File:NLC416-08jh014024-38880 烹飪法.pdf

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烹飪法   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
蕭閒叟編
image of artwork listed in title parameter on this page
Title
烹飪法
Publisher
商務印書館[發行者]
Description

目錄
前編 總論
第一章 緒言
第二章 食物與人生
第三章 食物與時令
第四章 葷菜與素菜
第五章 烹飪與火候
第六章 烹飪諸用具
第七章 烹飪與作料
第八章 烹飪與廚房
後編 各論
第九章 豬肉烹飪法
第一節 紅燒豬肉（又名蒸肉紅燒羊肉法同）
第二節 白煮豬肉（白煮羊肉法略同）
第三節 炒肉絲
第四節 川肉湯
第五節 白片肉
第六節 燒片肉
第七節 蒸米粉肉
第八節 〓排骨（醋溜附）
第九節 〓肉丸（清湯附）
第十節 鹵豬爪
第十章 豬雜件烹飪法
第一節 蒸肚塊
第二節 炒腰花
第三節 炒豬肝（炒羊肝略同）
第四節 炒豬小腸
第五節 會豬大腸（〓大腸附）
第六節 會豬腦（會羊腦炒羊腦豬腦附）
第七節 鹵豬舌
第十一章 羊肉烹飪法
第一節 炒羊肉絲
第二節 會羊頭
第三節 會羊肚絲
第四節 羊血羹
第五節 羊羔
第十二章 雞類烹飪法
第一節 紅燒雞
第二節 白燉雞（白燉鴨法略同）
第三節 白切雞
第四節 炒雞絲
第五節 溜〓雞
第十三章 鴨類烹飪法
第一節 紅燒鴨
第二節 燒片鴨（亦名爛駁鴨生駁鴨附）
第三節 炒鴨雜（炒雞雜附）
第四節 燉鴨蛋（燉雞蛋附）
第五節 炒鴨蛋（炒雞蛋溜黃菜附）
第六節 蛋絲湯
第十四章 魚類烹飪法
第一節 溜黃魚
第二節 炒黃魚片（炒鰱魚片同）
第三節 川湯魚片
第四節 瓜棗（黃魚亦名黃瓜魚名棗以其形似棗也）
第五節 〓鱖魚（炸團魚鯊魚同）
第六節 白燉鯿魚（清蒸鯉魚鯽魚附）
第七節 紅燒鯽魚（醋溜鯉魚附）
第八節 紅燒鰱魚頭尾（紅燒青魚鯉魚頭尾附）
第九節 魚丸
第十節 熏青魚
第十一節 干〓鮮變咸黃魚（鰱魚白魚團魚帶魚俱可）
第十五章 蝦蛤烹飪法
第一節 炒蝦仁
第二節 香油蝦（醉蝦附）
第三節 〓蝦餅
第四節 〓蛤蜊餅（川湯蛤蜊附）
第十六章 菜葉類烹飪法
第一節 清燉白菜
第二節 紅燒白菜
第三節 炒白菜（醋溜白菜附）
第四節 醃白菜
第五節 清煮瓢兒菜（清煮芥菜附）
第六節 炒白菜苔（油菜苔同）
第七節 拌芹菜（拌其他菜附）
第八節 炒菠菜（炒其他菜附）
第十七章 豆瓜類烹飪法
第一節 拌豆莢
第二節 炒蠶豆（炒青豆豌豆附）
第三節 炒黃芽韭（炒綠豆芽黃豆芽附）
第四節 紅燒冬瓜（白煮冬瓜湯絲瓜湯附）
第五節 醋溜瓠子（炒絲瓜附）
第六節 生拌蘿蔔
第七節 紅燒小芋頭（芋羹葭筍羹附）
第八節 紅燒茄（拌茄附）
第九節 搗筍（即紅燒筍燒葭筍附）
第十節 雪裡紅會筍（雪裡紅炒筍附）
第十八章 其他食物烹飪法
第一節 炒豆腐乾（炒香豆乾拌香豆乾附）
第二節 會豆腐（豆腐湯涼拌豆腐附）
第三節 炒麵筋
第四節 素會

Language Chinese
Publication date [1934]
Source
institution QS:P195,Q732353
(民國時期文獻 民國圖書)
主題
InfoField
烹飪
中圖分類
InfoField
TS972.1
載體形態
InfoField
131頁

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current19:15, 10 June 2023Thumbnail for version as of 19:15, 10 June 2023806 × 1,118, 147 pages (2.51 MB)PencakeBot (talk | contribs)Upload 烹飪法 (1/1) by 蕭閒叟編 (batch task; nlc:data_416,08jh014024,38880; 民國圖書.4; 烹飪法)

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