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無庫存,下單後進貨(採購期約4~10個工作天)
  • 排骨料理炸滷蒸燉(中英對照版)

  • 系列名:愛料理
  • ISBN13:9789863730163
  • 出版社:康鑑文化
  • 作者:郭泰王;張華通
  • 裝訂/頁數:平裝/144頁
  • 規格:26cm*21cm*1cm (高/寬/厚)
  • 版次:1
  • 出版日:2014/12/24
  • 中國圖書分類:肉類烹調法
定  價:NT$199元
優惠價: 85169
單次購買10本以上8折
可得紅利積點:5 點

無庫存,下單後進貨(採購期約4~10個工作天)

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書摘/試閱

本書特色
排骨料理可說是最大眾化的平民美食,從夜市小吃到家庭餐桌,始終是受人喜愛的好滋味!
不論是金黃酥脆的炸排骨或養生滋補的藥膳排骨,酸甜美味的橙汁排骨或糖醋小排,甚至柔嫩多汁的芋香燜排骨或粉蒸排骨,隱藏在肉排骨縫間的吮指香味,在在讓人百吃不厭、回味無窮。
本書依排骨料理常用的烹飪技法,依序介紹煎炸、燒滷、蒸燉和各式可口的排骨湯料理,每道食譜皆有烹飪時間和技法提示,詳盡解說製作祕訣和烹飪絕招,教您從排骨的挑選、處理到進行烹飪,充分掌握每道菜的美味關鍵,自己在家成功做出令人垂涎欲滴的排骨料理。

內容簡介  
好吃的排骨如何烹調?本書從排骨的採買、應用、處理訣竅到進行烹飪,一一詳加解說和示範,讀者充分掌握排骨料理的美味關鍵。
每道食譜皆附製作祕訣,不論是金黃酥脆的日式炸豬排、泰式風味的檸檬豬排,老少咸宜的蜜汁香肋排,甚至果香迷人的鳳梨咕咾肉排、養生甘醇的藥膳排骨,都能快速學會,讓人百吃不厭、吮指回味。

郭泰王Guo Taiwang
★經歷 Experiences
台北故宮晶華酒店創意主廚
Current position: Creative Chef of Silks Palace at the National Palace Museum
法國藍帶騎士勳章
Knight Medal of Le Cordon Bleu
中國烹飪大師金牌
Gold Medal of Chinese Master Chef
第七屆上海FHC國際烹飪大賽銀牌獎
Silver Award of the 7th FHC China International Culinary Arts Competition
亞洲廚藝交流協會總監
Director of the Association of Asian Culinary Art Exchange
北中南美食展專任策劃主廚
Planning chef of Taiwan culinary exhibitions
農會烹飪講師
Cooking instructor of National Farmers’ Association
台北開平餐飲學校受拜廚師
Master chef of apprentices of Kai Ping Culinary School
頭城家商客座講師
Guest cooking instructor of National Tou Cheng Home Economics and Commercial Vocational High School
中視創意料理及統一超商年菜代言人
Brand ambassador of Creative Cuisines of China Television Company
Brand ambassador of 7-11 Chinese New Year Dishes
美鳳有約、冰冰好料理等電視節目專任主廚
Full-time chef of TV programmes such as Mayfon Date, Bingbing’s kitchen and etc.

張華通Zhang Huatong
★現任─客蓉來生猛料理行政主廚
Current position: Executive Chef of Ke-Rong-Lai Seafood Restaurant
★經歷Experiences
2004FHC國際烹飪大賽熱菜銀牌
Silver Award of Hot Cooking Challenge, 2004 FHC China International Culinary Arts Competition
七海酒樓副主廚
Sous Chef of Chi Hai Restaurant
電視綜藝節目榮譽主廚
Honorary Chef of Television Entertainment Programmes
多項國際烹飪講座名廚
Chef of International Culinary Seminars

