菲傭入廚天書2：實用烹調技巧篇


	･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