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  • 煮出香濃伴飯餸
  • 點閱:2
  • 並列題名:Rich and delectable home dishes
  • 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:978-962-14-7031-7 ; 962-14-7031-5
  • 格式:PDF
  • 附註:中英對照
租期14天 今日租書可閱讀至2021-05-21

濃香惹味的餸菜,最深得人喜愛。
無論是冷盤、熱菜、燜餸,甜、酸、辣、香,百味紛陳,讓所愛的人,將惹味好吃的食物送進肚裏去。
這種自家炮製的滿足感,是喜愛入廚者才能體會得到。

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。

  • 美味秘笈:為菜式加添惹味元素 Tricks to bold flavours:adding an oomph to your dishes(第6頁)
  • 鮮香 Tasty and fresh(第8頁)
    • 頭抽煎焗大鱔 Fried Eel with Premium Soy Sauce(第8頁)
    • 腐乳汁煮滑雞 Chicken in Fermented Tofu Sauce(第11頁)
    • 乾煎大蝦伴鹹檸檬醬 Seared Prawns with Salted Lemon Dip(第14頁)
    • 香茜豆醬雞扒 Fried Chicken Steak with Coriander in Bean Sauce(第18頁)
    • 柱候牛筋腩 Beef Tendon and Brisket in Chu Hou Sauce(第20頁)
    • 雞絲粉皮 Mung Bean Sheets with Shredded Chicken(第22頁)
    • 烤原隻鮮魷魚 Grilled Whole Squids(第25頁)
    • 雲耳啫啫滑雞煲 Sizzling Chicken with Cloud Ear in Clay Pot(第28頁)
    • 海皇蝦湯脆米 Seafood and Prawn Broth with Crispy Rice(第32頁)
    • 梅菜雞 Braised Chicken with Preserved Flowering Cabbage(第35頁)
    • 韓式豬軟骨 Korean Style Pork Rib Tips(第38頁)
    • 牛油蒜茸黑椒煎蝦碌 Fried Prawns with Butter, Garlic and Black Pepper(第40頁)
    • 玫瑰香燻雞 Smoked Chicken with Rose and Tea(第42頁)
    • 香茅啤酒雞中翼 Chicken Mid-joint Wings with Lemongrass in Beer(第45頁)
    • 香草焗豬手 Baked Pork Knuckle with Herbs(第48頁)
    • 京葱孜然羊肉片 Lamb and Peking Scallion with Cumin Powder(第50頁)
  • 酸甜 Sweet and sour(第52頁)
    • 一蝦兩吃 Deep-fried Prawns with Wasabi Sauce and Kumquat Syrup(第52頁)
    • 香醋子薑雞 Braised Chicken with Pickled Young Ginger in Sweetened Black Vinegar(第55頁)
    • 梅膏三文魚 Salmon in Plum Paste(第58頁)
    • 羅望子醬馬鈴薯燜鴨 Braised Duck with Potato in Tamarind Paste(第60頁)
    • 自製甜椒醬伴鮫魚 Fried Mackerel with Bell Pepper Sauce(第63頁)
    • 橙酒焗春雞 Roasted Spring Chicken with Orange Wine(第66頁)
    • 糖醋魚塊 Fish Fillets in Sweet Vinegar Sauce(第69頁)
  • 香辣 Spicy(第72頁)
    • 金不換辣椒膏炒青口 Stir-fried Mussels with Thai Basil and Chilli Paste(第72頁)
    • 口水雞 Steamed Chicken Dressed in Sichuan Peppercorn Chilli Oil(第74頁)
    • 咖喱三文魚頭粉皮煲 Simmered Salmon Head and Vermicelli Sheet with Curry Sauce in Clay Pot(第78頁)
    • 泡菜年糕牛仔骨 Beef Short Ribs with Kimchi and Rice Cakes(第81頁)
    • 蒜香豆豉辣椒醬香草炒蜆 Stir-fried Clams with Mint, Black Bean and Garlic Chilli Sauce(第84頁)
    • 黑椒醬爆蟶子皇 Stir-fried King Razor Clams with Black Pepper Sauce(第88頁)
    • 麻辣炮椒雞鍋 Spicy Bullet Chilli Chicken Casserole(第90頁)
    • XO醬翠玉瓜炒魚塊 Stir-fried Fish Fillet with Zucchini in XO Sauce(第92頁)
    • 椰香咖喱蟹 Curry Crab with Coconut Milk(第96頁)
    • 香茅辣椒炒東風螺 Stir-fried Spiral Babylon with Lemongrass and Chillies(第98頁)
  • 酥香 Crispy(第100頁)
    • 魚腸涼瓜煎蛋 Egg Omelette with Fish Intestines and Bitter Melon(第100頁)
    • 香酥芝麻青芥辣雞中翼 Deep-fried Chicken Wings with Sesame Seeds and Wasabi(第104頁)
    • 脆炸門鱔肉 Deep-fried Conger-pike Eel(第107頁)
    • 南乳碎炸雞 Deep-fried Chicken with Fermented Tarocurd(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2021-05-21
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