日常廚具小知識  Knowledge of Cooking Tools 

基本烹調技法 Basic Cooking Techniques
煎 Pan Frying
煎魚如何不煎爛?       
How to prevent fish from breaking during pan-frying?
牛扒如何煎至外脆內軟?   
How to make a crispy beef cut with juicy and tender texture?
甚麼是半煎炸？ 
What is the meaning of shallow frying?

炒    Stir Frying
如何炒魚塊才不散開？
How to prevent sliced fish from breaking while stir frying?
如何炒滑蛋？        
How to make a smooth scrambled egg?
如何炒出脆嫩蔬菜？ 
How to make stir fried vegetable fresh and crunchy?
如何做出乾爽的炒飯？     
How to make a nice stir fried rice?

煮    Simmering   
煮一鍋上湯    
Prepare a pot of stock 

炸    Deep frying
基本粉漿       
The basic batter recipes 
脆而不焦的竅門         
The secret to make crispy deep fries 

燜 Stewing         
燜煮時的注意事項      
Tips for stewing 
如何避免根莖類菜蔬煮爛？      
How to prevent root vegetable being mashed when stew?

燉 Double-boiling    

煲 Boiling  
煮意粉小秘技     
Tips for boiling pasta 

焗 Baking    
如何確保食物滑嫩多汁？        
How to keep the freshness and moisture of an ingredients when baking?
如何確保食材受熱均勻？        
How to heat ingredients properly with oven?
焗原條魚時，如何避免魚鰭和魚尾烤焦？
How to prevent fish fin and tail from getting burned during baking?
如何判斷蛋糕是否熟了?
How to know if a cake is done?

烤 Grilling
如何烤出嫩滑多汁的牛扒？
How to make a perfect steak?

蒸 Steaming
蒸雞蛋滑嫩的秘訣 
The secret of a silky smooth steamed egg 
蒸肉餅的秘訣  
Tips for steamed minced meat 
蒸魚要竅 
Tips for steaming fish 

涼拌      Cold Dressing       
做涼拌菜的小秘技
Tips for cold salad dressing 

滷    Chinese Marinating     
滷水汁有甚麼材料？   
Which kinds of ingredients are usually used in Chinese marinated sauce?
滷水汁可重複使用嗎？     
If the sauce can be reused?

基本刀法 Basic Cutting Method      
切片         Slicing    
切塊         Cutting into pieces       
切絲         Cutting into shreds
切條         Cutting into strips
切粒         Cut into dices 
切段         Cut into sections
剁 Finely chop
斬Chopping up     
刨絲         Grating 
刮瓤         Scrapping pith off 

花式刀法 Particular Cutting Method
滾刀切 Rolling Cut
切雙飛 Butterfly Cut
切花紋    Crisscrossing
斜刀切    Diagonal Cut  
切球 Crisscrossed Pieces    

魚鮮海產的處理方法 Handling of Fish and Seafood
魚類        Fish
如何揀魚？  
Tips for choosing fish 
如何去鱗及清除內臟？
How to scale and gut a fish?
如何去骨起肉？
How to bone a fish?
如何做魚膠    
How to make fish paste? 
魚如何保存？        
How to keep fish fresh?

蝦    Prawn 
如何揀蝦？
How to choose prawns?
如何挑腸？  
How to remove prawn vein?
如何做蝦膠？      
How to make prawn paste 
蝦如何保存？        
How to keep prawn fresh?

蟹    Crab
如何揀蟹？  
How to choose crab?
如何清洗？  
How to clean crab?
如何劏蟹？    
How to gut and chop crab?
如何拆蟹肉？
How to get crabmeat?
蟹如何保存？        
How to keep crab fresh?
蒸蟹小秘訣    
The secret of steaming crab

龍蝦      Lobster
如何揀龍蝦？      
How to choose lobster?
如何處理龍蝦？ 
How to handle lobster?
如何起肉？  
How to shell lobster?

蠔    Oyster  
如何清洗蠔？      
How to clean oyster?