排骨各部位的烹調應用
Choosing the Right Part of Pork Ribs to Cook Delicious Cuisines
排骨必勝祕技-烹調前處理訣竅
Tips for Preparing Pork Ribs
讓排骨更好吃的烹飪技巧
Some Cooking Tricks Make Your Pork Ribs Dishes More Appealing
大廚私房筆記
Private Notes from Grand Chef
◎排骨採買&保鮮法
Shop Smart and Keep Fresh
◎排骨風味大揭祕
Perfect Pork Ribs Cuisines, What’s the Secret?
◎這樣蒸燉排骨最美味
The Most Delightful Steamed/Simmered Pork Ribs
排骨料理第一招  各種香煎&酥炸技巧
Rib Cuisines Part 1  The Technique of Pan-frying and Crispy Deep-frying
五香大排骨
Prime Pork Chop with Five-spice Flavor
⊙醃排骨前為何要先泡水?
Why do I soak ribs with water before marinating them?
黑胡椒炸排骨
Deep-fried Prime Rib of Pork with Black Pepper
⊙酥炸排骨如何避免裹粉脫落?
How to avoid bread crumbs from falling apart when frying crispy pork chop?
吉利炸豬排
Lucky Deep-fried Pork Chop
⊙吉利豬排為何要事先拍鬆?
Why do I pound pork chop before frying?
蔥烤嫩肉排
Scallion-braised Prime Rib of Pork
⊙蔥烤肉排如何收汁卻不燒焦?
How to reduce the sauce of scallion-braised pork chop without scorching?
茄汁醬豬排
Pork Chop in Tomato Sauce
⊙煎煮豬排怎樣防止肉質變老?
How to prevent the texture of a pork chop from tough and dry when pan-frying?
日式炸豬排
Japanese Style Pork Chop
⊙如何炸香酥不油膩的日式豬排?
How to successfully deep-fry crispy and ungreasy Japanese style pork chop?
香草豬排
Herbal Pork Chop
⊙煎豬排怎樣保留肉汁鮮美有嚼勁?
How to keep pan-fried pork chops moist and chewy?
照燒醬煎豬排
Teriyaki Pork Chop
⊙厚豬排要怎麼煎才會滑嫩可口?
How to pan-fry tender and juicy thick pork chops?
芝香炸里肌排
Sesame Pork Loin Strips
⊙炸里肌排怎麼做才會外酥內嫩?
How to cook a tender-inside-and-crunchy-outside pork loin?
藍帶豬排
Cordon Bleu Pork Chop
⊙藍帶豬排用哪一種起司比較香?
What cheese is the best mate to cordon bleu pork chop?
南乳醬豬排
Pork Chop in Rred Fermented Bean Curd
⊙如何煮濃香四溢的南乳醬豬排?
How to cook rich and tangy pork chops in red fermented bean curd?
泰式檸檬豬排
Thai-style Lemon Pork Chop
⊙泰式風味的檸檬豬排怎樣調味?
How to make a Thai style condiment to flavor pork chops?
蘑菇醬煎豬排
Pan-fried Pork Chop with Mushroom Sauce
⊙蘑菇醬怎麼煮才會濃香滑順?
How to cook a rich and smooth mushroom sauce?
椒鹽排骨酥
Crispy Pepper-salt Spareribs
⊙怎樣炸出香Q彈牙的排骨酥?
How to deep-fry al dente and springy spareribs?
紅酒里肌排
Pork Chop with Red Wine
⊙香辣不嗆口的里肌排怎麼煮?
How to cook spicy but smooth pork loin?
金沙焗排骨
Roasted Pork Ribs with Salted Egg Yolk
⊙如何使金沙緊緊黏附排骨?
How to make the mashed salted egg yolk tightly adhere to the ribs?
紅油香酥排
Spicy Crisp-fried Pork Ribs
⊙如何炸出既酥又嫩的香酥排?
How to deep-fry crispy and tender pork ribs?
米香排骨
Spare Ribs with Puffed Rice
⊙怎樣做清香爽口的米香排骨?
How to cook refreshing and rice-fragrant pork ribs?
排骨料理 第二招  垂涎欲滴的排骨調味醬
Rib Cuisines Part 2  Tantalizingly Delicious Rib Condiments
蔥燒排骨
Scallion-braised Spare Ribs
⊙蔥燒排骨為何要先炸過再燒?
Why do I deep-fry the pork ribs before braising?
紅糟排骨
Pork Chop in Fermented Yeast Rice Paste
⊙紅糟排骨怎麼煮才香醇入味?
How to make pork ribs thoroughly absorb rice yeast paste?
糖醋小排
Sweet-and-sour Pork Ribs
⊙糖醋小排怎麼燒風味更香濃?
How to prepare sweet-and-sour pork ribs with bountiful flavor?
蠔油子排
Pork Ribs with Oyster Sauce
⊙蠔油子排怎麼煮才不會太鹹?
How to make this dish less salty?
嫩滷排骨筍乾
Bamboo Shoots Stewed Spareribs
⊙如何滷滑嫩爽口的排骨筍乾?
How to cook the soft and refresh stewed bamboo shoots spareribs?
魚香排骨
Pork Ribs with Garlic Sauce
⊙魚香排骨怎麼燒才鮮醇可口?
How to cook luscious pork ribs in garlic sauce?
無錫排骨
Wuxi-style Pork Sparerib
⊙無錫排骨如何煮出醬紅色?
How to cook Wuxi style sauce with beautiful crimson?
栗子燒排骨
Braised Spareribs with Chestnuts
⊙如何使栗子綿密有口感?
How to cook smooth and tasty chestnuts?
蜜汁香肋排
Honey-glazed Spareribs
⊙香肋排怎麼烤才香甜不焦黑?
How to roast flavored pork spareribs without charred effect?
橙汁排骨
Orange Flavored Pork Ribs
⊙如何使橙汁風味更香濃持久?
How to make the flavor of the orange sauce tangy and long-lasting?
京都焗排骨
