衆所周知，蕭秀香（三姐）、美儀一個入得廚房，一個出得廳堂。
兩位煮得的人第一次合作主持烹飪節目，擦出無限有香氣有鑊氣的火花。
100個菜式，給你源源不絕的煮餸靈感，亦照顧到各方讀者的需要，將菜式分為五個類别，分别是：初體驗菜、 進級挑戰菜、升級不敗菜、宴客分享菜及有營素菜。無論你是一個人住、倆口子「煮飯仔」，抑或晚晚大宴親朋，只要按着本秘笈拾級而上，即能廚藝大進，甚麼場面也難不倒你！

本書目錄


推薦序
3張宇人
4張志明
5黃淑儀
6安德尊
7唐詩詠

自序
8蕭秀香（三姐）
9江美儀

14三姐、美儀常備配料
15基本烹調技巧

初體驗菜Beginner level recipes
16話梅梅酒涼拌白玉苦瓜White bitter melon marinated in plum wine
18芝士蟹肉牛油果杯Baked avocado boat with cheese and crabmeat (*示範短片)
20墨膠釀雞脯Boneless chicken thigh stuffed with minced cuttlefish
22電飯煲玫瑰露豉油雞Soy-marinated chicken in electric rice cooker
24海南雞飯Hainan chicken rice (*示範短片)
26銀魚乾蒸茄子Steamed eggplant with dried anchovies
28土魷絲炆釀涼瓜Braised stuffed bitter melon with dried squid
31開胃椒醬豬牛雙併Stir-fried beef tenderloin and pork with fermented soy paste
34甜梅菜青豆炒豬板筋Stir-fried pork silver skin with sweet Mei Cai and green string beans
36沙葛蒜心炒鹹豬肉Stir-fried salted pork belly with yam bean and garlic sprouts
38甜薑京葱炆豬肋條Braised pork ribs with candied ginger and scallion
40蝦乾拍薑煮大白菜Braised Bok Choy with dried shrimps and ginger
42花膠肉絲燴芽菜Braised mung bean sprouts with fish maw and shredded pork
44夏枯草淡菜煲豬腱Pork shin soup with Xia Ku Cao and dried mussels
46薑汁酒芥蘭牛Stir-fried sliced beef with kale in ginger wine
48不敗煎豬扒Fail-proof pork chop
50莧菜豆腐魚滑羹Minced dace and tofu thick soup with amaranth
52茄汁煎蝦碌Fried shrimps in ketchup sauce
54節瓜蝦米粉絲煲Chinese marrow with mung bean vermicelli and dried shrimps in clay pot
56豉汁蒸排骨Steamed pork ribs in black bean sauce
58酸梅炆排骨Braised pork ribs with sour plums

進級挑戰菜Intermediate level recipes
60馬蹄沙魚雲羹Fish head thick soup with water chestnut (*示範短片)
62陳皮洋薏米肉碎魚肚羹Fish tripe thick soup with dried tangerine peel, pearl barley and ground pork
64冬瓜魚蓉雪燕粥Congee with winter melon, golden thread fish and tragacanth resin
66無添加奶白魚湯配銀針粉Silver needle noodles in all-natural milky fish stock
68豉油皇海鮮炒麵Seafood fried noodles with soy sauce
70豆酥鱈魚Fried cod fillet cubes with fried savory crisbean
72香橙雞柳Fried chicken strips in orange custard sauce
75豆豉雞煲Black bean chicken in clay pot
78爸爸的冬菇雞飯Dad’s clay pot rice with chicken and shiitake mushrooms
80不經典番茄炒蛋The unorthodox scrambled egg with tomato
82夏日咕嚕魚包肉Deep-fried dace and cuttlefish balls stuffed with pork in sweet and sour sauce
84椰青水蓮藕炆豬手Braised pork trotters with lotus roots and coconut water
87豬腰瘦肉魚頭煲Fish head pot with pork kidney and sliced pork
90胡椒蘿蔔豬肺豬筋煲Braised pork lungs and sinews in clay pot with radish
92津白炆豬肉球Braised pork balls with Napa cabbage
94章魚花膠原個節瓜煲Braised whole Chinese marrows with octopus and fish maw in clay pot
96雞油金腿煎焗薯仔片Scalloped potato with Jinhua ham fried in chicken fat
98翡翠苗餃子Pork and amaranth dumplings
100港式麻婆豆腐Ma Po tofu in Hong Kong style
102梅子海鮮波子飯Plum-scented assorted seafood with deep-fried rice balls
104蓮漪飄香Deep-fried lotus root sandwich with cuttlefish and cheese filling
106蝦蟹豆腐卷Steamed beancurd skin rolls with tofu and crabmeat filling
108乾炒牛河Beef “Chow Fun” (Cantonese fried rice noodles with beef) (*示範短片)
110中式牛仔骨Chinese-style beef short ribs

升級不敗菜Advanced level recipes
112夜香花帶子炒滑蛋Creamy scrambled eggs with scallops and night willow herb
114私房梅酒煮花蛤Steamed clams in plum wine sauce
116綠豆咖喱軟殼蟹 Soft-shelled crab curry with mung beans
118釀脆皮海參Deep-fried stuffed sea cucumber
120沙律大蝦球Fried tiger prawns in wasabi dressing (*示範短片)
122薑葱胡椒生蠔Deep-fried oysters with ginger, spring onion and pepper
124酥脆香葱金沙雞翼Fried chicken wings in salted egg yolk sauce with crispy shallot bits
126帶子小炒皇Hawker-style stir-fried chicken and assorted seafood
129龍王翡翠燴魚肚Braised fish tripe with pork, shrimps and cucumber
132蟹粉河蝦薑葱煲仔飯Clay pot rice with river shrimps, hairy crab meat and roe
134古法鹽焗雞Old-fashioned salt-baked chicken
136啫啫紫蘿牛肉Sizzling beef and pineapple in clay pot
138洋葱紅酒牛仔骨Braised beef short ribs in onion red wine
140叉燒汁煮荷包魷Braised oval squid in barbecue sauce (*示範短片)

