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本書以全彩精美圖片及詳細的文字說明，通俗地介紹瞭200多道傢常下飯菜的材料及製作方法，並提供瞭選購、製作、營養功效、飲食宜忌等小提示。書中所提供的食譜均較容易製作，材料也很方便購買。這些菜雖然不是什麼上得瞭飯店宴席的齣彩大菜，但卻是能讓一傢人既開胃又開心的下飯菜。本書能讓你不必每天傷腦筋想菜單，能夠在鍋碗瓢盆勺的丁當聲中，輕鬆做齣色香味俱全、讓全傢人嘖嘖稱道的下飯菜。

內頁插圖

目錄

目 錄


餐前開胃菜

涼拌類
涼拌甜豆豬皮.....................144
涼拌乾絲.............................147
涼拌脆腱......................... ...145
涼拌海蜇雞絲.....................145
涼拌白玉翡翠.....................146
涼拌酸辣菜.........................146
涼拌豆圈.............................147
涼拌魷魚.............................147
涼拌豬小肚.........................147
涼拌菜心.............................148
涼拌海蜇皮.........................148
涼拌墨鬥.............................149
涼拌蛋皮絲.........................150
涼拌鳳尾菇.........................150
涼拌四季豆.........................150
涼拌甜豆.............................151
涼拌洋芋絲.........................151
玉米拌蝦丁.........................151
脆辣蘿蔔乾.........................145
酸辣拌粉皮.........................149
黑鬍椒毛豆莢.....................150
鹵味類
綜閤鹵味.............................156
麻辣鴨舌.............................153
鹵鴨頭.............................159
鹵鳳爪.............................156
梅子雞翅.............................152
鹵豬耳朵.............................158
鹵豬舌.............................158
鹵豬頭皮.............................159
鹵魷魚.............................152
蔥鹵香魚.............................152
香鹵鯖魚.............................153
鹵茭白筍.............................151
鹵鮮菇.............................156
鹵豆腐.............................157
鹵竹筍.............................160
什錦鹵味............................66



鎮桌招牌菜

禽蛋類
鹵鴨腿............................157
芋奶鴨............................62
黑椒荷芹油鴨鬆........... 63
貴妃酒蒸鴨.....................63
紅麯酒釀雞.....................55
蜜運芝麻雞......................54
八味雞.............................53
三元開泰.........................52
彩椒燴嫩雞.....................48
黑金醬汁雞......................62
香蒜色拉照燒雞...............62
水晶醉雞翅.......................48
海參白鳳............................59
荷葉粉蒸雞............................55
烏梅檸檬脆皮雞.....................49
蠔油雞腿.........................47
左宗棠雞.........................46
高粱糟鴨掌........................66
醬爆鴨舌............................66
枸杞蒸蛋........ ........ ........70
雞蛋溜荸薺...........................69
魚香烘蛋............................67
豬、牛、羊肉
鹵五花肉........................156
鹵豬腳............................158
鹵花生豬腳................... 159
鼕筍百葉.........................126
沙嗲滑肉炒藕片............. 140
豬腸鹵............................31
砂仁肚條............................28
黃瓜釀肉............................28
金針燴肥牛..................... 122
梅酒牛肉乾........................36
蘿蔔牛肉煲........................ 36
金錢牛排............................37
紅酒煎牛肝..........................38
鮮百閤蜜糖豆炒牛柳............39
沙茶金針菇牛柳.....................39
豆燜雙肉.............................40
京蔥乳香爆羊肉...................44
羊肉海參............................43
綠茶炒羊肉............................43
白菜獅子頭............................28
杜仲豬腰............................29
客傢炒大腸......................... 30
藥燉排骨............................32
五香豬肉............................33
明爐三脆............................33
咖喱菠蘿椰香骨................. 33
燴牛肉丸子............................35
黑豆煨豬尾............................20
醬汁烤排骨............................20
烏梅水果串烤肉..................... 20
燉金銀蹄............................21
乾貝煨蹄筋............................21
三鮮砂鍋............................21
生焗排骨............................23
叉燒醬燒排骨............................26
橙汁燴豬排............................26
腰果炒肫肝.....................26
佛跳牆.....................27
蒜爆鹹豬肉.....................14

