輕鬆上菜:美味料理創意百分百
點閱：1其他題名：省時簡單易學
作者：郭英春作
出版年：2006
出版社：漢湘文化出版
出版地：臺北縣中和市
集叢名：美食主義:3
格式：PDF,JPG
頁數：68
ISBN：9789867229410
分類：美食食譜
附註：封面副題名: 省時簡單易學
內容簡介
簡簡單單的食材，讓你輕鬆做出美味的料理。
本書特色
中英文對照版本
章節
- 封面
- •培根甘藍／Bacon ＆ Broccoli
- •角貝西芹／Sauteed Calm with Celeriac
- •鮑魚扣菜心／Abalone with Green Cabbage
- •燒酒蝦／Stew Prawn with Wine
- •紅燒牛腩／Stewed Beef
- •干貝芥菜心／Scallops with Mustard Greens
- •芥菜雞／Chicken with Mustard Greens
- •玉米排骨湯／Corn and Sparerib Soup
- •味噌魚湯／Miso Fish Soup
- •糖酷里肌／Sweet and Sour Pork Loin
- •蒜苗臘肉／Fry Preserved Salted Pork with Leeks
- •芙蓉蝦／Crispy Prawn
- •麻婆豆腐／Spicy Braised Bean Curd
- •銀魚花生／Small Sliver Fish with Peanuts
- •滷牛腱／Braised Shin of Beef
- •蠔油牛肉／Beef with Oyster Sauce
- •香酥雞排／Crispy Chicken Steak
- •紅燒蹄膀／Red Pettitoes
- •蔭豉蚵／Oyster with Fermented Black Beans
- •芹菜魷魚／Cattefish with Celeriac
- •清蒸鱸魚／Stew Sea Bass
- •辣子雞丁／Spicy Chicken
- •麻油腰花／Fry Pork Kidney with Sesame Oil
- •海鮮豆腐煲／Sea Food with Bean Curd in Casserole
- •韭黃肉絲／Fry Shredded Pork Loin with Chinese Leeks
- •宮保雞丁／Diced Chicken with Spicy Sauce
- •豆苗蝦仁／Shrimps with Eaily Dwarf Pea
- •蜜汁雞腿／Honey Chicken Leg
- •黑胡椒牛柳／Black Pepper Beef
- •砂鍋魚頭／Fish Head in Earthen Pot
- •菠菜炒豬肝／Fry Pork Liver with Spinach
- •紅綠雙蔬／Red and Green Vegetable
- •蔘鬚柯杞雞湯／Medlar Chicken with Ginsengs
- •什錦花枝／Mixed Cuttlefish
- •酥炸魚條／Crispy-Fried Whitebait
- •紅燒獅子頭／Lion Head
- •家常牛肉絲/Ordinary Beef
- •滑蛋蝦仁／Shrimp Omelet
- •豆苗牛肉丸／Beef Balls with Eaily Dwarf Pea
- •家常豆腐／Home Style Bean Curd
- •番茄炒蛋／Fry Egg with Tomato
- •豆瓣鯉魚／Carp with Hot Bean Sauce
- •沙茶牛肉絲／Beef with Bar-B-Q Sauce
- •鹽酥蝦／Crispy-Fried Shrimp
