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客家菜最下飯

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客家菜最下飯
Product Code:
4920
Product by:
楊桃文化
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EM - RM 12.72
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Product Information

出版日期: 2012-08-08

作者: 劉仁華、楊桃文化

裝訂: 平裝.全彩印刷.80頁.

 

  

  【一次學會餐廳必點客家菜】

  提到客家菜,大部分的人至少都能講出「薑絲炒大腸」、「客家小炒」、「梅干扣肉」等這些耳孰能詳的菜名,而從不論是餐廳或小館裡都能點到這些經典客家菜來看,客家菜早已融入你我的生活,並廣受大家的喜愛了。

  俗話說:「有山就有客」,客家人總是給人團結又勤儉的形象,並以自己的文化為傲,經過不同時期的演進,客家菜已自成一格。客家菜風格鮮明,料理吃起來大多油油亮亮,口感滑潤,飲食傾向多油多鹹的重口味,且早期因為物資較不足,客家人喜歡將蔬菜用鹽醃漬保存,並用這些加工處理過的醃製菜類,如福菜、梅乾菜、筍乾等入菜,利用醃菜的鹹香味搭配肉類或筍乾燉煮,讓菜鹹、香、油而不膩,客家菜味道濃又香,配著白飯就能吃好幾碗。

  本書將介紹90道經典常見、道地美味的客家菜作法,除了快炒、滷燉料理之外,也有口感特殊的客家米食和甘香順口的湯品,一道一個大廚私房撇步,不用擔心做不出美味的客家菜,還詳細介紹客家菜必備調味料、常見食材、客家菜的特色和烹煮技巧,讓讀者們能輕鬆掌握客家菜豐富多樣的變化。

作者簡介

劉仁華老師

  人稱「阿華師」的劉仁華老師,特別專長客家菜、湘菜及廣式料理,幽默有趣的劉老師總是親切大方的替學生們解答各種疑難雜症,不但手藝出眾,在擺盤功夫上更講究視覺上的優雅大方,曾多次受邀至三立電視台「美食鳳味」的料理節目中展露廚藝。此外,劉老師在中華職訓中心任教超過14年,熱愛廚藝教學的劉老師目前仍在學校兼職教授廚藝課程,也為職校專職的廚藝講師,更是客家美食協會常務監事。

  經歷:雙喜湘菜館負責人、第一大飯店副主廚、易牙居中和店主廚等職位、美食鳳味阿華師拼灶腳主持人、鳳中奇緣主持人,現任和春技術學院餐飲系副教授。

  證照:中餐烹調乙級證照、中餐烹調丙級證照。

  著作:

  《醃肉秘方完整公開》、《素食怎麼做最好吃》、《滷肉飯控肉飯雞肉飯》、《點菜率最高的海鮮快炒》、《山菜野菜大集合》、《羊肉爐薑母鴨》、《麻辣燙滷包配方大破解》、《大廚教你蒸東西》等。

客家菜最下飯
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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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