- 作 者：方任利莎著
- 出 版 社：南宁：广西科学技术出版社
- 出版年份：2000
- ISBN：7806199217
- 标注页数：91 页
- PDF页数：97 页
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目录 2
海鲜 Seafood 2
潮式浸鲜鱼 Chaoahou-style Soaked Seabass 2
西芹斑块 Garoupa Fillet with Celery 4
热拌鳝丝 Shredded Eel with Hot Spicy Sauce 6
榨菜鱼云 Boiled Fish Head with Preserved Sichuan Cabbage 8
豆酱煮白鳝 Boiled Eel with Bean Paste 10
海鲜烩鱼肚 B raised Fish Maw with Seafood 12
粟米肉粒烩鱼肚 Braised Fish Maw with Pork and Corn 14
面酱豆腐煮鱼 Braised Golden Thread with Soya Bean Paste 16
鲜茄大虾碌 Braised P rawn with Tomato Sauce 18
芥末拌桂花蚌 Braised Gui-hua Clam in Wasabi Sauce 20
油盐水蛏子 Soaked Razor Clam in Salty Water 22
麻酱螺片 Sliced Conch in Sesame Sauce 24
绍菜烩海参 Braised Sea Cucumber with Shaoxing Cabbage 26
蚬芥？蟹 Fried Crabs in Clam Sauce 28
鱼香生蚝 Oyster in Spicy Sauce 30
带子烩煮青瓜 Braised Scallop with Cucumber 32
鲜鱿煮咸菜 Braised Squid with Chaozhou Salted Vegetable 34
猪、牛 Pork and Beef 38
酱牛肉 Braised Ox Shank with G round Soya Bean Paste 38
上汤灼薄牛肉 Boiled Beef with Superior Stock 40
韭黄猪肉卷 Pork Roll with Hotbed Chive 42
姜葱白灼腰肺 Scalded Pig’s Kidney and Liver with Ginger and Spring Onion 44
白切肉 Boiled Sliced Pork 46
咖喱肉片椰菜花 Curry Pork Slices with Cauliflower 48
沙爹肉串 Satay Meat String 50
家禽 Poulty 54
咸水浸鸡 Soaked Chicken in Salty Water 54
鱼露香茅鸡翼 B raised Chicken Wings with Lenomgrass 56
椰菜肉卷 Stuffed Cabbage Roll with Minced Chicken 58
鸡腰竹笙扒时菜 Chicken’s Kidney and Indusiata with Vegetables 60
香槟冻乳鸽 Cold Pigeon in Champagne Sauce 62
鸭舌拌洋菜 Duck’s Tongue with Agar-agar 64
生筋焖田鸡 Braised Chinese Bullfrog with Fried Gluten 66
水晶冬瓜卷 Crystal White Gourd Croquettes 70
蔬菜、豆腐 Vegetables and Beancurd 70
冬茸烩雪蛤 Braised Hashma with White Gourd 72
素烩冬瓜 Vegetarian Braised White Gourd 74
松茸菇鲜虾鱼翅瓜 Braised Spaghetti Squash with Shrimp and Shimeji 76
金球扒棠菜 Shanghai Cabbage with Meat Ball 78
开洋火腿苦白菜 Dried Shrimp and Ham with Endive 80
上汤酿茄子 Stuffed Eggplant in Supe rior Stock 82
焖酿节瓜 Brsised Stuffed Hairy Gourd 84
肉碎扒南瓜 Pumpkins with Minced Pork 86
芙蓉百花豆腐 Beancurd in Egg White Sauce 88
火腿煮干丝 Shanghai Dried White Beancurd with Ham 90