Roasted Pork Ribs with Peking Sauce
⊙京都排骨怎麼煮才香氣十足?
How to cook a perfect and tangy Peking spareribs dish?
豆瓣燒排骨
Bean-paste Pork Ribs
⊙豆瓣醬怎麼燒才會鮮醇甘美?
How to cook a mellow and tangy broad bean paste?
腐乳燜肉排
Pork Ribs Stewed in Fermented Bean Curd
⊙燒燜肉排材料為何要事先炸香?
Why do I deep-fry some ingredients used in this dish before stewing them?
沙嗲醬燒排
Braised Pork Belly with Satay Sauce
⊙沙嗲醬怎麼燒才會香濃不膩口?
How to prepare fragrant but not sickly sweet Satay sauce?
雙冬燜子排
Pork Ribs Stewed with Vegetables
⊙雙冬怎麼燜才會香氣濃郁?
How to cook rich and flavorful winter mushrooms and winter bamboo shoots?
宮保燜排骨
Kungpao Pork Ribs
⊙宮保排骨怎樣才會香辣帶勁?
How to cook pungent and spicy Kungpao pork ribs?
鳳梨咕咾肉排
Sweet-and-sour Pork with Pineapple
⊙怎樣增進咕咾肉排的果香味?
How to present fruity flavor in sweet-and-sour pork ribs?
咖哩燜肉排
Braised Curry Pork Ribs
⊙如何燒辛辣夠味的咖哩醬?
How to cook spicy and tangy curry sauce for braised curry pork ribs?
椰汁醬焗排骨
Roasted Pork Ribs in Coconut Sauce
⊙焗烤椰汁排骨為何要加麵糊?
Why do I use batter in this roasted pork ribs?
芋香燜排骨
Stewed Pork Ribs with Taros
⊙芋頭為何要先炸再煮排骨?
Why do I deep-fry taro pieces ahead of braising them?
三杯燜肉排
Three-cup Pork Ribs
⊙三杯燜肉排是指哪「三杯」?
What does “three-cup” mean?
排骨料理 第三招  原汁原味的蒸燉&湯品
Rib Cuisines Part 3  Original Taste, Typical Flavor of Steamed Dishes and Soups
梅子蒸肉排
Steamed Pork Ribs with Chinese Plums
⊙蒸排骨怎麼做才鮮嫩多汁?
What is the tip for cooking tender, and juicy steamed pork ribs?
豉汁苦瓜排骨
Pork Ribs with Bitter Melon
⊙如何蒸出豉汁的香辣鮮美?
How to make the fermented black soybean sauce spicy and mellow?
粉蒸番薯排骨
Steamed Pork Ribs with Sweet Potato
⊙番薯如何蒸才鬆軟不過爛?
How to steam soft sweet potatoes without getting mushy?
脆瓜蒸肉排
Steamed Pork Ribs with Pickled Baby Cucumber
⊙怎樣蒸出脆瓜的鮮美原味?
How to make the baby cucumber fresh and delicious?
南瓜醬蒸小排
Steamed Pork Ribs with Pumpkin
⊙南瓜蒸排骨為何要連皮烹煮?
Why do I keep pumpkin’s skin without peeling when and steam it with pork ribs together?
梅干菜蒸排骨
Steamed Pork Ribs with Meigan Cai
⊙梅乾菜怎樣處理排骨才會香?
How to prepare meigan cai making pork ribs more flavorful?
香滷肉骨茶
Tangy Stewed Meat-bone-tea (Bak-kut-the)
⊙如何滷香濃無藥味的肉骨茶?
How to stew meat-bone-tea without medicinal flavor?
玉米老薑排骨湯
Sparerib Soup with Corn and Ginger
⊙排骨為何要先汆燙才能熬湯?
Why do I blanch pork ribs ahead of cooking them in soup?
藥膳南瓜燉排骨
Tonic Stewed Pork Ribs with Pumpkin
⊙藥膳排骨如何香醇無苦味?
How to cook flavorful medicinal pork ribs without harsh taste?
牛蒡排骨湯
Sparerib Soup with Burdock Root
⊙怎樣煮鮮美無澀味的牛蒡?
How to cook tasty burdock root without harsh taste?
鮮茄羅宋排骨湯
Russian-borscht Style Pork Rib Soup with Tomato
⊙ 羅宋湯為何不能太早放香料?
Why should not add spices too early in Russian-borscht style soup?
十全排骨湯
Perfect Tonic Pork Soup
⊙十全排骨湯怎麼煮才滋補?
How to cook authentic, perfect and tonic pork soup?
薑母燒酒排
Rice Wine Pork Soup with Mature Ginger
⊙薑母燒酒排怎麼做才不苦?
How to cook this rice wine pork soup without bitter taste?
魚翅排骨湯
Pork Rib Soup with Shark Fin
⊙魚翅湯為何不能直接熬煮排骨?
Why should not stew pork ribs directly in shark fin soup?
魷魚排骨湯
Pork Rib Soup with Squid
⊙乾魷魚如何處理才香脆?
How to prepare dried squid making it crispy and flavorful?
白菜排骨酥湯
Crispy Ribs in Cabbage Soup
⊙排骨酥湯為何要隔水燉煮?
Why should this recipe be cooked with double-boiler arrangement?
四神排骨湯
Pork Ribs with Four Spirits Soup
⊙四神排骨湯一定要加酒調味?
Is wine a necessary ingredient in this recipe?
青紅蘿蔔排骨湯
Pork Rib Soup with Radish and Carrot
⊙煮排骨湯為何最速配蘿蔔?
Why does pork rib pair carrot and radish perfectly?
紅豆蓮藕排骨湯
Pork Rib Soup with Red Beans and Lotus Roots
⊙煮蓮藕湯如何避免顏色變黑?
How to avoid lotus root soup turning black?
什錦排骨鍋
Combination Soup with Pork Ribs
⊙如何做出湯底厚醇的什錦鍋?
How to make my combination soup rich and full?

