《粤厨宝典·候镬篇》岭南美术出版社


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    由“岭南美术出版社”出版的《粤厨宝典·候镬篇》已于2006年12月由全国新华书店正式发行。
    图书在版编目（CIP)数据
    粤厨宝典·候镬篇/潘英俊编.-广州：岭南美术出版社，2006.12
    ISBN 7-5362-3464-3
    I.粤... II.潘... III.①菜谱-广东省②菜谱-香港 IV.①TS972.182.65②TS972.182.658
    中国版本图书馆CIP数据核字（2006）第088781号
    责任编辑：汤白鸥
    责任技编：钟智燕
    出版、总发行：岭南美术出版社
    出版人：徐南铁
    经销：全国新华书店
    定价：58元

《粤厨宝典·候镬篇》目录
前言..............................................1 厨艺七十二技......................................5 楼面佐料录.......................................11 厨房沽清表.......................................12 目录 ............................................13 候镬篇............................................1 汁酱章............................................5 南洋咖喱汁........................................9 咖喱...........................................10 香叶...........................................12 姜黄...........................................12 镬与锅.........................................14 淮阳咖喱酱.......................................15 八角...........................................16 印尼咖喱汁.......................................18 南姜...........................................18 越南咖喱汁.......................................20 印度咖喱汁.......................................21 沙姜..........................................22 石栗...........................................23 附：印度马萨拉酱..................................24 野胡椒.........................................24 桂皮...........................................26 附：印度嘎拉姆马萨拉..............................29 肉果...........................................30 丁香...........................................31 泰式咖喱汁.........................................32 青柠檬...........................................33 泰国红咖喱.........................................33 罗勒与金不换.....................................34 泰国青咖喱.........................................35 白咖喱.............................................36 焙　熯　烘.......................................36 星洲咖喱汁.........................................37 葡国汁.............................................38 说油.............................................39 南洋汁.............................................40 攒............................................41 缅甸咖喱酱......................................42 白豆蔻........................................42 缅甸咖喱虾酱....................................43 虾米..........................................44 罗望子果......................................45 缅甸咖喱鱼露.....................................45 香茅..........................................46 黑椒汁.............................................46 胡椒.............................................48 黑椒酱.............................................49 蜜椒汁.............................................50 麦芽糖...........................................51 蜜香酱.............................................52 南洋沙嗲酱.........................................52 说沙嗲...........................................53 沙嗲酱.............................................54 火锅沙嗲酱.........................................55 辣嗲汁.............................................56 沙茶酱..........................................56 说沙茶........................................57 蟹黄酱..........................................58 南洋蟹酱........................................60 甘草..........................................60 南洋喇沙酱......................................61 说喇沙........................................62 红烧汁..........................................63 煲仔酱..........................................64 柱侯酱..........................................65 说柱侯........................................66 帝皇酱（XO酱）..................................66 虾籽.........................................68 马拉盏酱........................................68 说马拉盏酱......................................69 虾糕.........................................70 贵妃酱.........................................71 百搭酱.........................................71 鱼香酱.........................................72 镇江陈醋.......................................73 大红浙醋.......................................73 绍兴花雕酒.....................................74 四川鱼香汁.....................................74 港式鱼香汁.....................................75 咸鱼.........................................75 泰式鱼香汁......................................76 鱼露.........................................76 鱼酥酱..........................................76 鱼香豆豉酱......................................77 大地鱼........................................77 南乳酱..........................................78 南乳..........................................78 辣酒汁..........................................79 陈皮辣酒汁......................................79 陈皮..........................................80 中式OK汁........................................80 糖醋汁..........................................81 山楂..........................................82 附：喼汁的制法...................................84 草果..........................................84 附：OK汁的制法..................................87 珊瑚汁..........................................87 沙律酱..........................................88 说沙律........................................88 芥末..........................................89 千岛汁..........................................90 白兰地........................................91 附：忌廉的制法..................................92 奶油与牛油....................................92 蛋黄酱..........................................93 说蛋黄酱......................................93 白番茄啫喱......................................94 番茄.........................................94 田螺酱.........................................96 紫苏.........................................96 老虎酱..........................................98 刺虎酱..........................................98 说刺虎........................................98 京都汁..........................................99 炆与焖.......................................100 西柠汁.........................................100 熥...........................................101 香橙汁.........................................101 橙花汁.........................................102 泰式鱼酱.......................................103 泰式鱼辣酱.....................................103 泰式辣椒酱.....................................104 泰式虾酱.......................................104 泰式香虾酱.....................................105 泰汁...........................................105 泰国辣鸡汁.....................................105 泰国辣椒膏.....................................106 怪味汁.........................................106 纸包鸡汁.......................................107 奶汁...........................................107 杏仁.........................................107 焗骨汁.........................................109 果汁...........................................109 西汁...........................................110 花旗汁.........................................111 川酱...........................................112 川汁...........................................113 燂..........................................113 