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大丈夫!陳德烈45道犀利食譜:料理節目教會我的15分鐘上菜術

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大丈夫!陳德烈45道犀利食譜:料理節目教會我的15分鐘上菜術
Product Code:
156444
Model:
9789866570520
Product by:
推守文化
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - RM 5.30
EM - RM 12.72
FREE shipping within Malaysia for orders over RM 79.00
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Product Information

ISBN: 9789866570520

出版日期: 2011-06-22

作者: 陳德烈

裝訂: 平裝.全彩印刷.160頁.

 

  

電視名廚的作菜撇步,用功的德烈一次教給你!

  ●餐廳級的素豬油,炒菜真的不用放肉絲。

  ●為什麼用金華火腿取代培根,沙拉更鹹香?

  ●兩隻平底鍋上下加熱,既快熟度又均勻!

  ●雞胸肉抓水、滑炒、寬油就會嫩。

  不論你是料理新兵,還是廚房老船長,陳德烈的大丈夫快省上菜術,通通有效!

  【德烈上菜!】

  ◎炒菜加分題:原味炒青菜

  素豬油要靠幾種蔬菜來提味─洋蔥、胡蘿蔔、青蔥,原則上以油蓋過蔬菜的份量即可,用一百度小火低溫慢慢去「煉」味道,把味道「泡」出來,這種「素豬油」會有濃郁的蔥的香氣,家常菜來用綽綽有餘,簡單的炒青菜就很加分。

  ◎美形加分題:香烤起司焗洋芋

  要讓焗洋芋的「花」開得漂亮,有點小訣竅,在切十字時記得要切深到約二分之一的厚度,之後用手指在洋芋的底部往上推,上面的十字刀口會自然的往外擴,就開花啦。

  ◎口感加分題:南瓜顆粒濃湯

  我的南瓜湯和一般不一樣的在口感,我想保留一點可以「咀嚼」的感覺,所以炒料和南瓜一起用果汁機打過而不過濾,讓湯品有南瓜的甜味和稠度,但還吃得到南瓜丁。

  ◎快速加分題:大阪燒海鮮

  在家做大阪燒,熟度是很難控制的問題,我的做法是,麵糊下去先成型,成型後轉小火,有點熟透的感覺時,可以用另一個己經加熱過的平底鍋蓋在上面,這樣上下加熱就快了。

  ◎嫩度加分題:墨西哥雞肉捲

  墨西哥雞肉捲面皮只是增加口感,關鍵在於內餡,這裡面最重要的就是雞胸肉,先加點水把水分抓進雞肉裡,之後用滑炒的方式讓它熟,油要放得多,大約150CC,並且讓表面稍微上色,吃的時候雞肉的嫩度會是好吃加分的一大關鍵。

作者簡介

陳德烈

  在成為藝人之前,他是餐飲學校畢業、擁有廚師執照的正港廚師。目前活躍於主持及戲劇工作,在電視料理節目中以陽光熱血主廚的形象,和搭檔蔣偉文共同獲得了許多家庭主婦的喜愛。作品有《吃飯皇帝大》、《新兵日記》、《美食快餐車》等。

大丈夫!陳德烈45道犀利食譜:料理節目教會我的15分鐘上菜術
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Shipping Information
ZoneWeightDelivery Fee (RM)
West MalaysiaFirst 2.00 kg5.30
West MalaysiaAdditional 1.00 kg2.12
East MalaysiaFirst 1.00 kg12.72
East MalaysiaAdditional 1.00 kg12.72

ZoneOrder Price Range (RM)Delivery Fee (RM)
West MalaysiaAbove 39.00FREE
East MalaysiaAbove 79.00FREE

 

 

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