第一次學做海鮮

　　愛吃海鮮，但不會處理食材？本書特別針對各式海鮮：魚、蝦、蟹、貝、軟體類等，以清楚的步驟圖文，詳細教您處理各種海鮮的細節與訣竅，讓您一看就懂！

　　易學的烹調方法，讓您能掌握海鮮料理的美味撇步，也能在家享受色香味俱全的海鮮美食！

　　本書特別整理出各種海鮮的問與答，讓您充分掌握食材特性。精心設計出25道的海鮮料理，每一道料理都附有好吃的情報、好吃的秘訣！

　　讓下廚更輕鬆！廚房新手或百戰煮婦都實用的一本好食譜！

4、海鮮的基本處理和切法
Seafood Preparation — Cleaning and Cutting

10、銀紙烤鮭魚
Baked Salmon in Silver Package

魚怎麼烤，才鮮嫩好吃？
How to cook the perfect baked fish?

12、港式清蒸魚
Cantonese-style Steamed Fish

蒸魚時，為什麼蔥和香菜宜等魚蒸好才加入？
Why do you add the spring onion and coriander only after the fish is cooked?

14、香煎魚
 Pan-fried Fish

煎魚時，如何讓魚不沾鍋？
How do you pan-fry fish so that it does not stick onto the pan?

16、雙味魚
Two Flavours Fish

魚片要逆紋還是順紋切比較好？
What is the better way to slice fish, along or against the grain?

18、薑蔥魚片
Stir-fried Fish with Ginger and Spring Onion

哪些魚肉適合用來做成炒的魚片？
What types of fish are suitable for cutting into slices?

20、娘惹咖哩魚頭
Nyonya Curry Fish Head

炒咖哩香料時，需要注意些什麼？
What should you take note of when frying curry  spices?

22、西洋菜煲生魚
Snakehead Fish with Watercress Soup

魚要下鍋前，為什麼要先汆燙？
Why it is necessary to scald the fish before cooking?

24、宮保雙鮮
Kung Bao Squids and Prawns

為什麼魷魚無法漂亮捲起？
Why do the squids fail to curl up nicely when cooked?

26、東炎蝦湯
Tom Yum Prawn Soup

自製辣蝦醬
D.I.Y Spicy Prawn Paste

28、參巴炒蝦
Sambal Prawns

處理蝦時，需要注意些什麼？
How do you prepare prawns for cooking?

30、枸杞蒸蝦
Steamed Prawns with Wolfberries

蒸蝦要注意的事!
How to steam prawns?

32、炸蛋黃蝦排
Deep-fried Yolk Coated Prawn Cutlets 

炸蝦時，如何使麵糊不脫落？
How do you prevent the batter from coming off when deep-frying?

34、釀海參
Stuffed Sea Cucumber

如何挑選水發海參？
How do you choose rehydrated sea cucumber?

36、海鮮豆腐煲
Seafood and Tofu Stew

豆腐先炸過後再煮，更容易入味！
Deep-fried tofu absorbs flavours better!

38、蟹肉荷包豆腐
Crab and Tofu Morsels

如何做出細緻的豆腐泥？
How do you make tofu paste that is fine and delicate?

40、蔥爆花蟹
Crabs with Spring Onion

炒花蟹時，需要注意些什麼？
How do you cook the perfect stir-fried crab dish?

42、辣椒螃蟹
Chili Crab

如何處理活螃蟹？
How do you prepare live crabs for cooking?

44、芋泥帶子盒
Deep-fried Yam Paste with Scallop

炸芋泥帶子盒的油溫很重要！
Make sure you get the oil temperature correct when making this dish!

46、碧綠玉筍帶子
Stir-fried Scallops with Vegetables

燙帶子時，需要注意些什麼？
What is the correct way of scalding scallops?

48、茄汁亞參魷魚
Squid in Tomato and Assam Sauce 

魷魚為什麼要先汆燙後再炒？
Why scald squid before frying?

50、XO醬蒸魷魚
Steamed Squid with XO Sauce

如何讓魷魚烹調後，肉質不變老？
How do you prevent squids from turning tough when cooked?

52、釀鮮魷
Stuffed Squids

做釀鮮魷時，如何確保餡料不脫落？
How do you keep the stuffing intact?

54、酸辣蛤蜊
Sour and Spicy Clams

如何讓貝類快速將沙吐淨？
What is a quicker way to remove the sand from clams?

56、蛤蜊絲瓜
Clams with  Loofah

絲瓜要如何烹調較不易變黑？
How do you prevent loofah from turning black?

58、鮮蠔煎
Fried Oyster Omelette

如何挑選鮮蠔?
How to choose fresh oysters?