博客來網路書店

作者簡介　　4

About the Author

自序　　5

Preface

事前準備Preparation

基礎美味自製── XO干貝醬　　12
Basic Delicacy Homemade——XO Scallop Sauce

計量代換表　　14
Weight and Volume Units

調製特殊配料　　16
Special Ingredients

認識西式材料　　20
Introduction Western Ingredients

自調適搭醬汁　　22
Homemade Sauces

套餐範例　　24
Set Menu Example

餐桌佈置範例　　26
Table Settings

開胃菜Appetizers

炒雙絲34 Stir-fried Luffa with Black Mushrooms

酸菜R筍36 Braised Pickled Mustard Greens with Bamboo Shoots

乾煸苦瓜38 Saut?ed Bitter Melon

南方茄子40 Southern Eggplant

鹹魚銀芽42 Crispy Salted Fish with Silver Bean Sprouts

絲瓜炒粉44 Stir-fried Luffa with Cellophane Noodles

蒜蓉蚵仔46 Oysters with Garlic Sauce

杏仁雞片48 Crispy Chicken Chips with Almonds

麻辣腐皮卷50 Ma-La Bean Sprout Rolls

脆皮絲瓜卷52 Deep-fried Luffa Rolls

果粒炸豆腐54 Crispy Tofu with Cantaloupe

雪菜皇帝豆56 uie-Cai with Butter Beans

百花鵪鶉蛋58 Steamed Shrimps with Quail Egg Balls

石榴蚵仔60 Deep-fried Oysters in Tofu Skin

雪菜牛肉30 Beef with Xuie-Cai

酸豇豆炒牛肉末32 Pickled Long Beans with Ground Beef

涼拌菜Salads

麻辣腰花64 Mar-La Kidneys

XO干貝醬拌什錦66 Assorted Meat and Vegetables with XO Scallop Sauce

涼拌金銀絲68 Napa Salad

涼拌苦瓜70 Bitter Melon Salad

豆酥拌龍鬚菜72 Lon-Shu-Cai with Crispy Szechuan Fermented Beans

鮮魷拌粉絲74 Squid with Cellophane Noodle Salad

鮮果拌明蝦76 King Prawns with Avocado and Mango Salad

魚露拌蘆筍78 Asparagus with Fish Sauce Salad

湯Soups

排骨酥蘿蔔湯82 Spareribs with Turnip Soup

蓮子干貝湯84 Scallops with Lotus Seed Soup

湖北魚丸湯86 Fish Ball Soup

蘿蔔絲蛤肉湯88 Turnip with Clam Soup

冬瓜煲湯90 Braised Winter Melon Soup

北菇竹笙湯92 Black Mushrooms with Bamboo Pith Soup

韓國人參雞湯94 Chicken with Ginseng Soup

什錦海鮮羹96 Assorted Seafood Soup

翡翠鱈魚羹98 Cod with Spinach Ball Soup

干貝翡翠羹100 Scallops with Spinach Ball Soup

主菜Main Courses

黑胡椒牛肉塊104 Diced Beef with Black Pepper Sauce

銀芽牛肉106 Beef with Silver Bean Sprouts

咖哩粉絲牛肉煲108 Curry Beef with Cellophane Noodle Casserole

軟煎牛小排110 Pan-fried Beef Ribs

蠔油肉卷112 Pork Rolls with Oyster Sauce

蜜汁橙柳肉114 Honey Orange Pork

腐竹腐乳肉116 Spareribs with Tofu Sticks

醬鴨118 Duck with Brown Sauce

左公雞120 General Tao Chicken

彩椒雞丁122 Chicken with Sweet Peppers

　　傳統中菜以豐盛聞名，宴客總不免大魚大肉、滿滿一桌，現代人卻「食不求飽」，講究的是精緻與營養均衡。然而佳餚的多樣性，還是很受現代人歡迎，畢竟這種視覺享受，也是吃的一部分。

　　本書依屬性分成了開胃菜、涼拌菜、湯、主菜及甜點等五項，除排除中餐傳統缺點外，並融入西餐精緻文化。讀者可按此書做出各種中式美食，亦可依其分類將美食以西餐上菜方式呈現。

　　以「中菜西吃」的方式料理佳餚，好處說不盡：首先在飲食上，兼顧了美味與營養；其次在宴客上，更顯得美觀大方；而在處理食材與料理上，變得簡單、省時。此外，在分盤上，更凸顯了衛生特點。相信本書的用心，必能使您感受到一舉數得，這也是筆者樂見的最大收穫！

　　筆者還編寫過《西式料理輕鬆做》和《輕鬆做好菜》兩書，皆由躍昇文化事業有限公司出版。您若能參酌應用，當可觸類旁通，讓您的廚技更上一層樓。