宴客分享菜Party and banquet favourites
142迷你海鮮冬瓜盅Seafood soup in whole mini winter melon
145海龍皇蒸肉餅伴水蛋Steamed pork patty and egg custard with dried scallops (*示範短片)
148半煎煮冬瓜蟹Braised crab with winter melon
150大芥菜海鮮煲Seafood and mustard greens in clay pot
152椰香豆漿龍躉球Giant grouper fillet in coconut soymilk
154香檳汁龍躉球Giant grouper in champagne sauce
156蝦蝦笑釀秋葵併蝦餅Stuffed fried okras and minced shrimp patties
158鴛鴦墨膠釀花膠Fish maw rolls with black and white minced cuttlefish
160鮑魚雞粒紅豆荷葉飯Fried rice with abalone, chicken and red beans in lotus leaf
162大蟹蟹膏荷葉飯Fried rice with crab wrapped in lotus leaf (*示範短片)
164黃金龍躉夠薑炒飯Gingery fried rice with giant grouper fillet
166紅燒鮑魚粉絲煲Braised abalones with mung bean vermicelli in clay pot
168堂焯麻香星斑Blanched coral grouper fillet in Sichuan peppercorn soy sauce
170酒香瀨尿蝦Wine-marinated mantis shrimps
172香醋脆蝦球Deep-fried shrimps in aged vinegar sauce
174啫啫鮑魚雞煲Sizzling chicken and abalone in clay pot
176脆皮鮑魚Battered deep-fried abalones
178香脆欖菜龍蝦乾煎陳村粉Lobster with pan-fried Chen Cun rice noodles
180椰皇鮮奶燉雪燕Double-steamed tragacanth resin and milk in whole smoked coconut

有營素菜Nutritious vegetarian recipes
182椰肉柚子沙律Young coconut pomelo salad
184芒果素蝦米紙卷Summer rolls with mango and vegetarian shrimps
186無水素牛肉番茄湯No-water tomato soup with vegetarian beef
188素西湖牛肉羹Vegetarian West Lake beef soup
190素水煮魚Vegetarian Sichuan boiled fish
192素酸菜魚Vegetarian fish with pickled mustard greens (*示範短片)
194麻辣毛豆爆素雞Fried vegetarian chicken with soybeans in Mala sauce
196脆炸金菇豆腐併紫蘇夾芝士Deep-fried tofu with enokitake mushroom and Shiso leaf tempura
198蘆筍勝瓜紫菜腐皮卷Beancurd skin rolls with asparagus, angled loofah and laver
200香橙猴頭菇 Dried-fried monkey head mushrooms in orange glaze
202士多啤梨炸南瓜Deep-fried pumpkin in strawberry glaze
204三杯雞髀菇Three-cup king oyster mushrooms
206陳皮蒸素牛肉餅Steamed vegetarian beef patty with dried tangerine peel
208番薯栗子餅Sweet potato and chestnut croquettes
210脆皮玉鴛鴦Deep-fried omelette rolls with mango and honeydew
212魚香茄子素肉煲 Fish-scented braised eggplant and vegetarian beef in clay pot
214碧綠雙冬扒上素Steamed winter melon globe stuffed with assorted vegetables
217蘑菇芝士炒年糕Fried rice cake with cheese and button mushrooms (*示範短片)
218素擔擔麵Vegetarian Dan Dan noodles
220芋泥雪蓮子杏仁茶Almond milk with mashed taro and honeylocust seeds
222陳皮話梅燉雪梨Double-steamed Chinese pear with dried tangerine peel and dried plum
223木瓜鮮奶燉桃膠Double-steamed milk and peach resin in whole papaya

作者簡介


蕭秀香（三姐）･ 江美儀
蕭秀香（三姐）
2005年參加「食神爭霸戰」，憑藉一道「蓮漪飄香」勇奪金獎及最具創意獎。2007年獲法國國際廚皇美食會頒發藍帶白金五星獎，兼入選中國飯店名人百福榜。最近更以一道「酒香瀨尿蝦」，獲得世界粵菜廚皇三粒星的評價。
現時為香港餐務管理協會副會長、世界粵菜廚皇協會會員、世界中餐名廚交流協會顧問。曾擔任香港旅遊協會飲食評判、澳門工聯會飲食評判。
三姐秉持「傳統有創新，創新不忘本」的理念烹製和創作菜餚。除經營飯店外，三姐還擔任電視台節目廚藝專家，包括《流行都市》、《都市閒情》等，分享入廚心得，廣受歡迎。先後出版《食盡其材慳家菜》及《大廚小菜》。而她在將軍澳開設的食肆在城中頗具名氣，更是很多藝人的飯堂，食客甚至遠及海外。

江美儀
香港女演員及主持，演技廣受認同，曾奪萬千星輝頒獎典禮2013「最佳女配角」殊榮。
部分代表角色包括：易懿芳（三姨太）《名媛望族》、方芮嘉（Head姐）《衝上雲霄II》、嚴查向善《親親我好媽》、姚淑嫻（Lulu）《殺手》。 幕前角色多變，台下巧手出眾，追求色香味美滿分配搭，喜與良朋好友如Gigi姐一同鑽研廚藝，視美食分享為快樂泉源。