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Jingdong book

魔幻厨房:做一手百变好菜

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Jingdong book

魔幻厨房:做一手百变好菜

Name: 魔幻厨房:做一手百变好菜
Brand: Jingdong book
SKU: 3139002021
Price: 26.66 USD
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Editer Recommend

书由杂志《美食堂》创作，这是一本由欧洲很大的传媒集团——德国鲍尔传媒集团在中国创办的针对初学者的原创本土美食杂志。内容生动，拥有庞大的读者群体。
《美食堂》是一本以健康美食、新鲜生活为导向的时尚美食杂志。为读者提供各种潮流美食资讯、健康美食食谱和实用餐饮信息，传递健康、平衡、时尚的生活理念。
《美食堂》为热爱生活的人士贴身打造的“一本厨房杂志”，注重“零起点”的概念，细化任何一个操作步骤、解释最基本的烹饪名词，手把手带读者进入厨房世界。
书主要针对烹饪爱好者和初学者，特别准备了详细的菜谱和足够的步骤图。书中推荐的多是家常小菜，也注重菜品的设计，力图让餐桌上充满新鲜和创意。

Content Description

无论何种状态，无论置身何处，家永远都是我们的归宿。自由不羁的“独行侠”深夜归家，不忘给自己煮上一碗热腾腾的挂面；相爱的人们在慵懒的周末，牵手逛次菜场都是美好的时光；忙碌的三口之家，每天的话题永远都离不开晚饭给孩子做什么；陪伴年迈的父母，较好的方式就是做上几道他们爱吃的菜……
《魔幻厨房做一手百变好菜》以图文并茂的形式与读者分享多种美味的家常菜，步骤详尽，图片精美，哪怕你是个厨房菜鸟，看了这本书后也会跃跃欲试并且做出几道拿得出手的美味佳肴。
无论是单身贵族还是携手的两人，也无论你是为人父母还是子女，都可以从书中找到适合自己和家人的美味。在每天，动手为爱人、亲人做几道好菜，这本书可谓是你的良师益友。

Author Description

肖静，资深媒体人，目前《美食堂》执行主编，《lonelyplanet》中文版作者。热爱一切美好的事物，坚持边玩边吃的理想，让味蕾更加“国际化”。

Catalogue

“独行侠”的生活
香辣回锅鸡胗
香酥鸡条
秘制干切牛肉
酸豆角炒肉末
椒盐平菇
咸蛋黄锅巴
虎皮青椒
三色鲜味色拉笋
炸地瓜条
腊肉土豆焖饭
台湾卤肉饭
咸肉菜饭
鱼丸粗面
西湖莼菜汤
蓝莓榛子乡村包
两个人的甜蜜
香爆百合虾
酱香鱿鱼
浓汁红烧鳗鱼
辣炒蛤蜊
飘香椒麻鸡
雪花牛肉
小南瓜爆双椒牛仔粒
糖醋翡翠卷
地三鲜
干煸孜然花菜
菌菇焗饭
海鲜炒面
腊味煲仔饭
阿尔卑斯苹果派
水果蛋糕
三角形的完美
番茄炖牛腩
酱香蹄筋煲
焖酥鲫鱼
南瓜排骨煲
糖醋脆皮鱼
面筋塞肉
盐水虾
酥炸肉蟹
茄汁闷青鱼
素什锦烧烤麸
双味春卷
鲜虾藕盒
梅干菜肉饼
三鲜萝卜包
胡萝卜蛋糕
陪伴是最好的礼物
腐乳扣肉
粉蒸排骨
红烧狮子头
夜开花酿肉
红焖猪蹄
暖身羊肉锅
红烧鸡丁豆腐
土匪鸭
冬菇竹荪炖软骨
东北乱炖
枸杞鱼茸酿荔枝
豉汁凤爪
香椿豆腐
椰奶红豆糕
芬兰热望黑面包
生活小锦囊

