目录－－《粤厨宝典.味部篇》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.味部篇》-》目录

    由“岭南美术出版社”出版的《粤厨宝典·味部篇》已于2008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·味部篇/潘英俊编.-广州：岭南美术出版社，2008.12
    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：63元

《粤厨宝典·味部篇》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 味部篇.........................................1
烧烤章............................5 光皮乳猪........................11 麻皮乳猪.......................16 金龙乳猪.......................21 明炉白切猪......................23 片猪方法......................24 乳猪酱.......................25 泰式烧乳猪.....................26 泰式蘸猪酱...................27 法式烧乳猪.....................27 西班牙式烧乳猪.................28 南烧北烤的因由..............28 烧乳猪的演变.................30 烧乳猪要诀...................32 乳猪选材.....................34 五香烧肉......................36 澳门烧肉......................38 叉烧酥方......................41 烧肉的演变...................43 烧肉选材.....................45 明炉脆皮狗.....................51 炭烧狗膶（肝）..................53 花椒盐......................53 金陵片皮鸭.....................54 北京片皮鸭.....................57 广式片皮鸭.....................61 片鸭方法.......................62 潮莲烧鸭.......................64 酸梅酱.......................68 说酸梅.......................69 金陵加汁鸭.....................70 京都汁烤鸭.....................70 蒜香烤鸭.......................70 紫苏烤鸭.......................70 香烧琵琶鸭.......................71 拣鸭要诀....................73 香烧八宝鸭.....................83 串烧鸭下巴.....................84 香烧鸭唇包.....................85 如何处理鸭肠..................86 西汁..........................86 脆皮烧鹅.......................87 桂花烧鹅.......................93 骨香烧鹅.......................94 黑椒烧鹅.......................94 酸菜烧鹅.......................94 咖喱烧鹅.......................95 彭公火鹅.......................95 粤式片皮鹅.....................96 片皮鹅二食....................98 拣鹅要诀......................99 烧鹅要诀.....................116 身正才有好烧鹅...............123 南乳吊烧鸡....................124 沙茶吊烧鸡.....................126 脆皮风沙鸡.....................128 风沙馅.........................129 椰香吊烧鸡.....................129 香叶琵琶鸡.....................130 咖喱吊烧鸡.....................130 香橙汁.......................131	大红脆皮鸡.....................132 席上片皮鸡.....................134 番茄酱.......................136 片鸡方法.....................136 各式片皮鸡.....................137 脆香葫芦鸡.....................138 太和烧鸡.......................140 脆皮乳鸽皇.....................143 脆香茶皇鸽.....................145 淮盐.........................146 南乳吊烧鸽......................147 吊烧琵琶鸽.....................148 蒜香吊烧鸽......................150 堂斩乳鸽法.....................151 蒜香盐.......................151 蜜汁叉烧.......................152 叉烧秘诀.....................154 炭烧与气烧的概念............155 味醂与叉烧...................156 叉烧亮泽法宝..................157 酒与叉烧......................159 脆皮叉烧.......................160 脆皮叉烧秘诀..................162 炭烧猪颈肉.....................163 糖胶制作.....................164 吊烧金沙骨......................165 粤式烤全羊.....................166 新疆烤全羊.....................167 蒙古烤全羊......................171 维族烤全羊......................173 马奶酒........................174 蜜汁烧羊肉......................175 蒙古烤羊髀（腿）................176 烤烧手抓羊.....................177 辣香手抓羊......................178 鱼香手抓羊.....................178 奇香手抓羊......................178 拣羊要诀......................179 蜜椒烧牛肉.....................182 蜜汁烧牛肉......................182 香烧桂花扎......................183 香烧三星扎......................185 香烧桂花肠......................186 香烧鸭脚包.....................187 串烧金钱鸡......................188 香烧金银膶.....................189 蜜汁吊烧鳝......................190 叉烧鳜鱼........................191 蜜香烧圆蹄......................192 脆皮咸猪手.....................192 脆皮烧大肠.....................193 香熏脆肠头.....................194 烤烧酿大肠.....................195 串烧鹅膶（肝）..................196 说鹅膶.......................197 烘炉与烧炉...................198 细说烧烤.....................203 千层饼.......................218 薄饼.........................218 荷叶饼.......................219 粟米饼.......................219