黄汁...........................................114 煎封汁.........................................114 煎封与清蒸.....................................115 海鲜豉油（黑鱼汁）..............................116 生抽.........................................118 老抽.........................................118 佛手柑.......................................119 白酱油（白鱼汁）................................120 越南辣鱼汁.....................................120 柠檬.........................................120 越南酸甜汁.....................................121 茶皇酱........................................122 豉汁...........................................122 豆豉.........................................123 梅子磨豉酱.....................................124 梅子.........................................124 避风塘艇酱.....................................126 避风塘风味...................................126 鳝酱..........................................127 蛇酱..........................................127 新加坡蟹汁....................................128 乌酱..........................................128 橄榄........................................128 京酱..........................................130 天妇罗汁......................................130 腐乳汁........................................131 梅子汁........................................132 梅子酱........................................133 醋子汁........................................133 醋..........................................133 烧汁酱........................................135 日本烧汁......................................135 味醂........................................135 味噌........................................136	铁板烧汁......................................137 洋烧汁........................................137 蜜汁..........................................138 蜜糖..........................................138 香菇汁........................................139 烚..........................................139 葵花汁........................................140 黄姜........................................140 香糟汁........................................141 酒糟........................................142 镇江汁........................................143 芫荽........................................143 香槟汁........................................144 番芫荽......................................145 香槟........................................145 响螺汁........................................146 紫金酱......................................146 豉香辣椒酱....................................146 豉香辣椒酱....................................147 辣椒........................................147 酸梅辣椒酱.....................................148 潮汕甜酱.......................................148 炸酱...........................................148 御酱...........................................149 伍和酱.........................................149 五星酱.........................................150 五香汁.........................................150 六合酱.........................................151 七星酱.........................................151 八仙酱.........................................152 八宝酱.........................................152 千里酱.........................................153 狗酱...........................................153 韭菜酱.........................................154 韭菜.........................................154 韭菜花酱.......................................155 乳猪酱.........................................155 黄豆酱.........................................156 南瓜酱.........................................156 面粉.........................................157 椰香汁.........................................157 鲜椰汁.........................................158 越南椰汁.......................................158 小茴香.......................................158 印尼杏仁椰汁...................................161 印度椰汁.......................................161 椰子.........................................162 焐...........................................163 串烧酱.........................................163 意大利汁.......................................164 辣醋汁.........................................164 花椒.........................................164 油醋汁.........................................166 文尼汁.........................................167 它它汁.........................................167 揩口.........................................168 文也汁.........................................169 法汁...........................................169 肉酱...........................................170 飞...........................................170 印度辣汁.......................................171 薄荷.........................................171 香草酱.........................................172 松子.........................................173 芝士.........................................174 说香草酱......................................174 白汁...........................................175 威尼斯汁........................................175 咯嗲汁..........................................176 荷兰汁..........................................176 鹅肝酱..........................................177 说鹅肝........................................177 波恩汁.........................................178 巴黎汁.........................................178 冬葱.........................................179 马尔他汁.......................................179 波都汁.........................................179 蚕豆酱.........................................180 豆香酱.........................................180 玉米汁.........................................180 玉米.........................................181 绿黄油汁.......................................181 白黄油汁.......................................182 白葡萄汁.......................................182 鱼肉酱.........................................183 葡萄汁.........................................183 百里香.......................................184 美式龙虾汁.....................................185 草蒿.........................................185 茄汁鱼子酱.....................................186 茴香汁.........................................186 红椒茄子酱.....................................187 橄榄油.........................................187 蔬菜汁.........................................188 欧芹汁.........................................189 芹菜........................................189 肖龙汁.........................................190 法国龙蒿.....................................190 鞑靼汁.........................................191 日式芥末酱.....................................191 说酢.........................................191 日本芥末.....................................192 芥末汁.........................................192 芥末粉.......................................193 生汁...........................................193 酸奶酪汁........................................193 蚝油汁..........................................194 说蚝油........................................194 蒜泥酱..........................................195 妙妙酱..........................................195 妙酱............................................195 草莓酱..........................................196 草莓..........................................196 草莓汁..........................................197 