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《李梅仙家常宴客菜》






跟著名師的私房小撇步做菜，

就連青菜豆腐也能成好料。



作者李梅仙有多年烹飪教學經驗，

傾囊相授百餘道家常宴客菜。

從食材挑選到下鍋烹調，

鉅細靡遺，清楚易學，

讓你輕鬆做出道道好菜。



本書特色



教你聰明挑選新鮮食材和保存食物的方法。

本書收錄124道宴客食譜，肉類(豬、牛、雞、鴨)、海鮮類、蔬菜類、湯類全都有。

烹調步驟簡單，搭配烹飪大師李梅仙的小撇步，就能輕鬆上手。

中英對照，是你送人、自用皆宜的最佳烹飪指南。

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  作者介紹

  
  
  
  
  
  
  
  李梅仙
  
  
  
  廚藝經驗40餘年， 擅長江浙料理。
  
  著有《麵食五大類》、《1600一週晚餐》、《台灣小吃》、《香港點心》、《家常宴客菜》等書
  
  

李梅仙家常宴客菜－目錄導覽說明

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  02序
  
  08吃得好，在於選得巧
  
  12食物保存法
  
  14各類食物烹調小技巧
  
  
  
  豬牛肉類
  
  20咕咾肉
  
  京醬肉絲
  
  22炸吉利排骨
  
  紅燒獅子頭
  
  24醉元寶
  
  四色肉捲
  
  26京都排骨
  
  蜜汁火腿
  
  28鳳梨燴排骨
  
  糖醋蜜肉
  
  30芝麻里肌
  
  梅菜扣肉
  
  32子孫滿堂
  
  翡翠芷排
  
  34粉蒸肥腸
  
  生炒玲瓏鬆
  
  36麻醬腰花
  
  洋菇腦髓
  
  38油豆腐鑲肉
  
  菇拌香絲
  
  40紅乳百頁
  
  茼萵拌豆干
  
  42滑蛋牛肉
  
  牛肉雪芹
  
  44牛肉嫩薑絲
  
  羅宋湯
  
  46蠔油牛肉
  
  黑胡椒牛柳
  
  48煨滷牛腱
  
  蒜泥牛肉
  
  50貴妃牛腩
  
  酸菜牛肉絲
  
  52紅燒牛肉
  
  咖哩牛肉
  
  
  
  雞鴨類
  
  56酥炸前翅
  
  蠔油雞翅
  
  58北京雞
  
  豌豆鬧雞
  
  60金茸鳳絲
  
  鳳還巢
  
  62北平燒雞
  
  鹽酥雞塊
  
  64宮保雞丁
  
  蔥油淋雞
  
  66大千子雞
  
  辣油雞
  
  68雞柳扒鮮奶
  
  金雞祥瑞
  
  70醉雞
  
  三杯雞
  
  72蠔油鴨片
  
  芉頭鵝
  
  74餛飩大鴨
  
  內在美
  
  76冰糖醬鴨
  
  鹽水鴨
  
  
  
  海鮮類
  
  80美人魚
  
  高麗炸蝦
  
  82清炒蝦仁
  
  鳳尾明蝦
  
  84腐皮蝦捲
  
  荷葉蒸蝦
  
  86果球蝦仁
  
  生菜蝦鬆
  
  88鹽焗蝦
  
  芝麻寸金捲
  
  90橙汁墨魚
  
  蛋黃魷魚圈
  
  92金環魷魚
  
  五味魷魚捲
  
  94麒麟鱸魚
  
  糖醋魷魚埢
  
  96椒鹽沙梭
  
  葡萄魚
  
  98紅燒划水
  
  五味鐵板鱈魚
  
  100海參黃魚羹
  
  拖黃魚
  
  102清炒鱔糊
  
  翡翠排翅
  
  104干貝萵菜心
  
  貝絲扒菜膽
  
  106絲瓜干貝
  
  干貝髮菜
  
  108油淋鮮貝
  
  角貝西洋芹
  
  110涼拌海蜇皮
  
  如意鱈魚羹
  
  112四寶上湯
  
  蝦子海參
  
  114芙蓉蟹棒
  
  芙蓉蟹
  
  116酥炸生蠔
  
  蟹粉煲
  
  118蠔油鮑片
  
  扣鮑魚片
  
  120蛤蜊滿蛋
  
  吉利炸田雞
  
  122脆皮鯧魚球
  
  鳳翅扒海參
  
  
  
