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大家都愛蛋料理 [增訂新版]

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大家都愛蛋料理 [增訂新版]
Product Code:
368991
Model:
9789866232312
Product by:
邦聯文化
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Product Information

ISBN: 9789866232312

出版日期: 2014-03-10

作者: 辜惠雪

裝訂: 平裝.全彩印刷.112頁.

 

  

  蛋是每家冰箱內都會準備的基本食材,也是最平凡的料理素材,

  卻能像魔術師般,搭配各種食材變幻出百種美味風貌。

  來吧!一起踏入蛋的世界瞧一瞧~  

  【蒸煮蛋滋味】

  營養又豐富的蛋,烹調法變化多端,而最簡單的料理法就是蒸和煮。蒸個蛋、煮個蛋花湯,是蛋料理中最基本的菜色,但你知道如何利用蒸煮法做出菜色豐富的蛋料理嗎?像是把蛋黃、蛋白分開處理再結合的漂亮「魔鬼蛋」,或是將蛋打入豆皮中加醬汁煮的「水煮蛋福袋煮」,都是極富創意又容易做的菜色唷~

  【烤炸蛋美味】

  「炸蛋」聽起來好像挺恐怖的,其實了解技巧後一點都沒想像中的麻煩,再搭配清淡爽口的生菜沙拉,可以減少油膩感。金黃濃郁的「蛋包起司燒烤」鈣質含量高,且經高溫烘烤鎖住原味;而「酥炸魔鬼蛋」是一道巧思的特別料理,看似完整的蛋,其實有一半是混拌食材做成的,你絕對不能錯過的好菜都在這一篇喔!

  【煎炒蛋好味】

  蔥蛋、九層塔蛋,媽媽的滋味總是最家常,而軟嫩的「芙蓉蟹蛋」更是餐館常點的菜色。本篇教你如何煎炒出好吃的蛋,除了家常菜如「魚香烘蛋」之外,也運用小朋友喜愛的熱狗、玉米變化出好吃又吸引人的「熱狗目玉蛋燒」,及各種口味的「歐姆列茲」,還有日式的「厚蛋燒」也不可少喲~煎炒蛋的拿手技巧通通教給你,保證讓你受益無窮。

  【早餐‧三明治】

  蛋向來是早餐的好朋友,不論是單獨做成荷包蛋、水煮蛋或炒蛋,或是夾進吐司麵包裡,最基本卻也最營養好吃。再進階點,把蛋與牛奶攪拌在一起,就能做出法式吐司;把水煮蛋與馬鈴薯泥拌拌,就能做成薯泥三明治。早起為自己做份早餐,讓雞蛋為你的健康加分吧!

  【經典蛋點心】

  用蛋來做點心,不要只想到各種蛋糕喔!書中收錄甜點可是雞蛋點心中最經典的品項~有大人小孩都熱愛的雞蛋布丁,及2分鐘出爐的MUG蛋糕、傳統滋補的酒釀蛋等等,每一道都是以雞蛋為主角的美味甜點。做完前面的蛋料理,別忘了來個下午茶的點心,有個完美的Ending喔!

  除了好吃的蛋料理,關於蛋的種類、營養、選購、基本烹調法等等常識,與生活中的趣味妙用法也都完整收錄在本書中。

 

作者簡介
辜惠雪

  



作者簡介

 

辜惠雪

  【經歷】

  「冰冰好料理」美食節目評審&示範料理老師

  龜山鄉社區烘焙班老師

  光華國小西點研習班老師

  新莊社教站糕餅點心製作班老師

  私立烹飪補習班料理講師

  【證照】

  中餐烹調丙級技術士

  中式麵食乙級技術士

  烘焙乙級技術士

  調酒丙級技術士

  【著作】

  無油煙微波料理

  1鍋3菜快速料理

  小朋友的活力早餐

  1×4料理巧手變

  我愛吃蔬菜

  全營養鮮果汁

  餅乾圖解入門百科

大家都愛蛋料理 [增訂新版]
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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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