鑄鐵鍋就該這樣用超清新的蔬菜料理

定　價(jià)：￥49.00

作　者：	大橋由香著
出版社：	中信出版集團(tuán)股份有限公司
叢編項(xiàng)：
標(biāo)　簽：	暫缺

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ISBN：	9787521717952	出版時(shí)間：	2020-06-01	包裝：	平裝
開(kāi)本：	16-1開(kāi)	頁(yè)數(shù)：	96	字?jǐn)?shù)：

內(nèi)容簡(jiǎn)介

　　鍋，是廚房的靈魂，菜肴的口感和掌勺人的心情都由它決定。近幾年鑄鐵鍋以其“顏值”博得了許多人的青睞。相比于精煉過(guò)后延展性較好的熟鐵——大多數(shù)人家里用的鐵鍋的材質(zhì)，鑄鐵鍋所采用的主要原料生鐵更加堅(jiān)硬粗獷。鍋體厚重、儲(chǔ)存熱量能力強(qiáng)等材質(zhì)特點(diǎn)使得鑄鐵鍋導(dǎo)熱均勻，蓄熱時(shí)間長(zhǎng)，可以將大量熱能傳遞給食材，做菜時(shí)無(wú)須額外加水，就可以保留食物的口感和本來(lái)的滋味。本書(shū)詳細(xì)介紹了鑄鐵鍋的特點(diǎn)和適合用其烹飪的食材，側(cè)重講蔬菜的烹飪，圖文結(jié)合地解讀了如何用鑄鐵鍋烹飪出美味。

作者簡(jiǎn)介

　　大橋由香，料理研究家、「ストウブビストロはるひごはん」店主。與行業(yè)相關(guān)企業(yè)一起進(jìn)行菜譜研發(fā)，經(jīng)常為雜志和網(wǎng)頁(yè)供稿。也經(jīng)常出席烹飪交流類活動(dòng)。曾出版《無(wú)水烹飪》（誠(chéng)文堂新光社）、《想反復(fù)做！濃縮食譜》等多部作品。

圖書(shū)目錄

序言··················· 4
鑄鐵鍋的特點(diǎn)··············· 6
無(wú)水烹飪小竅門：食材篇·········· 8
無(wú)水烹飪小貼士·············· 9

迷迭香烘土豆·············· 11
金槍魚(yú)芝士土豆············· 12
黃油奶香土豆泥············· 13
咖喱小土豆燉肉············· 15
金平風(fēng)味土豆條············· 16

味噌卷心菜燉雞翅············ 18
卷心菜香燜蝦·············· 20
卷心菜香拌熏鮭魚(yú)············ 21
培根卷心菜··············· 22
腰果卷心菜炒雞肉·········· 23

日式鹽味蘿卜燉雞······ 25
茄汁青花魚(yú)燉蘿卜······ 26
苦菊梅干蘿卜絲······· 27
味噌蘿卜辣炒豬肉······ 29

黃油烤胡蘿卜········ 31
沖繩風(fēng)魚(yú)糕雜炒蔬菜····· 32
韓國(guó)小菜風(fēng)胡蘿卜青椒絲··· 33
芝麻香炒胡蘿卜紅薯?xiàng)l····· 33
法式蒜香燉根菜······· 35

麻婆茄子················ 37
味噌芝士烤茄子············· 38
烤茄子················· 39
檸檬鹽燒茄子雞胗············ 40

白菜肉末燉粉絲············· 42
簡(jiǎn)易八寶菜··············· 43
燒白菜················· 44
白菜蒸花蛤··············· 45

茄汁辣炒蘿卜干············ 46
日式豆渣羊棲菜············ 46

蔥段燒豬肉··············· 47
蔥拌小銀魚(yú)··············· 48
蔥炒雞胸肉··············· 49

芝士燜蓮藕··············· 50
糖醋根菜燒豬肉············· 51

胡蘿卜牛蒡炒肉············· 52
蒜香油燜牛蒡·············· 53

酒蒸蕪菁白身魚(yú)············· 54
蕪菁雞肉豆乳鍋············· 55

豆芽辣炒肉末·············· 56
韓式拌豆芽··············· 57

油炸豆腐燜南瓜············· 58
黃油焗鳀魚(yú)西藍(lán)花············ 58
黃油嫩煎南瓜·············· 59
蘆筍紅果嫩煎扇貝············ 59

油燜菌菇金槍魚(yú)············ 62
生姜金針菇·············· 63
蠔油菌菇··············· 63

干炸蓮藕芋頭·············· 64
苦瓜天婦羅··············· 66
干炸土豆泥餃·············· 67
干炸蘆筍蝦仁餅············· 68
干炸茼蒿扇貝餅············· 68

蒸蠶豆················· 70
蠶豆蒸豬排··············· 71
煮新土豆················ 72

檸檬味黃油蒸豌豆白身魚(yú)········· 73
鳀魚(yú)丁干炒抱子甘藍(lán)··········· 74
春季時(shí)蔬燉雞湯 · ············ 75

羅勒風(fēng)味蒸毛豆············· 76
烤玉米················· 77
味噌苦瓜炒豬肉············· 78

番茄醬················ 80
意式豆乳醬·············· 80
焦香洋蔥醬·············· 80

洋蔥濃湯················ 81
蔥香芋頭濃湯·············· 83
南瓜胡蘿卜濃湯············· 84
蘑菇濃湯················ 85
紅薯濃湯················ 86
蕪菁濃湯················ 86
番茄濃湯················ 87

白米飯················· 88
玉米飯················· 90
生姜白蘿卜飯·············· 90
蔬菜小銀魚(yú)燴飯············· 92
蔬菜糯米飯··············· 93
意式番茄燴飯·············· 94
中華雞肉粥··············· 95