豆腐煮到體無完膚?魷魚變“
油魚”?非鮮勿蒸?煲雞湯需不斷撇油?煮綠豆沙不“起沙”?……擁有30多年入廚和烹飪培訓經驗的*大廚廖教賢和黎耀成一一解答廚房新手的奇難雜癥,並示範50多道美味又易學的家常菜肴,包括肉類、海鮮、蔬菜、蛋、粥粉面飯和糖水。全書用詞簡潔有趣,讓讀者即時掌握做菜秘訣。讓大廚手把手教你入廚,享受入廚樂趣吧!
How to keep tofu intact? What is the right way to deep fry
squids? Steam only the freshest food? Why so busy skimming the
grease off your chicken soup? How come your green bean sweet soup
never turns starchy? Especially written for novice cooks with
emphasis on commonly encountered problems,concise and witty, this
book will definitely bring you both skills and fun of cooking!