Let's exchange culinary ideas!交 流 一 下 入 廚 心 得 吧 ！

Try My Cooking嘗 嘗 我 的 手 藝

目錄

Contents

廚 房 的 用 具 8Kitchen Utensil廚 房 內 的 電 器 用 具 12Kitchen Appliances廚 房 內 的 調 味 料 13Seasoning in the Kitchen鹹 酸 菜 的 處 理 方 法 14Treating Salty Pickled Mustard Greens醃 菜 的 處 理 方 法 16 Treating Preserved Vegetables魚 的 處 理 法 17Preparing Dressed fish蒸 魚 18Steaming Fish煎 魚 20Frying fish蝦 仁 的 處 理 方 法 22Handling Shrimps冬 菇 的 處 理 方 法 24Handling Dried Shiitake Mushrooms烚 菜 26Blanching Vegetables炒 菜 28Stir Frying Vegetables紅 辣 椒 的 處 理 法 29Treating Red Chili 飛 水 30Blanching瑤 柱 的 處 理 法 31Preparing Dried Scallops

頭 盤 A p p e t i z e r秘 製 三 文 魚 36Pickled Salmon泰 式 燒 牛 肉 沙 律 40Thai Roast Beef Salad滷 水 拼 盤 44Assorted Spiced Meat糖 醋 蘿 蔔 49Sweet and Sour Pickled Turnip八 寶 醬 52Shanghai-Style Spicy Meat Sauce

主 菜 M a i n D i s h粟 米 炒 松 子 56Stir Fried Sweet Corn and Pine Nuts老 少 平 安 58Steamed Fish Patty with Beancurd炒 雲 耳 紅 蘿 蔔 絲 60Stir Fried Carrots with Cloud Ears涼 瓜 冬 菇 鹹 酸 菜 63Stir Fried Bitter Gourd with Mushrooms and Pickled Mustard Greens蝦 仁 炒 蛋 66Stir Fried Shrimps with Eggs冬 菜 金 銀 蒜 蒸 帶 子 69Steamed Scallops with Preserved Tianjian Cabbage蒜 茸 牛 油 蝦 72Garlic Butter Prawns味 醂 銀 鱈 魚 76Pan-Fried Cod with Mirin Sauce

湯 S o u p鮮 奶 椰 子 雞 湯 128Chicken Soup with Coconut and Milk鯽 魚 南 瓜 湯 130Crucian Carp and Pumpkin Soup滋 陰 美 顏 湯 132Conch Soup with Duck Gizzards and Pork蛋 花 瑤 柱 粟 米 羮 135Egg Drop Soup with Dried Scallops and Sweet Corn牛 尾 羅 宋 湯 138Ox Tail Borscht西 洋 菜 忌 廉 湯 142Cream of Watercress Soup忌 廉 蘑 菇 湯 144Cream of Mushroom Soup

糕 點 。 飯 麵 D e s s e r t 。 R i c e 。 N o o d l e焗 焦 糖 蛋 148Crème Caramel蔗 汁 馬 蹄 糕 152Water Chestnut Pudding with Sugar Cane Juice牛 油 芝 士 蛋 糕 156Butter and Cream Cheese Cake椰 汁 馬 豆 糕 159Coconut Pudding with Split Peas電 飯 煲 糯 米 飯 162Sticky Rice with Preserved Meat臘 味 蘿 蔔 糕 166Turnip Pudding with Preserved Meat五 香 芋 頭 糕 170Taro Pudding with Five-Spice Powder麻 醬 涼 拌 麵 174Cold Noodles with Sesame Sauce

