目录－－《粤厨宝典.砧板篇》官方网站！


	加入收藏夹

今天是

俊厨坊粤菜烹饪及饮食文化推广协会 www.gd-cuisine.com

`粤荟萃`	`广式心`	`烹调技`	`烹饪典`	`原料识`	`菜单欣`	`饮食故`
`烹调偶`	`饮食生`	`烹饪料`	`员网介`	`训基地`	`了解``们`	`投资指`
		`技术支`	`中文繁體版`	`与我系`

你现在位置：网站首页-》《粤厨宝典.砧板篇》-》目录

    由“岭南美术出版社”出版的《粤厨宝典·砧板篇》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·砧板篇/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·砧板篇》目录
前言......................................1 厨艺七十二技.......................7 楼面佐料录......................13 厨房沽清表......................14 目录...................................15 　砧板篇................................1 料头章............................5 生姜..........................13 姜米.........................15 姜粒.........................15 姜茸.........................15 姜丝.........................15 姜片.........................15 姜花.........................15 指甲姜片.....................15 拍姜块.......................15 鲜沙姜.......................16 鲜沙姜块.....................17 鲜沙姜米.....................17 南姜...........................17 南姜米.......................17 南姜块.......................17 青葱.........................18 青葱条.......................18 青葱度.......................19 青葱米.....................19 青葱茸.....................19 青葱丝.....................19 青葱花.....................19 青葱榄.....................19 青葱球.....................19 青葱结.....................19 京葱..........................20 京葱米......................20 京葱丝......................20 京葱榄......................20 洋葱........................21 洋葱茸....................22 洋葱米....................22 洋葱粒....................22 洋葱件....................22 洋葱圈....................22 洋葱丝....................22 干葱头.....................22 原粒葱头..................23 拍葱头....................23 干葱茸....................23 干葱米....................23 干葱片....................23 蒜头........................24 蒜茸......................26 蒜米......................26 蒜片......................26 蒜丝......................27 原粒蒜子....................27 炸蒜子....................27 大蒜........................27 大蒜米....................28 大蒜榄....................28 大蒜段....................28 大蒜丝....................28 大蒜结....................28 小蒜........................29 小蒜米....................30 小蒜榄....................30 小蒜段....................30 小蒜结.....................30 香芹..........................31 香芹丝....................32 香芹花丝....................32 香芹花....................32 香芹粒...................32 香芹度...................32 香芹叶......................32 西芹.........................33 西芹丝.....................33 西芹花丝..................33 西芹花......................33 西芹粒......................33 西芹丁......................33 西芹叶.....................33 辣椒.........................34 辣椒件......................36 辣椒丁......................36 辣椒粒......................36 辣椒米......................37 辣椒丝......................37 辣椒圈.......................37 芫荽.........................37 芜荽度.....................39 芫荽碎.....................39 芫荽茸....................39 芫荽叶......................39 番芫荽.......................39 番芫荽段...................40 番芫荽碎....................40 番芫荽叶...................40 竹笋.......................41 竹笋片......................42 竹笋花......................42 竹笋块......................42 竹笋丁......................42 竹笋丝......................42 红萝卜......................43 红萝卜花...................44 红萝卜片....................44 红萝卜丝...................44 红萝卜条....................44 红萝卜米....................44 红萝卜丁...................44 红萝卜块...................44 草菇.........................44 草菇件......................46 草菇片.....................46 草菇冧.....................46 冬菇.........................46 冬菇花....................48 冬菇件....................48 冬菇粒....................48 冬菇丁....................48 冬菇米....................48 冬菇丝.......................48 火腿........................48 火腿茸.....................50 火腿丝.......................50 火腿条.....................50 火腿片.....................50 火腿粒......................50 火腩.........................50 火腩件......................52 火腩块.......................52 火腩粒....................52 