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  • 雞肉料理好滋味(中英對照)

  • 系列名:愛料理
  • ISBN13:9789865744625
  • 出版社:康鑑文化
  • 作者:黃乃芸
  • 裝訂/頁數:平裝/144頁
  • 規格:26cm*21cm*0.8cm (高/寬/厚)
  • 版次:1
  • 出版日:2015/01/15
  • 中國圖書分類:肉類烹調法
定  價:NT$199元
優惠價: 85169
單次購買10本以上8折
可得紅利積點:5 點

庫存:1

商品簡介

作者簡介

目次

書摘/試閱

本書特色
 各式雞肉佳餚如何在家輕鬆做?
照著做,你也可以做出餐廳級手藝的雞肉料理!
炸烤類 教你利用油炸或煎烤,做出外酥內脆的好味道
沾拌類 利用涼拌手法,迅速烹調清爽無負擔的料理
燒炒類 大火烹調,做出百吃不厭的下飯好滋味
蒸煮類 用簡單又快速的省時方法,吃到雞肉的鮮甜
主食類 雞肉搭配各式主食,多樣變化,健康滿分
 以雞肉為主角,彙集常見的雞肉佳餚,依烹調方式分為炸烤類、沾拌類、燒炒類、蒸煮類、主食類,以淺顯易懂的步驟,介紹給現代家庭煮婦(夫),讓全家人都能吃到香味四溢的幸福滋味。
 按照書上的步驟進行,即可在家變換出多道美味又可口的料理。書中實用又貼心的「烹調祕訣」,讓你輕鬆便能烹調出有如餐廳大師手藝的雞肉料理。

內容簡介 
雞肉不僅好吃,更含有蛋白質、醣類、維生素A、B群、鈣、磷、鐵、銅等營養素,也為較經濟實惠的動物性蛋白質來源,為現代家庭餐桌中為家人準備餐食時很好應用的食材之一。
本書食譜設計以家常易做為出發點,口味適合大眾及各年齡層,以料理本身應具備的色、香、味等基礎訴求,考量營養、方便製作及經濟因素各層面,並使用簡明流暢,言簡意賅的筆觸,讓讀者迅速入門,聰明料理,輕鬆上菜。
黃乃芸博士
美國家禽蛋品出口協會
於知名大學的食品系擔任教職之外,也是一位愛吃、也懂得吃的美食家,長年擔任食品安全、衛生及營養菜餚的開發、品評及製作,在國際科學研究、政府推廣計畫、產品檢驗及稽查的領域琢磨良多。
以自身研發料理的點滴、投入職場的心得與旅居國外的經驗,與讀者分享烹調雞肉料理的祕訣及技巧,使人不再因做菜而迷惑苦惱。

作者序 Foreword
百變雞肉料理在家輕鬆做
A Variety of Chicken Dishes Which You Can Easily Make at Home
推薦序 Recommendation
打造知性的健康雞肉餐點
Make Intellectual and Healthy Chicken Meals

Part 1 雞肉美味的祕密
Tasty Tips of Chicken
雞肉為何是肉類首選
Why Is Chicken The First Choice of Meat?
雞肉採購保存有撇步
Tips of Chicken Procurement and Storage
雞肉部位名詞大解析
The Analysis of Parts of Chicken
Part 2 炸烤類
Deep-frying and Baking Recipes
椒麻雞
Pepper Chicken
泰式烤雞翅
Thai Grilled Chicken Wings
迷迭香烤雞腿排
Rosemary Roasted Chicken Thigh
椒鹽雞
Spiced Salt Chicken
桔芝炸雞塊
Fried Chicken Nuggets with Marmalade and Sesame Seeds
傳統炸雞翅
Traditional Fried Chicken Wings
檸檬雞塊
Lemon Chicken Nuggets
沙茶雞排
Shacha (Taiwanese Barbecue) Chicken Cutlet
Part 3 沾拌類
Dip Mix Recipes
黃瓜拌雞絲
Cucumbers with Shredded Chicken
洋蔥拌雞絲
Shredded Chicken with Onions
雞蓉豆腐
Chicken Velvet and Tofu
麻醬雞絲
Shredded Chicken with Sesame Paste
馬鈴薯雞肉沙拉
Chicken Potato Salad
薑味雞絲
Shredded Chicken with Ginger
Part 4 燒炒類
Stir-fry Recipes
三杯雞
Three-cup Chicken
宮保雞丁
Kung Pao Chicken
左宗棠雞
General Tso’s Chicken
腐乳雞
Fermented Bean Curd Chicken
花雕雞
Shaoxing Chicken
咖哩雞
Curry Chicken
辣子雞丁
Spicy Diced Chicken
紅燒棒棒腿
Braised Drumsticks
蔥燒雞腿肉
Braised Chicken Thighs with Scallions
泡菜炒雞肉片
Stir-fried Kimchi Chicken
蠔油雞片炒香菇
Stir-fried Chicken with Mushrooms and Oyster Sauce
豆炒雞片
Stir-fried Chicken with Green Beans
薑汁爆雞柳
Stir-fried Chicken Fillets with Ginger
山藥紅棗雞丁
Stir-fried Diced Chicken with Yams and Red Dates
橙汁雞腿排
Sauteed Chicken with Orange Sauce
蒜子雞腿塊
Stir-fried Chicken Nuggets with Garlic
彩椒雞塊
Sauteed Chicken Nuggets with Bell Peppers
芋香燒雞
Stir-fried Chicken with Taro
紅麴炒雞肉
Stir-fried Chicken with Red Yeast Rice
Part 5 蒸煮類
Steamed and Boiled Food Recipes
雞肉腐皮卷
Chicken with Tofu Rolls
香菇蒸雞
Steamed Chicken with Mushrooms
粉蒸嫩雞
Steamed Tender Chicken with Flavored Rice Powder
口水雞
Steamed Chicken with Chili Sauce
洋蔥燉棒腿
Stewed Chicken Drumsticks with Onions
青木瓜燉雞
Stewed Chicken with Green Papayas
麻油雞
Sesame Oil Chicken Soup
白菜滷雞卷
Chicken Cabbage Rolls
香滷雞腿
Stewed Drumsticks
醉雞
Liquor-saturated Chicken
蓮藕雞肉燒
Stir-fried Chicken with Lotus Roots
雞肉鑲苦瓜
Bitter Melon Stuffed with Chicken
冬瓜燜雞
Stewed Chicken with White Gourd
雞肉蒸蛋
Steamed Eggs with Chicken
雞肉濃湯
Thick Chicken Soup
枸杞紅棗雞湯
Chicken Soup with Wolfberries and Red Dates
鳳梨苦瓜雞湯
Chicken Soup with Bitter Melon and Pineapples
Part 6 主食類
Staple Food
雞肉炒河粉
Stir-fried Flat Rice Noodles with Chicken
油雞蔬菜飯
Vegetable Rice with Chicken
番茄燉雞斜管麵
Penne Pasta with Tomatoes and Chicken
南瓜雞肉燉飯
Pumpkin and Chicken Risotto
雞柳烏龍麵
Udon with Chicken Fillets
親子丼
Chicken and Egg Rice Bowl

