菲傭入廚天書2:實用烹調技巧篇 ,

作者:FormsKitchen編輯委員會

出版社:Forms Kitchen

ISBN:9789621471109

$32.95

產品號碼: 140706 貨號: 9789621471109 分類: , 標籤: , , , ,

  ・以日常烹調技法、廚具及刀工切法為主,如中式的煎、炒、煮、炸、燜、燉、煲,詳述每種的特點,讓家傭瞭解不同煮法適合哪款菜式,靈活適當運用。
  ・刀工切法的介紹,如切雙飛、切滾刀塊、牛肉切片、起魚肉等,不同的食材需配合不同的刀工。
  ・書內包含各種食材的處理方法,如海鮮魚類、家禽、肉類、乾貨海味等,讓家傭瞭解成功竅門。
  ・烹調術語的解釋,如飛水、走油、過冷河、打芡、生粉水等。
  ・書內附10款煎、炒、煮、炸、蒸的食譜作為參考。
  ・菲傭版全書中英對照。
 
  對烹調經驗尚淺的家傭,每天面對着各式的考驗及難題:
  甚麼是滾刀塊、切雙飛?
  蒸蟹如何保持鮮甜?
  煎魚如何不煎爛?

  本書全方位指導家傭認識基本煮食概念、廚具介紹、烹調技巧、食材處理及刀工切法等,由入廚的基本技巧學習,打好煮食基礎,再困難的菜式,家傭也可從容應付,煮得出色,令一家大小每天吃得溫飽滿足。

 

目錄

日常廚具小知識  Knowledge of Cooking Tools

基本烹調技法 Basic Cooking Techniques
煎     Pan Frying

煎魚如何不煎爛?     
How to prevent fish from breaking during pan-frying?
牛扒如何煎至外脆內軟?    
How to make a crispy beef cut with juicy and tender texture?
甚麼是半煎炸?    
What is the meaning of shallow frying?

炒    Stir Frying
如何炒魚塊才不散開?
How to prevent sliced fish from breaking while stir frying?
如何炒滑蛋?    
How to make a smooth scrambled egg?
如何炒出脆嫩蔬菜?    
How to make stir fried vegetable fresh and crunchy?
如何做出乾爽的炒飯?    
How to make a nice stir fried rice?

煮    Simmering     
煮一鍋上湯    
Prepare a pot of stock

炸    Deep frying
基本粉漿    
The basic batter recipes
脆而不焦的竅門     
The secret to make crispy deep fries

燜     Stewing     
燜煮時的注意事項    
Tips for stewing
如何避免根莖類菜蔬煮爛?    
How to prevent root vegetable being mashed when stew?

燉     Double-boiling     

煲     Boiling     
煮意粉小秘技     
Tips for boiling pasta

焗     Baking    
如何確保食物滑嫩多汁?     
How to keep the freshness and moisture of an ingredients when baking?
如何確保食材受熱均勻?     
How to heat ingredients properly with oven?
焗原條魚時,如何避免魚鰭和魚尾烤焦?     
How to prevent fish fin and tail from getting burned during baking?
如何判斷蛋糕是否熟了?     
How to know if a cake is done?

烤     Grilling     
如何烤出嫩滑多汁的牛扒?
How to make a perfect steak?

蒸     Steaming
蒸雞蛋滑嫩的秘訣  
The secret of a silky smooth steamed egg
蒸肉餅的秘訣  
Tips for steamed minced meat
蒸魚要竅
Tips for steaming fish

涼拌     Cold Dressing     
做涼拌菜的小秘技
Tips for cold salad dressing

滷    Chinese Marinating    
滷水汁有甚麼材料?    
Which kinds of ingredients are usually used in Chinese marinated sauce?
滷水汁可重複使用嗎?    
If the sauce can be reused?

基本刀法 Basic Cutting Method    
切片    Slicing     
切塊    Cutting into pieces     
切絲    Cutting into shreds
切條    Cutting into strips
切粒    Cut into dices
切段    Cut into sections
剁 Finely chop
斬Chopping up    
刨絲    Grating
刮瓤    Scrapping pith off    

花式刀法 Particular Cutting Method
滾刀切     Rolling Cut
切雙飛     Butterfly Cut
切花紋    Crisscrossing
斜刀切    Diagonal Cut    
切球 Crisscrossed Pieces    

魚鮮海產的處理方法 Handling of Fish and Seafood
魚類    Fish

如何揀魚?    
Tips for choosing fish
如何去鱗及清除內臟?
How to scale and gut a fish?
如何去骨起肉?
How to bone a fish?
如何做魚膠    
How to make fish paste?
魚如何保存?    
How to keep fish fresh?

