香港菜 經典、懷舊、美味 最具代表性的人氣好滋味
作者： 陳紀臨, 方曉嵐
出版社：食為天文創有限公司
出版日期：2015/08/11
語言：繁體中文
定價：600元
ISBN：9789869171663
叢書系列：名家廚房
規格：平裝 / 216頁 / 18.5 x 26 cm / 普通級 / 全彩印刷 / 初版
出版地：台灣
語文：中英對照
內容簡介
人氣燒臘豉油雞，自己在家也能做
掌握烹調小撇步，煎魚從此不NG
精選在地人最愛的經典料理
吃出最道地的香港味
只有過年才吃得到的筍蝦燜豬肉，
昔日在避風塘小艇上大快朵頣的避風塘炒蟹，
宴請英國菲利普親王的名菜金華玉樹雞，
有港式中西fusion菜始祖之稱的中式牛柳，
當年越南難民帶至香港的香茅豬扒，
每一道滋味無窮的好菜，
都有令人回味的精彩故事！
本書特色
◎道地港味：作者精選最具代表性的香港家常好菜
◎典故逸事：每道食譜前均有小故事，或與菜肴有關，或為香港舊事，文字簡潔，引人入勝。
◎豐富實用：食材平常、作法簡單的菜肴，在家中即可輕鬆學習，還有料理常識、烹調技巧、自製醬料等內容，一書在手，收穫多多。
◎中英對照：食譜部分均有中英對照，方便外籍人士學習中菜。
作者介紹
作者簡介
陳紀臨、方曉嵐
香港著名美食評論家陳夢因的次子及兒媳，為文化食譜書作者、旅遊及飲食專欄作家夫妻檔，傳承陳家兩代的烹飪技巧和知識，對飲食文化不懈的探討和研究。
著有暢銷書：《99道正宗港味的粥粉麵飯》、《真味香港菜》、《在家做江浙菜》、《追源尋根客家菜》、《外婆家的潮州菜》、《天天吃海魚》、《回家吃飯》、《巧手精工順德菜》、《請客吃飯》等
目錄
08 前 言
10 細說香港菜
14 進廚房前你該知道的事
16 料理小常識─何謂汆、焯、浸？
18 料理小常識─粵菜中的炆與燜
20 料理小常識─醬油、生抽與老抽
22 料理小常識─認識常用的醬料
24 料理小常識─豬肉的分割
26 料理小常識─羹與湯
27 品嘗好味道─自製高湯
28 品嘗好味道─怎樣煲粥底
30 品嘗好味道─怎麼煎魚
31 品嘗好味道─粵式蒸魚
32 廚房好幫手─白醋的妙用
34 精選食譜
PART 1 生猛海味 Seafood
38 豉椒炒蜆Stir Fried Clams in Black Bean Sauce
40 薑葱炒蟹Sautéed Crab with Ginger and Scallions
42 梅子蒸蟹Steamed Crab with Sour Plum
44 避風塘炒蟹Stir-fried Crab in Spicy Garlic Sauce
48 蒜蓉粉絲蒸扇貝Steamed Scallops with Garlic
50 辣酒煮花螺Areola Babylon in Chili Wine Sauce
52 椒鹽中蝦 Prawns with Spiced Salt
56 酥炸生蠔 Deep Fried Oysters
58 冬菇燴花膠Braised Dried Fish Maw with Mushrooms
60 茄汁煎蝦碌Prawns in Pungent Sauce
62 發財珧柱脯Steamed Dried Scallops with Black Moss
66 粉絲蟹煲Crab Casserole with Mung Bean Vermicelli
69 香露焗大蝦Braised Prawns with Fish Sauce
72 鹽焗奄仔蟹Virgin Crabs Baked in Salt
74 韭菜花炒鮮魷Stir-fried Calamari with Flowering Chives
76 酥炸魷魚鬚Deep Fried Squid Tentacles
PART 2 魚鮮料理 Fish
80 板蒸鯇魚腩Steamed Grass Carp Belly over Tofu
82 薑葱煀鯉魚Braised Carp
84 鹽煎馬友魚Pan Fried Salted Threadfin Fish
86 鮮檸檬蒸烏頭Steamed Grey Mullet with Fresh Lemon
88 冬菜蒸多寶魚Steamed Turbot with Preserved Vegetables
90 苦瓜煮魚Braised Fish with Bitter Gourd
94 番茄煮紅衫魚Sautéed Golden Thread Fish with Tomatoes
96 紅炆龍躉尾Braised Queensland Grouper Tail
98 豉汁蟠龍鱔 Steamed Eel in Black Bean Sauce
100 清蒸東星斑 Steamed Leopard Coral Grouper