卤浸章............................221 白切鸡.........................227 猪油浸滑鸡.....................229 奶香鸡.........................230 贵妃鸡.........................232 清平鸡与小店思维............234 饲养鸡与走地鸡的区别........238 拣鸡要诀......................239 浸鸡手势.....................253 白切葡国鸡.....................255 白切盐水鸡.....................256 白切鸡食法...................257 白切大骟鸡.....................263 霸王大骟鸡.....................265 白切泰和鸡.....................266 乌鸡与泰和鸡................267 玫瑰豉油鸡.....................272 卤水保鲜.....................276 豉油与豉油鸡................277 火踵豉油鸡.....................280 客家咸香鸡.....................281 道口烧鸡.......................283 卤水鸡肾（肫）.................284 潮州卤水鹅.....................286 潮州炸雁鹅.....................287 卤水醇与香...................288 卤水鹅掌.......................290 卤水鹅头.......................293 熏蹄汁........................294 清溪白切鹅.....................295 湛江白切鸭.....................297 南京盐水鸭.....................298 豉油皇乳鸽.....................300 白切乳鸽皇.....................302	啤酒浸乳鸽.....................303 白切乳香猪.....................303 白切五花肉.....................305 东坡肉.........................306 卤水甄熊掌.....................307 凤眼膶.........................309 佛山熏蹄.......................311 卤水扎蹄.......................313 白云猪手.......................317 百味猪手.......................318 卤浸要诀.....................320 烚与焗.......................323 汾酒牛肉.......................325 酱香牛肉.......................327 硝酸盐与亚硝酸盐.............327 海南白切羊.....................332 雷州白切狗.....................333 食狗勾陈.....................336 拣狗要诀....................339 白云凤爪.......................342 水晶凤爪.......................343 泰式凤爪.......................344 说双氧水.....................345 说糖精......................350 鱼香凤爪.......................351 咸香凤爪.......................351 说乙基麦芽酚................352 卤水大肠.......................355 说焦糖色.....................357 九转大肠.......................358 卤水墨鱼.......................359 卤水豆腐.......................361 肉骨茶.........................362 咖喱与卤水..................363 过冷与收汗...................370
焐焗章............................375 正宗盐焗鸡.....................379 东江盐焗鸡.....................381 砂窝盐焗鸡.....................383 盐焗泰和鸡.....................383 盐焗鸡睾子.....................384 盐焗乳鸽.......................385 沙姜盐焗鹅.....................386 荷香盐焗鸭.....................387 盐焗八宝鸭.....................387 盐焗禾花雀.....................389 盐焗鹌鹑.......................390 盐焗猪肚顶.....................391 盐焗牙签骨.....................393	盐焗地鹿肉.....................394 盐焗凤尾蛇.....................395 盐焗水鱼裙.....................397 盐焗鲟龙骨.....................398 盐焗蟾蜍.......................399 盐焗鳙鱼头.....................400 雪花盐焗鱼.....................401 盐焗海蟹.......................402 盐焗插虾.......................404 锡纸银鳕鱼.....................405 正宗乞儿鸡.....................406 荷香泥焐鸡.....................410 桂花丐皇鹅.....................413 滋补丐皇鸭.....................415 丐皇一品鸽.....................415 云南竹筒鸡.....................417
风腊章............................419 中国火腿.......................423 广式腊肉.......................425 四川风肉.......................427 安徽红腊肉.....................429 腊香桂花眼.....................430 风香刨花肉.....................430 广东腊肠.......................431 广式膶肠.......................433 四川香肠.......................433 哈尔滨红肠.....................434 四川辣肠.......................435	腊金银膶.......................436 腊笑脸.........................436 陕西腊羊肉.....................437 江苏腊牛肉.....................438 灯影牛肉.......................438 湖北风香鸡.....................439 南京板鸭.......................440 香腊鸭脚包.....................441 腊鸭肾（肫）...................442 腊象鼻耳脆.....................443 腊酱猪脷（舌）.................443 山东清酱鸭.....................444 南安板鸭.......................444 风香白鳝.......................445
