煮人必學家常菜（中英對照）

本書將易煮又美味的必學菜式分為燜煮、炒、蒸、煎烤等，有海鮮、魚、肉和蔬菜，這都是尋常的食材，學懂了，就有三十多道菜式和四個醬汁傍身，只要懂得融滙貫通，就可變化出許多道菜式了。而且每一個食譜都有「零失敗技巧」，讓你成功煮出美味菜式。

黃美鳳、Feliz Chan、Winnie姐（都是資深的烹飪導師及食譜作者）。

許多新手入廚的煮人，他們的熱誠可嘉，但烹調技巧不足，水準不穩定，如煮出來的菜式不美味，菜式難免受到同枱食客的冷暴力對待，煮人難免信心受挫！想煮得美味，當中有許多烹調的竅門，例如要用細火爆炒醬汁，避免醬汁有焦燶味；黃豆要浸泡數小時才煮，才能加快將豆煮至軟綿等等。在《煮人必學家常菜》内，每一個食譜都有「零失敗技巧」，讓你成功煮出美味菜式。

書内將易煮又美味的必學菜式分為燜煮、炒、蒸、煎烤等，有海鮮、魚、肉和蔬菜，這都是尋常的食材，學懂了，就有三十多道菜式和四個醬汁傍身，只要懂得融滙貫通，就可變化出許多道菜式了。

現在就翻翻食譜，看你想煮哪個菜式吧！祝你樂在廚中。

醬
5.味噌番茄醬
Miso Tomato Sauce
6.蝦醬
Fermented Shrimp Paste
8.香菇肉醬
Mushroom Meat Sauce
10.蒜香豆豉辣椒醬
Black Bean and Garlic Chilli Sauce

炒
12.香菇肉醬炒蟶子
Stir-fried Razor Clams in Mushroom Meat Sauce
14.瀨尿蝦肉炒韭菜花
Stir-Fried Mantis Shrimp Meat with Chinese Chive Flowers
17.黑白胡椒蝦煲
Black and White Peppers Prawn Casserole
20.辣椒薑茸炒鮮魷
Stir-Fried Squid with Chilli and Ginger
24甜椒牛肝菌炒帶子
Stir-Fried Scallops with Bell Pepper and Porcini
27.豆醬焗肉蟹
Mud Crabs with Puning Bean Sauce
30.蝦醬炒魷魚筒
Stir-fried Baby Squids in Fermented Shrimp Paste
33.山楂咕嚕肉
Sweet and Sour Pork in Hawthorn Sauce
36鮮菌菜苗炒雞肉
Stir-fried Chicken Fillet with Mushrooms and Baby Cabbage
39.蠔油薑葱炒牛肉
Stir-Fried Beef with Ginger and Spring Onion in Oyster Sauce

燜煮
42.銀絲香芹花蛤鍋
Boiled Manila Clams with Vermicelli and Chinese Celery in Clay Pot
44.芹蒜豆腐泡煮沙鯭魚
File Fish and Beancurd Puffs with Chinese Celery and Leeks
47.小白菜魚餃湯鍋
Fish Dumplings and Small White Cabbages in Fish Broth
50.酒煮東風螺
Conches in Spicy Wine Sauce
52川醬辣蟹銀絲煲
Sichuan Spicy Crab and Vermicelli in Clay Pot
55.農家燜五花腩
Stewed Pork Belly
58.醬燜豬腩肉
Stewed Pork Belly in Miso Tomato Sauce
60.冬菇燒肉燜海參
Stewed Sea Cucumber with Mushroom and Roast Pork
63.滷水蘿蔔牛腩
Beef Brisket and Radish in Chinese Marina
66.咖喱羊腩
Curry Lamb Brisket
69.黃豆苦瓜燜雞
Braised Chicken with Soybean and Bitter Melon
72.葱油花雕焗雞球
Braised Chicken with Spices and Hua Diao Wine
74.碧綠柱侯雞
Braised Chicken in Chu Hou Sauce
77.豉汁涼瓜燜雞球
Stewed Chicken and Bitter Melon in Fermented Black Bean Sauce
80.海南雞伴油飯
Hainanese Chicken with Flavoured Oil Rice

煎烤
84.蝦乾鮫魚餅
Fried Mackerel and Dried Shrimps Cakes
87.惹味蝦
Braised Prawns with Sweet, Sour and Spicy Sauce
90.梅子蜜汁烤雞髀
Roasted Chicken Legs in Plum and Honey Sauce
92.黑毛豬腩金菇卷
Enokitake Mushrooms Rolled in Kurobuta Pork Belly


蒸
95.酸梅椒醬蒸魚雲
Steamed Big Fish Head with Sour Plums and Chilies in Soybean Sauce
98.蒸腐皮魚蝦卷
Steamed Fish and Shrimp Paste in Beancurd Skin Roll
101.家鄉蒸蠔缽
Steamed Oyster with Egg and Pork in Earthen Bowl
104.金銀蒜蒸象拔蚌仔
Steamed Geoduck Clams with Garlic
107.黑糯米酒紅棗蒸雞
Steamed Chicken with Red Dates in Black Glutinous Rice Wine
110.甜酒腐乳蒸雞
Steamed Chicken with Sweet Wine Fermented Beancurd

醬燜豬腩肉

4人份量

零失敗技巧

Successfully Cooking Skills

Q：豬腩肉為何原塊燜煮？

保留肉汁，而且以免切塊後的豬腩肉經燜煮而過度縮小。

Q: Why do you cook the pork belly in whole?

It helps keeping the juice in the meat. The meat also shrinks quite a bit in the cooking process. Cutting or slicing the pork at last makes sure the pieces are of the right sizes.

 

Q：如何有效令豬腩肉軟腍？

煲一段時間後，加蓋焗20分鐘，然後再煲煮，令豬腩肉容易軟腍，而且節省能源。

Q: How do you make the pork tender?

After cooking for a while, cover the lid and turn off the heat. Leave it for 20 minutes. Then bring to the boil again. Doing this step repeatedly not only saves some fuel, but also makes the pork more tender.

 

材料：

新鮮豬腩肉1斤

薑6片

味噌番茄醬（看第5頁）

麻油1茶匙

 

做法

1. 豬腩肉原塊洗淨，飛水備用。

2. 豬腩肉原塊放入浸過面之滾水內，加入薑片用中小火煲45分鐘，傾入醬汁和麻油1茶匙煮滾（注入水蓋過豬腩肉面），用小火煲約30分鐘至豬腩肉軟腍。

3. 食用時，可原塊上桌或切成塊食用。

 

Stewed Pork Belly in Miso Tomato Sauce

Serves 4

Ingredients

600 g fresh pork belly

6 slices ginger

 

miso tomato sauce (refer to P.5)

1 tsp sesame oil

 

Method

1. Rinse the pork belly and keep it in whole. Blanch it in boiling water and drain.

2. Put the pork belly into a pot. Add boiling water to cover the pork. Put in ginger and bring to the boil. Turn to medium-low heat and simmer for 45 minutes. Add miso tomato sauce and bring to the boil. Add water to cover the pork if needed. Cook over low heat for 30 minutes until the pork is tender.

3. Serve the pork belly in whole or slice it up before serving.