咸鱼.........................52 咸鱼粒.....................52 咸鱼茸......................52 咸鱼块.......................52 咸鱼件....................52 葱菜..........................53 葱菜丝.......................54 葱菜粒.......................54 萝卜膶........................55 萝卜膶（干）粒..............56 味菜.........................56 味菜米.......................58 味菜粒.......................58 味菜片......................58 味菜丝......................58 梅菜...........................58 梅菜碎......................60 陈皮..........................61 陈皮块......................62 陈皮末.......................62 陈皮丝......................62 柠檬.........................63 柠檬丝.....................65 柠檬片......................65 柠檬粒.....................65 柠檬叶丝...................65 杞子.......................66 枸杞子.......................67 红枣..........................67 红枣丝.......................68 红枣粒......................68	马蹄..........................69 马蹄颗.......................70 竹蔗.........................70 竹蔗段.......................71 五柳料.........................71 五柳丝......................72 五柳米.....................72 菠萝.........................73 菠萝块.......................74 菠萝粒.......................74 大料.........................75 小料........................75 红炆料.......................75 红烧料.......................75 红烧鱼皮料...................75 炆野味料....................76 红烧水鱼裙料................76 红烧缩骨鱼料..................76 红烧鱼头料.....................76 红炆鲩鱼料...................76 生炆料......................76 生炆鳙鱼料....................77 生炆海鲜料..................77 炆猪手料.......................77 “生炆”与“红炆”的区别....77 生炒料......................78 生炒乌耳鳝料..................78 油泡料.......................78 油泡虾仁料...................78 汤泡料.......................79 清汤料.......................79 清汤鱼肚料...................79 炖料.........................79 凤吞燕料......................79 凤吞翅料......................79 炖水鱼料......................79 川料..........................80 何谓是“川”？.............80 芙蓉料.......................80 芙蓉鱼片料....................80 芙蓉虾仁料....................80 说芙蓉.....................81 蚝油料.......................81 咸菜料.......................81 酸甜料.......................82 糖醋料.......................82 五柳料.......................82 西湖糖醋鱼料..................82 西湖菊花鱼料..................82 炒料........................82 炒金银禾虫料............ ....82 韭黄炒鸡丝料 .............83 炒鹌鹑松料 ...................83 五彩炒料.....................83 什锦炒料.....................83 腰果炒蛇丁料 ..............83 七彩炒料 ....................83 大内炒料.......................84 大千鸡料......................84 紫萝料 ...................84 滑蛋炒猪脑料.................84 银针桂花翅料.................84 炒马鞍鳝料 ..................84 何谓马鞍鳝..................85 瓦罉煀鸡料 ...................85 镬上煀鸡料 ...................85 煀野味料.....................85 生煀乳鸽料 ...................86 姜葱煀鲤料 ....................86 生焖料.......................86 红焖海狗料 ..................86 姜葱料....................86 生焖排骨料 ................86 生焖狗肉料 .................86 陈皮焖鸭料 .................87 羊腩煲料...................87 说“煀”话“焖”..........87 香滑鲈鱼球料..............88 吉列料.....................88 说“吉列” ............88 宫保料....................89 四川料...................89 梅子料...................89 扣肉料...................90 滑蛋料....................90 滚汤料....................90 蒜子炖凤爪料..............90 鸭汁鱼唇料.................90 干烧料......................90 说“干烧”.................91 香芒料....................92 冬菇料....................92 清蒸鱼料.....................92 古法清蒸鱼料.................92 “清蒸”的演变.............92 蒸鸡料....................94 蒸骨料......................94 红葱头蒸鸡料.................95 咸柠檬蒸鸡料................95 礼云子蒸鸡料.................95 花雕鸡料.....................95 香酥鸭料.....................95 大马站料.....................95 虾子扒海参料.................95 咸鱼滑鸡料..................96 啫啫料......................96 说“啫啫”.................96 郊外鱼头料..................97 上汤蔬菜料 .................97 上汤肾球料................97 上汤焗龙虾料.................97 豉椒料......................97 豉汁料.....................97 豉汁蒸鲮鱼料.................98 豉椒焗蟹料....................98 茄汁煎虾碌料..................98 