給入廚新鮮人的廚小貼士 2 (中英對照)

作者:廖教賢、林勤樂
定價:HK$78
頁數:189
ISBN: 978-988-15207-5-3
出版日期:2012年3月


家常小菜看似平常,但為甚麼同一道菜,有人做得色香味俱全,有人卻弄得一敗塗地呢?關鍵在於一些鮮為人知的烹調小竅門。

《給入廚新鮮人的大廚小貼士》於2010年出版後,一直高踞暢銷書榜,至今已加印至第16版。今次國家級大廚廖教賢師傅再接再厲,夥拍於香港專業教育學院(IVE)任教時的愛徒林勤樂師傅,針對入廚人士的疑難雜症,推出全新的《大廚小貼士2》,寫出實用貼士:

雞翼鞋過擦膠?用滷水浸熟就確保嫩滑。
魚腥味揮之不去?陳皮比薑更能辟味。
枝竹煮極不腍?因為你未幫它浸溫泉。

兩位師傅還會教讀者選購新鮮靚食材,讓你吃得健康又安心。書中介紹的50款精緻家庭菜,涵蓋涼菜、肉食、素菜、海鮮、煲仔、靚湯、飯麵、甜品,由前菜至飯後甜品一應俱全。全書中英對照,非常實用。

廖教賢
在本地及海外掌勺30多年,1997至2011年於IVE(黃克競)酒店、服務及旅遊學系,任職中菜廚藝導師,具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。

林勤樂
IVE(黃克競)酒店、服務及旅遊學系「中式餐飲及廚務文憑」1999年畢業生,現為富瑤(飲食集團)海鮮酒家出品部主管,具國家職業技能鑒定中式烹調師的專業資格 。

第 1 章 選購食材
Chapter 1: Picking the Ingredients
1. 肉類 Meat
豬肉 Pork
牛肉 Beef
家禽 Poultry

2. 海鮮 Seafood
鮮魚 Fish
鮮蝦 Prawn
活蟹 Live Crab
貝類 Shellfish
墨魚 Cuttlefish
魷魚 Squid
鱆魚 Octopus

3. 蔬菜 Vegetables
西蘭花 Broccoli
芽菜 Bean Sprouts
青瓜 Cucumber
苦瓜 Bitter melon
番薯 Sweet Potato
芋頭 Taro
白蘿蔔 White Radish

4. 水果 Fruits
西瓜 Watermelon
蘋果 Apple
鮮橙 Orange
榴槤 Durian

第 2 章 食物存放
Chapter 2: Food Storage
1. 鹹鹹酸酸保肉鮮? Salty and Sour Meat Lasts Longer?

2. 金華火腿搽油袪濕? Oil Massage for Jinhua Ham?

3. 蔬菜貯存宜「陰濕」? Vegetables Like it Damp and Shady?

4. 蔬果見光死? Keeping Vegetables in the Dark?

5. 肉類雪太久會變綠? Meat goes Green if Frozen for Too Long?

6. 蔬果凍壞仍有救? Frozen Fruits can Still be Saved?

7. 大味食品臭死人? Stinky Food in the Fridge?

8. 調味料廚房最潮? Seasoning in the Humid Kitchen?

9. 糖罐有蟻怎麼辦? Ants in the Sugar Jar?

10. 如何杜絕蛀米大蟲? Getting Rid of Rice Weevils?

第 3 章 開胃涼菜 
Chapter 3: Appetizers
1. 芥蘭爽口不變黃? Keeping Kale Crunchy and Bright Green?
DIY 冰鎮芥蘭 Crunchy Kale Stems on Ice Cubee

2. 如何挑選溏心皮蛋? How to Pick Soft-yolk Thousand-year Eggs?
DIY皮蛋肉鬆滑豆腐 Cold Tofu and Thousand-year Egg Appetizer

3. 如何去除青瓜苦味? Removing the Bitterness of Cucumber?
DIY麻香拍黃瓜 Crushed Cucumber Pickle in Sesame Oil

4. 四季豆又老又韌? Chewy and Tough French Beans?
DIY涼拌四季豆 Cold French Bean Appetizer

5. 海蜇變橡筋? Rubbery Jellyfish?
DIY芝麻海蜇 Cold Jellyfish Appetizer with Sesames

6. 西芹之不老傳說? Celery Without Tough Vein?
DIY芥末西芹豆乾 Cold Celery and Dried Tofu Appetizer in Mustard Dressing