蝦    Prawn
如何揀蝦?
How to choose prawns?
如何挑腸?    
How to remove prawn vein?
如何做蝦膠?    
How to make prawn paste
蝦如何保存?    
How to keep prawn fresh?

蟹    Crab
如何揀蟹?    
How to choose crab?
如何清洗?    
How to clean crab?
如何劏蟹?    
How to gut and chop crab?
如何拆蟹肉?
How to get crabmeat?
蟹如何保存?    
How to keep crab fresh?
蒸蟹小秘訣    
The secret of steaming crab

龍蝦     Lobster     
如何揀龍蝦?    
How to choose lobster?
如何處理龍蝦?    
How to handle lobster?
如何起肉?    
How to shell lobster?

蠔    Oyster     
如何清洗蠔?    
How to clean oyster?

貝殼類    Shellfish     
如何讓貝殼食材吐沙?    
How to remove sands from shellfish?
鮮鮑魚如何清洗?    
How to clean fresh abalone?

魷魚、墨魚     Squid & Cuttlefish
如何做墨魚膠?    
How to make cuttlefish paste?

家禽及肉類的處理方法 Handling of Poultry and Meat
肉類的切法     Meat Cutting
豬肉Pork

如何處理豬肺?
How to prepare pork lungs?
如何處理豬肚?    
How to prepare pork stomach?

牛肉 Beef
如何處理牛腩?    
How to prepare beef brisket?
如何處理牛肚?    
How to prepare beef stomach?

羊肉 Lamb
如何去除羊肉的騷味?    
How to remove the gamey smell of lamb?
如何處理羊架?
How to prepare lamb rack?

家禽 Poultry
起雞胸肉    
Deboning the chicken breast
雞全翼去骨    
Deboning a whole chicken wing
如何去除鴨身的細毛?
How to remove thin hairs from a duck?
如何處理鵝腸?    
How to prepare goose intestines?

蔬菜的處理方法 Handling of Vegetables
清洗蔬菜    
Washing vegetable
西蘭花的處理方法    
Handling of broccoli
椰菜花的處理方法    
Handling of cauliflower
苦瓜的處理方法    
Handling of bitter melon
洋葱的處理方法    
Handling of onion
南瓜的處理方法
Handling of pumpkin
蓮藕的處理方法
Handling of lotus root
菇菌的處理方法
Handling of mushrooms
如何防止薯仔和茄子氧化 ?
How to prevent potato and eggplant from oxidizing?
如何去除青瓜苦味?    
How to remove the bitterness of cucumber?

海味乾貨的處理方法 Handling of Dried Seafood and Dried Food
乾瑤柱Dried Scallop    
金蠔 Semi-dried Oyster
蠔豉    Dried Oyster    
蝦乾 Dried Prawn     
蝦米 Dried Shrimp
花膠 Dried Fish Maw
魚肚    Dried Fish Maw    
海參    Sea Cucumber    
冬菇 Dried Black Mushrooms
章魚乾 Dried Octopus     
竹笙 Zhu Sheng     
雪耳 Dried White Fungus     
陳皮 Dried Tangerine Peel

烹調術語 Cooking Terms
飛水    Scalding     
脫水 Dehydrating     
走油 Deep frying in oil for a while     
過冷河Rinse under tap water
生粉水  Potato starch solution
打獻    Thickening glaze     
白鑊    Stir frying without oil     
回鑊 Back to wok     
原鑊 Same wok     
起膠    Forming a sticky texture     
解凍    Defrosting     
灒酒 Drizzling wine     
爆香    Stir frying until fragrant     
爆炒 Stir frying     
火候 Heating duration     
大火    High heat    
中火    Medium heat    
小火    Low heat    

食譜 Recipes
菜脯苦瓜煎蛋    
Fried Egg with Preserved Radish and Bitter Cucumber
韓式煎牛仔骨
Veal Rib with Korean Sauce
木耳菜脯西椒炒肉絲    
Stir Fried Pork, Black Fungus and Preserved Radish
蒜香帶子炒甜豆    
Stir Fried Sugar Snap Pea and Scallop with Garlic
麻辣肉碎煮茄子    
Spicy Eggplant with Minced Pork
丁香魚芹粒煮蘿蔔    
Braised White Radish with Celery and Dried Silver Anchovy
炸青衣魚塊伴黃梅醬    
Deep Fried Green Wrasse Fillets with Plum Sauce
炸燕麥蝦丸    
Deep Fried Oatmeal Coated Shrimp Balls
薑絲花雕蒸蟶子    
Steamed Razor Clams with Ginger and Huadiao Wine
蟲草花冬菇紅棗蒸雞髀    
Steamed Chicken Drumsticks with Cordyceps Militaris, Mushroom and Red Dates

 

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

128