姜葱蟹料....................98 煎封料.......................98 说“煎封”..................98 八宝炖全鸭料.................99 全鸭料......................99 豆腐煲料....................99 生炒菜心料..................99 镬仔料......................100 节瓜粉丝煲料.................100 咸鱼鸡粒茄瓜煲料.............100 玻璃料......................100 荷香冬瓜卷料.................100 炒鲟龙片料 ...................100 铁板料.......................101 咖喱料.......................101 鸡丝烩鱼唇料.................101 拆烩野味料...................101 煨料.......................101 满坛香料....................101 蛇羹料......................101 盐水料......................102 辣酒料......................102 白灼料......................102 捞起料......................102 泰式料......................102 霸皇料......................102 剁椒鱼头料...................102 鸡茸牛肉料 ...................103 洋葱牛扒料....................103 豉椒牛肉料 ...................103 三冬牛肉料....................103 菜薳牛肉料...................103 茄汁牛肉料....................103 喼汁牛肉料 ...................103 蚝油牛肉料....................104 虾酱牛肉料 ..................104 咖喱牛肉料....................104 鲜笋牛肉料 ...................104 牛茸烩豆腐料..................104 牛肉烩三丝料..................104 镬仔牛丸料 ...................104 扬州窝面料 ....................105 干烧伊面料....................105 窝蛋牛肉饭料..................105 扬州炒饭料 ....................105 广州炒饭料 ....................105 扬州炒饭与广州炒饭.........105
腌制章..........................107 说鲍鱼....................111 干晒鲍鱼......................118 干鲍鱼......................121 鲜鲍鱼......................124 腌冻鲍鱼......................125 说枧道碱...................126 说象拔蚌...................128 腌象拔蚌......................128 挞扇贝球.....................129 挞鱼春丸......................129 腌响螺片......................130 腌响螺仁......................131 说虾......................131 腌虾仁.......................135 腌虾球.......................136 虾仁与盐..................138 挞虾胶.......................138 挞虾胶要诀.................140 挞虾枣.......................141 擀虾茸面.....................141 挞龙虾丸..................142 腌冻龙虾肉....................142 说濑尿虾.................143 挞濑尿虾丸...................145 说鲮鱼....................146 挞鲮鱼滑....................148 挞鲮鱼圆...................149 挞爽口鱼青丸................150 挞鱼圆说明.................151 挞鱼腐......................153 挞鱼鼓......................154 蛋黄与蛋白................154 挞菊花鲮鱼球................156 挞东江鱼圆...................156 挞鱼翅丸....................157 打杭州鱼圆..................157 江苏鱼圆与广东鱼圆........158 打杭州鱼茸.................160 荆门鱼糕...................161 挞鱼线....................162 擀鱼包.....................162 说墨鱼...................163 挞墨鱼胶...................164 挞墨鱼圆....................164 腌花枝片...................165 挞香酥蟹盒馅................166 挞蟹枣.......................166 说蛇......................167 腌蒜香凤尾蛇.................169 腌水律蛇片...................169 腌蛇丝......................170 腌椒盐蛇碌 ....................171 煲蛇碌......................171 挞蛇丸......................172 腌蛇皮.......................172 说白鳝.....................173 腌蜜汁吊烧鳝.................175 腌桂花鳝球...................175 腌南乳鳝球...................176 打潮州鱼蛋...................176 打夹心鱼蛋...................177 打福州鱼蛋...................178 挞鱼圆与打鱼蛋............178 说黄鳝....................180 腌黄鳝片....................182 说桂花蚌..................183 腌桂花蚌.....................184 说带子.....................185 腌带子.......................186 盐与保水..................187 说牛......................188 腌牛肉......................194 横牛顺鱼斜切猪............196 腌牛柳......................197 腌牛柳粒....................198 腌牛柳丝....................199 役牛与菜牛................199 腌黑椒牛仔骨................202 腌冰花牛仔骨................202 松肉粉的成败..............203 腌牛百叶...................205 腌牛双胘...................205 煨牛骨髓...................206 腌牛脷片...................206 腌牛脷（舌）.................207 腌牛膶（肝）.................207 打潮州牛肉丸................208 打牛肉烧卖馅.................208 打干蒸牛肉馅.................209 牛肉丸的选材..............210 说盐道糖..................210 说猪......................217 腌肉片.....................221 腌肉丁.....................221 腌肉粒.....................222 腌肉筋.....................222 腌肉丝.....................223	