Book Abstract

独行侠的生活
追逐梦想，享受自由，抑或是为事业打拼，各种各样的原因使得诸多小伙伴们成为新时代的“独行侠”。一个人居住，一个人烹煮，一个人看韩剧。或是相约两三好友逛街，吃饭，闲话家常。独行侠享受相聚的嬉闹，也安逸于一个人的悠闲自在。独立是他们的特质，也是独自生活的不败法则。身旁没有他人招抚，远离父母精心呵护，从口腹之欲至日常家务，独行侠皆能井井有条，安排妥当。
一个人的生活，简单随性，但不代表粗糙随意。追寻品质生活，享受毫无约束的自由，以及唇齿间的丝丝香气才是独自生活的乐趣。独行侠们懂得如何满足味蕾的享受，用以冲淡身体的疲劳，在亲手烹煮的美食中，找寻熟悉的家味与温馨。
香辣回锅鸡胗
平凡无奇且不易入味的鸡胗回锅后变得有滋有味，那鲜香麻辣的口感实在令人回味无穷，也许连不喜吃辣的人吃了之后都舍不得放下筷子呢！
用料：
250克鸡胗
150克秋葵
10克干红辣椒
30克红尖椒
30克洋葱
3瓣大蒜
5克香菜
5克生姜
3克花椒
1茶匙熟芝麻
1茶匙白糖
2茶匙盐
1/2汤匙老抽
1/2汤匙辣椒酱
1汤匙料酒
1汤匙生抽
适量油
做法：
鸡胗洗净，去掉筋膜后入沸水中焯至变色，焯水时加料酒去腥，捞出晾凉后切片。
秋葵洗净，烧一锅水，锅内加少许盐、油，煮开后放入秋葵汆烫片刻，捞出。
汆烫过的秋葵立马放在冷水中冷却，捞出沥干后切成小段备用。洋葱洗净切片，红尖椒、干红辣椒切段，生姜切片，大蒜、香菜剁成碎末。
炒锅倒油烧热，下姜片、蒜末、花椒、干红辣椒段爆香，放入鸡胗煸炒，加入老抽、辣椒酱炒匀后盛出。
锅中留底油，烧热后下洋葱炒香，放入秋葵段、红尖椒段大火翻炒2分钟。
倒入炒好的鸡胗片，加入生抽、白糖、盐炒匀，出锅前撒上熟芝麻和香菜碎即可。
Tips
购买秋葵时挑选5-10cm长，背上有毛，颜色翠绿的最佳，否则口感偏老。
香酥鸡条
酥脆多汁，口口留香。它可以是正餐，也可以是小食。配上一杯啤酒，端坐在电视机前，人生是如此惬意。
用料：
100克鸡胸肉
25克面粉
50克面包糠
1个鸡蛋
1/2茶匙盐
1/2茶匙胡椒粉
1/2汤匙料酒
1/3茶匙太太乐三鲜鸡精
适量油
做法：
鸡胸肉洗净沥干，切长条形状。取一大碗，放入鸡条，加太太乐三鲜鸡精、料酒、盐、胡椒粉抓匀，腌制15分钟备用。
鸡蛋取全蛋液，放入碗中打散备用。取两个碗，分别装入面粉、面包糠。
将腌制好的鸡条放入面粉碗中，使其表面均匀沾上面粉。再将粘有面粉的鸡条放入蛋液中，使表面均匀挂上蛋液。再放进面包糠里滚一圈，使鸡条边面均匀粘上面包糠。
炒锅内倒入适量油，大火烧至油温六成熟时转中火，下鸡条，炸至两面金黄，捞起沥油即可。
Tips
鸡条粘粉时，尽量让面粉将鸡条全部包裹住。高温油炸时，可以保留住鸡肉本身的汁水。
秘制干切牛肉
你有没有这样的经历，心血来潮想吃牛肉，于是来到超市，但眼前大大小小的牛肉居然有十几种，长得五花八门，名字也让人晕眩。其实不同的牛肉都有不同的特点，要弄清楚还真得下点工夫！
用料：
500克牛腱子肉
3个茴香
2片桂皮
2片香叶
2汤匙老抽
1汤匙料酒
2茶匙白糖
2茶匙鸡精
做法：
将牛腱子肉洗净，腱子表面的筋膜用刀剜去。
牛腱子肉冷水下锅焯水，撇去血沫。
处理好的牛肉放入锅中，放入清水，水量需浸没牛肉，若锅小肉大则需略微超过牛肉。放入茴香、桂皮、香叶、鸡精、老抽、料酒及白糖。
大火烧开，加盖，改小火炖约两小时。开盖换成大火收汁，直到汁水变得浓稠。
将牛肉和汤汁一起倒入容器中冷却，待凉透后，可放入冰箱冷藏。
吃饭前，取出牛肉切成薄片，切记要垂直于它的纹理切，最后装盘，一道可口的冷菜就做好啦！
Tips
干切牛肉一定要用腱子肉，腱子肉即牛腿内修长带筋的肉，筋瘦相间，口感坚韧。做好切片时，呈透明环花状，好看、好吃。
……

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Jingdong book

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