貝殼類   Shellfish       
如何讓貝殼食材吐沙？     
How to remove sands from shellfish?
鮮鮑魚如何清洗？      
How to clean fresh abalone?

魷魚、墨魚         Squid & Cuttlefish
如何做墨魚膠？   
How to make cuttlefish paste?

家禽及肉類的處理方法 Handling of Poultry and Meat
肉類的切法         Meat Cutting
豬肉Pork
如何處理豬肺？ 
How to prepare pork lungs?
如何處理豬肚？   
How to prepare pork stomach?

牛肉 Beef
如何處理牛腩？   
How to prepare beef brisket?
如何處理牛肚？   
How to prepare beef stomach?

羊肉 Lamb
如何去除羊肉的騷味？     
How to remove the gamey smell of lamb?
如何處理羊架？
How to prepare lamb rack? 

家禽 Poultry
起雞胸肉       
Deboning the chicken breast 
雞全翼去骨    
Deboning a whole chicken wing
如何去除鴨身的細毛？
How to remove thin hairs from a duck?
如何處理鵝腸？ 
How to prepare goose intestines?

蔬菜的處理方法 Handling of Vegetables
清洗蔬菜         
Washing vegetable
西蘭花的處理方法        
Handling of broccoli 
椰菜花的處理方法        
Handling of cauliflower 
苦瓜的處理方法 
Handling of bitter melon 
洋葱的處理方法 
Handling of onion 
南瓜的處理方法
Handling of pumpkin 
蓮藕的處理方法
Handling of lotus root 
菇菌的處理方法
Handling of mushrooms 
如何防止薯仔和茄子氧化 ?
How to prevent potato and eggplant from oxidizing?
如何去除青瓜苦味？ 
How to remove the bitterness of cucumber?

海味乾貨的處理方法 Handling of Dried Seafood and Dried Food 
乾瑤柱Dried Scallop    
金蠔 Semi-dried Oyster
蠔豉         Dried Oyster 
蝦乾 Dried Prawn       
蝦米 Dried Shrimp
花膠 Dried Fish Maw
魚肚         Dried Fish Maw     
海參         Sea Cucumber       
冬菇 Dried Black Mushrooms
章魚乾 Dried Octopus       
竹笙 Zhu Sheng
雪耳 Dried White Fungus
陳皮 Dried Tangerine Peel

烹調術語 Cooking Terms
飛水         Scalding         
脫水 Dehydrating       
走油 Deep frying in oil for a while    
過冷河Rinse under tap water
生粉水  Potato starch solution
打獻         Thickening glaze  
白鑊         Stir frying without oil  
回鑊 Back to wok        
原鑊 Same wok  
起膠         Forming a sticky texture     
解凍         Defrosting    
灒酒 Drizzling wine    
爆香         Stir frying until fragrant       
爆炒 Stir frying   
火候 Heating duration       
大火         High heat        
中火         Medium heat         
小火         Low heat        

食譜 Recipes
菜脯苦瓜煎蛋      
Fried Egg with Preserved Radish and Bitter Cucumber
韓式煎牛仔骨
Veal Rib with Korean Sauce
木耳菜脯西椒炒肉絲 
Stir Fried Pork, Black Fungus and Preserved Radish
蒜香帶子炒甜豆 
Stir Fried Sugar Snap Pea and Scallop with Garlic
麻辣肉碎煮茄子 
Spicy Eggplant with Minced Pork
丁香魚芹粒煮蘿蔔      
Braised White Radish with Celery and Dried Silver Anchovy
炸青衣魚塊伴黃梅醬 
Deep Fried Green Wrasse Fillets with Plum Sauce
炸燕麥蝦丸  
Deep Fried Oatmeal Coated Shrimp Balls
薑絲花雕蒸蟶子 
Steamed Razor Clams with Ginger and Huadiao Wine
蟲草花冬菇紅棗蒸雞髀     
Steamed Chicken Drumsticks with Cordyceps Militaris, Mushroom and Red Dates