雞肉採購保存有撇步
Tips of Chicken Procurement and Storage
想要燒出好吃的雞肉料理,除了自身的烹調技術,食材的新鮮也是不可或缺的重要因素。所以如何選購新鮮的雞肉,並且有良好的保存過程與正確的處理方法,才能讓每一道佳餚都能吃得美味又安心。
If you want to make a delicious chicken dish, in addition to your own cooking skills, the fresh food material is also an essential factor. So how to select fresh chicken, store chicken, process chicken with the right methods can make every meal delicious and safe.

購買地點有冷藏設備
選購雞肉時,應選擇管理良好信譽佳的超市、量販店,有冷藏設備的場所購買,購買雞肉時,記得回家前最後一站再到超級市場,在超級市場時,最後再把冷凍或冷藏的雞肉放到推車上。
此外,認明外包裝有HACCP食品安全系統認證的廠商或標示有CAS的產品,才是安全無虞的雞肉(例如美國雞肉通過HACCP食品安全管制系統的品管監測後,會貼有雞寶寶貼紙)。

There Should be Refrigerated Equipment at the Place of Purchase
When you purchase chicken, you should choose a reputable supermarket or discount store under good management and with refrigerated equipment. Please remember to buy chicken in the supermarket when you’re going home right away; in the supermarket, please take the chilled or frozen chicken at last.
Moreover, please identify the product with food safety system certification of HACCP or the products which are marked with CAS. They stand for safe chicken (for example, after passing the quality control monitoring by food safety control system of HACCP, U.S. chicken will be affixed with stickers of the chicken baby ).

觀察外表並用手觸壓
品質優良的雞皮膚完整,四肢健全,肉嫩結實,色澤呈淡粉紅帶光澤;挑選雞翅時的要訣是看毛細孔,毛細孔越大就代表著飼養的時間越長,其肉質較鮮甜;雞胸肉則要挑選表皮完整,沒有受傷的;新鮮雞肉外表光滑,不會有黏液,表皮顏色為黃白色,帶有新鮮的肉味。

Observe the Appearance, and Touch and Press by Hand
The chicken with good quality has intact skin, is able-bodied, has tender and firm flesh, and the color should be pale pink with shine. The tip of selecting the chicken wing is to see the pores. If its pores are bigger, it stands for it lives longer, so that the meat will be fresher and sweeter; for the chicken breast, we should select the one whose skin is not patchy in appearance. The appearance of fresh chicken should look smooth without mucus, and its skin should be creamy white. It should also smell meaty.