一 本 無 法 送 出 的 書 ~

~ 給 我 的 好 友 梁 玳 寧

潮 式 絲 瓜 烙 80Loofah Pancake茄 汁 蝦 82Prawns in Ketchup冬 菇 肉 絲 蒸 桂 花 魚 8 5Steamed Mandarin Fish with Mushroom and Shredded Pork瑤 柱 釀 節 瓜 88Stuffed Chinese Marrow with Whole Scallop墨 魚 燜 豬 肉 92Stewed Cuttlefish with Pork Belly蓮 藕 冬 菇 燜 五 花 腩 95Braised pork belly with Lotus root and mushrooms豉 汁 蒸 排 骨 98Steamed Pork Ribs with Black Bean Sauce梅 子 蒸 豬 頸 肉 100Steamed Pork Cheek with Preserved Plum沙 爹 牛 仔 骨 102Veal Ribs in Satay Sauce鮮 果 燜 牛 腩 104Beef Flank Stew with Fresh Fruit芝 芝 排 骨 106Gigi Style Side Ribs秘 方 焗 一 字 排 110Homestyle Grilled Side Ribs冬 菇 榨 菜 蒸 肉 餅 112Steamed Pork Patty with Mushrooms and Preserved Sichuan Vegetable檸 檬 雞 翼 115Lemon Chicken Wings五 香 鴨 118Steamed Duck with Five Spice Powder咖 喱 雞 翼 122Chicken Wings Curry嫩 滑 水 蛋 125Steamed Egg Custard

交流一下入廚心得吧！

我愛入廚，我享受入廚！

我更樂於與你分享入廚經驗！

從烹飪中獲得至愛親朋欣賞的喜悅，與同道

中人交換烹調心得，一起研究食譜的樂趣，

都要親身經歷才領略得到，

希望你也能細味入廚樂。

Let's exchange culinary ideas!

I love cooking and I enjoy every minute in the kitchen.

I'd even enjoy it more if I get to share my culinary experience with you.

The joy derived from the big smile on my friends' and family's faces as well

as, the fun of exchanging ideas and tweaking recipes with my cohorts,

are something that you have to experience first-hand to fully understand. I

hope you'd savor the joy of cooking too.

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Kitchen Utensil廚 房 的 用 具

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雖說廚房的用具越多越好，但其實用得着的、也常用的，只有以下幾款：•鑊一個，配以一個不銹鋼鑊鏟及鑊蓋，可作炒菜、煎魚及作蒸籠用。

•3 公升不黏底煲一個，配以一個木或膠鏟，可作燜餸、煮麵或滾湯用。

•1 公升不黏底煲一個，可作烚蛋、煮即食麵。

•8 公升高身不銹鋼煲或電紫砂湯煲各一個，可作煲老火湯、煲粥用。

•刀要兩把，一把細薄型用以切肉，一把大厚型用以剁肉。

•湯匙、罩籬、飯杓、刨、夾，視乎需要而定。

•磨刀石•海棉•抹布•圍裙•量杯一個•量匙一套

Well , you might say i t ’s best to have everything you can name in your kitchen – true if you don’t have a space problem. However, given that most of us have limited space, the kitchenware items that you’ll normally need are:•A wok with a stainless steel lid and spatula

– for stir-frying, panfrying and steaming•A 3-litre non-stick soup pot with a wooden

or plastic non-scratch spatula – for noodles, small-portion stews and soups

•A 1-litre non-stick saucepan – for hard boiled eggs and making instant noodles

•A 8-litre, tall, stainless steel soup pot or electrical ceramic soup pot – for congee and slowly cooked soups

•2 knives – a thin-blade smaller one for cutting smaller pieces of meat, another big one with a thicker blade for chopping big chunks

•Tablespoons, strainers, r ice spatula, shredder, tongs – depending on your needs

•A grinding stone for knife sharpening•Sponges•Rags for wiping down•Aprons•1 measuring cup•1 set of measuring spoons

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至於砧板，它是廚房的必需品。需要有兩塊砧板，木砧板作剁切生肉之用，膠砧板作切水果或熟食之用（如做三文治）。近年市面出售的膠砧板，雪白亮麗，的確吸引，也一改傳統木砧板的笨重。可惜，膠砧板比木砧板硬，刀口較易鈍，而且用力在膠砧板上剁或砍，容易留下刀痕，反而更加難看。木砧板，又以黑心木做的砧板最好。新砧板買回來後，應該用洗米水浸洗兩三天後才用。木砧板在用過後，只要在砧板表面用刀刮去污穢物即可。