四川汁..........................................197 红油汁..........................................197 椒麻汁..........................................198 黑香酱..........................................198 蚝豉..........................................199 香柚酱..........................................199 西柚..........................................200 熏蹄汁..........................................200 美味酱..........................................200 日本酸甜酱......................................201 说料理........................................201 蘸汁............................................202 梅醋蘸汁........................................203 绿醋蘸汁........................................203 青瓜..........................................203 黄醋蘸汁........................................204 芝麻醋蘸汁......................................204 土佐醋蘸汁......................................205 鲣鱼..........................................205 土佐酱油........................................206 姜味蘸酱........................................206 若草酱..........................................206 日本清酒......................................207 淡口酱油......................................207 和式红豉酱......................................208 日本烧汁........................................208 鳗鱼汁..........................................208 白鳝..........................................209 田乐面豉酱......................................209 海胆烧汁........................................210 蓼豉酱..........................................210 辣蓼..........................................210 日本煮汁........................................212 若狭汁..........................................212 昆布..........................................213 怀石面豉槽腌汁..................................214 上汤酱..........................................214 可乐酱..........................................214 桂花酱..........................................215 桂花..........................................215 啤酒汁..........................................216 番红花汁........................................216 番红花........................................217 酸菜汁..........................................218 瓜皇酱..........................................218 鱼翅瓜..........................................218 木瓜..........................................219 川味汁（椒麻汁）.................................219 川味汁（怪味汁）.................................219 棒棒汁..........................................220 说棒棒........................................220 非洲汁..........................................220 牛油果........................................221 和羊酱..........................................221 缅甸白酱........................................222 香辣蟹汁........................................222 香附..........................................223 苍术..........................................224 辛夷..........................................225 川芎..........................................226 香辣汁..........................................227 臭草..........................................227 汁酱的运用......................................228
卤水章............................................231 白卤水............................................235 说浸话卤........................................236 着色与栀子......................................237 一般卤水..........................................238 精卤水............................................239 红谷米..........................................241 蛤蚧............................................242 精卤水渊源......................................242 说酱油..........................................243 潮州卤水..........................................244 蒜..............................................246 脆皮乳鸽卤水......................................247	火踵汁..........................................248 太白卤水........................................248 客家盐焗卤水....................................249 四川卤水........................................249 砂仁..........................................250 凉粉草........................................252 五香卤水........................................252 道口卤水........................................253 安徽卤水........................................253 滋补卤水........................................254 海马..........................................254 白芷..........................................255 海龙..........................................256 杞子..........................................256 淮山..........................................256
浓汤章............................................259 蛇羹汤............................................263 圆肉............................................263 火腿............................................264 马蹄............................................265 竹蔗............................................265 顶汤..............................................266 淡顶汤............................................267 梅肉............................................267 上汤..............................................267 说上汤..........................................268 上汤再炖..........................................268 田鸡............................................269 淡上汤............................................269 老鸡乸..........................................270 二汤..............................................270	火腿汁........................................271 奶汤..........................................272 说奶汤......................................272 北方清汤......................................273 鸡汤..........................................273 素上汤........................................274 红枣........................................274 草菇........................................276 冬菇........................................277 栗子........................................278 素汁汤........................................279 竹笋........................................280 红汤..........................................281 粉面汤........................................282 说粉面汤....................................282 火锅汤........................................283 萝卜........................................283
