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  • 啖啖鮮香住家餸
  • 點閱:6
  • 並列題名:The best of homestyle cooking
  • 作者: Forms Kitchen編輯委員會編
  • 出版社:Forms Kitchen出版 香港聯合書刊物流發行
  • 出版年:2019[民108]
  • 集叢名:零失敗秘方系列
  • ISBN:9789621470300
  • 格式:PDF,JPG
  • 附註:中英對照
租期14天 今日租書可閱讀至2021-11-06

住家餸,是煮給最愛的他/她吃,除了用料要新鮮外,怎樣烹調亦很重要。這書介紹健康的烹調法,如蒸、水炒、水煮等,也介紹一些少用油食譜。務求分享健康煮食的方法給各位,也可激發各位的烹調靈感,創作私房健康菜。

作者簡介
Forms Kitchen編輯委員會中的黃美鳳、Feliz Chan、Winnie姐都是資深的烹飪導師及食譜作者。

  • 健康烹飪(第4頁)
  • 蒸(第7頁)
    • 白切雞 Steamed Fresh Chicken with Spring Onion(第6頁)
    • 醉花蟹 Drunken Coral Crab with Shaoxing Wine(第9頁)
    • 椰皇蟹肉缽仔蛋 Steamed Eggs and Coconut Juice with Crabmeat(第12頁)
    • 蒸魚飯 Steamed Fish in Bamboo Basket(第15頁)
    • 金不換蒸鮮帶子 Steamed Fresh Scallops with Basil Leaves(第18頁)
    • 原味蒸乾三鮮 Steamed Dried Seafood in Three Delicacies(第21頁)
    • 瑤柱三文魚醬蒸釀豆腐 Steamed Stuffed Beancurd with Pork, Flaked Salted Salmon and Dried Scallops(第24頁)
    • 豆腐蛋白蒸鮮蜆 Steamed Clams with Beancurd and Egg Whites(第28頁)
    • 鮮竹四寶蔬 Braised Beancurd Stick with Assorted Vegetables(第31頁)
    • 陳皮豆豉醬清蒸泥鯭 Steamed Rabbit Fish in Dried Tangerine Peel and Black Bean Sauce(第34頁)
    • 海膽蒸蛋白 Steamed Sea Urchin with Egg White(第38頁)
    • 陳皮豆豉醬蒸鮮鮑魚 Steamed Live Abalones in Dried Tangerine Peel and Black Bean Sauce(第41頁)
    • 香菇肉醬拌蒸茄子 Steamed Eggplant in Mushroom Meat Sauce(第44頁)
    • 麵豉醬蒸小黃花 Steamed Small Yellow Croakers with Fermented Soybean Paste(第48頁)
  • 水煮(第51頁)
    • 南瓜煮回鍋肉 Braised Pumpkin and Pork Belly(第51頁)
    • 麵豉柳梅煮白豆角 Pork Tenderloin and Long Beans in Soybean Paste(第54頁)
    • 梅子汁白切肉 Poached Pork in Plum Sauce(第56頁)
    • 香菇肉醬本菇煮鮮腐竹 Hon-shimeji Mushroom and Beancurd Sticks in Mushroom Meat Sauce(第58頁)
    • 芹蒜鹹菜煮門鱔骨 Conger-Pike Eel Bone with Chinese Celery, Baby Garlic and Pickled Mustard Green(第61頁)
    • 油鹽水花螺 Babylon Shells in Salted Water(第64頁)
  • 少油煎(第67頁)
    • 油焗膏蟹 Fried Roe Crabs(第67頁)
    • 味噌煎龍脷柳 Fried Sole Fillet with Miso(第70頁)
    • 葱段鹽煎魚 Fried Fish with Spring Onion and Salt(第73頁)
    • 豆渣蓮藕餅 Soybean Pulp and Lotus Root Patties(第76頁)
    • 西檸蜜糖煎鵪鶉 Fried Quails in Honey Lemon Sauce(第80頁)
    • 鼠尾草黑毛豬腩肉卷 Sage and Black Iberian Pork Belly Rolls(第83頁)
  • 水炒(第86頁)
    • 韓式辣醬拌牛肉 Beef in Korean Chili Sauce(第86頁)
    • 牛蒡甘筍炒牛肉絲 Stir-fried Beef with Burdock and Carrot(第88頁)
    • 菠蘿雲耳炒柳梅 Stir-fried Tenderloin with Pineapple and Cloud Ear Fungus(第91頁)
    • 蒜茸炒番薯葉 Stir-Fried Sweet Potato Leaves with Garlic(第94頁)
  • 湯浸(第97頁)
    • 豬膶瘦肉浸辣椒葉 Chilli Leaves with Pork Liver and Pork in Soup(第97頁)
    • 金蒜冬菜浸莧菜 Chinese Spinach with Preserved Tianjian Cabbage and Garlic in Soup(第100頁)
    • 油鹽水浸油鱲仔 Pony Fishes in Salted Water(第102頁)
  • 焗(第105頁)
    • 十穀米釀鮮魷筒 Baked Stuffed Squid with Ten-grain Rice(第105頁)
  • 凍食(第108頁)
    • 麻醬凍豆腐 Cold Beancurd in Sesame Sauce(第108頁)
  • 燜(第110頁)
    • 紅燜木耳豬腱肉 Braised Pork Shoulder with Wood Ear Fungus(第110頁)
紙本書 NT$ 328
單本電子書
NT$ 248

點數租閱 20點
租期14天
今日租書可閱讀至2021-11-06
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