7. 茄子會生銹? Rusty Eggplant?
DIY蒜香茄子 Cold Garlic Eggplant Appetizer

第 4 章 垂涎肉食 
Chapter 1: Meat Dishes
1. 臘味不再油? No More Greasy Preserved Meat?
DIY荷芹炒臘味 Stir-fried Preserved Meat with Snow Peas

2. 生菜包會出水? Lettuce Wraps Turn Watery?
DIY雞粒生菜包 Sautéed Diced Chicken Lettuce Wrap

3. 蛋角一煎即散? Having an Omelette Breakdown?
DIY涼瓜叉燒煎蛋角 Egg Omelette with Bitter Melon and Barbecue Pork

4. 蝦醬太鹹怎解救? Fermented Shrimp Paste Too Salty?
DIY蝦醬蒸枚肉片 Steamed Pork Collar Slices in Fermented Shrimp Paste

5. 蒸牛肉餅嫩滑不散? Tender Steamed Beef Patty that Stays in One Piece?
DIY馬蹄陳皮蒸牛肉餅 Steamed Beef Patty with Water Chestnuts and Dried Tangerine Peel

6. 雞翼嚡過擦膠? Dry and Rubbery Chicken Wings?
DIY豉油皇雞翼 Chicken Wings Marinated in Soy Sauce

7. 冰鮮雞胸都可嫩滑? Even Frozen Chicken Breast Could be Moist and Tender?
DIY菜脯雞丁雜錦粒 Diced Chicken Stir-fried with Dried Radish and Assorted Vegetables

第 5 章 生猛海鮮 
Chapter 5:Seafood Dishes
1. 如何趕走魚腥味? Nothing Fishy about Fish?
DIY欖角蒸大魚頭 Steamed Fish Head with Chinese Salted Olives

2. 弄穿魚膽怎麼辦? Can you Patch up a Broken Gall Bladder?
DIY青檸果皮蒸烏頭魚 Steamed Grey Mullet with Lime and Dried Tangerine Peel

3. 扇貝縮水變韌? Scallops Shrink and Turn Tough?
DIY金銀蒜粉絲蒸扇貝 Steamed Scallops with Duo Garlic and Mung Bean Vermicelli

4. 與花蟹決一死戰? Starting a Fight with the Big Claws
DIY蛋白花雕蒸花蟹 Steamed Swimmer Crab on Egg White Custard

5. 劏鮮魷變女黑俠? Got Squid Ink All Over You?
DIY雲耳勝瓜炒鮮魷 Stir-fried Squid with Cloud Ear Fungus and Angled Luffa

6. 如何挑蝦腸? How to Devein a Prawn?
DIY滑蛋炒蝦球 Scrambled Eggs with Prawns, Cantonese Style

7. 炸物最重要是油溫? Temperature Matters for Deep-fried Goods?
DIY酥炸墨魚丸 Deep-fried Cuttlefish Balls

第 6 章 健康素菜 
Chapter 6:Vegetarian Dishes
1. 白汁不夠白滑? Cream Sauce Not Creamy Enough?
DIY白汁焗四蔬 Assorted Vegetable in Cream Sauce Au Gratin

2. 竹笙有酸味? Bamboo Fungus Smells Pungent?
DIY上素竹笙扎 Bamboo Fungus Stuffed with Assorted Vegetables

3. 食梅菜一口沙? Sandy Mei Cai?
DIY梅菜芯蒸芥菜膽 Steamed Mustard Greens Stems with Mei Cai

4. 枝竹煮極不腍? Beancurd Sticks Tough to Bite No Matter How Long You Cook Them?
DIY南乳炆粗齋 Vegetarian Stew in Tarocurd Sauce

5. 為何腐皮一包即破? Beancurd Skin too Fragile?
DIY腐皮四寶扎 Beancurd Skin Rolls with Quadruple Treasure

6. 如何保留粟米鮮味? How do You Keep Sweet Corn Flavourful?
DIY崧子玉米炒素肉 Stir-fried Vegetarian Meat with Pine Nuts and Corn Kernels

第 7 章 四季煲仔 
Chapter 7:Clay Pot Cooking
1. 鱔魚死了一身潺? Eeeww! Slimy and Slippery?
DIY蒜子火腩白鱔煲 White Eel and Roast Pork in Clay Pot