涨发章............................................285 发杂翅............................................289 发散翅............................................289 鱼翅............................................290 煨与..........................................293 发鲍翅............................................294 鲍翅............................................295 鱼翅加工的演变...................................295 发鲨鱼头..........................................297 发鲨鱼皮..........................................298 鱼皮............................................298 发龙虿皮..........................................299 龙虿皮............................................299 发公鱼............................................300 发黄鱼皮..........................................300 发鱼唇............................................301 鱼唇............................................301 发鱼肚............................................303 过犹不及........................................304 鱼肚............................................305 发鱼白............................................306 发海参............................................306 硼砂............................................308 海参............................................309 发桂花蚌..........................................311 桂花蚌..........................................312 发鱼筋............................................312 鱼筋............................................313 发明骨............................................313 明骨............................................313 发鲍鱼............................................314 鲍鱼............................................315 发燕盏............................................318 发碎燕............................................319 发毛燕............................................319 燕窝............................................320 跟踪燕窝........................................322 发雪蛤............................................328 发雪蛤膏..........................................328 雪蛤............................................329 发熊掌............................................330 熊掌............................................330 发甄熊掌..........................................331 真甄假贾........................................332 发驼掌............................................333 发驼蹄............................................333 发干驼峰..........................................334 发鲜驼峰..........................................334 发象鼻............................................335	象鼻........................................335 发犴鼻........................................336 犴鼻........................................336 发竹笙........................................336 竹笙........................................337 发竹笋干.......................................338 竹笋干......................................338 发三菇六耳.....................................338 发莲子.........................................339 莲子........................................339 发黄菇........................................340 发冬菇........................................340 发猴头菇......................................340 猴头菇......................................341 发淡菜........................................341 淡菜........................................341 发干瑶柱......................................342 元贝........................................342 发土鱿........................................343 土鱿........................................344 发仙翁米......................................345 发兔耳........................................346 发凤筋........................................346 发凤爪........................................346 双氧水......................................347 发白云猪手....................................347 焗发鹅掌......................................348 焗发鹅头......................................348 发蹄筋........................................348 发鹿筋........................................349 鹿筋........................................349 发鹿膝........................................350 发鹿尾........................................350 鹿尾........................................350 发鹿鞭........................................351 鹿鞭........................................351 发鹿茸........................................351 鹿茸........................................351 发牛鞭........................................352 发海蜇........................................352 海蜇........................................353 发海带........................................353 发大虾干......................................354 虾米........................................354 发虾籽........................................354 虾籽........................................355 发蟹黄干......................................355 蟹黄干......................................355 发海螺干......................................356 发龙须菜......................................356 龙须菜（发菜）...............................357
攻略章............................................359 色拉油............................................361 酸梅汤............................................361 五香花生..........................................361 花生............................................362 酱黄豆............................................363 黄豆............................................363 金银蒜............................................364 神奇辣椒油........................................364 蒜椒油............................................365 姜汁酒............................................365 姜..............................................365 甜脆奶............................................366 沙湾小吃........................................367 咸脆奶............................................367 有种脆浆..........................................368 面种............................................368 陈村枧水..........................................368 脆浆（急浆）......................................369 泡打粉..........................................370 伊士............................................370 糯米粉..........................................370 脆皮鸡糖浆........................................371 糖　酒　醋......................................372 红烧乳鸽糖浆......................................373 脆皮大肠糖浆......................................373 芡汤..............................................374 说芡............................................375 红芡..............................................378 青芡..............................................378 菠菜............................................378 蟹黄芡............................................379 黄金芡............................................379 咸蛋............................................379 白汁芡............................................380 奶汁芡............................................380 黑芡..............................................380 凉拌芡............................................381 蜂皇皮............................................381 澄面............................................381 薯茸皮............................................382 薯仔............................................382 荔茸皮............................................383	芋头............................................384 香蕉荔茸皮........................................385 香蕉............................................385 番薯皮（山药饼）..................................385 番薯............................................386 栗茸皮............................................387 波斯球............................................387 臭粉............................................388 莲茸馅............................................388 莲子........................388 糯米馅........................389 东江盐焗鸡料...................389 西椒盐........................390 椒盐..........................390 淮盐..........................390 说淮盐......................391 花椒盐........................392 芝麻盐........................392 川椒末........................393 姜葱茸........................393 蒜茸油........................394 原粒豆豉......................394 辣椒豉油......................394 茂名香油......................395 风沙料........................395 金沙料........................396 避风塘料......................396 避风塘风味..................397 粉蒸肉粉......................397 说粉蒸......................397 肉松..........................398 太仓肉松....................399 猪脚姜醋......................399 添丁陈醋....................400 豆腐..........................400 蛋白质凝固剂................401 氯化钙......................401 石膏........................402 盐卤........................402 卤片........................403 内脂........................403 说水........................403 说豆腐......................404 附：粉浆......................305 附：油温测试..................406
