租期14天
今日租書可閱讀至2022-09-03
粵菜是李家鼎(鼎爺)的拿手菜,今次的菜式除了有教人垂涎三尺的陳皮八寶鴨、梅子瘦肉蒸筍殼、豆瓣醬爆蟶子、炸油糍、田雞焗飯等等外,還有四季皆宜的清熱、解毒茶~雞骨草溪黃草金錢草茶,以及一些清潤的湯品糖水等等。 此外,除以上精彩的菜式、湯茶、甜品外,鼎爺亦將家傳的婦女產後及小兒食譜分享給各讀者。
- 鼎級推薦必食煲仔菜(第8頁)
- 煎焗大白鱔(第8頁)
- 柱侯牛腩(第12頁)
- 陳皮浸乳鴿(第15頁)
- 順德家鄉燜魽魚(第18頁)
- 黑豆燜塘虱(第22頁)
- 家傳坐月子食譜(第26頁)
- 山斑魚淮杞燉瘦肉(第26頁)
- 花生眉豆木瓜大魚湯(第29頁)
- 豬腳薑(第32頁)
- 田雞焗飯(第37頁)
- 保小兒安康湯.飯(第40頁)
- 京柿飯(第40頁)
- 生熟薏米淡竹葉西施骨湯(第43頁)
- 小菜(第46頁)
- 勝瓜蒸魚片(第46頁)
- 百花豆卜(第49頁)
- 自家製XO醬(第52頁)
- 自家製XO醬爆蝦球(第55頁)
- 黃沙蜆蒸水蛋(第58頁)
- 豆瓣醬爆蟶子(第61頁)
- 手切鯪魚滑釀豆角(第64頁)
- 五色菊花(第69頁)
- 梅子瘦肉蒸筍殼(第74頁)
- 桂花炒珧柱(第76頁)
- 豉蒜南瓜燜豬肋條(第80頁)
- 鼎式煎羊排(第83頁)
- 雞油莧菜(第86頁)
- 冬瓜寶盒(第88頁)
- 小炒王(第92頁)
- 傳統柚皮(第96頁)
- 陳皮八寶鴨(第100頁)
- 桑葉冬菇蟲草花蒸雞(第104頁)
- 玫瑰豉油雞(第109頁)
- 甜品(第112頁)
- 仙翁西米露(第112頁)
- 花膠陳皮紅棗南北杏糖水(第114頁)
- 文思芝麻糊(第117頁)
- 湯。茶(第120頁)
- 栗子腰果蟲草花素湯(第120頁)
- 三菌青邊鮑燉烏雞湯(第122頁)
- 拆魚羹(第125頁)
- 白果腐竹燉雞湯(第128頁)
- 清熱解毒茶(第130頁)
- 粥。飯。小吃(第132頁)
- 芋頭豬油渣炒飯(第132頁)
- 豉椒蝦乾魚乾伴白粥(第134頁)
- 炸油糍(第137頁)
- 後記(第140頁)
- Clay Pot Dishes(第141頁)
- Pan-fried Japanese Eel(第141頁)
- Braised Beef Interim Brisket in Chu Hou Sauce(第142頁)
- Poached Pigeon with Dried Tangerine Peel(第143頁)
- Braised Amur Catfi sh in Shuntak Style(第144頁)
- Stewed Catfi sh with Black Beans(第145頁)
- Family Recipes For Postpartum Recuperation(第146頁)
- Stewed Small Snakehead Soup with Huai Shan and Gou Qi Zi(第146頁)
- Fish Soup with Peanuts, Black-eyed Pea and Papaya(第147頁)
- Braised Pork Trotter with Ginger and Sweet Vinegar(第148頁)
- Clay Pot Rice with Frogs(第150頁)
- Soup and Rice for Kids(第151頁)
- Clay Pot Rice with Dried Persimmon(第151頁)
- Job’s Tears, Danzhuye and Pork Shoulder Blade Soup(第151頁)
- Main Dishes(第152頁)
- Steamed Sliced Grouper with Angled Luffa(第152頁)
- Stuffed Bean Curd Puff with Shrimp Paste(第153頁)
- Grandpa’s Homemade XO Sauce(第154頁)
- Stir Fried Prawn with Homemade XO Sauce(第156頁)
- Stir Fried Razor Clam with Broad Bean Paste(第157頁)
- Stuffed Chinese Long Bean with Hand Cut Minced Dace Fish(第158頁)
- Deep Fried Grass Carp in Chrysanthemum Shaped(第159頁)
- Steamed Marble Goby with Pork and Sour Plum(第160頁)
- Stir Fried Crab Meat with Dried Scallop and Vegetables(第161頁)
- Stewed Pork Finger Ribs with Pumpkin in Black Bean and Garlic Sauce(第162頁)
- Grandpa Pan Fried Lamb Rack(第163頁)
- Stir Fried Amaranth with Chicken Oil(第164頁)
- Steamed Winter Melon with Jinhua Ham in Rectangle Shape(第165頁)
- Stir Fried Assorted Seafoods with Chinese Chives(第166頁)
- Stewed Pomelo Peel in Traditional Way(第167頁)
- Dried Tangerine Peel Eight Treasures Duck(第168頁)
- Steamed Chicken with Mulberry Leaves, Mushrooms and Cordyceps(第169頁)
- Poached Chicken in Soy Sauce with Rose Wine(第170頁)
- Desserts(第171頁)
- Sago Sweet Soup with Ge Xian Mi(第171頁)
- Dried Fish Maw Sweet Soup with Red Dates(第172頁)
- Sesame Sweet Soup with Finely Shredded Bean Curd(第172頁)
- Soup and Tea(第173頁)
- Greenlip Abalone and Silkie Chicken Soup with Assorted Mushrooms(第173頁)
- Fish Thick Soup(第174頁)
- Stewed Chicken Soup with Ginkgo and Dried Bean Curd Sheet(第175頁)
- Cordyceps Soup with Chestnut and Cashew(第176頁)
- Ji Gu Cao, Xi Huang Cao and Jin Qian Cao Drink(第176頁)
- Rice, Congee and Snack(第177頁)
- Stir Fried Taro Rice with Pork Crackling(第177頁)
- Congee with Hot and Spicy Dried Seafood on The Side(第178頁)
- Deep Fried Shredded Radish Cake(第179頁)
紙本書 NT$ 454
單本電子書
NT$
344
點數租閱
20點
租期14天
今日租書可閱讀至2022-09-03
今日租書可閱讀至2022-09-03
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