挞肉馅.....................223 挞肉丸.....................224 挞爽口肉丸..................224 挞猪肉鲮鱼馅.................225 挞粟米饼馅 ..................225 挞猪肉虾胶馅.................226 挞猪肉蟹肉馅.................226 腌沙嗲猪肉串.................226 腌猪扒......................227 腌香茅猪扒...................227 肉嫩的原理 .............228 洗衣机入厨来...............230 腌脆皮叉烧 ..................231 腌蜜汁叉烧..................232 腌炭烧猪颈肉.................232 腌猪生肠....................233 腌粉肠......................233 腌猪肠......................234 腌猪膶（肝）...................234 腌爽肚......................235 腌猪心......................236 腌椒盐骨....................237 腌排骨......................237 腌京都骨..................238 煲无锡骨..................238 腌酱烧骨..................239 煲香妃骨..................240 煲怪味骨..................240 腌金沙骨..................241 腌陈皮骨..................241 腌橙花骨..................242 腌香槟骨..................242 腌蒜香骨..................243 腌香糟骨..................245 腌茶香骨..................245 煲镇江骨..................246 煲宫廷骨..................246 腌冰肉....................247 腌面豉猪肉.................247 腌咸猪肉..................247 腌假鸡丝..................248 说鹿...................248 腌鹿肉...................249 腌鹿丝.....................249 说毛驴..................250 腌驴肉.....................250 腌驴皮.....................251 腌驼鸟肉...................251 说鸡.....................252 腌鸡脯......................254 腌鸡片.......................254 腌鸡球......................254 腌鸡丁......................255 腌鸡粒......................255 腌鸡茸......................255 腌鸡丝......................256 挞鸡丸......................256 挞鸡肉馅....................256 腌怪味鸡.....................257 腌沙嗲鸡柳串..................257 腌鸡柳.......................258 腌鸡肾球.....................258 腌正宗盐焗鸡.................258 腌南乳吊烧鸡.................259 腌芭蕉鸡....................259 腌风沙鸡....................260 说鸽......................260 腌乳香鸽....................261 腌蒜香鸽....................261 生腌乳鸽....................261 说鹌鹑...................262 腌鹌鹑脯...................263 腌鹌鹑茸...................263 说鸭....................264 腌鸭脯....................264 腌香麻鸭脯.................265 煲红鸭....................265 焖羊腩....................266 挞羊丸....................266 辨识肉老嫩，腌制更自如！. 267 如何保持冻肉的品质？...... 268 肉料滑不溜秋，如何上蛋浆？268 腌子姜....................269 腌味菜......................269 腌木瓜酸....................270 腌萝卜酸....................270 腌日本酱瓜..................270 腌中国泡菜..................271 腌韩国泡菜..................271 腌北京泡菜..................272 腌四川泡菜..................272 腌四川泡椒..................273 腌杭州卤瓜..................273 冻品的解冻方法............274
刀功章.........................275 起全鸡.....................279 拆凤爪.....................279 起全鸭.....................280 拆鸭掌.....................280 话蛇....................281 拆蛇肉.....................282 抠蛇胆.....................283 剪蛇鞭.....................284 烹鱼花刀.................285 让指刀法....................285 兰草刀法....................286 海鸥刀法....................286 十字刀法....................286 箭尾刀法....................287 牡丹刀法....................287 月牙刀法....................288 波浪刀法....................288 从字刀法....................288 箭嘴刀法....................289 松子刀法....................289 粟米刀法....................289 棋盘刀法....................290 燕翼刀法....................290 菊花刀法....................290 燕片刀法....................291 蝴蝶刀法....................291 金钱刀法....................291 金蝉脱壳法 ..................292 蟠龙刀法....................292 开屏刀法....................292 张嘴鲤鱼刀法.................293 金毛狮子鱼刀法................294 飞燕全鱼刀法.................295 八宝鱼刀法....................295 说鱼生.....................296 起鱼生........................299 起酿全鲮鱼 ....................300 起鲮鱼.......................300 鱿鱼花刀.....................301 滚龙花刀.....................302 刀功要领...................302 起猪腰.......................303 猪腰剞花刀................303 荔枝花刀....................304 蓑衣花刀....................304 麦穗花刀....................305 兰花花刀....................305 麻花花刀....................306 九连环花刀..................306	瓦松花刀....................307 凤尾花刀....................307 竹节花刀....................308 寿字花刀....................308 