Name: 客家菜
Author: 梁瓊白著

客家菜

點閱：1

並列題名：Hakka cuisine

作者：梁瓊白著

出版年：1996

出版社：躍昇文化出版學英文化總經銷

出版地：臺北市 [臺北縣]新店市

集叢名：品味誌:27 梁瓊白食譜:5

格式：JPG

頁數：124

ISBN：9789576303821

分類：美食食譜

附註：中英對照

文化部計次服務

馬上看！不用等預約。
借閱說明

部分試閱

行動借閱QRcode 加入收藏推薦購買書店購買

簡介

食譜詳細介紹客家小炒、福菜肉丸等菜餚類，以及湯類、點心類等不同的精緻小點。

章節

序 Foreword
前言／關於客家菜 Introdution/About Hakka Cuisine
菜餚類Main Courses
- 客家小炒 Hakka Stir-Fry
- 福菜肉丸 Pork Balls with Preserved Vegetables
- 麻油豬腰 Pork Kidney Sesame Oil
- 雞酒 Wine Chicken
- 客家鵝肉 Hakka Goose
- 紅糟鴨 Red Yeast Duck
- 鹽酒雞 Salty-Flavored Wine Duck
- 鹽焗雞 Salty-Flavored Chicken
- 薑絲大腸 Pork Large Intestines with Shredded Ginger
- 薑絲毛肚 Beef Tripe with Shredded Ginger
- 薑絲粉腸 Pork Small Intestines with Shredded Ginger
- 炒牛肚胱 Stir-Fried Beef Tripe
- 筍乾蹄膀 Pork Shoulder with Dried Bamboo Shoots
- 黃豆醬筍絲 Bamboo Shoots with Soy Bean Paste
- 福菜炒肉 Pork with Preserved Vegetables
- 苦瓜排骨 Ribs with Bitter Melon
- 韭菜鴨血 Coagulated Duck Blood with Chinese Chives
- 韭菜花魷魚 Squid with Chinese Chive Flower
- 韭菜炒溪蝦 Shrimps with Chinese Chives
- 韭菜炒鵝腸 Goose Intestines with Chinese Chives
- 客家釀豆腐 Hakka Stuffed Bean Curd
- 客家蒸蛋 Hakka Steamed Eggs
- 煎豆腐 Pan-Fried Bean Curd
- 炒田雞 Stir-Fried Frog
- 九層塔煎蛋 Basil Omelet
- 菜脯煎蛋 Preserved Chinese Radish Omelet
- 鳳梨炒豬肚 Pineapple Pork Tripe
- 豬肺炒鳳梨 Pineapple Pork Lung
- 鹹豬肉 Salty Pork
- 小白菜牛肉 Beef with Chinese Cabbage
- 黃豆醬炒肉 Pork with Soy Bean Poaste
- 紅燒豬腳 Red-Cooked Pork Feet
- 酸菜炆大腸 Pork Large Intestine with Pickled Mustard
- 白切肉 Boiled Pork
- 封肉 Hakka Red-Cooked Pork
- 炒蕨菜 Stir-Fried Fiddlehead Ferns
- 涼拌地瓜葉 Sweet Potato Leaves Salad
- 九層塔茄子 Eggplant with Basil
- 大豆乾炒肉 Pork with Pressed Bean Curd
- 涼拌豇豆 Asparagus Bean Salad
- 九層塔牛肉 Basil Beef
- 炒蜆 Stir-Fried Clams
- 炒芋梗 Stir-Fried Stalk
- 味噌炒肉 Stir-Fried Miso Pork
- 燴蘿蔔 Stewed Chinese Radish
- 蒜炒鯊魚 Stir-Fried Shark and Leek
- 豆瓣牛腩 Beef Stew with Soy Bean Paste
- 炸苦甘魚 Fried Sardine
- 炒下水 Stir-Fried Chicken Giblets
- 蔥燒鰻魚 Green Onion Eel
- 泥鰍燒豆瓣 Smelt with Fermented Soy Beans
- 煎鯊魚餅 Fishcakes
- 黃豆豉蒸魚頭 Steamed Fish Head with Fermented Soy Bean
- 破朴子蒸肉 Steamed Pork with Preserved Tree Seeds
- 破朴子鱸魚 Steamed Fish with Preserved Tree Seeds
湯類 Soups
- 四神湯 Four-Herb Soup
- 麻油蛋酒 Wing Eggs
- 福菜肉片湯 Preserved Vegetables and Pork Soup
- 福菜苦瓜湯 Preserved Vegetables and Bitter Melon Soup
- 醬冬瓜雞湯 Preserved Winter Melon Chicken Soup
- 福菜筍片湯 Preserved Vegetables and Bamboo Shoot Soup
- 乾豆排骨湯 Asparagus Beans and Ribs Soup
- 東江牛肉丸湯 Meatball Soup
- 白胡椒三味湯 White Pepper Three-Flavored Soup
- 瓠瓜乾肉片湯 Dried Cucumber and Pork Soup
- 酸菜肚片湯 Picked Mustard and Pork Tripe Soup
- 芥菜雞湯 Mustard Chicken Soup
- 下水湯 Duck Giblets Soup
點心類 Snacks
- 板條 Chow Fun
- 米苔目 Hakka Rice Noodles
- 草粄 Herb Rice Cakes
- 紅粄 Red Rice Cakes
- 粄粽 Savory Tsung
- 水粄 Rice Pudding
- 菜包 Steamed Vegetable Dumplings
- 發包 Steamed Buns
- 九層粄 Nine-Layer Cake
- 水晶餃 Crystal Dumplings
- 糍粑 Glutinous Rice Balls
- 雪圓 Snow Balls
- 扁食 Wonton
- 客家炒米粉 Hakka Fried Rice Noodles
- 蘿蔔糕 Hakka Radish Cake

同書類書籍

Previous Next

適讀年齡	書籍難度(SR)
一年級	~284
二年級	284~357
三年級	345~404
四年級	395~453
五年級	449~508
六年級	478~536
七年級	496~566
八年級	503~581
九年級	535~622
十年級	602~659
十一年級	646~708
十二年級	661~720
高於十二年級	720~

服務條款與隱私權政策更新

客家菜

簡介

章節