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上桌率最高的家常菜 
定 價：29.8 元
9 7 2 8 6 7 3 5 4 3 1 7 2 
全書精選1000道超高人氣家常菜，包括蔬菜、菌豆、畜肉、水產(chǎn)等。一日三餐巧安排，千滋百味盡情嘗鮮，讓讀者天天吃出新花樣，菜色豐富、做法簡單，餐餐好滋味，頓頓營養(yǎng)全，搞定一日三餐，從此不再求人。
甘智榮
中國烹飪大師，菜品鑒高級顧問，多次參與電視臺美食類節(jié)目，《*級廚師》第二季深圳賽區(qū)評委，榮獲國際食品餐飲博覽會大廚獎，榮獲環(huán)球廚神國際挑戰(zhàn)賽銀獎，深圳飲食協(xié)會名廚委員會專家委員。 從事烹飪工作多年，專業(yè)造詣深厚，精通粵、魯、湘、贛、閩等諸多菜系美食的烹調(diào)，擅長冷熱菜制作、食品雕刻、面點工藝，特別是對新派菜品的研發(fā)獨具天賦，能將當前盛行的刀工技法、調(diào)味工藝及烹飪技法完美組合。被多家大型酒店聘任為策劃師和技術顧問，擔任多所大中專院校專業(yè)技術主任及烹飪講師。多年來，培養(yǎng)專業(yè)人才成果顯著，并長年開設家常菜家庭廚藝、食品雕刻、廚師進修等各類長短期培訓及遠程教學課程。
第一章
讓家常菜更營養(yǎng)的關鍵 ——食材選擇&保鮮 選購食材五大原則........................010 蔬菜的巧選....................................011 蔬菜的保存方法............................012 常見蔬菜具體保存方法.................013 怎樣選擇安全的肉、魚、海鮮產(chǎn)品..014 各種蛋的購買及保鮮.....................016 剩余食物的保存............................018 第二章 讓家常菜更美味的關鍵 —調(diào)味烹調(diào)小竅門 根據(jù)烹調(diào)方式挑選食用油.............020 家常調(diào)味品簡介............................022 醬油、醋種類及適用菜肴.............024 家常菜美味的調(diào)料公式.................026 料酒的種類及使用須知.................027 提升菜肴香氣的常見辛香料.........028 第三章 好簡單！ 三步驟就能完成的家常小炒 魚香茄子........................................030 雞汁上海青....................................031 平菇炒肉片....................................031 宮保雞丁........................................032 彩椒黃瓜炒鴨肉............................034 干煸四季豆....................................036 虎皮青椒........................................036 小芋頭炒臘肉................................037 蒜苗炒臘肉....................................038 芹菜炒鹵豆干................................040 酸辣土豆絲....................................041 包菜炒肉絲....................................041 五花肉炒扁豆................................042 炒素三絲........................................044 黃瓜炒木耳....................................044 胡蘿卜丁炒雞肉............................045 尖椒炒豬小肚................................046 小炒肝尖........................................048 雞蛋炒百合....................................049 西紅柿洋蔥炒蛋............................049 西芹炒蝦仁....................................050 熗炒生菜........................................052 肉末豆角........................................052 青椒洋蔥炒肉................................053 榨菜牛肉丁....................................054 椒香肉片........................................056 青椒炒茄子....................................057 酸辣炒冬瓜....................................058 第四章 超爽口！ 清新爽口的開胃涼菜 涼拌海帶絲......................................60 涼拌魚腥草......................................60 木耳拍黃瓜......................................61 紅油拌雜菌......................................62 香干拌豬耳......................................64 海帶拌腐竹......................................66 涼拌萵筍..........................................67 紅油牛舌..........................................67 甜椒拌苦瓜......................................68 小蔥拌豆腐......................................70 香麻藕片..........................................70 夫妻肺片..........................................71 香辣鳳爪..........................................72 什錦小菜..........................................74 姜汁皮蛋..........................................75 涼拌羊肉..........................................75 菠菜拌粉絲......................................76 紅油酸菜..........................................78 蒜泥三絲..........................................78 老干媽拌豬肝..................................79 芹菜拌豆腐干..................................80 家常拌鴨脖......................................82 麻辣粉皮..........................................83 老醋泡肉..........................................83 酸菜拌白肉......................................84 金針菇拌黃瓜..................................86 酸辣腰花 .........................................87 涼拌雙耳..........................................88 第五章 最營養(yǎng)！ 滋補身體最有效的湯羹 家常羅宋湯....................................090 枸杞木耳烏雞湯............................092 海鮮豆腐湯....................................093 絲瓜豆腐湯....................................093 西紅柿紫菜蛋花湯........................094 靈芝蓮子清雞湯............................096 清潤八寶湯....................................096 當歸烏雞墨魚湯............................097 海帶排骨湯....................................098 蓮藕海帶湯....................................099 五色雜豆湯....................................099 銀耳白果無花果瘦肉湯.................100 黃豆馬蹄鴨肉湯 ...........................102 綠豆冬瓜海帶湯............................103 玉米排骨湯....................................104 夏枯草黑豆湯 ...............................106 黃芪猴頭菇雞湯............................107 苦瓜甘蔗枇杷湯............................108 黨參豬肚湯 ...................................110 太子參百合牛蛙湯 .......................111 榴蓮煲雞湯....................................112 決明雞肝莧菜湯 ...........................114 板栗龍骨湯....................................115 家常魚頭豆腐湯............................116 第六章 吃不厭！ 