梳子花刀....................309 透栊花刀....................309 核桃花刀....................310 鱼鳃花刀....................310 改凉瓜....................311 改冬瓜....................311 改胜瓜....................313 改水瓜....................314 改节瓜....................314 改菜瓜....................315 改青瓜....................315 改南瓜....................316 改云南小瓜 .................317 改茄瓜....................317 改沙葛....................318 说菜心..................318 改菜心....................320 改菜薹....................321 改白菜....................321 改小棠菜....................323 改大白菜....................323 改生菜....................324 改芥菜....................325 说芥兰....................326 改芥兰....................327 改菠菜....................327 摘枸杞......................328 撕番薯叶....................328 改西洋菜....................329 说蕹菜....................329 摘蕹菜......................330 说漦菜...................331 摘漦菜.....................332 说莲藕...................332 改莲藕....................334 说芋头...................334 改芋头......................336 改萝卜......................336 兰豆、青豆与豆苗..........337 改荷兰豆....................337 说豆角...................338 改豆角......................339 说番茄...................339 改番茄......................340 为什么新手磨刀有坑纹？....340
劏宰章..........................341 劏黄猄.......................345 劏山猪仔....................345 劏猫.........................346 劏狗.........................346 劏兔.........................347 劏山羊.......................348 羊肉除膻法.................348 劏鸡.........................349 走地鸡与饲料鸡.............350 劏鹅.........................351 劏乳鸽......................353 劏鹧鸪......................353 劏鹌鹑......................354 劏龙虾......................355 劏鳄鱼......................356 剪明虾......................357 挤虾仁......................357 拣虾要法..................358 说水鱼...................358 劏水鱼......................360 水鱼与山瑞................361 劏乌龟......................363 劏蛇........................363 话白鳝.....................364 劏白鳝......................364 劏黄鳝......................366 说鲟龙....................366 劏鲟龙....................367 说海胆...................368 劏海胆....................370 说生鱼...................370 劏生鱼....................371 劏鲫鱼....................372 说桂鱼...................372 劏桂鱼....................372 鲩鱼与青鱼...............374 劏鲩鱼......................375 说鲤鱼...................376 劏鲤鱼......................377	劏挞沙鱼....................378 劏笋壳鱼....................378 劏泥鳅......................378 劏钳鱼......................379 劏鲈鱼......................379 劏鲮鱼......................380 洗鱼卜......................381 劏三文鱼....................381 通沙虫.....................382 劏牛蛙.....................382 说蟾蜍...................383 劏蟾蜍.....................384 说禾虫...................385 洗禾虫.....................387 劏油椎.....................387 劏墨鱼.....................388 出海螺肉...................388 说鲎鱼...................389 劏鲎鱼.....................391 说娃娃鱼.................391 劏娃娃鱼...................391 说蟹.....................392 劏蟹.......................397 剔蟹粉.....................398 说蚝.....................398 洗生蚝.....................401 说扇贝....................401 开扇贝......................402 劏象拔蚌....................403 劏石班鱼....................403 劏石头鱼....................404 劏鱼开肚的概念............404 说火腿....................405 洗火腿......................406 洗猪肚......................407 洗大肠......................408 洗猪生肠....................408 洗猪脑......................409 刮猪脷......................409 洗猪肺......................410 洗牛百叶....................410
