易學的烹調方法,讓您能掌握海鮮料理的美味撇步,也能在家享受色香味俱全的海鮮美食!
本書特別整理出各種海鮮的問與答,讓您充分掌握食材特性。精心設計出25道的海鮮料理,每一道料理都附有好吃的情報、好吃的秘訣! 讓下廚更輕鬆!廚房新手或百戰煮婦都實用的一本好食譜!
目錄
4、海鮮的基本處理和切法 Seafood Preparation — Cleaning and Cutting 10、銀紙烤鮭魚 Baked Salmon in Silver Package
12、港式清蒸魚 Cantonese-style Steamed Fish
14、香煎魚 Pan-fried Fish
16、雙味魚 Two Flavours Fish
18、薑蔥魚片 Stir-fried Fish with Ginger and Spring Onion
20、娘惹咖哩魚頭 Nyonya Curry Fish Head
22、西洋菜煲生魚 Snakehead Fish with Watercress Soup
24、宮保雙鮮 Kung Bao Squids and Prawns
26、東炎蝦湯 Tom Yum Prawn Soup
28、參巴炒蝦 Sambal Prawns
30、枸杞蒸蝦 Steamed Prawns with Wolfberries
32、炸蛋黃蝦排 Deep-fried Yolk Coated Prawn Cutlets
34、釀海參 Stuffed Sea Cucumber
36、海鮮豆腐煲 Seafood and Tofu Stew
38、蟹肉荷包豆腐 Crab and Tofu Morsels
40、蔥爆花蟹 Crabs with Spring Onion
42、辣椒螃蟹 Chili Crab
44、芋泥帶子盒 Deep-fried Yam Paste with Scallop
46、碧綠玉筍帶子 Stir-fried Scallops with Vegetables
48、茄汁亞參魷魚 Squid in Tomato and Assam Sauce
50、XO醬蒸魷魚 Steamed Squid with XO Sauce
52、釀鮮魷 Stuffed Squids
54、酸辣蛤蜊 Sour and Spicy Clams
56、蛤蜊絲瓜 Clams with Loofah 58、鮮蠔煎 Fried Oyster Omelette |