蒸餸

内容概要

梁绮玲，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（如《都市人食疗》、《餐桌上的中药系列》、《专家应诊系列》）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。

书籍目录

看图买材料Buy ingredients according to the pictures
买回来的材料怎样处理？ What to do with the ingredients?
蒸Steam
一餐中各种食物的摄取比例The proportion of different food intake during a
meal
看颜色食果蔬Choose vegetables and fruit according to colour
开始蒸餸Start steaming
水产Aquatic
清蒸海上鲜Steamed fish
海鲜扒蛋白Steamed egg white with seafood
榄角蒸鱼腩Steamed fish belly with preserved olives
冬菜蒸龙脷柳Steamed basa fillet with spiced cabbage
面酱蒸狮子鱼Steamed lion fish with fermented bean paste
柠檬蒸乌头Steamed mullet with lemon
鸡油蒸奄仔蟹Steamed roe crab with chicken oil
蒸酿蟹盖Steamed stuffed crab
古法蒸蟹砵Steamed crab casserole, traditional style
虾酱蒸鱿鱼筒Steamed squid with shrimp paste
金银蒜蒸开边虾Steamed shrimps with minced garlic
豉汁蒸带子豆腐Steamed scallops and beancurd with black bean sauce
百花蒸酿豆腐Steamed stuffed beancurd with shrimp
鲜虾油豆腐Fried beancurd with shrimp
家禽Poultry
家常蒸鸡Homemade steamed chicken
古法蒸鸡翼Traditional style steamed chicken wing
电饭煲盐焗鸡Rice cooker salt-roasted chicken
醉鸡Drunken chicken
龙穿凤翼Stuffed chicken wings
话梅蒸鸡翼Steamed chicken wing with plum
酸梅蒸鸭片Steamed duck with plum
鲜鸡云腿冬菇块Steamed chicken and ham with mushroom
虾米蒸水蛋Steamed egg with dried shrimp
海鲜茶碗蒸Steamed cup custard with seafood
猪牛Pork and Beef
梅菜蒸肉片Steamed pork slice with preserved cabbage
土鱿蒸肉饼Steamed minced pork with dried squid
榨菜蒸牛肉Steamed beef with preserved vegetable
豉汁蒸排骨Steamed spare ribs in black bean sauce
肉碎蒸豆腐Steamed beancurd with minced pork
咸鱼蒸肉丸Steamed salted fish with meat ball
酿冬菇Stuffed dried mushrooms
蔬菜Vegetables
咸猪肉蒸冬瓜夹Steamed salted pork in winter melon sandwich
酿藕片Steamed stuffed lotus root slices
蒜蓉蒸茄子Steamed eggplant with minced garlic
本菇竹荪卷Steamed bamboo fungus roll with shimeji mushroom
三宝酿竹荪Steamed stuffed bamboo fungus
金银蛋蒸豆花Steamed preserved eggs with beancurd
烹饪小词典Cooking key words
常用调味品（附广东话发音）Common seasonings
做菜和味道的常用语Common phrases of cooking and tastes
常用技巧Common skills

作者简介

蒸餸：鲜香惹味广东菜，ISBN：9787535957184，作者：梁绮玲 编著

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