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?

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?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?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?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?它們、摸?它們、用?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?「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。