3804蔡潔儀中國美食之旅cover

Size: px

Start display at page:

Download "3804蔡潔儀中國美食之旅cover"

煜容
7 years ago
Views:

2 目錄 Contents 前言 Preface 2 西安蘭州 XI AN AND LANZHOU 6 街頭小吃 STREET FOOD 山東雜糧煎餅 Shandong Pancakes 8 菜盒子 Stir-fried Crispy Cake Stuffed with Vegetable 10 烤羊肉串 Mutton Kebab 12 小吃 / 主食 SNACKS/ STAPLE FOOD 豆腐腦 Spicy Jellied Tofu 14 豆腐包子 Tofu Buns 16 黃桂柿子餅 Persimmon Cakes with Sweet Osmanthus 18 西安葫蘆頭 Xi An Assorted Meat in Stock 20 餺飥饃 Xi An Steamed Bread 22 麻辣羊肉春卷 Spicy Mutton Rolls 24 歧山哨子麵 Qishan Noodle 26 生煨魷魚絲 Braised Shredded Squid 28 蘭州牛肉麵 Lanzhou Beef Noodle 30 頭盤 / 涼菜 APPETIZERS / COLD DISHES 醬香乳鴿 Baby Pigeon with Soy Sauce 32 香辣帶魚 Hot and Spicy Belt Fish 34 芝麻肉絲 ( 蘭州 )Shredded Pork with Sesame Seed (Lanzhou) 36 芥末毛肚 Beef Tripe with Mustard Sauce 38 橙汁瓜條 Orange-flavoured Winter Melon 40 熗五彩洋芋絲 Shredded Colourful Potato 42 關中涼肉 Guanzhong Cold Cut 44 涼拌黃瓜皮 Spicy Cucumber Peel 46 辣子肥腸 Chili Pig's Colons 48 涼拌蒜泥茄條 Eggplant with Minced Garlic 50 熱菜 HOT DISHES 香煎粟米餅 Pan-fried Chicken and Corn Cakes 52 鍋塌八寶桂魚 Stuffed Mandarin Fish with Minced Pork 54 酒鄉葡萄 Fragrant Winter Melon Balls 56 五色風沙蝦 Crispy Shrimps with Minced Garlic 58 乾鍋梅辣醬豬手 Spicy Pig Knuckles with Plums 60 紅燒牛尾 Braised Ox Tail 62 番茄雲耳煮勝瓜 Stir-fried Luffa with Tomato and Cloud Fungi 64 麻香蒜蓉豆醬雞 Sesame Garlic Chicken 66 甜品 DESSERTS 八寶西瓜盅 Sweet Soup in Water Melon 68 玫瑰涼糕 Rose Honey Pudding 70

3 上海桂林 SHANGHAI AND GUILIN 72 千張夾肉 ( 上海冷菜 )Sandwiched Meat in Bean Curd Sheet (Shanghaiese Chilled Dish) 74 香酥鴨 ( 上海熱菜 )Crispy Duck (Shanghaiese Hot Dish) 76 牛油金沙粒 ( 上海小吃 )Buttered Corn (Shanghaiese Snack) 78 爽脆魚皮 ( 上海 )Crispy Fish Skin (Shanghai) 80 蒜泥肉末茄子 ( 上海 )Eggplant with Minced Pork and Garlic (Shanghai) 82 爆炒腰花 ( 上海 )Stir-fried Pig Kidney (Shanghai) 84 杭椒牛柳條 ( 上海 )Chili Beef Sticks (Shanghai) 86 蝦子鍋塌豆腐 ( 上海 )Fried Tofu with Shrimp Roe (Shanghai) 88 炒鱔糊 ( 上海 )Stir-fried Eel (Shanghai) 90 羅漢乳香鴿 ( 桂林 )Stewed Baby Pigeon with Luo-Han-Guo (Guilin) 92 鍋燒啤酒香魚 ( 桂林 )Braised Fish in Beer (Guilin) 94 羅漢果塞肉 ( 桂林 )Stuffed Luo-Han-Guo with Meat (Guilin) 96 廣東 GUANGDONG 98 珠海橫琴 HENGQIN, ZHUHAI 南乳蓮藕炆生蠔 Braised Oysters and Lotus Root with Fermented Red Beancurd 100 橫琴蠔炆鴨 Hengqin Braised Duck with Oysters 102 金銀蒜粉絲蠔 Steamed Oysters with Cellophane Noodle 104 蠔豉臘味飯 Steamed Rice with Dried Oysters and Assorted Chinese Sausages 106 沙薑走地雞 Steamed Chicken with Spicy Ginger 108 江門新會 JIANGMEN & XINHUI 開平腐乳蒸豆角 ( 江門 ) Steamed Green Beans with Fermented Beancurd (Jiangmen) 110 黑芝麻莧菜頭豬脊骨湯 ( 江門 ) Pig Bone Soup with Black Sesame Seed and Chinese Spinach (Jiangmen) 112 甜水蘿蔔煮骨腩 ( 江門 )Braised Radish with Fish Belly (Jiangmen) 114 桂魚片蒸滑蛋 ( 江門 )Steamed Eggs with Fish Fillet (Jiangmen) 116 涼瓜扣肥腸 ( 江門 )Braised Pig's Colons with Bitter Melon (Jiangmen) 118 陳皮蒸雞 ( 新會 )Steamed Chicken with Dried Tangerine Peel (Xinhui) 120 陳皮欖豉醬田雞蒸飯 ( 新會 ) Steamed Rice with Frogs and Dried Tangerine Peel (Xinhui) 122 果香陳皮骨 ( 新會 )Spare Ribs with Tangerine Peel (Xinhui) 124 竹笙鹹蛋黃煮涼瓜 ( 新會 ) Poached Bitter Melon with Zhusheng and Salted Egg (Xinhui) 126 荷塘芥蘭炒魚腐 ( 新會 )Stir-fried Chinese Kale with Fish Omelette (Xinhui) 128 美食傳奇與烹調竅門 Cuisine of Chinese Legend and Cooking Tips 130

