大廚小菜 名廚三姐的45道創意家常菜 ,

作者:蕭秀香

出版社:萬里機構

ISBN:9789621471079

$35.95

產品號碼: 140694 貨號: 9789621471079 分類: , 標籤: , , , ,

  三姐自創的菜式具創意,配搭新穎,惹味獨特,例如脆皮鮑魚、話梅咕嚕蝦、香葱肉丸蛋中蛋、脆骨煎肉餅,令人期待。
  三姐對海鮮菜式非常有心得,書內有三姐精心設計的海鮮食諎,獨特的炮製方法,肯定令你垂涎三尺。
  三姐希望透過此書,讓煮婦們在家能煮出大廚的菜式,所以她以家庭煮婦的角度,解決其煮食疑難,例如用簡單的家庭煎鑊也能做出大廚菜。
  任何關於廚藝的問題,三姐能詳盡解答,消除大家的困擾,是烹飪的活字典。
  三姐縱橫飲食界多年,既是香港唯一獲廚皇稱號的粵菜女廚,也是一位人氣很高的電視烹飪節目主持人,擅長將創意融入傳統菜式,並以急智而馳名。

  在本書裏,三姐以味道層次豐富和家庭易於操作為重心,精心製作45款創意小菜,仔細分享步驟和心得,即使從未下廚的朋友,也能馬上學到幾道拿手的菜式;有經驗的朋友更會發掘到提昇烹飪技巧的竅門,煮出更出色的菜餚,與至愛親朋共享美食。
 

目錄

推薦序 Preface
張宇人2
安德尊3
林綺嫻4

自序 Foreword

三姐入廚小秘技10
Kitty’s secret tips

海鮮Seafood
海皇蛋白豆腐14
Steamed tofu egg white custard with assorted seafood
香辣腐乳蝦18
Spicy prawns with fermented beancurd sauce
脆皮鮑魚21
Deep-fried abalones in peppered salt
鮮蜆肉炒馬尾粉絲24
Stir-fried mung bean vermicelli with clams
白瓜年糕燜蟹28
Braised crab with melon and glutinous rice cake
鮮淮山帶子炒蛋32
Scrambled egg with fresh yam and scallops
話梅咕嚕蝦35
Sweet and sour prawns in liquorice plum sauce
津白雲吞海鮮鍋38
Seafood casserole with Napa cabbage and wontons
豉椒豬肚炒蟶子煎脆米41
Razor clams and pork tripe in black bean sauce over fried rice noodles
炒桂花瑤柱46 (QR code)
Scrambled egg with dried scallop, crabmeat and bean sprouts
椒鹽三式圏50
Deep-fried squid and veggie rings in peppered salt
鹹骨海鮮冬瓜船54
Steamed seafood and salted pork bones in winter melon boat
火鴨絲梅子蝦57
Fried prawns and shredded roast duck in plum sauce
特色小炒王60
Assorted stir-fry with dried and fresh seafood

魚類Fish
鴛鴦蘿蔔燜魚天翅64
Braised fish fin with fresh and salted radish
梅子半煎煮黃花68
Braised yellow croaker in lemon plum sauce
薑葱燜魚卜魚雲72
Braised fish head and swim bladders with ginger and spring onion
脆燜斑頭腩76
Braised grouper head and belly
吊燒脆鱔80 (QR code)
Fried crispy eel
橙汁香芒炒鱔球83
Stir-fried eel in orange mango sauce
海參魚蓉粥86
Sea cucumber and fish fillet congee
粟米金銀魚燴飯89
Grouper fillet and salted fish fried rice in sweet corn sauce

肉類Meat
脆骨蒸肉餅92
Steamed pork patty with diced pig ear
蜜桃咖啡肉排95
Coffee-scented pork ribs with peaches
欖菜豆豉骨98
Pork ribs with pickled olive mustard greens and black bean sauce
酸汁凍牛月展伴青瓜102
Beef shin cold appetizer with cucumber in Sichuan vinaigrette
香葱肉丸蛋中蛋106
Scrambled egg with pork balls, egg white omelette and spring onion
番薯咖喱牛腩109
Beef brisket curry with sweet potato
芥蘭頭年糕牛柳粒114
Seared beef tenderloin cubes with kohlrabi and glutinous rice cake
蜜汁欖角骨117
Pork spareribs in honey olive sauce
涼瓜酸薑炒牛柳120
Stir-fried beef tenderloin with bitter melon and pickled ginger

家禽Poultry
薑葱蜆蚧雞煲 124
Chicken casserole with ginger, spring onion and fermented clams
檸檬冬蔭雞翼 127
Tom Yum lemon chicken wings
芝麻乳鴿130
Roast sesame squabs

菜蔬Vegetable
鯪魚肉韭菜煎藕餅134
Minced dace patty with chives and lotus root
煎釀秋葵138
Pan-fried stuffed okras
XO醬肉碎炒花生芽141
Stir-fried peanut sprouts with ground pork in XO sauce
薑茸蒸勝瓜腐皮卷146
Steamed beancurd skin roll and angled luffa with ginger and garlic
尊貴素薑醋149
Assorted vegetables with ginger in sweet vinegar
鍋貼小棠菜154
Deep-fried minced cuttlefish patty with Shanghainese Bok Choy
銀魚乾魚香蒸茄子158
Steamed eggplant with dried anchovies and chilli black bean sauce
雜菇蛋包年糕161
Assorted mushroom and rice cake omelette
蜆肉薯蓉餅164
Potato clam croquettes
雪菜金菇煎豆腐168
Pan-fried tofu with Xue Cai and enokitake mushrooms
袋袋平安172
Beancurd skin beggar’s purse

 

作者介紹

作者簡介

蕭秀香(三姐)

  香港粵菜女名廚、電視飲食節目主持人。

  2005年參加「食神爭霸戰」,憑藉一道「蓮綺飄香」勇奪金獎及最具創意獎。2007年獲法國國際廚皇美食會頒發藍帶白金五星獎,兼入選中國飯店名人百福榜。現時為香港餐務管理協會副會長、世界粵菜廚皇協會會員、世界中餐名廚交流協會顧問。

  三姐秉持「傳統有創新,創新不忘本」的理念烹製和創作菜餚。除經營飯店外,還在多家電視台主持飲食節目,包括《流行都市》、《都市閒情》、《家家樂融融》、《師奶我最大》、《煮東煮西》等,廣受歡迎。她曾出版《食盡其材慳家菜》。

  她在將軍澳開設的食肆在城中頗有名,更是很多藝人的飯堂,食客更遠至國內。

 

出版地

香港

出版日期

01/03/2020

印刷

全彩印刷

版別

初版

裝訂

平裝

語系

繁體中文

頁數

176