匠心巧廚娘的花樣主食 皮蛋瘦肉粥....................................118 香辣炒面........................................118 臘味蛋包飯....................................119 揚州炒飯........................................120 湘味蛋炒飯....................................122 餛飩面............................................124 家常炸醬面....................................125 紫薯粥............................................125 榨菜肉絲面....................................126 臘八粥............................................128 西紅柿雞蛋打鹵面........................128 紫菜包飯........................................129 牛肉白菜湯飯................................130 意大利牛排面................................132 火腿雞蛋炒面................................133 鮮蔬牛肉飯....................................133 蝦仁餛飩........................................134 雞絲涼面........................................136 香菇大米粥....................................136 印尼炒飯........................................137 石鍋拌飯........................................138 荷葉糯米雞腿飯............................140 油潑面............................................141 燕麥五寶飯....................................141 芹菜豬肉炒河粉............................142 金沙咸蛋飯....................................144 熱干面............................................145 擔擔面............................................146 第七章 常回味！ 最受歡迎的家常點心小吃 南瓜餅............................................148 酥炸黃金條....................................149 蔥花雞蛋餅....................................149 韭菜雞蛋煎餃................................150 肉末蒸蛋........................................152 煎紅薯............................................154 炸春卷............................................154 烤豆腐............................................155 油豆皮黃金卷................................156 脆皮炸鮮奶....................................158 炸魷魚圈........................................159 蛋酥核桃仁....................................159 黃金蛋卷........................................160 綠茶餅............................................162 奶味軟餅........................................162 馬拉盞............................................163 烤雙色丸........................................164 蔥油餅............................................166 珍珠丸子........................................167 貴妃奶黃包....................................167 紅油豆腐花....................................168 香炸魚丸........................................170 炸土豆餅........................................170 金龍麻花........................................171 香蔥燒餅........................................172 紅茶小酥餅 ..................................173 糯米糍............................................174 培根豆腐卷....................................175 奶香薯條........................................176 第八章 好神奇！ 三種食材以內(nèi)就能完成一道美食 剁椒魚頭........................................178 地三鮮............................................179 豬肉燉粉條....................................179 土豆燒牛肉....................................180 豉汁蒸排骨....................................182 小雞燉蘑菇....................................184 土豆燜雞塊....................................185 蒜燒黃魚........................................186 臊子冬瓜........................................188 豌豆炒玉米....................................188 粉蒸肉............................................189 青豆燒肥腸....................................190 東坡肉............................................192 麻婆豆腐........................................193 清蒸鯽魚........................................194 梅菜扣肉........................................196 咸魚茄子煲....................................197 素炒三丁........................................197 黃瓜釀肉........................................198 香干回鍋肉....................................200 啤酒鴨............................................202 大盤雞............................................203 紅燒秋刀魚....................................204 黃豆燜豬蹄....................................206 雞絲豆腐干....................................208
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