File:NLC416-08jh003862-21864 家常菜餚烹調法.pdf

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家常菜餚烹調法   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
程冰心著
image of artwork listed in title parameter on this page
Title
家常菜餚烹調法
Publisher
中國服務文化社[發行] (上海)
Description

目錄
第一編 概論
一 人體中需要之營養
二 食物的調製
第二編 食物的烹調
第一章 葷菜
第一節 肉類
紅燒豬肉
白煨豬肉
粉蒸肉
白切肉
肉圓
炒肉絲
糖醋排骨
炒腰花
炒豬肝（炒牛羊肝略同）
紅燒豬腸
紅燒牛肉（紅燒羊肉同）
炒牛肉絲
番茄牛肉湯
羊羔
羊血羹
第二節 雞鴨類
紅燒雞塊（紅燒鴨同）
白燉雞
炒雞雜（炒鴨雜同）
炒雞絲
雞絨菜花
溜炸雞
番茄炒蛋（炒鴨蛋附）
燉雞蛋（燉鴨蛋附）
溜黃菜
燒片鴨
嵌寶鴨
第三節 魚類
溜黃魚
炒魚片
紅燒鰱魚頭尾
豆瓣鯽魚
清燉鯿魚（清燉鰣魚鯽魚鯉魚同）
魚丸
燒魚雜
熏青魚
炒鱔絲
第二章 素菜
第一節 根菜類
糖醋生蘿蔔
拌蘿蔔絲
炒胡蘿蔔片
洋芋泥
紅燒芋頭
炒茭白
第二節 葉菜類
炒白菜（炒瓢兒菜青菜同）
炒菜苔（白菜苔油菜苔均可）
炒菠菜
炒莧菜
拌芹菜（拌空心菜、菠菜、莧菜、馬闌頭均同）
炒芥菜
炒韭菜
第三節 菓菜類
紅燒東瓜
紅燒茄子
炒新蠶豆子
炒蠶豆瓣
紅燒四季豆（豇豆扁豆同）
第四節 其他類
炒豆乾
燴豆腐
素薺菜肉絲羹
炒雪筍
炒筍絲
煮乾絲
第三章 醃貨類
第一節 葷菜類
醃雞
醃肉
醃魚
醃鴨蛋
第二節 素菜類
醃雪裡紅
醃水菜
醃大頭菜
醃香椿頭
醃蘿蔔乾
醃豆腐乳
第三節 其他類
造豆醬
造甜醬
醬甜瓜
醬生薑
第四章 點心類
第一節 米粉類
湯糰
年糕
粽子
八寶飯
刺毛團
糖粥
第二節 麵粉類
饅頭
包子
餃子
春卷
水晶面衣
蓮花片
油酥餅
蔥油餅
炸面脆
炒麵
第三節 其他類
豆漿
燒熟藕
蕃薯泥
橘酪湯

Language Chinese
Publication date 民國35[1946]
Source
institution QS:P195,Q732353
(民國時期文獻 民國圖書)
主題
InfoField
副食品-烹飪 烹飪-副食品
中圖分類
InfoField
TS972.1
拼音題名
InfoField
jia chang cai yao peng tiao fa
載體形態
InfoField
78頁

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current21:02, 10 June 2023Thumbnail for version as of 21:02, 10 June 2023856 × 1,141, 89 pages (1.76 MB)PencakeBot (talk | contribs)Upload 家常菜餚烹調法 (1/1) by 程冰心著 (batch task; nlc:data_416,08jh003862,21864; 民國圖書.3; 家常菜餚烹調法)

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