4 西安蘭州 Xi An and Lanzhou 西安蘭州 1. 西安飲食的上菜層次之分, 首先吃的是涼菜, 再吃熱菜, 其次是湯主食及甜品, 相當豐富 2. 涼菜 ( 即冷盤 ), 又稱開場菜或前奏曲, 是席間的重要菜色, 用以給客人在主菜未出現前, 飲酒談天的佐酒佳餚涼菜的製作在中國歷史久遠, 據記載, 在唐朝開始, 涼菜無論在家宴或小食宴會中都少不了, 一些高級的筵席中, 會設有一些花式的涼菜西安清真回民菜西安有一所老孫家回民飯莊, 是國家級領導人常在此宴客的地方莊內掛滿了很多如毛澤東主席周恩來總理等領導人在此莊用膳或開會時拍下的照片, 甚具歷史價值此處地方寬敞, 菜色簡單可口而風味獨特, 食味又不太辣其中一道番茄雲耳煮勝瓜, 材料沒有肉, 儼如齋菜, 只用辣椒番茄雲耳等材料來做, 味道酸甜帶鮮味, 清新可口

5 Xi An and Lanzhou 1. A proper Xi An meal is served in sequenced courses with appetizers, hot dishes, soup, main course and then dessert. 2. Appetizers or cold dishes are starters or the prelude of a meal. They play an important role as accompaniment to drinks before the main course is served. China has a long history of making appetizers. According to our historical records, they are indispensable for both family meals and banquets. For a luxurious meal, some specially-designed appetizers are usually prepared. Islamic Hui Cuisine of Xi An There is a renowned the Laosun's Hotel of Hui people's cuisine in Xi An where leading government officials often have their banquets. The dining room is full of photos of national leaders such as Chairman Mao and former premier Zhou Enlai, taken during their visits there. The restaurant is very spacious, offering simple but delicious and distinctive dishes, which are not very spicy. One of them is a vegetarian dish called "Stirfried Angled Luffa with Tomato and Cloud Fungi", consisting of chili, tomatoes and cloud fungi, which has a sweet and sour refreshing taste.

