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湯的家常百味

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湯的家常百味
Product Code:
187634
Model:
9867642996
Product by:
二魚文化
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
Rewards:
37 Points
RM 46.90
RM 37.05
21%

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Product Information

ISBN: 9867642996

出版日期: 2005-04-01

作者: 二魚文化編輯部

裝訂: 平裝.全彩印刷.112頁.

 

  好湯頭能決定料理的基本味道,下麵、煮粥、入菜都極方便,
  依食材的健康屬性,喝湯還能達到養生美容的功效。
  想知道鮮美香醇的煮湯訣竅?健康的燉補湯方?
  高湯的黃金比例?絕佳湯料組合?
  各種快速、滋補、纖體的時尚靚湯,全部收錄,
  一次學會湯的50種聰明喝法!

SOUP美味方程式

◆自己作高湯!
  本書示範6種應用廣泛的中西式高湯,以小家庭適用的份量,教您輕鬆自製高湯,還有簡單的高湯料理。

◆好湯秘辛!
  煮湯有絕招,公開食材的處理替換、煮湯必學訣竅及應用方式, 讓高湯成為最好用的調味法寶。

◆湯的百變風情!
  善用罐頭、調味品及乾貨,增添湯頭鮮美, 無論電鍋快煮湯、健康燉補湯、清爽纖體湯…, 各種優美滋味輪番上桌。

示範菜單

豚骨高湯
  新鮮的大骨富含鈣質,經小火精燉後完全釋放至湯汁裡,細細品嚐湯頭滑順的口感之外,更可以補充您的戰鬥精力。

  • 材料
    豬大骨…1.5公斤
    洋蔥……1個
    西芹……1支
    大蒜……10粒
    蘋果……1個
    乾昆布……1/2條
    白蘿蔔……半條
    白米……1/2杯
    白水……5000㏄

  • 作法

     1.豬大骨洗淨外表並用肉鎚將大骨敲破。
     2.蔬菜洗淨,洋蔥去皮切為大塊備用,蘋果不去皮切成2半,白蘿蔔切大塊狀,西芹切成3段備用。
     3.先將豬骨置於湯鍋中,並將所有材料全部放進鍋裡。
     4.注入冷水5000cc,用大水煮至沸騰並撈去湯面所有油沫後,加蓋以小火煮約2小時,再將湯鍋中所有材料撈棄。
     5.最後用細網濾去湯中雜質即可。

  • 訣竅

     1.製作豚骨高湯時,請加蓋慢煮,以保留醇厚的豚骨風味,亦可加入少許丁香粒增添香氣(在作法4撈去油沫後加入)。
     2.大骨敲碎再熬煮,可加速骨髓在熬煮的過程中釋放出來,即為濃醇風味之由來。
     3.煮湯的過程中會產生浮沫,是由於食材中帶有血水,故撈去浮沫可避免腥味、防止湯汁混濁。
     4.材料中特別加入白米,是為了增加高湯的黏稠度,更加順口。

  • 高湯運用
      豚骨高湯可用來熬粥,再添加些仔魚即非常適合小朋友,能提供豐富鈣質營養;或是傷後調養時食用,幫助迅速恢復元氣。

  • 食材MEMO

     1.選購豬骨時宜購買大腿骨或肋骨,且色澤鮮紅者為佳。
     2.在製作豚骨高湯時加入整顆蘋果一同熬煮,可增加湯頭的自然甘甜味。



    作者簡介

  • 養生藥膳專家  林秋香
  • 養生藥膳專家  郭月英
  • 華泰王子大飯店西餐行政主廚  葉承欽
  • 臺北市延吉中醫診所院長  陳玫妃
  • 新世代烹飪高手  王安琪
  • 成大附設醫院教學中心副主任  彭巧珍
  • 成大附設醫院營養師  孔祥瑞

  • 湯的家常百味
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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

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