《菲傭入廚天書2：實用烹調技巧篇》

作者： Forms Kitchen編輯委員會  

出版社：Forms Kitchen  

出版日期：2020-01-03

語言：繁體中文

ISBN：9789621471109

規格：平裝 / 128頁 / 17 x 24 x 1 cm / 普通級 / 全彩印刷 / 初版

出版地：香港

本書分類：飲食> 食譜> 中式料理/家常菜

（页面参数仅供参考，具体以实物为准）

內容簡介

. 以日常烹調技法、廚具及刀工切法為主，如中式的煎、炒、煮、炸、燜、燉、煲，詳述每種的特點，讓家傭瞭解不同煮法適合哪款菜式，靈活適當運用。

. 刀工切法的介紹，如切雙飛、切滾刀塊、牛肉切片、起魚肉等，不同的食材需配合不同的刀工。

. 書內包含各種食材的處理方法，如海鮮魚類、家禽、肉類、乾貨海味等，讓家傭瞭解成功竅門。

. 烹調術語的解釋，如飛水、走油、過冷河、打芡、生粉水等。

. 書內附10款煎、炒、煮、炸、蒸的食譜作為參考。

. 菲傭版全書中英對照。

對烹調經驗尚淺的家傭，每天面對着各式的考驗及難題：

甚麼是滾刀塊、切雙飛？

蒸蟹如何保持鮮甜？

煎魚如何不煎爛？

本書全方位指導家傭認識基本煮食概念、廚具介紹、烹調技巧、食材處理及刀工切法等，由入廚的基本技巧學習，打好煮食基礎，再困難的菜式，家傭也可從容應付，煮得出色，令一家大小每天吃得溫飽滿足。

目錄

日常廚具小知識 Knowledge of Cooking Tools

基本烹調技法 Basic Cooking Techniques

煎   Pan Frying

煎魚如何不煎爛?   

How to prevent fish from breaking during pan-frying?

牛扒如何煎至外脆內軟?   

How to make a crispy beef cut with juicy and tender texture?

甚麼是半煎炸？   

What is the meaning of shallow frying?

炒  Stir Frying

如何炒魚塊才不散開？

How to prevent sliced fish from breaking while stir frying?

如何炒滑蛋？   

How to make a smooth scrambled egg?

如何炒出脆嫩蔬菜？   

How to make stir fried vegetable fresh and crunchy?

如何做出乾爽的炒飯？   

How to make a nice stir fried rice?

煮  Simmering   

煮一鍋上湯   

Prepare a pot of stock

炸  Deep frying

基本粉漿   

The basic batter recipes

脆而不焦的竅門   

The secret to make crispy deep fries

燜   Stewing   

燜煮時的注意事項   

Tips for stewing

如何避免根莖類菜蔬煮爛？   

How to prevent root vegetable being mashed when stew?

燉   Double-boiling   

煲   Boiling   

煮意粉小秘技   

Tips for boiling pasta

焗   Baking   

如何確保食物滑嫩多汁？   

How to keep the freshness and moisture of an ingredients when baking?

如何確保食材受熱均勻？   

How to heat ingredients properly with oven?

焗原條魚時，如何避免魚鰭和魚尾烤焦？   

How to prevent fish fin and tail from getting burned during baking?

如何判斷蛋糕是否熟了?   

How to know if a cake is done?

烤   Grilling   

如何烤出嫩滑多汁的牛扒？

How to make a perfect steak?

蒸   Steaming

蒸雞蛋滑嫩的秘訣  

The secret of a silky smooth steamed egg

蒸肉餅的秘訣  

Tips for steamed minced meat

蒸魚要竅

Tips for steaming fish

涼拌   Cold Dressing   

做涼拌菜的小秘技

Tips for cold salad dressing

滷  Chinese Marinating   

滷水汁有甚麼材料？   

Which kinds of ingredients are usually used in Chinese marinated sauce?

滷水汁可重複使用嗎？   

If the sauce can be reused?

基本刀法 Basic Cutting Method   

切片  Slicing   

切塊  Cutting into pieces   

切絲  Cutting into shreds

切條  Cutting into strips

切粒  Cut into dices

切段  Cut into sections

剁 Finely chop

斬Chopping up   

刨絲  Grating

刮瓤  Scrapping pith off   

花式刀法 Particular Cutting Method

滾刀切   Rolling Cut

切雙飛   Butterfly Cut

切花紋  Crisscrossing

斜刀切  Diagonal Cut   

切球 Crisscrossed Pieces   

魚鮮海產的處理方法 Handling of Fish and Seafood

魚類  Fish

如何揀魚？   

Tips for choosing fish

如何去鱗及清除內臟？

How to scale and gut a fish?

如何去骨起肉？

How to bone a fish?

如何做魚膠   

How to make fish paste?