讓排骨更好吃的烹飪技巧
Some Cooking Tricks Make Your Pork Ribs Dishes More Appealing
將排骨事先炸酥,不僅能提味增香,同時也能創造柔嫩多汁、更具咬勁的口感!
Pre-deep-fry pork ribs may enhance the flavor, and create their tender, moist, chewy mouthfeel.
Step 1  挑選排骨部位
並不是每種排骨都適合油炸料理,挑選時,宜選里肌排、子排及梅花排等排骨肉質較軟嫩且容易熟透的部位,才能在較短時間內快速烹調完成。
Step 2  油量一定要多
如果是分切成小塊的排骨,為了使食材均勻熟成,體積不要太大且每塊大小要盡量一樣。此外,鍋中的熱油至少要能淹過炸物,最好是食材的3~4倍。油量多能產生較大浮力及熱量,防止食物一加入就沉到鍋底,粉漿也能盡快定型、不易脫落,食材間也不會相互沾黏。若一次油炸的食物分量比較多,最好分次放入鍋內油炸。
Step 3  油溫熱度要夠
要炸出好吃排骨,火候絕對是重要關鍵。根據食材體積、用途不同,油溫也不一樣。
Step 4  外酥內嫩技巧
分切成條狀、小塊或片狀的排骨,維持中火油炸,看到外表已成金黃色就可離鍋。如果喜歡更酥脆的口感,就待鍋中炸油再次滾沸,將食材放入再炸幾秒鐘、立即撈出。
至於形狀較大的整塊肉排,需要較長的加熱時間,才能受熱均勻。先以高溫小火狀態炸3~4分鐘,也可暫時熄火讓豬排泡浸在熱油中使其內外俱熟,撈出後再以大火拉高油溫回炸半分鐘。不但可逼出多餘油脂,也因為受熱程度的差別,就能做出外皮香脆、內裡酥嫩的炸豬排了。

