
turnip
鱼腐炆黄芽白Stewed deep-fried fish puffs with white cabbage
鱼汤煮蚬Stewed clams in fish soup
海参炆鲍鱼Braise sea cucumbers and abalones
家禽Poultry
栗子炆鸡翼Stewed chicken wings with chestnuts
豆酱炆鸡翼Stewed chicken wings with soybean paste
鸡粒豆腐煲Stewed chicken dice and beancurd pot
凉瓜炆火鸭Braised duck with bitter gourd
荔芋香鸭煲Taro and duck pot
冬菇海参炆鸭掌Stew duck's feet with dried black mushrooms and sea
cucumber
猪牛Pork and Beef
慈菇红烧猪肉Stewed pork with arrowhead
薯仔炆排骨Stewed pork ribs with potatoes
凉瓜炆排骨Stewed pork ribs with bitter guord
蜜汁金沙骨Braised pork ribs in honey sauce
豉汁金瓜肉排Stewed pork ribs and pumpkin in black bean sauce
冬菇蚝豉炆猪手Stewed trotter with dried black mushrooms and dried
oysters
南乳莲藕炆猪手Braised trotter with red beancurd and lotus roots
芋头炆腊肉Stew perserved pork belly with taro
炆春菜Stewed haruna
肉碎茄子Stewed eggplant with minced pork
西红柿烩肉丸Stewed meatballs with tomatoes
韭菜烧腩炆豆腐Stewed beancurd with leeks and roasted pork belly
柱侯牛筋Stewed beef tendon in Chu Hou paste
咖喱牛筋腩Curry beef tendon and beef brisket
蔬菜Vegetables
素菜黄金袋Vegetarian gold bags
粉丝虾干炆节瓜Stewed Chinese marrow with green bean noodles and dried
shrimps
杂菜煲Mixed vegetable pot
双竹炆冬菇Stewed mushrooms with double beancurd sticks
真假豆腐True and false beancurd
南乳炆斋Stewed vegetables with red beancurd
甜腐竹草菇炆豆腐Stewed beancurd with sweet beancurd sticks and straw
mushrooms
酸甜汁炆面筋Stewed gluten in sweet and sour sauce
烹饪小词典Cooking key words
常用调味品Common seasonings
做菜和味道的常用语Common phrases of cooking and tastes
常用技巧Common skills
一餐中各种食物的摄取比例The proportion of different food intake during a
meal

作者简介

本书是“鲜香惹味广东菜”系列之一，主要介绍焖菜，中英对照。图片很精美时尚，诱人食欲。开头有一些购买和处理食材的小知识，书的最后有烹饪小字典，介绍常用调味品、做菜技巧和味道的词语和描述。书的主体部分按“海产类”、“鸡鸭类”、“猪牛类”和“蔬菜类”来介绍焖菜，每款食谱不仅介绍了材料、调味和做法等，还有“美食达人心动试味”和“Tips”栏目，生活气息浓郁，温馨实用。不仅对新手，而且对有一定经验的主妇，都很有帮助。

图书封面

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 炆餸下载

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