上品中國菜：傢常菜（英文版） [Best Of Chinese Cuisine Home Style] 下載 mobi epub pdf 電子書 2024

內容簡介

作為中國文化的一部分，中國菜是貼近平民色彩的元素，也因此受到瞭越來越多外國人的鍾愛。本係列包括《傢常菜》《素食》《藥膳》，由新加坡引進齣版，地道的英文錶達，國際化的裝幀設計，傳達齣中華飲食文化的魅力，非常符閤國外讀者的閱讀品味。

來中國旅居的外國人，特彆是帶傢屬來的，一般需要學習做一些中國菜，那麼就需要中國菜譜。本書以健康為主題，涵蓋中國著名傢常菜肴，圖文並茂，版式具有國際化風格，具有很強的實用性。

Book health, covering China's famous homemade dishes, illustrations, typography, international style, and highly practical.

內頁插圖

目錄

Contents

Foreword

Introduction

Soups

Fish & Seafood

Meat & Poultry

Vegetables & Bean Curd

Rice &Noodles;

Snacks & Desserts

Basic Recipes

Glossary

Weights & Measures

精彩書摘

Crispy Prawn Balls with Cheese

Serves 4

Spinach leaves a handful

Prawns (shrimps) 80 g (3 oz)

Cheddar cheese 4 small cubes, each about 20 g ( 2/3 oz)

Cooking oil for deep-frying

Sliced white bread 6 slices, crust removed and cut into small cubes

SEASONING (COMBINED)

Salt 1/4 tsp

Sugar 1/2 tsp

Sesame oil 1/2 tsp

Egg white 1/2

Corn flour (cornstarch) 1/4 tsp

Ground white pepper 1/2 tsp

1. Bring a pot of water to the boil and blanch spinach leaves until just wilted. Drain well, then mince.

2. Peel and devein prawns. Rinse, then chop using the spine of a cleaver until mixture is pasty. Mix prawn paste with spinach and ingredients for seasoning. Divide mixture into 8 portions.

3. Roll each portion into a ball, then press a cube of cheese into each ball. Reshape balls to enclose cheese.

4. Heat oil for deep-frying over medium heat.

5. Coat prawn balls with bread cubes, pressing gently so bread sticks to prawn balls. Deep-fry in batches over medium heat until golden brown and crisp. Takes about 3 minutes.

6. Drain well and serve hot.

NOTE It will be easier to slice the bread into small cubes if it is frozen beforehand.

Lily Bulb, Asparagus, Black Fungus & Gingko Nut Stir-fry

Serves 4

Black fungus 10 g (1/3 oz), soaked in water for 1 hour

Green asparagus 300 g (11 oz), cut into pieces

Ready-prepared or canned gingko nuts 50 g (12/3 oz)

Fresh lily bulbs 100 g (31/2 oz) Cooking oil 1 Tbsp

Corn flour (corn starch) 1/2 tsp, mixed with 2 tsp water

Chinese wolfberries 2 tsp, soaked in water for 10 minutes

GINGER JUICE

Ginger 50 g (12/3 oz), peeled and chopped

Water 100 ml (31/2 fl oz)

SEASONING

Chicken stock (page 159) or water 4 Tbsp

Salt 1/2 tsp

Sugar 1/2 tsp

Sesame oil a dash

Chinese cooking wine (hua diao) a dash

1. Prepare ginger juice. Put ginger and water in a blender and process. Strain. Measure out 1/2 tsp and mix with other ingredients for seasoning. Set aside. (It is difficult to prepare a smaller amount of ginger juice using the blender, so use the remaining ginger juice to flavour other dishes.)

2. Put soaked black fungus in a bowl and cover with hot water. Steam for 30 minutes until soft.

3. Bring a pot of water to the boil and poach asparagus, gingko nuts and lily bulbs for about 20 seconds. Drain and set aside.

4. Heat oil in a wok and add black fungus, asparagus, gingko nuts and lily bulbs and stir-fry until fragrant. Add ingredients for seasoning, then stir in corn flour mixture to thicken sauce.

5. Dish out and garnish with wolfberries. Serve hot.

前言/序言

Foreword

When Sam asked me to write the foreword to this cookbook, I was only too glad to say yes. I have known Sam for more than 10 years and seen him grow from a young, earnest chef into today’s celebrity masterchef. Yet in that time, one thing has never changed. He has always remained totally committed to his profession, challenging himself to continually come up with new ideas and standards.

Yet, as his professional stature rises, he has remained humble and affable. So this cookbook featuring recipes for everyday Chinese dishes best represents the Sam Leong I know: a man who is firmly rooted to his simple beginnings even though he now stands tall as one of Singapore’s top chefs.

Unlike many celebrity chef cookbooks that serve better as trophies on a bookshelf because the recipes are too impractical for the home chef, this book is definitely one that will be well-thumbed. Dishes featured are designed for the home dinner table and can be whipped up easily in a home kitchen. And yet, they bear the imprint of a top-class chef.

The recipes speak from the heart, they speak of warmth and sincerity. This is a cookbook that anyone would be proud to have his name attached to. And one that everyone will be happy to keep.

Straits Times restaurant critic

老闆性格好，商品也好，超贊，很不錯。

那個工作人員號碼：131 6612 9456，好像姓汪，並警告我說不要在京東下單。

太復雜，菜品太油膩，不是太實用，比較雞肋……

送一個外國朋友的，圖文並茂，還不錯，隻是價格貴瞭點兒：）

??

書不錯，送貨速度也快，贊一個。

那個工作人員號碼：131 6612 9456，好像姓汪，並警告我說不要在京東下單。

送一個外國朋友的，圖文並茂，還不錯，隻是價格貴瞭點兒：）

太復雜，菜品太油膩，不是太實用，比較雞肋……