至於碗、碟、筷子，則要視乎家中成員人數而定，不能一概而論。其實，除了中式筷子及匙羹，也應具備一套西式刀、叉、湯匙及茶匙。為了節省空間，也為了實用，我建議最好買 Mug 來代替茶杯及玻璃杯。這種外國人用作飲咖啡的 Mug，可作冷、熱飲料之用，只要買些圖案漂亮、顏色配合得體的，用作飲中國茶、飲汽水，款客、自奉都絕不失禮。老實講廚房用具會越用越多，有些是朋友送，有些是不可抗拒的理由而添置，總之間中要抽時間查看那些用具少用而又佔地方的，就應轉送他人，廚房內務求簡潔，工作時就會得心應手！廚房用品不必趕潮流，只需考慮是否適用，買質量較好的比較實惠。

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The chopping board is an indispensable kitchen item. 2 chopping boards are needed-a wooden one for chopping raw meat, a plastic one for fruit and cooked food (like sandwiches). Sleek glaring white plastic chopping boards are tempting. They weigh less than their wooden counterparts, too. But plastic boards are harder on the blade and make your knives blunt much more quickly. The knife-marks on plastic boards are a lot more obvious and unsightly than those on wooden ones. The old-time dark core wooden boards are the best. Soak your brand new wooden board in water for 2 to 3 days before using it. Clean it by scraping off the food on the surface with a knife.

Of course, you’ll need enough bowls, plates, spoons and chopsticks for your family and your guests. You may want to think about getting some knives, forks and spoons in case you want to serve western food too.To save on space and for convenience, try using mugs instead of cups and saucers or glasses (unless you’re a total purist). Delicately decorated mugs can be very impressive for guests and can be used for all kinds of drinks (from Chinese tea to soda or coffee).Your kitchenware grows naturally – whether you receive it as gifts or you find yourself buying more things. Make sure you do a stock take of your kitchenware regularly, getting rid of unused items (giving them away sounds great).You usually get better value for money if you’re not totally focused on appearance.

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目前幾乎每個中國人家庭，都必然有一個電飯煲。此外，廚房的電器，也會數上雪櫃、微波爐、多士爐、電水壺，其次的才會有焗爐、果汁機、攪拌機、電子瓦罉、洗碗機……雖說微波爐對上班一族來說會比較實用和方便，但焗爐卻更能發揮烹飪的功能，與其只用微波爐來解凍或加熱食物，倒不如選用更具實用價值的焗爐。

It’s almost obligatory for every Chinese family to have a rice cooker. Besides that, a fridge, a microwave, a toaster oven and an e lect r ic ket t le a re probably on your “must-have” list. You might even think about a full size oven, a juicer, a blender, an electric slow cooker, a dishwasher…Compared with microwave oven, the conventional oven is great for cooking. Think about i ts var ious cooking functions when buying an oven.

Kitchen Appliances廚 房 內 的 電 器 用 具

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油是不可缺少的，想吃得健康，請用菜油、橄欖油；要香一點，用花生油也無妨。生抽、老抽、粟粉、胡椒粉、紹酒、麻油、鹽、糖都是常用的調味料，當然還得準備一些容易開的闊口瓶，將鹽、糖、粟粉分別盛起。想廚房整潔美觀，不妨用一些小巧、漂亮的玻璃瓶，將生抽、老抽及紹酒分門別類的裝好。油瓶最好預備兩個，一個裝新油，瓶口較細；一個裝舊油，瓶口要闊，容易倒入使用過的炸油，要取用也方便，但一定要耐熱，不易變形。除了以上的基本調味料，我們也隨時會添一些新的調味料如沙茶醬、磨豉醬或咖喱粉等等。但無論如何，要注意較少用的調味料何時過期，就食得安心了！

Oil is essential to cooking, Try canola oil or olive oil for health reason. Or use peanut oil for a more savory taste.Light soy sauce, dark soy sauce, cornflour, pepper, Shaoxing wine, sesame oil, salt and sugar are used pretty often. Use a container with a wide opening. Of course you can find more sophisticated bottles to suit your taste. It’d be better to have 2 containers for oil: one for fresh oil and one for used. The one for fresh can be a narrow mouth bottle, but the one for used oil should be heat resistant and have a wide opening for easy pouring.Besides the basic stuff, we also need some new seasonings from time to time – like curry powder, ground salted soybean paste and satay sauce etc. No matter what you use, make sure it is fresh and not past its sell-by date (especially for rarely used items).