6 街頭小吃 STREET FOOD 山東雜糧煎餅 Shandong Pancakes 時間 :10 分鐘份量 :4-6 人 Time: 10 mins Serve: 4-6

7 INGREDIENTS 40g cornstarch 100g flour 1 cup water 2 tbsp cooking oil 4 eggs spring onion sprigs FILLING some preserved cabbage (diced) some crisps some stir-fried peanuts (ground) 材料粟粉 40 克麵粉 100 克清水 1 杯生油 2 湯匙雞蛋 4 隻生葱數條餡料菜甫粒適量薄脆適量炒香花生 ( 研碎 ) 適量 SAUCE some sesame seed paste some chili oil PROCEDURES 1 Beat cornstarch, flour and water to form a thick batter. 2 Pour a thin layer of batter in a frying pan. Break in an egg, spread it out evenly and cook until crispy. 3 Add in some preserved cabbage and crisps, fold the pancake in half, and then brush some sauce on top. 4 Add in some ground peanuts and two sprigs of spring onion, roll it up, and then cut in half. Serve immediately. 醬料芝麻醬適量辣椒油適量做法 1 粟粉麵粉加水開成濃稠糊狀 2 將麵糊薄薄塗在平底鍋子上, 再加一隻雞蛋抹平, 烙脆 3 加入適量菜甫粒和薄脆, 對摺後再塗上醬料 4 加上適量花生碎及 2 條生葱, 再捲起成春卷形, 切開兩段即可進食 9

8 菜盒子 Stir-fried Crispy Cake Stuffed with Vegetable 時間 :15 分鐘份量 :4-6 人 Time: 15 mins Serve: 4-6

9 INGREDIENTS 200g flour some water 1 tbsp cooking oil FILLING some Chinese leek (finely chopped) some cellophane noodle (soaked, cut in short sticks) some preserved cabbage (finely chopped) 材料麵粉 200 克清水適量油 1 湯匙餡料韭菜 ( 切粒 ) 適量粉絲 ( 浸透, 切段 ) 適量菜甫 ( 剁碎 ) 適量調味鹽適量雞粉適量麻油適量 SEASONINGS some salt some chicken essence some sesame seed oil PROCEDURES 1 Stir-fry filling until cooked, add in seasonings, stir well and then transfer to a plate. 2 Put flour into a mixing bowl, add in water and cooking oil. Knead into dough and then leave it for 30 minutes. 3 Divide the dough into portions. Roll into large thin circular pastry sheets individually. 4 Put Chinese leek, cellophane noodle and other filling on a pastry sheet, fold in half, and then trim its edge with a large bowl. 5 Fry in some oil until golden. Serve immediately. 做法 1 餡料炒熟, 加入調味拌勻, 置盤中 2 麵粉置盆中, 加入適量清水及油, 搓成軟硬適中之麵糰, 醒 30 分鐘 3 將麵糰分成份, 輾薄成大圓薄餅形 4 加入韭菜粉絲等餡料, 對摺, 以大碗壓斷邊皮 5 用適量油煎至金黃即成 11

10 烤羊肉串 Mutton Kebab 時間 :10 分鐘份量 :4-6 人 Time: 10 mins Serve: 4-6

11 INGREDIENTS 300g fresh mutton MARINADE ¼ tsp five-spice powder 1 tsp caraway powder 1 tsp chili powder ½ tsp salt 1 tsp chicken powder 1 tbsp ginger juice 1 tbsp cooked oil 材料鮮嫩羊肉 300 克醃料五香粉 E 茶匙 PROCEDURES 1 Wash mutton thoroughly, cut into small pieces of about 1.5cm x 20cm x 0.6cm 2 Mix it with marinade thoroughly and leave to marinate until soaked up. 3 Thread the meat on to bamboo or metal skewers. 4 Grill on a charcoal fire and brush the meat with oil occasionally until cooked. Brush with caraway powder. For the spicy food lovers, you may sprinkle some chili powder on top. Serve immediately. 孜然粉 1 茶匙辣椒粉 1 茶匙鹽 Q 茶匙雞粉 1 茶匙薑汁酒 1 湯匙熟油 1 湯匙做法 1 羊肉洗淨, 切成 1.5 厘米寬 20 厘米長 0.6 厘米厚的小塊 2 用醃料拌勻, 醃至入味 3 以竹籤或鋼針穿好成串 4 放在炭火上邊烤邊塗油, 熟後再塗些孜然粉, 吃辣的可再塗辣椒粉即成 13

12 小吃 / 主食 SNACKS / STAPLE FOOD 豆腐腦 Spicy Jellied Tofu 時間 :10 分鐘份量 :4-6 人 Time: 10 mins Serve: 4-6