名词章.........................411 家常海参....................412 家常菜与私房菜..............412 鲁菜.......................412 苏菜........................412 川菜........................413 清真菜......................413 谭家菜......................413 寺观风味....................413 德国菜.....................414 法国菜....................414 日本料理...................414 泰国菜.....................414 西餐.......................415 越南菜......................415 吃狗.......................415 佛跳墙......................415 食蛇.......................416 鱼翅捞饭....................416 啫啫档......................417 凤凰........................417 麒麟.......................417 芙蓉.......................418 四喜........................418 宫宝.......................418 寡头菜......................418 过桥米线......................419 贡淡.........................419 米沙.........................419 威化.........................419 乳饼.......................419 牛乳.......................419 酸笋.......................420 禾虫酱......................420 太公分猪肉...................420 倒汗水......................420 滴珠.........................420 芋虾.........................420 到会.........................420 镬仔.........................421 伊面.........................421 生面.........................422 煵...........................422 ..........................422 胭脂糖.......................422 玫瑰糖.......................422 柱侯酱与甜面酱................422 棺材板.......................423 米豆腐.......................423 牛奶霜.......................423 浙江鱼面.....................423 浙江鱼饼.....................423 浙江鱼丸.....................423 鳝糊.........................424 刺身.........................424 寿司.........................425 日落黄.......................425 靛蓝.........................426 苋菜红.......................426 胭脂红.......................426 柠檬黄.......................427 樱桃红.......................427 亮蓝.........................427 叶绿素铜钠...................427 焦糖.........................428 红曲红.......................428 姜黄素.......................429 B-胡萝卜素...................429 新红.........................429 紫胶色素.....................430 甜菜红.......................430 红花黄.......................430 栀子黄.......................430	辣椒红.......................431 辣椒橙.......................431 黑加仑红.....................431 葡萄糖.......................431 淀粉糖浆......................432 罗汉果甜素...................432 甜菊糖苷.....................432 甘草甜素.....................433 甘茶叶素.....................433 果糖.........................433 木糖.........................433 甘露糖醇.....................434 转化糖.......................434 乳糖.........................434 棉籽糖.......................435 麦芽糖醇.....................435 麦芽糖.......................435 乳糖醇.......................435 木糖醇.......................435 甜蜜素.......................436 山梨糖醇.....................436 安塞蜜.......................436 天冬甜素.....................437 蜜糖.........................437 谷氨酸钠.....................437 肌苷酸钠.....................438 鸟苷酸钠.....................438 琥珀酸钠.....................438 核苷酸钠.....................439 水产品抽提物.................439 水解植物蛋白.................439 水解动物蛋白.................439 海藻抽提粉...................440 氨基酸溶液...................440 酵母抽提物...................440 抗坏血酸.....................440 维生素C......................441 茶多酚.......................441 烟酰胺.......................442 生粉.........................442 变性生粉.....................444 葡萄糖酸-δ-内脂............445 明胶.........................446 卡拉胶.......................447 琼脂.........................448 海藻酸钠.....................449 酪蛋白酸钠 ...................449 魔芋胶.......................450 羧甲基淀粉钠................451 磷酸单淀粉酯................451 黄原胶........................451 瓜尔豆胶...................452 阿拉伯胶....................452 松肉粉.......................453 胰蛋白酶....................453 菠萝酶......................453 无花果酶.....................453 生姜酶.......................454 猕猴桃酶.....................454 硼砂.........................454 上樁.........................455 下樁.........................455 扬州八珍料....................455 袈裟料.......................455 罗汉斋料......................456 白玉藏珍料 ....................456 四宝料.......................456 臭豆腐.......................456 生炒骨.......................456 走碱.........................457 冷水.........................457 温水.........................458 热水.........................458 滚水.........................459
主题索引...................................461	后记...............................................471

中国广东省广州市越秀区五羊新城寺右南一街一巷十号801室
http://www.gd-cuisine.com/
联系电话：13025148675 （020）87384901
联系人：潘英俊冼燕华
webmaster@gd-cuisine.com
网络监制：[网周刊]工作室／文心雕龙工作室

俊厨坊粤菜烹饪及饮食文化推协会