大廚小菜：三姐的50道創意家常菜（增訂版）

推薦序 Preface
張宇人
安德尊
林綺嫻
 
自序 Foreword
 
*三姐入廚秘笈，助你輕鬆炮製美味佳餚
Kitty’s secret tips
 
*三姐特色大廚家常菜 Kitty’s secret recipes
鮑汁雲耳燜釀豆腐
Stuffed tofu with canned abalone
櫻花蝦瑤柱炒芽菜
Stir-fried bean sprouts with sakura shrimps and dried scallops
魚香有味煲仔飯
Clay-pot rice with dried octopus
芝麻脆皮雞翼
Sesame-crusted crispy chicken wings
合掌瓜蠔油燜魚雲
Braised fish head with chayote in oyster sauce
 
海鮮Seafood
海皇蛋白豆腐
Steamed tofu egg white custard with assorted seafood
香辣腐乳蝦
Spicy prawns with fermented beancurd sauce
脆皮鮑魚
Deep-fried abalones in peppered salt
鮮蜆肉炒馬尾粉絲
Stir-fried mung bean vermicelli with clams
白瓜年糕燜蟹
Braised crab with melon and glutinous rice cake
鮮淮山帶子炒蛋
Scrambled egg with fresh yam and scallops
話梅咕嚕蝦
Sweet and sour prawns in liquorice plum sauce
津白雲吞海鮮鍋
Seafood casserole with Napa cabbage and wontons
豉椒豬肚炒蟶子煎脆米
Razor clams and pork tripe in black bean sauce over fried rice noodles
炒桂花瑤柱(QR code)
Scrambled egg with dried scallop, crabmeat and bean sprouts
椒鹽三式圏
Deep-fried squid and veggie rings in peppered salt
鹹骨海鮮冬瓜船
Steamed seafood and salted pork bones in winter melon boat
火鴨絲梅子蝦
Fried prawns and shredded roast duck in plum sauce
特色小炒王
Assorted stir-fry with dried and fresh seafood
 
魚類Fish
鴛鴦蘿蔔燜魚天翅
Braised fish fin with fresh and salted radish
梅子半煎煮黃花
Braised yellow croaker in lemon plum sauce
薑葱燜魚卜魚雲
Braised fish head and swim bladders with ginger and spring onion
脆燜斑頭腩
Braised grouper head and belly
吊燒脆鱔(QR code)
Fried crispy eel
橙汁香芒炒鱔球
Stir-fried eel in orange mango sauce
海參魚蓉粥
Sea cucumber and fish fillet congee
粟米金銀魚燴飯
Grouper fillet and salted fish fried rice in sweet corn sauce
 
肉類Meat
脆骨蒸肉餅
Steamed pork patty with diced pig ear
蜜桃咖啡肉排
Coffee-scented pork ribs with peaches
欖菜豆豉骨
Pork ribs with pickled olive mustard greens and black bean sauce
酸汁凍牛月展伴青瓜
Beef shin cold appetizer with cucumber in Sichuan vinaigrette
香葱肉丸蛋中蛋
Scrambled egg with pork balls, egg white omelette and spring onion
番薯咖喱牛腩
Beef brisket curry with sweet potato
芥蘭頭年糕牛柳粒
Seared beef tenderloin cubes with kohlrabi and glutinous rice cake
蜜汁欖角骨
Pork spareribs in honey olive sauce
涼瓜酸薑炒牛柳
Stir-fried beef tenderloin with bitter melon and pickled ginger
 
家禽Poultry
薑葱蜆蚧雞煲
Chicken casserole with ginger, spring onion and fermented clams
檸檬冬蔭雞翼
Tom Yum lemon chicken wings
芝麻乳鴿
Roast sesame squabs
 
菜蔬Vegetable
鯪魚肉韭菜煎藕餅
Minced dace patty with chives and lotus root
煎釀秋葵
Pan-fried stuffed okras
XO醬肉碎炒花生芽
Stir-fried peanut sprouts with ground pork in XO sauce
薑茸蒸勝瓜腐皮卷
Steamed beancurd skin roll and angled luffa with ginger and garlic
尊貴素薑醋
Assorted vegetables with ginger in sweet vinegar
鍋貼小棠菜
Deep-fried minced cuttlefish patty with Shanghainese Bok Choy
銀魚乾魚香蒸茄子
Steamed eggplant with dried anchovies and chilli black bean sauce
雜菇蛋包年糕
Assorted mushroom and rice cake omelette
蜆肉薯蓉餅
Potato clam croquettes
雪菜金菇煎豆腐
Pan-fried tofu with Xue Cai and enokitake mushrooms
袋袋平安
Beancurd skin beggar’s purse

序

　　烹飪好像是我與生俱來的興趣，從十四歲那年某天「頂硬上」地拿起鑊鏟，走入廚房做起「後鑊」來之後，廚師就成為了我的終生事業。雖然中間有從事過別的行業，四十多年來我的大部份時間都投入餐飲事業中；無論經營餐館、做飯盒生意，還是在電視台教烹飪、給人當顧問；怎樣把東西烹調得好都是我時刻思考的問題。

　　幾十年來經過我手的食材和調味品數之不盡，每日看着它們、摸着它們、用着它們，煮過數不清的菜餚，也食過各種各樣的食品，自問對每樣食材的特性和味道都「知根知柢」。爸爸是我的第一個師傅，他對我的嚴格訓練和諄諄教誨都給我打下良好的基礎，其後經過自己不斷的實踐和對食物的知識增加，反覆改良變化，本着「傳統有創新，創新不忘本」的理念，我創作過多少新菜式，連自己也記不清楚了。

　　「少油、少鹽、少調味料、新鮮、精緻」是我堅持的做菜原則。在這本書裏，我與大家分享四十幾道既傳統又有創意的小菜，會是大家想吃但是不一定吃過或未必做過的；做法以家庭廚房能操作的為準，盡量簡化繁複的步驟。口味和對食物的喜好是因人而異的，食譜所寫的份量只是我的建議，希望大家能夠從這本書裏領悟到一些做菜技巧，加上自己的想像力，創作出自己的拿手菜，增進家人進餐的樂趣。