PART 1 關(guān)于下飯菜，你想知道的事兒
想要做好下飯菜，刀工很重要.......002
直切.......................................................................002
推切.......................................................................002
拉切.......................................................................002
鋸切.......................................................................003
鍘切.......................................................................003
滾切.......................................................................003
片............................................................................003
下飯菜烹飪技巧................004
如何做好紅燒下飯菜................................004
如何蒸出美味下飯菜................................005
如何炒出色香味俱全的下飯菜........... 005
如何煎出香味四溢的下飯菜................ 006
如何巧用芡汁來(lái)調(diào)味................................006
香味升級(jí)五法.............................007
借香.......................................................................007
合香......................................................................007
點(diǎn)香.......................................................................007
裱香.......................................................................007
提香.......................................................................007
食材保鮮大作戰(zhàn)..........................008
谷類的保鮮方法...........................................008
肉類的保鮮方法...........................................008
蔬菜、水果的保鮮方法........................... 008
海鮮的保鮮法.................................................008
PART 2 蔬菜菌豆，最清新的下飯素食
豉油蒸菜心......................................................010
川味酸辣黃瓜條...........................................011
金針菇拌黃瓜.................................................012
醬汁黃瓜卷......................................................013
海米豆豉炒西葫蘆......................................014
肉末芽菜煸豆角...........................................015
干貝咸蛋黃蒸絲瓜......................................016
絲瓜燜黃豆......................................................017
辣白菜燜土豆片...........................................018
臊子魚鱗茄......................................................019
豆瓣茄子............................................................020
蒜香手撕蒸茄子...........................................021
川味燒蘿卜......................................................022
魚香土豆絲......................................................023
小土豆?fàn)F香菇.................................................024
番茄炒口蘑......................................................025
香酥山藥............................................................026
熗拌手撕蒜薹..........................