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美味雞髀电子书

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作       者:何美好

出  版  社:萬里機構出版有限公司

出版时间:2011-10-01

字       数:4.3万

所属分类: 进口书 > 港台圖書 > 人文社科

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  • 读书简介
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  • 读书简介
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  以雞髀為專題,利用蒸、燜、煮、炸、焗、炒、焯、滷等烹飪方法,再以不同刀章如剁茸、切絲、切片、斬件和手撕等表現於不同菜餚特色,全方位教導讀者善用髀入饌,色香味型俱備,還有給予處理和貯藏常識。 以雞髀為專題,利用蒸、燜、煮、炸、焗、炒、焯、滷等烹飪方法,再以不同刀章如剁茸、切絲、切片、斬件和手撕等表現於不同菜餚特色,全方位教導讀者善用髀饌,色香味型俱備,還有給予處理和貯藏常識。
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前言

雞髀的結構

雞髀的品種

急凍品的選購和貯藏

雞髀的分割與用途

配料介紹

雞髀好菜變變變

小吃與頭盤

春餅 Spring Pancake

雞絲春卷 Chicken Spring Roll

皮蛋雞絲冷豆腐 Preserved Egg with Shredded Chicken and Cold Bean Curd

七彩雞絲 Coloured Shredded Chicken

杞元醉雞卷 Chicken Roll with Qi Zi,Longan Fruit and Wine

口水雞 Sichuan Spicy Sesame Chicken

鹽焗雞髀 Salty Chicken Leg

鮮沙薑雞 Aromatic Ginger Chicken

鴛鴦滷雞髀 Yin Yang Chicken Leg

酥炸雞下髀 Deep-fried Drumstick

鹹酥雞軟骨 Deep-fried Chicken Cartilage

鴛鴦石榴雞 Yin Yang Pomegranate Chicken

雞肉餃子 Chicken Dumpling

熱炒

炒雞鬆 Shallow-fried Minced Chicken

百寶雞軟骨 Eight Treasures Chicken Cartilage

鮮胡椒炒雞丁 Shallow-fried Diced Chicken with Fresh Pepper

雜錦雞粒 Mixed Diced Chicken

腰果百合炒雞丁 Fried Diced Chicken with Cashew and Lily

菠蘿子芽雞塊 Fried Chicken with Pineapple and Ginger

韓式炒雞塊 Korean Shallow-fried Chicken

雪菜豆乾炒雞絲 Fried Chicken with Preserved Vegetables and Dried Bean Curd

百合雲耳炒雞條 Fried Chicken with Fresh Li ly a nd Black Fungus

煎炸

京汁煎雞扒 Pan-fried Chicken Thigh with Beijing Sauce

柚子蜜燒雞髀 Pomelo Honey Roasted Chicken Leg

百花雞扒 Pan-fried Stuffed Chicken

雞扒燴冬菇 Chicken Thigh with Stewed Chinese Mushroom

黃薑炆雞 Turmeric Stewed Chicken

冬菇豆泡炆雞球 Stewed Chicken with Chinese Mushroom and Bean Curd Puff

羹飯麵

海鮮節瓜雞茸羹 Seafood Hairy Gourd Chicken Thick Soup

雞茸豆腐羹 Bean Curd Chicken Thick Soup

雞絲冷麵 Cold Noodle with Shredded Chicken

冬菇雞絲炒麵 Fried Noodle with Chinese Mushroom and Shredded Chicken

雞絲炒飯 Fried Rice with Shredded Chicken

雞絲炒麵 Fried Noodle with Shredded Chicken

雙絲雪菜脆麵 Crispy Noodle with Preserved Vegetables and Double Shreds

泡菜雞扒炒意大利粉 Fried Spaghetti with Kimchi and Chicken Thigh

烹飪小字典

常用調味

份量對照表

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