魚如何保存？   

How to keep fish fresh?

蝦  Prawn

如何揀蝦？

How to choose prawns?

如何挑腸？   

How to remove prawn vein?

如何做蝦膠？   

How to make prawn paste

蝦如何保存？   

How to keep prawn fresh?

蟹  Crab

如何揀蟹？   

How to choose crab?

如何清洗？   

How to clean crab?

如何劏蟹？   

How to gut and chop crab?

如何拆蟹肉？

How to get crabmeat?

蟹如何保存？   

How to keep crab fresh?

蒸蟹小秘訣   

The secret of steaming crab

龍蝦   Lobster   

如何揀龍蝦？   

How to choose lobster?

如何處理龍蝦？   

How to handle lobster?

如何起肉？   

How to shell lobster?

蠔  Oyster   

如何清洗蠔？   

How to clean oyster?

貝殼類  Shellfish   

如何讓貝殼食材吐沙？   

How to remove sands from shellfish?

鮮鮑魚如何清洗？   

How to clean fresh abalone?

魷魚、墨魚   Squid & Cuttlefish

如何做墨魚膠？   

How to make cuttlefish paste?

家禽及肉類的處理方法 Handling of Poultry and Meat

肉類的切法   Meat Cutting

豬肉Pork

如何處理豬肺？

How to prepare pork lungs?

如何處理豬肚？   

How to prepare pork stomach?

牛肉 Beef

如何處理牛腩？   

How to prepare beef brisket?

如何處理牛肚？   

How to prepare beef stomach?

羊肉 Lamb

如何去除羊肉的騷味？   

How to remove the gamey smell of lamb?

如何處理羊架？

How to prepare lamb rack?

家禽 Poultry

起雞胸肉   

Deboning the chicken breast

雞全翼去骨   

Deboning a whole chicken wing

如何去除鴨身的細毛？

How to remove thin hairs from a duck?

如何處理鵝腸？   

How to prepare goose intestines?

蔬菜的處理方法 Handling of Vegetables

清洗蔬菜   

Washing vegetable

西蘭花的處理方法   

Handling of broccoli

椰菜花的處理方法   

Handling of cauliflower

苦瓜的處理方法   

Handling of bitter melon

洋葱的處理方法   

Handling of onion

南瓜的處理方法

Handling of pumpkin

蓮藕的處理方法

Handling of lotus root

菇菌的處理方法

Handling of mushrooms

如何防止薯仔和茄子氧化 ?

How to prevent potato and eggplant from oxidizing?

如何去除青瓜苦味？   

How to remove the bitterness of cucumber?

海味乾貨的處理方法 Handling of Dried Seafood and Dried Food

乾瑤柱Dried Scallop   

金蠔 Semi-dried Oyster

蠔豉  Dried Oyster   

蝦乾 Dried Prawn   

蝦米 Dried Shrimp

花膠 Dried Fish Maw

魚肚  Dried Fish Maw   

海參  Sea Cucumber   

冬菇 Dried Black Mushrooms

章魚乾 Dried Octopus   

竹笙 Zhu Sheng   

雪耳 Dried White Fungus   

陳皮 Dried Tangerine Peel

烹調術語 Cooking Terms

飛水  Scalding   

脫水 Dehydrating   

走油 Deep frying in oil for a while   

過冷河Rinse under tap water

生粉水 Potato starch solution

打獻  Thickening glaze   

白鑊  Stir frying without oil   

回鑊 Back to wok   

原鑊 Same wok   

起膠  Forming a sticky texture   

解凍  Defrosting   

灒酒 Drizzling wine   

爆香  Stir frying until fragrant   

爆炒 Stir frying   

火候 Heating duration   

大火  High heat   

中火  Medium heat   

小火  Low heat   

食譜 Recipes

菜脯苦瓜煎蛋   

Fried Egg with Preserved Radish and Bitter Cucumber

韓式煎牛仔骨

Veal Rib with Korean Sauce

木耳菜脯西椒炒肉絲   

Stir Fried Pork, Black Fungus and Preserved Radish

蒜香帶子炒甜豆   

Stir Fried Sugar Snap Pea and Scallop with Garlic

麻辣肉碎煮茄子   

Spicy Eggplant with Minced Pork

丁香魚芹粒煮蘿蔔   

Braised White Radish with Celery and Dried Silver Anchovy

炸青衣魚塊伴黃梅醬   

Deep Fried Green Wrasse Fillets with Plum Sauce

炸燕麥蝦丸   

Deep Fried Oatmeal Coated Shrimp Balls

薑絲花雕蒸蟶子   

Steamed Razor Clams with Ginger and Huadiao Wine

蟲草花冬菇紅棗蒸雞髀   

Steamed Chicken Drumsticks with Cordyceps Militaris, Mushroom and Red Dates