《香港菜》

• 
  
  

  作者介紹

  
  
  
  
  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
  
  

• 
  
  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
  
  
  
  momo折價券
  
  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