Seasoning in the Kitchen廚 房 內 的 調 味 料

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先摘小塊鹹酸菜試味，若太鹹，應先用鹽水浸半小時，可把鹹味溢出。鹹酸菜在切片或切絲後，放入白鑊內烘乾，烘乾後改用細火，然後加 1 湯匙糖及 1 茶匙生油煨一煨，便可以取之炒牛肉或涼瓜冬菇鹹酸菜（見P.63）。改用細火後才可加糖，因為糖容易「搶火」，令鹹酸菜焦燶，前功盡廢！加油的作用是讓鹹酸菜有油的滋潤。經過處理後的鹹酸菜，味道會更濃。

Treating Salty Pickled Mustard Greens鹹 酸 菜 的 處 理 方 法

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Take a small piece of leaf and taste it. If it’s too salty, soak the mustard greens in water for 30 minutes to remove the salty taste. Cut the mustard greens into strips or slices. Put them into a hot wok without oil. Switch to low heat when the liquid has almost all evaporated. Add 1 tbsp of sugar and 1 tsp of cooking oil. Stir fry for a while and it’s ready to be used in Beef Stir Fry or in Stir Fried Bitter Gourd with Mushrooms and Pickled Mustard Greens. (P.63)Remember to turn to low heat before adding sugar because sugar burns easily. Adding oil enhances the taste and the look. After such steps, the salted mustard greens will taste more flavorful.

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梅菜、冬菜通常都藏有小砂，所以一定要特別小心洗淨，否則會破壞餸菜的美味及口感。梅菜、冬菜和榨菜徹底洗淨後，擠乾水分，切碎，加 1 茶匙砂糖及 1茶匙油撈勻，讓梅菜、冬菜和榨菜都有油潤的感覺，可以用它們蒸肉餅、蒸魚，甚至蒸帶子。

Salted cabbage and preserved Tianjian white cabbage usually have sand in them. You have to wash them carefully and water squeeze out before cooking. Chop the vegetables finely and add 1 tsp of sugar and 1 tsp of oil. The flavor is enhanced with oil. You can use them to steam with meat patty, fish or scallops.

Treating Preserved Vegetables醃 菜 的 處 理 方 法

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首先要用刀刮去魚販尚未清理乾淨的魚鱗，跟着要剪去魚鰓和刮去魚肚內的黑膜，否則魚會腥，再洗乾淨即可。

First off, scrape off the remaining scales on the fish. Though you had it scaled by the fishmongers, they never did it seriously enough. Then cut off the gills with scissors and scrape off the black membrane on the inside of the abdomen. Otherwise, the fish will taste fishy after cooked. Finally, rinse well and it is ready to cook.

Preparing Dressed Fish魚 的 處 理 法

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一般蒸魚要徹底洗乾淨魚肚，尤其是肚內的黑膜一定要除去，否則魚會腥。蒸魚用的薑、葱不可少。薑片放入魚肚及魚身上；葱則墊放魚底，讓魚腥水被葱吸走。魚蒸熟後，棄掉薑葱，另再準備一些薑絲、葱絲、紅椒絲，待魚蒸熟後灑上魚面，灒熟油，再澆蒸魚豉油。蒸魚前，蒸魚碟要先加熱，蒸魚時間要視乎魚身厚薄、大小，約600 克重的魚，在水滾後放入約蒸 8 分鐘。如用微波爐，則只需4 分鐘。可用牙籤刺入魚背（最厚肉處），如能穿過，即表示已熟，或如魚眼突出，亦表示魚已熟透。水滾後蒸魚，魚身因突然遇高溫，魚肉立即收縮，鮮魚汁不致外流，可保魚味更鮮美。

Steaming Fish蒸 魚

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