炆餸

看图买材料 Buy ingredients according to the pictures

这样贮存好食材 Storage of ingredients

买回来的材料怎样处理？ What to do with the ingredients？

炆餸怎样才好味？ How to make tasty stewing dish？

看颜色食果蔬 Choose vegetables and fruit according to colours

开始炆餸Start Stewing

水产Aquatic

红烧鱼块 Braised fish fillets

咸菜炆门鳝Stewed white eel with pickled cabbage

蒜头炆鳝 Stewed eel with garlic

蜜烧子姜鳝 Stewed white eel with ginger in honey

鲮鱼肉酿豆泡煮萝卜 Stewed mud fish and stuffed beancurd puffs with turnip

鱼腐炆黄芽白 Stewed deep-fried fish puffs with white cabbage

鱼汤煮蚬 Stewed clams in fish soup

海参炆鲍鱼 Braise sea cucumbers and abalones

家禽Poultry

栗子炆鸡翼 Stewed chicken wings with chestnuts

豆酱炆鸡翼 Stewed chicken wings with soybean paste

鸡粒豆腐煲 Stewed chicken dice and beancurd pot

凉瓜炆火鸭 Braised duck with bitter gourd

荔芋香鸭煲 Taro and duck pot

冬菇海参炆鸭掌 Stew duck's feet with dried black mushrooms and sea cucumber

猪牛Pork and Beef

慈菇红烧猪肉 Stewed pork with arrowhead

薯仔炆排骨 Stewed pork ribs with potatoes

凉瓜炆排骨 Stewed pork ribs with bitter guord

蜜汁金沙骨 Braised pork ribs in honey sauce

豉汁金瓜肉排 Stewed pork ribs and pumpkin in black bean sauce

冬菇蚝豉炆猪手 Stewed trotter with dried black mushrooms and dried oysters

南乳莲藕炆猪手 Braised trotter with red beancurd and lotus roots

芋头炆腊肉 Stew perserved pork belly with taro

炆春菜 Stewed haruna

肉碎茄子 Stewed eggplant with minced pork

西红柿烩肉丸 Stewed meatballs with tomatoes

韭菜烧腩炆豆腐 Stewed beancurd with leeks and roasted pork belly

柱侯牛筋 Stewed beef tendon in Chu Hou paste

咖喱牛筋腩 Curry beef tendon and beef brisket

蔬菜Vegetables

素菜黄金袋 Vegetarian gold bags

粉丝虾干炆节瓜 Stewed Chinese marrow with green bean noodles and dried shrimps

杂菜煲 Mixed vegetable pot

双竹炆冬菇 Stewed mushrooms with double beancurd sticks

真假豆腐 True and false beancurd

南乳炆斋 Stewed vegetables with red beancurd

甜腐竹草菇炆豆腐 Stewed beancurd with sweet beancurd sticks and straw mushrooms

酸甜汁炆面筋 Stewed gluten in sweet and sour sauce

烹饪小词典Cooking key words

常用调味品Common seasonings

做菜和味道的常用语Common phrases of cooking and tastes

常用技巧 Common skills

一餐中各种食物的摄取比例 The proportion of different food intake during a meal

《鲜香惹味广东菜：炆餸》以省时、省事、省心、好味、营养为特色，倡导简约、时尚、健康的饮食理念。书中囊括了广东菜最常见的炆这一烹饪方法，以一日三餐的居家菜为主，强调以味为先，清而不淡，浓而不腻，注重时令，健康为尚。
书中所选食谱均为简单易学，又精致地道的广东特色菜。除了有材料、调料和做法的详细介绍，还包括食材的选购和基本处理方法、常用技巧等技术要点；同时提供每款菜的烹饪时间、人数参考等信息。中英文对照的呈现形式，给即将到国外留学、远离家乡的朋友们提供了不错的参考。