  青菜、豆腐、湯類
  
  126髮菜豆腐捲
  
  香酥炸豆腐
  
  128素鵝
  
  素雞
  
  130素枕包
  
  素方
  
  132紅燒烤麩
  
  三鮮烘蛋
  
  134乾煸四季豆
  
  奶油菜捲
  
  136油悶雙冬
  
  涼拌大黃瓜
  
  138翠玉苦瓜
  
  紅燜苦瓜
  
  140八寶辣醬
  
  清炒絲瓜
  
  142魚香茄子
  
  金錢餅
  
  144如意十香菜
  
  涼拌五絲
  
  146翠綠銀芽
  
  蠔油鮮菇
  
  148扁尖三菇湯
  
  三味雞湯
  
  

作者序



教烹飪40多年來，我一直告訴學生們，中國菜是一種藝術，一項文化；這個寶庫不僅使中國人深感驕傲，它也是美好家庭生活的原動力。一桌熱氣騰騰的飯菜，提升了家的溫度，也讓丈夫子女體會到這一份心意；所以我常說：「會做菜的媽媽，絕不擔心孩子變壞。」他們會帶著同學朋友回家，分享媽媽的巧手慧心，家庭的溫暖，不正就在於此嗎？



《李梅仙家常宴客菜》相信會是許多主婦主夫們的實用參考書，其中一百多道料理，功夫程序簡單，口感卻絕對十足，在家中料理，應該掌握化繁為簡的技巧，在菜色與口感的搭配上，多用心思。至於做好中國菜，有三大要訣：刀工、火候、調味。



如果能仔細考量配料跟著主料走，在不斷嘗試中，合宜的掌握鮮脆度，獨創的調味搭配，任何人都可以做出一桌「看的舒服、吃的心服口服」的佳餚。繁雜的鍋邊作業，龐大緊湊的鍋中炒作，只是為了成就一盤色香味兼具的方便料理；不像西方的牛排大餐，簡便的鐵盤，卻靠盤中的切塊與調味，不但沒有口感的變化，也無法大快人心，這也是中國菜值得傳揚的地方。



在女青年會當愛心義工的年頭裡，不論風雨日曬，我和愛心隊的媽媽們走遍各個社區，為的就是傳遞我的心聲；「擁有一手好廚藝」是別人的誇讚，我仍不斷的在嘗試學習，因為中國菜是如此的精深博大；但值得欣慰的是，很多的媽媽爸爸們，也慢慢的樂於進入廚房，發掘這一片快樂的泉源。



這本書，願有拋磚引玉的功用，讓更多人「得心應手出好菜」；也給有心於發揚中國吃的人，更多的輔助參考。



In my forty over years of teaching cooking classes. I often repeat to my pupils. That Chinese cooking is an art, a culture ? this is what makes the Chinese proud. It also is the force behind a happy family.



A table that is lay with hot food. Brings the warmth to everyone's heart in the family. I often said: A mother that cooks, will not bring up misbehave child. They will bring home their friends to enjoy their mother's good food. Isn't that increased the tie between the family members?



I would like to talk about a series of Chinese food. And I know "Li Mei Xien's Home Banguet Recipes" will be a practical reference book for housewives. In this book, the steps are easy, and the taste is super. Cooking at home, should always emphasis on simplicity. But should be creative on the color of the ingredients and the taste.



There are three important ingredients in master Chinese cooking: cutting method, control of the heat, seasoning.

If one can choose the ingredients carefully, and always tasting and improving, master the art of keeping the food fresh and crispy. Being adventurous to mix new taste in seasoning, everybody is able to dish out a table of "Pleasant to the eyes and a treat to the stomach" dishes.



Although Chinese cooking is much more complex than western cooking. But the end result is worth doing it. Take an example of roast beef in western cooking. The roast is simply place on hot plate. The flavor has to rely on the trimming and seasoning on the side. This is why Chinese cooking has a lot of plus point to boost about.



I have been working as a volunteer at Young Women's Association for years. Regardless of the weather, I often travel with all the mothers to every community, to spread my wish "Master your cooking skill".



Although I have been praised of "Good cook" I am still learning, as Chinese cooking is so wide and wonderful. I am very pleased that nowadays, a lot of parents are spending more time in the kitchen.



I sincerely hope this book will serve as a starting point, to bring out the interest of many more people, to "Prepare good food", to carry on the art of Chinese cooking.

語言：中文繁體
規格：平裝
分級：普級
開數：16開19*26cm
頁數：152


出版地：台灣