Step 1  Selection of pork ribs
Not each pork rib is good for deep-frying. Pork tenderloin ribs, belly ribs, and pork butt are tender and easy to be cooked. Therefore, they are suitable for deep-frying method.
Step 2  A large amount of oil
If pork ribs are going to be cut into cube-like shape, then consider the size. Even and suitable size results from rare to well-done. Moreover, the amount of oil should be enough to submerge food items and can be three or four times of food items. A large amount of oil is able to let food items float on the surface of oil, providing enough heat to prevent food items from sinking in the bottom of wok, ensuring the coating attaches to pork ribs can be fixed without falling apart, and preventing food items from sticking each other. If food items to be fried are in large amount, fry in small batch is better than put too much food in the oil all at once.
Step 3  Appropriate oil temperature
Oil temperature extremely affects the quality of deep fried pork ribs.
Oil temperature may vary from the size of ingredients to the purpose of ingredients.
Step 4   Techniques for making pork ribs crispy on outside, tender inside
Pork ribs that are cut into strip shape, cube shape or slice shape should be deep fried over medium heat until they are golden brown. If crispness is an issue, deep fry pork ribs twice may help. Toss the deep fried pork ribs back to the oil once the oil is boiling again, deep fry for few seconds and drain.
For a big pork chop, it needs a large amount of time to cook so as to be heated evenly. When deep frying a big pork chop, deep fry over low heat for 3-4 minutes, turn off the heat and let the pork soak in the hot oil allowing it to be fully cooked. Remove the pork chop from the oil and drain. Heat up the oil again to high temperature and deep fry the pork chop for 30 seconds. Because of different heating effect, it can not only help liminate the extra oil of pork chop but make the texture crispy on the outside and soft on the inside.
泰式檸檬豬排
Thai-style Lemon Pork Chop
醃漬30分鐘
酥炸油溫160℃
Marinating time: 30 minutes Oil temperature for deep frying: 160℃
材料
豬大排300公克,小番茄、蓮藕各50公克,大蒜、紅辣椒、香菜各20公克,檸檬葉3片,九層塔10公克,檸檬1/2個,雞蛋1個,綜合醃汁1份(作法請見P13)
調味料
A料:麵粉2大匙,起司粉、魚露各1大匙,糖1小匙
B料:甜雞醬2大匙,糖1大匙,水50cc
作法
1. 檸檬對半切開,一半去皮、切小塊,剩餘擠汁2大匙留用;蓮藕去皮,切薄片;大蒜去皮,與紅辣椒均切末:雞蛋打散,加入A料拌成麵糊備用。
2. 小番茄去蒂,對切一半;香菜切末;檸檬葉切絲;九層塔切小段備用。
3. 豬排洗淨,放大碗中加綜合醃汁醃20分鐘,瀝乾醬汁,再放入麵糊中醃10分鐘,撈出,與蓮藕片均放入油鍋中炸熟,撈出、瀝油,盛在盤中。
4. 鍋中留少許油,放入蒜末及辣椒末爆香,加入檸檬汁及B料煮滾,再加檸檬果肉及作法2食材煮勻,即成酸辣甜雞醬,淋在炸豬排上即可。
Ingredients
300g prime rib of pork, 50g cherry tomatoes, 50g lotus roots, 20g garlic, 20g chilli peppers, 20g coriander, 3 kaffir lime leaves, 10g basil, 1/2 lemon, 1 egg, 1 all-purpose marinade (For the directions of making this all-purpose marinade, please see Page 13)
Seasonings
A: 2 tbsp. flour, 1 tbsp. chesse powder, 1 tbsp. fish sauce, 1 tsp. sugar
B: 2 tbsp. sweet chicken sauce, 1 tbsp. sugar, 50c.c water
Directions
1. Slice the lemon in half lengthwise. Peel and cut one of the halves, and squeeze the remaining to get about 2 tbsp. juice for later use. Peel and slice the lotus root into pieces. Peel and finely mince the garlic. Mince the chilli pepper. Break the egg in a bowl and add in the seasoning A to form the batter.
2. Remove the stem of the tomato and slice it in half lengthwise. Finely mince the coriander sprig. Slice the lemon into pieces. Cut the basil into sections.
3. Rinse the pork and put it in a container, pouring the all-purpose marinade marinating for 20 minutes and drain out the marinade. Put the marinated pork in the batter and rest for 10 minutes. Deep fry the pork and lotus root slices in a wok until cooked. Remove from the wok and drain the extra oil. Transfer them in a plate.
4. Keep a little oil in the wok. Add in the prepared garlic and chilli pepper and stir fry until fragrant. Put the lemon juice and the seasoning B in the wok and bring to a boil. Add the lemon pulp and the ingredients of direction 2 in the wok and stir fry well to form a sweet-and-spicy chicken sauce. Dress the pork with this sauce.

大廚絕活 Chef’s exclusive technique
泰式風味的檸檬豬排怎樣調味?
甜雞醬與魚露、檸檬葉同為泰式料理不可缺少的調味料。只要掌握酸辣甜雞醬的美味配方,就能做出泰式風味的檸檬豬排。
How to make a Thai style condiment to flavor pork chops?
Chicken sauce, fish sauce and kaffir lime leaves are the essential ingredients in Thai cuisine. Precisely understanding the know-how of making Thai chicken sauce will help you to cook authentic Thai pork chop with lemon flavor.

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