13 INGREDIENTS 6 bowls jellied tofu 6 bowls stock 1 star aniseed 2 slices ginger SEASONINGS some soy sauce some sesame seed oil some peppercorn and chili oil a pinch of salt some chili oil some dark vinegar 材料豆腐花 6 碗上湯 6 碗八角 1 粒薑 2 片調味醬油少許麻油少許麻辣油少許鹽少許辣椒油少許 SUB-INGREDIENT 80g wooden fungus (soaked and shredded) 200g cooked meat (diced) 80g dried shrimps 100g preserved spicy cabbage (diced) PROCEDURES 1 Stir-fry star aniseed and ginger with oil for a while. Add in accompaniment and stir-fry until cooked. Set aside. 2 Place jellied tofu in a bowl, add in boiling stock. 3 Add in accompaniment and some seasoning to taste. Serve immediately. 香醋少許配料濕發木耳絲 80 克熟肉丁 200 克蝦米 80 克榨菜粒 100 克做法 1 用油爆香八角薑片, 傾下配料炒透備用 2 豆花置碗中, 注入煮沸之上湯 3 加入配料及適量調味即成 15

14 豆腐包子 Tofu Buns 時間 :20 分鐘份量 :4-6 人 Time: 20 mins Serve: 4-6

15 材料麵糰麵粉 300 克, 酵母 ( 依士 )Q 湯匙蛋白 1 個, 糖 1 湯匙, 溫水適量餡料硬豆腐 1 盒, 芫荽 ( 切碎 )1 棵京葱 ( 切碎 )1 支, 薑米 1 湯匙調味糖 Q 茶匙, 雞粉 1 茶匙, 麻油 1 茶匙鹽 Q 茶匙, 辣椒油 1 湯匙, 五香粉 Q 茶匙做法餡料 1 豆腐切成 10 厘米方塊, 上籠用大火蒸 40 分鐘, 出籠待凍後, 切成綠豆大的小粒放盆中 2 加入其他餡料及調味拌勻, 備用麵糰 1 依士放碗中, 加少許糖, 注溫水 E 杯拌勻, 待發酵約 10 分鐘後備用 2 麵粉篩在案板上, 開窩加入蛋白糖及已發酵之依士水, 再將適量溫水徐徐加入, 邊加邊搓揉成軟硬適中之麵糰 3 將麵糰放在已塗油之盤中, 以乾布蓋面置溫暖處, 待發酵約一小時後備用 4 將麵糰取出, 分割成 24 個小麵糰, 滾圓後包入適量餡料, 捏成條形摺紋, 一般為道 5 然後上籠蒸約 12 分鐘即成註 : 出籠熱吃為佳也可先用手將包子口張開, 再以小匙灌入少許辣椒油才吃, 則更能領略包子的特別風味 INGREDIENTS DOUGH 300g flour, ½ tbsp yeast 1 egg white, 1 tbsp sugar, some warm water FILLING 1 pack hard tofu 1 sprig coriander (finely chopped) 1 sprig leek (finely chopped) 1 tbsp ginger (finely chopped) SEASONINGS ½ tsp sugar, 1 tsp chicken powder 1 tsp sesame seed oil, ½ tsp salt 1 tbsp chili oil, ½ tsp five-spice powder PROCEDURES FILLING 1 Cut tofu into cubes of 10cm long, steam in a steamer on high heat for 40 mins, take it out and leave to cool. Cut into tiny dices (like the size of green beans). Transfer it to a mixing bowl. 2 Add in other filling and seasonings, mix well and then set aside. DOUGH 1 Put yeast in a bowl, add in a little sugar, pour in ¼ cup of warm water, and then stir thoroughly. Leave it to ferment for 10 minutes. Set aside. 2 Sieve flour on to a board and make a depression in the centre. Add in egg white, sugar and fermented yeast liquid. Pour in some warm water gradually while kneading the flour until it forms dough. 3 Put the dough into a baking tray brushed with oil. Cover it with a dry cloth and then leave to ferment in a warm place for about an hour. 4 Take out the dough, divide it into 24 portions, and then roll them into balls. Wrap some filling with a small dough, knead it into a bun by closing it with pleats, usually pleats will do. 5 Steam in a steamer for about 12 mins. Serve immediately. NOTE: It should be served right from the steamer. For a distinctive local taste of the buns, you may make an opening with your hands, fill in a little chili oil and then eat it in one bite. 17

FP.pdf

FP.pdf 8 9 10 congee (see page 9) half bird dressed chicken 1/2 head lettuce 2 tbsp ginger juice 2 tbsp light soy sauce 1 tsp salt 1 tsp sugar 1 tbsp corn starch 1 tbsp oil 1 tsp sesame oil 1. 2. 3. 4. 1. Wash