鼎爺廚房 2：懷舊風味撚手菜（第二版）（中英對照）

鼎爺在拍攝食譜的尾聲，中途小歇的時候，

有感而發地說：菜式要煮得美味，一定要用腦和心思。

沒錯，相同的食材、相同的調味料，落在不同的人手中，效果迥異。烹調食材的先後次序、配搭、火候，對食物美味與否也起成敗的關鍵。

鼎爺自小受嚴格的烹調訓練，對煮和食有獨到的心得，認真挑選有質素的食材，在他的字典裏沒有「求其」和將就的字眼。本書秉承他一向不藏私的作風，每一個菜式都有他的烹飪心得，讓各位讀者能炮製出成功的小菜、湯、飯麵或糖水。畢竟

食物不是玩具，不是用來嬉戲的，煮得難以下咽，等於浪費資源。

6鼎爺的廚技分享

10鼎爺的堅持

小菜

12大馬站

14鼎爺叉燒

19鼎爺蒸肉餅

20陳皮鹹魚煎肉餅

22鼎爺咕嚕肉

26橙皮甜麵醬燜五花腩

28豉香欖角骨

31魚滑豆蓉釀藕片

34蜆蚧米通鯪魚球

38酸筍蒸魚雲

41七彩斑球

44脆鯇炒雙芹

46琵琶黃金蝦

49豉汁煎䱽魚

52花蟹雞油陳村粉

56陳皮泥鯭湯浸大泥鯭

59椒鹽脆骨

62夜香花蝦仁炒蛋

64豉汁涼瓜炒牛肉

66黑椒蘆筍牛頸脊肉

70滷水牛𦟌

72葱炒芽菜

74鼎爺秘製乞兒雞

78京葱燒雞

82子蘿鴿片

85籠仔火鴨蒸雞

88霸王雞

92陳皮鴨腿湯飯

湯

96芫茜皮蛋鯇魚片焗水

99羅非魚蘿蔔豆卜湯

102冬瓜荷葉薏米豬骨湯

104寧神安睡湯

108乳鴿川貝雪梨瘦肉燉湯

110蜜瓜螺頭花膠火腿燉湯

飯。粉麵

114荷葉飯

117乾燒伊麵

121菜薳牛河

糖水

122陳皮蓮子百合紅豆沙

126雪耳木耳糖水

128燉雪耳紅棗桃膠糖水

130番薯糖水

132蛋白杏仁豆腐花

Contents

Main Dishes

134 Roast pork and tofu casserole

135 Grandpa’s barbecue pork

136 Grandpa’s steamed pork patty

137 Shallow-fried pork patty with salted fish and dried tangerine peel

138 Grandpa’s signature sweet and sour pork

139 Braised pork belly with orange zest and sweet soybean paste

140 Deep-fried pork ribs with fermented black beans and pickled olives

141 Fried lotus root stuffed with minced dace and mashed mung bean

142 Deep-fried dace balls in puffed rice with salted clam dip

143 Steamed fish head with pickled bamboo shoots

144 Stir-fried sliced grouper with assorted vegetables

145 Stir-fried crisp grass carp with celeries

146 Fried shrimps in salted egg yolk sauce

147 Fried pomfret in black bean sauce

148 Steamed swimmer crab with chicken oil on Chencun noodles

149 Mottled spinefoot poached in fish stock

150 Deep-fried fish belly in peppered salt

151 Fried omelette with Tonkin jasmine and shrimps

152 Stir-fried beef with bitter melon in fermented black bean sauce

153 Soy-marinated beef shin

154 Black pepper beef neck with asparagus

155 Stir-fried bean sprouts

156 Beggar’s chicken, Grandpa’s style

157 Roast chicken with Peking scallion

158 Stir-fried sliced squab with ginger and pineapple

159 Steamed chicken and roast duck in lotus leaf

160 Poached chicken in white marinade

161 Duck leg soupy rice with dried tangerine peel

Soup

162 Grass carp quick soup with coriander and thousand-year eggs

163 Tilapia soup with radish and tofu puffs

164 Pork bone soup with winter melon, lotus leaf and Job’s tears

165 Sleep boosting soup

166 Double-steamed squab soup with Chuan Bei and pears

167 Honeydew melon soup with conch, fish maw and ham

Rice。Noodles

168 Fried rice wrapped in lotus leaf

169 Braised E-fu noodles with mushrooms in brown sauce

170 Fried Ho Fun noodles with sliced beef and leafy greens

Sweet Soup

171 Red bean sweet soup with dried tangerine peel, lotus seeds and lily bulbs

172 White fungus and wood ear fungus sweet soup

173 Double-steamed white fungus sweet soup with red dates and peach resin

174 Sweet potato sweet soup

175 Egg white almond milk with tofu pudding

魚滑豆蓉釀藕片

材料

蓮藕（藕通）1節

去殼綠豆4兩

鯪魚滑半斤

生粉

葱花

紅椒粒

調味料

糖

油

生粉 各少許

鹽

芡汁

蠔油2湯匙

糖1茶匙

生粉1茶匙

清水適量

做法

1. 刮去蓮藕皮，將蓮藕斜切片，每片約5毫米厚。

2. 浸透去殼綠豆，加入清水煲約15至20分鐘至軟身，壓成綠豆蓉，待涼。

3. 鯪魚滑與綠豆蓉拌勻，用少許糖、油、生粉、鹽調味，略撻一會。

4. 藕片撲上生粉，釀上鯪魚滑綠豆蓉，再撲上生粉。圖1~2

5. 燒熱油鑊，放入藕片，半煎炸至兩面金黃色，盛起，排在碟上。圖3

6. 煮滾芡汁，澆在藕片上，撒上葱花、紅椒粒即可享用。

鼎爺話你知

Ø 將蓮藕斜切片，可避免將蓮孔切碎。

Ø 將藕片浸白醋水，保令藕片變得潔白。

Ø 在魚滑中加入綠豆蓉，可提升軟滑口感。如想綠豆蓉更滑，可用攪拌機打成蓉或用幼篩過濾。

如果想藕片表面金黃，把鍋子傾側，讓油傾一邊，靠上面的熱力讓它加熱，就會更快變得金黃色。