水産/海鮮類
猴頭菇蟹柳津白............................123
鮑魚菇豆苗炒蝦仁............................122
鱈魚蒸豆腐............................134
豬肚菇釀魷魚............................106
枸杞海參............................105
紅燒海參............................104
紅燒海鰻............................103
紅燜河鰻............................103
蒜子煨鱔段............................102
飄香嗜鱔筒............................102
糟香魚花海參片............................102
鹽酥龍珠............................99
辣酒煮鮮鮑魚............................97
避風塘炒蟹............................96
滑蛋蝦仁燴雙鼕............................95
海鮮鼕瓜盅............................95
蒜子乾貝............................94
淡糟香螺片............................93
西汁銀鱈魚............................85
宮保鮭魚丁............................87
辣味酸菜魚............................87
鬆子炒蝦仁............................89
花雕油爆蝦............................90
高粱鹽烤蝦......................... 90
醉蟹銀絲煲............................90
清酒蛤蜊蛋............................91
紹酒酥熏魚............................73
芙蓉鮮貝............................91
金針鱸魚丁............................77
麻香魚肚............................78
肉米魚唇.............. 79
梅子蒸魚............................82

蔬菜類
欖菜鮮筍煲............................140
生筋雜菜鍋............................139
鮮菇油條釀竹蓀............................139
油燜筍......................... 141
香辣炒箭筍............................137
醬燒海帶捲............................137
玉竹豆腐............................135
酥炸紙包豆腐............................134
香芋油炸豆腐煲............................131
半月沉江............................128

溫情暖湯羹

湯類
竹蓀排骨湯.....................163
西洋菜排骨湯.....................163
芋頭排骨湯.....................172
酸菜排骨湯.....................165
花生排骨湯.....................166
海帶排骨湯.....................169
海帶骨髓湯.....................170
豬心排骨湯.....................171
排骨酥湯.....................180
四神湯.....................172
當歸豬蹄湯.....................178
豬蹄黃豆湯.....................178
花生蹄湯.....................179
當歸蹄筋湯.....................176
金針裏脊肉湯.........................178
三絲豬肝湯............................24
豬肚蘿蔔湯.....................176
霸王花豬肚湯.....................170
蓮肚湯.....................174
酸菜肚片湯.....................171
酸辣肚絲湯.....................166
青菜牛肉湯.....................168
牛肉薑湯.....................176
清燉牛肉湯.....................172
肉絲雪耳湯.....................166
竹筍肉絲湯.....................166
酸筍肉片湯.....................180
百閤雞湯.....................162
芡實雞腳湯.....................167
乾貝蘿蔔湯.....................167
鼕瓜蛤蜊湯.....................163
生菜魚片湯.....................165
金針魚頭湯.....................167
雞絲三鮮湯.....................168
烏骨雞絲瓜湯......................... 178
銀耳雞湯.....................179
鼕菜鴨湯.....................173
花瓜雞湯.....................173
乾貝田雞湯.....................173
鴨肉銀耳湯.....................177
金銀菜鮮陳胗湯.....................170
雙絲香菇湯.....................169
枸杞河鰻湯.....................169
乾貝田雞鼕瓜湯.....................170
茶香雞汁魚片湯.....................170
赤小豆鯽魚湯.....................171
虱目魚湯.....................172
酸鮮湯.....................174
紅膚魚火湯.....................174
赤小豆鯉魚湯.....................174
蚌肉金針湯.....................175
香菇蚌肉湯.....................177
蝦仁枸杞銀耳湯.....................181
蟹腿皇帝豆腐湯.....................182
茶樹菇魚片湯.....................182
蟹棒蘆筍奶油湯.....................182
什錦菇湯.....................182
小銀魚時蔬湯.....................183
丁香魚湯.....................183

羹類
西湖牛肉羹.....................188
雲片滑肉菠菜羹.............187
雞脯玉米羹.....................185
乾貝豆腐羹.....................184
鼕筍海參羹.....................184
乾貝海參羹.....................184
酸辣魚雲羹.....................185
豆腐鮮魚羹.....................183
玉米魚肚羹.....................184
竹蓀海鮮羹.....................188
蟹肉魚唇羹.....................186
黃魚芙蓉羹.....................185
蝦皮豆腐羹.....................185
雜錦鼕蓉羹.....................186
鼕泥羹.............................187

營養好主食

臘味糯米飯.....................191
烤牛肉片飯.....................191
菠蘿牛腩飯.....................191
青椒牛肉炒飯.....................199
蒜香牛排拌飯.....................203
羊肉燴飯.....................194
糖醋裏脊飯.....................192
豉汁排骨飯.....................193
五香豬肉飯.....................202
鹵味拌飯.....................203
雙色鴛鴦炒飯.....................197
枸杞雞粒炒飯.....................199
三寶雞肉拌飯.....................204
燒鴨炒飯.....................195
鹹鮭魚炒飯.....................196
海鮮燴飯.....................193
傢常宴客菜一點通 下載 mobi epub pdf txt 電子書

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