102 陳皮蒸泥鯭 Steamed Rabbit Fish with Aged Tangerine Peel
PART 3 豬牛羊肉 Meat
106 柱侯牛筋腩Braised Beef Brisket and Tendon with Chuhou Sauce
110 中式牛柳Fillet of Beef, Chinese Style
112 陳皮牛肉餅Steamed Minced Beef Pie with Aged Tangerine Peel
114 枝竹羊腩煲Goat Belly Casserole with Tofu Skin
116 薯仔燜豬脷Braised Pig Tongue with Potatoes
118 絲瓜雲耳炒肉片Stir Fried Ridged Luffa with Pork
120 鹹蝦蒸豬肉Steamed Pork Towls with Shrimp Paste
122 梅子蒸排骨Steamed Spareribs with Sour Plums
124 甜酸排骨Sweet and Sour Spareribs
128 土魷蒸肉餅Steamed Minced Pork Pie with Dried Squid
130 梅菜扣肉Steamed Pork Belly with Preserved Vegetables
132 大豆芽菜炒豬腸Stir Fried Pork Intestines with Soy Bean Sprout
136 白焯腰膶Boiled Pork Kidney and Liver
140 香茅豬扒Pork Chop with Lemon Grass
142 筍蝦燜豬肉Braised Pork Belly with Dried Bamboo Shoots
144 芋頭扣肉Steamed Pork Belly with Taro
146 冬菜牛肉餅Minced Beef Pie with Preserved Cabbage
PART 4 家禽蛋類Poultry
150 煎蛋角Pan-fried Half Moon Egg Omelet
152 金針雲耳蒸滑雞Steamed Chicken with Orange Daylily
154 栗子燜雞Braised Chicken with Chestnuts
156 葡國雞Chicken Portuguese
158 白切雞Steamed Chicken
162 古法豉油雞Soy Sauce Chicken
166 金華玉樹雞Steamed Chicken with Chinese Ham
168 檸檬煎軟雞Pan-fried Chicken with Lemon Sauce
170 鮑魚雞煲Chicken with Fresh Abalone Casserole
174 豉油王鴨脷Sautéed Duck's Tongues in Sweet Soy Sauce
176 粉絲蝦米蒸水蛋Steamed Eggs with Dried Shrimps and Mung Bean Vermicelli
178 蝦仁炒滑蛋Scrambled Eggs with Prawns
180 瓦罉葱油雞Chicken with Scallion and Shallot in a Casserole
182 玫瑰醉鴿 Pigeon in Rose Wine
184 啫啫豬膶雞煲Chicken and Pork Liver Casserole
186 煎芙蓉蛋 Egg Foo Yung
PART 5 美味青蔬 Vegetable
190 珧柱燜節瓜Braised Hairy Gourd with Dried Scallops
192 鹹魚雞粒扒豆腐Braised Tofu with Chicken and Salted Fish
194 椰汁香芋南瓜煲 Pumpkin and Taro Casserole
196 炒豆角鬆Stir-fried Diced String Beans
198 火腩茄子煲Eggplant with Roast Pork Casserole
200 節瓜麵筋炆火腩 Braised Roast Pork with Gluten and Hairy Gourd
202 南乳清齋A Buddhist Vegetarian Dish
204 蠔油鮮草菇Sautéed Straw Mushrooms in Oyster Sauce
206 牛肉薯仔餅Potato Pancake with Beef
208 蟹肉扒西蘭花Sautéed Crab Meat over Broccoli
210 蝦米肉碎蒸蓮藕絲Steamed Shredded Lotus Root
212 版權頁
