本書簡介
粵菜是中國八大菜系之一,用料廣泛,著重時令,善於變化。本書由香港著名食府美心粵菜酒樓的師傅,以“醫食同源”的概念與家常菜結合,將天麻、杞子、川貝、田七等常用的中藥入餚,製成30款容易製作、精緻可口、又滋補養生的家常菜,如川貝蜂蜜煎軟雞、陳皮天麻蒸桂魚、黨參牛仔骨等,老少咸宜,最合饞嘴又想吃得健康的你!
Contents
14 Grilled Eel with Chinese Angelica16 Golden Prawns with Pine Nuts18 Fresh Lotus Root with Caramelized Walnuts20 Egg Patties with Chinese Yam22 Aromatic Chicken with Chinese Cornbind24 Beef Short Ribs with Pilose Asiabell26 Baked Pork Ribs with Hawthorn and Barley Sprout28 Fish Head Soup with Chuanxiong Rhizome and Dahurian Angelica30 Eight Treasures Casserole
34 Fresh Mushroom Parcels36 Beancurd with Tangerine Peel Topping38 Vegetable with Ginseng Sauce40 Yellow Croaker in Beancurd Wrapper42 Fresh Water Grouper Rolls with Medler and Lungching Tea Leabves44 Fresh Water Shrimps with Green Chives and Medler46 Egg Custard with Shrimps and Polygonatum Sibiricum48 Drunken Prawns with Astragalus Root and Medler50 Baked Paprika Crabs52 Medicinal Chicken Soup54 Sliced Shin Beef with Medler
58 Steamed Fresh Water Grouper with Tangerine Peel and Tall Gastrodia60 Braised Pork Belly with Ganoderma Applanatum62 Sliced Pork with Asiatic Groomwell64 Roasted Chicken with Liquorice and Garlic66 Honey Chicken with Szechuan Fritillary68 Lamb Chops with Ground Seaweed70 Wild Mushroom Soup72 Monkey Head Mushroom With Chinese Cornbind and black Moss74 Superior Shark's Fin with Duck and Panax Notoginseng76 Bird's Nest and Pumpkin Congee