名词章............................................407 食盐.........................409 食糖.........................409 麦芽糖.......................410 蜜糖.........................410 乳糖.........................410 葡萄糖.......................411 棕榈糖.......................411 木糖醇.......................411 山梨糖醇......................411 甜菊糖.......................411 甜蜜素.......................412 糖精.........................412 味精.........................412 鸡精.........................415 味皇粉.......................415 生抽.........................415 淡口酱油......................415 浓口酱油......................416 老抽........................416 草菇老抽....................416 珠油........................416 白酱油......................416 甜酱油......................416 美极鲜酱油..................416 虾油........................417 鲜虾油......................417 虾酱........................417 蟹酱........................417 黄酱........................417 甜面酱......................417 面豉酱......................417 磨豉酱......................418 京黄酱......................418 柱侯酱......................418 海鲜酱......................418 沙茶酱......................418 沙嗲酱......................418 酸梅酱......................418 冰梅酱......................419 番茄酱......................419 柠檬汁......................419 西柚汁......................419 橙汁........................419 桂花酱......................419 山楂糕......................419 芝麻酱......................420 花生酱......................420 腰果酱......................420 卡夫奇妙酱..................420 三花淡奶....................420 味噌........................420 豆豉........................420 南乳........................421 腐乳........................421 芝士........................421 鱼露........................422 蚝油........................422 鲍汁........................422 OK汁........................422 橄榄酱......................422 蚬芥........................422 喼汁........................423 椰子油......................423 咖椰........................423 豆瓣辣酱....................423 普宁豆瓣（酱）...............423 普宁豆酱....................423 镇江香醋....................423 山西老陈醋....................424 广东甜醋....................424 米醋........................424 白醋........................424 大红浙醋....................424 荔枝醋......................425 苹果醋......................425 酒醋........................425 辣椒粉......................425 辣椒油......................425 辣椒酱......................425 紫金辣椒酱..................425 泡椒........................425 印尼甜酱....................426 芥末粉......................426 芥末油......................426 五香粉......................426 胡椒油......................426 咖喱粉......................426 香辛粉......................426 香辣粉......................427 七味辣粉....................427 吉士粉......................427 咖啡........................427 桂花........................427 芙蓉........................428 琵琶........................428 黄埔蛋......................428 炒牛奶......................428 琼山豆腐....................428 肉骨茶......................428 冬荫功......................428 绍兴花雕酒..................429 香糟酒......................429 醪糟........................429 味醂........................429 茵陈酒......................430 米酒........................430 玫瑰露酒....................430 日本清酒....................430	白兰地......................430 冧酒........................431 君度酒......................431 高筋面粉....................431 中筋面粉....................431 低筋面粉....................432 无筋面粉....................432 澄面粉......................432 全麦面粉....................432 糯米粉......................432 粘米粉......................432 生粉........................433 绿豆粉......................433 鹰粟粉......................433 马蹄粉......................433 莲藕粉......................433 木薯粉......................433 番薯粉......................434 太白粉......................434 面包糠......................434 陈村枧水....................434 纯碱........................435 白矾........................435 双氧水......................436 泡打粉......................436 松肉粉......................436 食粉........................437 臭粉........................437 伊士........................437 特丽素......................437 灰锰氧......................440 干冰........................440 香兰素......................440 乙基香兰素..................441 麦芽酚......................441 乙基麦芽酚..................441 花生油......................441 橄榄油......................442 棕榈油......................442 芝麻油......................442 菜籽油......................442 大豆油......................442 调和油......................442 猪油........................443 牛油........................443 奶油......................443 人造奶油....................443 鸡油........................443 镬气......................444 标虫柴......................445 打冷........................445 大佬........................445 太史........................445 宫保........................446 宫保鸡丁....................446 老饕........................446 礼云子......................447 靓仔........................447 僆仔........................447 猛镬阴油....................447 急火短炒....................447 泡嫩油......................448 包尾油......................448 抛镬........................448 摁镬........................448 搪镬........................448 码..........................449 码兜........................449 热荤........................449 一品........................449 三元........................449 四喜........................449 五福........................450 五辛........................450 寿司........................450 鹊巢........................450 杂工........................451 水台........................451 打荷........................451 上什........................451 砧板........................451 候镬........................451 帮开埋......................451 无情鸡......................452 瓦罉........................452 烹饪........................452 烹调........................452 火候........................452 料理........................453 荷尔蒙烧....................453 蒲烧........................453 照烧........................453 熟脍........................453 木熏........................454 海鲜池......................454 边炉........................454 啤水........................454 菊花心......................454 蒜子肉......................455 蟹子肉......................455 粤菜........................455 满汉全席....................456 陈塘风味....................458 新派粤菜....................459 叙脚........................459 菜单样式........................460 主题索引........................461 后记............................468

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