烟熏章.......................447 茶皇太爷鸡 .....................451 贵妃香熏鸡.....................452 龙皇茶香鸡.....................453 泰国米熏鸡.....................454 生熏童子鸡.....................455 安徽茶香鸡.....................456 东北香熏鸡.....................457 玫瑰香花鸡.....................458 香熏手撕鸡.....................459	脆皮樟茶鸡.....................460 普宁豆酱鸡.....................460 香汁油气鸡.....................461 太爷五花肉.....................462 茶皇猪手.......................463 四川樟茶鸭.....................465 无为熏鸭.......................466 五香干熏鱼.....................467 五香烟熏鱼.....................468 烟熏豆香干.....................469
捃拾章...........................471 太白醉香鸡.....................473 碧绿葵花鸡.....................474 福州醉糟鸡.....................474 葡萄酒香鸡.....................475 四川酒娘鸡.....................476 香糟凤爪.......................476 酒糟鸡蛋.......................477 太白香糟鸽.....................478 太白香糟鸭.....................479 绍兴红糟鸭.....................480 辣酒煮花螺.....................481 福建醉蟹.......................482 火焰醉虾.......................482	香糟醉花肉.....................483 福州醉蚌肉.....................483 醉冬笋.........................484 水晶云腿鸡.....................484 椰香水晶鸡.....................485 一掌乾坤.......................485 水晶肴肉.......................486 五彩酿猪肚.....................487 水晶鱼鳞冻.....................488 潮州冻蟹.......................488 柱侯甑鹅.......................489 香芋甑鹅.......................489 虿皮甑鹅.......................490 梅子甑鹅.......................491 蒜茸甑香肉.....................491
凉菜章...........................493 腿茸拌海参......................495 千层如意卷......................495 蹄花丝.........................495 麻辣耳丝.......................496 凉拌猪天梯.....................496 麻辣猪脷（舌）.................496 麻辣佛手肚.....................496 炝香猪心顶.....................497 蒜香猪心.......................497 蒜泥白肉.......................497 芥末肚仁.......................497 麻辣蹄筋.......................498 五香皮丝.......................498 鲍汁浮皮丝.....................498 玻璃阖.........................498 麻辣牛肉.......................499 陈皮牛肉丝.....................499 麻辣牛筋.......................499 麻辣牛蹄皇.....................499 麻辣牛双弦.....................500 五彩牛百叶.....................500 凉拌兔耳丝.....................500 帝皇鸭肉卷.....................500 和味鸡嗉窝.....................501 腿茸鸡脷（舌）.................501 玛瑙鸡冠.......................501 四川棒棒鸡.....................501 凤梨火鸭丝.....................502 芥末仙掌.......................502 麻辣脆鱼皮.....................503 玻璃鱿鱼.......................503 百花紫菜卷.....................503 香麻海蜇.......................503 凉拌海带.......................504 春夏蝉鸣.......................504	虾米拌粉丝.....................505 脆炸响铃.......................505 腿茸绍菜胆.....................505 北京泡菜.......................505 四川泡菜.......................506 朝鲜泡菜.......................506 珊瑚白菜胆.....................506 虎皮尖椒.......................507 日本酱瓜.......................507 酸萝卜.........................507 香酱佛手瓜.....................507 香干拌芹菜.....................508 凉拌薯仔丝.....................508 椒盐芋丝.......................508 香拌凉瓜皮.....................508 凉拌莴笋丝.....................509 炝黄瓜条.......................509 地鱼粟米心.....................509 珊瑚莲藕丝.....................509 玛瑙莲藕丝.....................510 开洋拌干丝.....................510 冰浸小青瓜.....................510 琥珀合桃.......................510 五香花生.......................511 香油拌腐竹.....................511 小葱拌豆腐.....................511 淮盐花生.......................512 鱼皮花生.......................512 酱黄豆.........................512 玛瑙豆腐.......................513 麻香花生.......................513 糖脆花生.......................513 奶油花生.......................513 蔬菜沙律.......................513 水果咯嗲.......................514
主题索引.....................................515	后记...............................................523

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