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雞肉料理好滋味(中英對照)

雞肉料理好滋味(中英對照)

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出版日期:2015/03/18
出版:人類智庫 / 源樺
作者:黃乃芸
語言:繁體中文(台灣)
頁數:147
產品類型:電子書
檔案格式:PDF(適合平板)

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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。

章節目錄

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

作者介紹

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。

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