簡材料‧滋味餸

· Forms Kitchen
5.0
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Ebook
191
Pages

About this ebook

全書約48款食譜,分為五個章節:豆品篇、海鮮篇、蔬菜篇、禽畜篇及五穀篇,提出烹調時的重點技巧,令讀者清楚明瞭,容易掌握及實踐。 豆品篇:白雪尋龍(淡豆漿炒蝦仁蛋白)、腐皮鯪魚卷(鯪魚膠包臘腸及膶腸,先蒸再炸)、千絲萬縷(豆腐絲、鮮腐皮絲、冬瓜絲、萵筍絲煮湯羹) 海鮮篇:黑椒薄荷蝦、香茅墨魚丸、花姿菊花盞 蔬菜篇:豆苗竹笙卷、珊瑚荔蓉盞、晶瑩小丸子(蘿蔔絲包豬肉丸蒸熟) 禽畜篇:開心脆骨(炸脆一字排黏開心果碎)、紫蘇醬油雞、咖喱牛松煎蛋角 五穀篇:青葱瑤柱炒飯(青葱薑肉磨汁蒸飯,青葱渣炒飯)、滑蛋蝦仁煎米餅、香煎糯米卷(臘味糯米飯用紫菜捲起、煎香)

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5.0
1 review

About the author

廖教賢師傅在本地及海外擁有30多年掌勺經驗,於1997年至2011年於IVE香港專業教育學院旗下的酒店、服務及旅遊學系,擔任中菜廚藝導師,兼備國家職業技能鑒定中式烹調高級技師的專業資格,並曾獲第五屆全國烹飪技術比賽團體賽銀獎。 廖師傅曾出版《大廚小宴》(榮獲Gourmand World Cookbook Awards香港最佳主廚食譜及香港最專業食譜)、《燒味。滷水。小吃》(榮獲Gourmand World Cookbook Awards香港最佳燒烤食譜及香港最佳肉類食譜)及《4廚具煮好菜》,高踞暢銷書榜,其實用性的烹飪貼士深受讀者歡迎。

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