保存注意溫度與期限
儲存前,先將雞肉洗淨,吸乾多餘水分後放入密封袋中。如置於冰箱中,冰箱的冷藏溫度要定在5℃以下,放在最冷且最下層,並在下面放一盤子接住滴下的水滴,以免血水會汙染冰箱,造成細菌滋生;冷凍溫度則要定在-18℃,甚至更低。
冷凍的雞肉解凍後,放置冰箱隔夜或兩天最為妥當。如果是在微波爐中解凍,應在解凍完畢後立即進行烹調,只要內部達到安全的溫度,解凍就可以做為烹調過程的一部分。
生的雞肉存放在冰箱中,兩天內一定要烹煮或冷凍;烹煮過的肉類存放在冰箱中,四天內一定要食用或冷凍;而新鮮的雞肉最好在兩天內食用完,最多不超過四天,為確保最佳品質,冷凍儲藏的生雞肉,儲藏時間不要超過三個月,如果是煮過的肉,不要超過兩個月。

Pay Attention to Storage Temperature and Duration
Before storage, wash the chicken first, blot up excess water, and then put in a sealed bag. If it is placed in the refrigerator, the temperature of the refrigerator should be below 5℃. Place it on the coldest and lowest compartment, and put a tray below to catch the dripping water so as not to contaminate the refrigerator, or it will increase the risk of bacterial contamination; while the freezing temperature should be set at -18℃, or even lower.
After thawing the frozen chicken, it should be better to put it into the refrigerator for overnight or two days. If it is thawed with a microwave oven, it should be immediately cooked after thawing. So long as reaching a safe temperature, thawing can be taken as a part of cooking process.
If the raw chicken is stored in the refrigerator, it must be cooked or frozen within two days; if the cooked meat is stored in the refrigerator, it must be eaten or frozen within four days; while for fresh chicken, it’d better be eaten within two days, no more than four days. In order to keep the best quality, storage time of raw chicken by frozen storage should not exceed three months, if the meat is cooked, not to exceed two months.

正確處理以保持衛生
處理未煮過或冷凍的生雞肉時,避免碰觸鼻子、眼睛和嘴巴,並且在接觸任何食品前後都應該用肥皂和熱水徹底清洗雙手,可以確保雙手遠離病菌。
處理熟食和生食的刀具及砧板應分開使用。生肉應該和熟肉及其他的生食品分開放置,以避免引起交叉汙染。

Correct Treatment to Maintain Hygiene
When handling the uncooked or frozen raw chicken, you should avoid touching your nose, eyes and mouth, and you should wash your hands thoroughly with soap and warm water before and after touching any food, which can keep your hands away from germs.
When handling cooked and raw food, you should use different knives and cutting boards. Keep raw meat and cooked food and other raw food separately in order to avoid cross-contamination.

椒麻雞 Pepper Chicken
營養師專業建議:花椒具刺激性,孕婦不宜食用。
Professional recommendation from nutritionists: Chinese red pepper is irritant, so the pregnant women should not eat the dish.

材 料 Ingredients
雞腿1隻
小黃瓜1條
紅辣椒1根
大蒜2粒
高麗菜3片
chicken leg: 1
small cucumber: 1
red chili: 1
garlic: 2
cabbage: 3 slices

調味料 Seasonings
A料
醬油1大匙
糖1小匙
Seasoning A
soy sauce:1 tbsp
sugar:1 tsp
B料
花椒粒1小匙
香油1小匙
白胡椒1小匙
鹽1/2小匙
麵粉2大匙
Seasoning B
Chinese red pepper: 1 tsp
sesame oil: 1 tsp
white pepper: 1 tsp
salt: 1/2 tsp
flour: 2 tbsp

作 法 Method
1 雞腿洗淨去骨,放入混合拌勻的A料中醃約20分鐘,沾上薄麵粉備用。
2 熱一油鍋至150℃,將作法1的雞肉炸至熟且表面酥脆撈起,待油溫拉高後再續炸第二次,去除雞腿多餘的水分。
3 小黃瓜、辣椒、大蒜均洗淨瀝乾,切片備用;高麗菜洗淨切絲鋪盤。
4 另取平底鍋或炒菜鍋,先放入花椒粒和香油爆香,再將花椒粒取出。
5 於作法4鍋中放入作法3的所有材料一起爆香,最後再加入鹽和白胡椒調味。
6 將作法2炸好的雞腿切成條狀,放入盤內,淋上作法5的醬料。
1 Wash the chicken leg and remove the bone, put it into the mixed Seasoning A and pickle it for about 20 minutes. Then coat the chicken with a little flour.
2 Heat the oil to 150℃, fry the prepared chicken in Step 1, and pick it up when the chicken gets cooked and the surface is crisp; then fry the chicken for the second time at a higher temperature to remove the excess water in the chicken leg.
3 Wash the small cucumber, chili, garlic, and then drain them. Cut them into slices; wash the cabbage, shred it, and put them in a plate.
4 Then take another pan or wok, add the Chinese red pepper and sesame oil and sauté them until they smell fragrant. Then take out the Chinese red pepper.
5 Put all the prepared ingredients in Step 3 into the pan or wok which you use in Step 4, sauté them, and season with salt and white pepper at last.
6 Cut the fried chicken leg in Step 2 into strips, put them into a plate, and then drizzle the sauce in Step 5 over the chicken.

料理祕訣Cooking tips
花椒粒不要爆太久,不然會有焦苦味;炸第二次的動作稱為「搶酥」,可使雞肉口感更加酥脆。
Don’t sauté the Chinese red peppers for too long, or there will be bitterness; the second frying is called “Seize Crisp,” which can make the chicken taste crisper.

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