目錄
4主菜醬汁 Sauce for Main Courses
黑胡椒醬 Black Pepper Sauce
5 洋蘑菇醬 Mushroom Sauce
6 麵粉糊的製作 Making a Roux
7 自製沙拉醬 DIY Salad Dressing
8 凱撒沙拉 Caesar Salad
9 常用沙拉醬的做法 Common Salad Dressings
凱撒沙拉醬 Caesar Salad Dressing
田園沙拉醬 Green Salad Dressing
10 吞拿魚菇盒Tuna Stuffed Mushrooms
做吞拿魚菇盒，菇菌為什麼要先泡鹽水？
Why is it necessary to first soak the mushrooms in
salted water?
12 香煎培根鮮貝Pan-fried Bacon Wrapped Scallops
培根不宜圍繞太多圈！
Do not wrap too many rounds of bacon round the
scallops.
14 奶油南瓜湯Cream of Pumpkin Soup
鮮奶油為什麼要熄火後才加入？
Why add fresh cream only after the heat is turned
off?
16 羅宋湯Chinese Borscht
牛肉宜冷水下鍋煮！
Add beef to cold water to cook.
18 酥皮洋菇湯Mushroom Soup with Puff Pastry.
處理酥皮要注意的事！
Tips for using puff pastry for the dish.
20 香煎小羊俳佐黑胡椒醬Lamp Chops with Black Pepper Sauce
煎小羊俳要注意的事！
Tips for pan-frying lamb chops.
22 肋眼牛排佐蘑菇醬Rib Eye Steak with Mushroom Sauce
煎牛排的時間
Cooking times for Steaks.
24 紅酒番茄燉牛肉Stewed Beef with Red Wine and Tomatoes
以紅酒入菜要注意的事
Cooking with red wine.
26 迷迭香牛小排Rosemary Beef Short Ribs
為什麼選用牛小排?
Why use beef short ribs?
28 蒜味菲力牛肉Garlic Filet Steak
認識菲力牛排多一點！
About filet steak.
30 茄汁洋蔥豬排Pork Chop with Onion in Tomato Sauce
為什麼使用豬小裡脊肉來做豬排？
Why is pork tenderloin used?
32 藍帶雞排Chicken Cordon Bleu
使用麵包粉要注意的事！
Tips for using bread crumbs.

34 法式烤雞Roast Chicken with Jus
如何做出外酥內嫩的法式烤雞？
How to achieve a roast chicken that is crisp on the
outside and tender on the inside?
36 芝士香蒜烤雞排Baked Chicken fillet with Cheese and Garlic
芝士香蒜烤雞排不易焦黑的秘訣！
How to prevent the chicken from burning?
38 葡國雞Portuguese Chicken
炒麵粉糊要注意的事！
Tips for making a roux.
40 西式炸魚排Deep-fried Fish Fillet
如何炸出外酥肉嫩的魚排？
Tips for crispy golden deep-fried tender fish.
42 軟煎魚柳佐洋菇醬汁Fish Fillet with Mushroom Sauce
燜煮魚柳忌以大火！
Do not use high heat when braising fish fillets.
44 九層塔香蒜煎三文魚Pan-fried Salmon with Basil and Garlic Sauce
加入奶油煮的醬汁，不宜擱置太久！
Serve a dish immediately or soon after cooking if
butter is added to the sauce during cooking.
46 白汁火局蝦Baked Prawns in White Sauce
製作白汁要注意的事！
Tips for making a white sauce.
48 蝦仁奶油火局烤飯Baked Rice with Shrimps
鮮奶油不宜煮過久！
Do not overcook fresh cream.
50 火腿洋菇蛋捲Ham and Mushrooms Omelette
蛋液倒入鍋後，為什麼要用筷子攪動？
When pouring beaten egg into the pan, why is it
necessary to stir it with chopsticks?
52 洋菇漢堡排Mushrooms and Beef Burger
絞肉不摔不成器？
How to prepare the meat patty so that it has a
better texture?
54 義大利肉醬面Spaghetti Bolognese
義大利面不宜煮得太熟，為什麼？
Do not overcook the spaghetti.
56 提拉米蘇Tiramisu
人氣甜點!
The number one favourite desserts in town.
58 焦糖布丁Caramel Pudding
隔水蒸烤的焦糖布丁。
Steam-bake Caramel pudding.

目錄
4主菜醬汁 Sauce for Main Courses
黑胡椒醬 Black Pepper Sauce
5 洋蘑菇醬 Mushroom Sauce
6 麵粉糊的製作 Making a Roux
7 自製沙拉醬 DIY Salad Dressing
8 凱撒沙拉 Caesar Salad
9 常用沙拉醬的做法 Common Salad Dressings
凱撒沙拉醬 Caesar Salad Dressing
田園沙拉醬 Green Salad Dressing
10 吞拿魚菇盒Tuna Stuffed Mushrooms
做吞拿魚菇盒，菇菌為什麼要先泡鹽水？
Why is it necessary to first soak the mushrooms in
salted water?
12 香煎培根鮮貝Pan-fried Bacon Wrapped Scallops
培根不宜圍繞太多...