李梅仙家常宴客菜

02序
08吃得好，在於選得巧
12食物保存法
14各類食物烹調小技巧

豬牛肉類
20咕咾肉
  京醬肉絲
22炸吉利排骨
  紅燒獅子頭
24醉元寶
  四色肉捲
26京都排骨
  蜜汁火腿
28鳳梨燴排骨
  糖醋蜜肉
30芝麻里肌
  梅菜扣肉
32子孫滿堂
  翡翠芷排
34粉蒸肥腸
  生炒玲瓏鬆
36麻醬腰花
  洋菇腦髓
38油豆腐鑲肉
  菇拌香絲
40紅乳百頁
  茼萵拌豆干
42滑蛋牛肉
  牛肉雪芹
44牛肉嫩薑絲
  羅宋湯
46蠔油牛肉
  黑胡椒牛柳
48煨滷牛腱
  蒜泥牛肉
50貴妃牛腩
  酸菜牛肉絲
52紅燒牛肉
  咖哩牛肉

雞鴨類
56酥炸前翅
  蠔油雞翅
58北京雞
  豌豆鬧雞
60金茸鳳絲
  鳳還巢
62北平燒雞
  鹽酥雞塊
64宮保雞丁
  蔥油淋雞
66大千子雞
  辣油雞
68雞柳扒鮮奶
  金雞祥瑞
70醉雞
  三杯雞
72蠔油鴨片
  芉頭鵝
74餛飩大鴨
  內在美
76冰糖醬鴨
  鹽水鴨

海鮮類
80美人魚
  高麗炸蝦
82清炒蝦仁
  鳳尾明蝦
84腐皮蝦捲
  荷葉蒸蝦
86果球蝦仁
  生菜蝦鬆
88鹽焗蝦
  芝麻寸金捲
90橙汁墨魚
  蛋黃魷魚圈
92金環魷魚
  五味魷魚捲
94麒麟鱸魚
  糖醋魷魚埢
96椒鹽沙梭
  葡萄魚
98紅燒划水
  五味鐵板鱈魚
100海參黃魚羹
   拖黃魚
102清炒鱔糊
   翡翠排翅
104干貝萵菜心
   貝絲扒菜膽
106絲瓜干貝
   干貝髮菜
108油淋鮮貝
   角貝西洋芹
110涼拌海蜇皮
   如意鱈魚羹
112四寶上湯
   蝦子海參
114芙蓉蟹棒
   芙蓉蟹
116酥炸生蠔
   蟹粉煲
118蠔油鮑片
   扣鮑魚片
120蛤蜊滿蛋
   吉利炸田雞
122脆皮鯧魚球
   鳳翅扒海參

青菜、豆腐、湯類
126髮菜豆腐捲
   香酥炸豆腐
128素鵝
   素雞
130素枕包
   素方
132紅燒烤麩
   三鮮烘蛋
134乾煸四季豆
   奶油菜捲
136油悶雙冬
   涼拌大黃瓜
138翠玉苦瓜
   紅燜苦瓜
140八寶辣醬
   清炒絲瓜
142魚香茄子
   金錢餅
144如意十香菜
   涼拌五絲
146翠綠銀芽
   蠔油鮮菇
148扁尖三菇湯
   三味雞湯

作者序

　　教烹飪40多年來，我一直告訴學生們，中國菜是一種藝術，一項文化；這個寶庫不僅使中國人深感驕傲，它也是美好家庭生活的原動力。一桌熱氣騰騰的飯菜，提升了家的溫度，也讓丈夫子女體會到這一份心意；所以我常說：「會做菜的媽媽，絕不擔心孩子變壞。」他們會帶著同學朋友回家，分享媽媽的巧手慧心，家庭的溫暖，不正就在於此嗎？

　　《李梅仙家常宴客菜》相信會是許多主婦主夫們的實用參考書，其中一百多道料理，功夫程序簡單，口感卻絕對十足，在家中料理，應該掌握化繁為簡的技巧，在菜色與口感的搭配上，多用心思。至於做好中國菜，有三大要訣：刀工、火候、調味。

　　如果能仔細考量配料跟著主料走，在不斷嘗試中，合宜的掌握鮮脆度，獨創的調味搭配，任何人都可以做出一桌「看的舒服、吃的心服口服」的佳餚。繁雜的鍋邊作業，龐大緊湊的鍋中炒作，只是為了成就一盤色香味兼具的方便料理；不像西方的牛排大餐，簡便的鐵盤，卻靠盤中的切塊與調味，不但沒有口感的變化，也無法大快人心，這也是中國菜值得傳揚的地方。

　　在女青年會當愛心義工的年頭裡，不論風雨日曬，我和愛心隊的媽媽們走遍各個社區，為的就是傳遞我的心聲；「擁有一手好廚藝」是別人的誇讚，我仍不斷的在嘗試學習，因為中國菜是如此的精深博大；但值得欣慰的是，很多的媽媽爸爸們，也慢慢的樂於進入廚房，發掘這一片快樂的泉源。

　　這本書，願有拋磚引玉的功用，讓更多人「得心應手出好菜」；也給有心於發揚中國吃的人，更多的輔助參考。

　　In my forty over years of teaching cooking classes. I often repeat to my pupils. That Chinese cooking is an art, a culture ; this is what makes the Chinese proud. It also is the force behind a happy family.

　　A table that is lay with hot food. Brings the warmth to everyone’s heart in the family. I often said: A mother that cooks, will not bring up misbehave child. They will bring home their friends to enjoy their mother’s good food. Isn’t that increased the tie between the family members?

　　I would like to talk about a series of Chinese food. And I know “Li Mei Xien’s Home Banguet Recipes” will be a practical reference book for housewives. In this book, the steps are easy, and the taste is super.

　　Cooking at home, should always emphasis on simplicity. But should be creative on the color of the ingredients and the taste.

　　There are three important ingredients in master Chinese cooking: cutting method, control of the heat, seasoning.

　　If one can choose the ingredients carefully, and always tasting and improving, master the art of keeping the food fresh and crispy. Being adventurous to mix new taste in seasoning, everybody is able to dish out a table of “Pleasant to the eyes and a treat to the stomach” dishes.

　　Although Chinese cooking is much more complex than western cooking. But the end result is worth doing it. Take an example of roast beef in western cooking. The roast is simply place on hot plate. The flavor has to rely on the trimming and seasoning on the side. This is why Chinese cooking has a lot of plus point to boost about.

　　I have been working as a volunteer at Young Women’s Association for years. Regardless of the weather, I often travel with all the mothers to every community, to spread my wish “Master your cooking skill”.

　　Although I have been praised of “Good cook” I am still learning, as Chinese cooking is so wide and wonderful. I am very pleased that nowadays, a lot of parents are spending more time in the kitchen.

　　I sincerely hope this book will serve as a starting point, to bring out the interest of many more people, to “Prepare good food”, to carry on the art of Chinese cooking.