2. 豆腐一煮即散? Tofu Too Crumbly?
DIY豆醬雞粒豆腐煲 Tofu and Chicken in Sweet Bean Sauce in Clay Pot

3. 幫栗子脫衣? Undressing Chestnuts?
DIY粟子滑雞煲 Chicken and Chestnuts in Clay Pot

4. 肥牛變柴皮? Tough and Rubbery Beef?
DIY沙嗲金菇肥牛煲 Satay Fatty Beef and Enokitake Mushrooms in Clay Pot

5. 芋頭老是黏底? Taro, the Potsticker?
DIY椰汁香芋肉排煲 Taro and Pork Ribs in Coconut Milk in Clay Pot

6. 如何剷除鯪魚骨? How do you Bone a Dace?
DIY魚村風味煲 Assorted Seafood in Clay Pot

第 8 章 家常靚湯
Chapter 8:Home-style Soups
1. 魚湯骨肉分離? Bones and Meat Scattered in Fish Soup?
DIY粉葛赤小豆生魚湯 Snakehead Fish Soup with Kudzu and Small Red Beans

2. 螺頭煲湯滑潺潺? Slimy Conch Soup?
DIY南北杏海底椰螺頭湯 Conch Soup with Sweet and Bitter Almonds and Sea Coconut

3. 沙參玉竹有酸味? Sha Shen and Yu Zhu Taste Sour?
DIY沙參玉竹豬腱湯 Pork Shin Soup with Sha Shen and Yu Zhu

4. 冬瓜粒湯變冬瓜糊? Diced Wintermelon Becomes Puree?
DIY紫菜冬瓜肉粒湯 Diced Wintermelon and Pork Soup with Laver

5. 苦瓜煲湯可以不苦? Bitter Melon Soup That Doesn’t Taste Bitter?
DIY涼瓜黃豆排骨湯 Pork Ribs Soup with Bitter Melon and Soybeans

6. 大蜆乖乖吐沙? Spit It Out, Clam?
DIY番茄薯仔大蜆湯 Giant Clam Soup with Tomato and Potatoes

第 9 章 百變主糧
Chapter 9:Versatile Staples
1. 荷葉飯乾硬化? Dry and Hard Rice in Lotus Leaf?
DIY鮮蝦荷葉飯 Shrimp and Chicken Rice Wrapped in Lotus Leaf

2. 炒米粉不再黐底? Frying Rice Vermicelli Without Sticking to the Wok?
DIY香芹蝦崧炒米粉 Fried Rice Vermicelli with Minced Shrimps and Chinese Celery

3. 不做煲燶粥太太? No More Burnt Congee?
DIY雪耳銀杏玉米粥 Sweet Corn Congee with White Fungus and Gingkoes

4. 炒飯最緊要夠薑? Ginger Up Your Fried Rice?
DIY薑粒肉碎炒飯 Minced Pork Fried Rice with Diced Ginger

5. 煮生米還有得救嗎? How do You Fix Hard and Chalky Rice?
DIY五穀豐收飯 Five-grain Rice

6. 炒靚飯要粒粒分明? Individual Grains Matter in Fried Rice?
DIY菠蘿菜粒炒飯 Fried Rice with Pineapple and Diced Leafy Green

第10章 滋味甜品
Chapter 10:Nourishing Sweets
1. 綠豆爽變成綠豆沙? Sago Sweet Soup or Glue?
DIY馬蹄蓮子綠豆爽 Split Mung Bean Sweet Soup with Water Chestnuts and Lotus Seeds 

2. 西米糖水變漿糊? Sago Sweet Soup or Glue?
DIY西米南瓜露 Creamed Pumpkin and Sago Sweet Soup

3. 削芋頭皮痕到跳舞? Itchy Skin While Peeling Taro?
DIY椰香三寶 Coconut Sweet Soup with Pumpkin, Taro and Sweet Potato

4. 切勿燉生瓜? Save your Green Papaya for Salad?
DIY銀耳燉木瓜 Double-steamed Papaya and White Fungus Sweet Soup

5. 蓮子總是煲不腍? Lotus Seeds Never Turn Tender?
DIY圓肉蓮子茶 Dried Longan and Lotus Seed Tea

附錄:
廚房用語篇 Glossary

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