大廚小貼士

　　豆腐煮到體無完膚？魷魚變“ 油魚”？非鮮勿蒸？煲雞湯需不斷撇油？煮綠豆沙不“起沙”？……擁有30多年入廚和烹飪培訓(xùn)經(jīng)驗(yàn)的國(guó)家級(jí)大廚廖教賢和黎耀成一一解答廚房新手的奇難雜癥，并示范50多道美味又易學(xué)的家常菜肴，包括肉類、海鮮、蔬菜、蛋、粥粉面飯和糖水。全書用詞簡(jiǎn)潔有趣，讓讀者即時(shí)掌握做菜秘訣。讓大廚手把手教你入廚，享受入廚樂趣吧！ How to keep tofu intact？ What is the right way to deep fry squids？ Steam only the freshest food？ Why so busy skimming the grease off your chicken soup？ How come your green bean sweet soup never turns starchy？ Especially written for novice cooks with emphasis on commonly encountered problems，concise and witty， this book will definitely bring you both skills and fun of cooking.

　　廖教賢，在本地及海外掌勺30多年，1997 至2011年任職于香港專業(yè)教育學(xué)院酒店、服務(wù)及旅游學(xué)系，任職中菜廚藝導(dǎo)師，桃李逾千。曾在各大報(bào)章雜志撰寫食譜，現(xiàn)為顧問公司之餐飲顧問、廚藝中心導(dǎo)師、英國(guó)環(huán)境衛(wèi)生協(xié)會(huì)特許導(dǎo)師、酒店中式餐飲學(xué)會(huì)顧問、香港餐飲專業(yè)技師（國(guó)家職業(yè)資格）協(xié)會(huì)委員，具國(guó)家職業(yè)技能鑒定中式烹調(diào)高級(jí)技師的專業(yè)資格，并曾獲第五屆全國(guó)烹飪技術(shù)比賽團(tuán)體賽銀獎(jiǎng)。 A veteran chef active in the business for over 30 years， Liu worked as an instructor in Chinese cuisine in the Department of Hotel， Service and Tourism Studies of the Hong Kong Institute of Vocational Education from 1997 to 2011， having taught over a thousand students。 Currently a catering consultant， a culinary training instructor， Chartered Institute of Environmental Health （CIEH） Trainer Charter， executive committee member of the Hotel Chinese Catering Society and a member of Hong Kong Catering Masters （National Occupational Qualification） Association， Liu has attained the title of Senior Technician in the mainland professional charter system。 He was also named the Overall Silver Medal Winner in the team category of the 5th National Culinary Competition。 黎耀成，擁有逾30年飲食行業(yè)的經(jīng)驗(yàn)，1997年起加入香港專業(yè)教育學(xué)院酒店、服務(wù)及旅游學(xué)系，出任中菜廚藝導(dǎo)師，培訓(xùn)學(xué)生過千。先后取得內(nèi)地及香港多間機(jī)構(gòu)頒發(fā)職業(yè)資格證書（技師）及食品衛(wèi)生證書等，并曾獲第五屆全國(guó)烹飪技術(shù)比賽團(tuán)體賽銀獎(jiǎng)。 With over 30 years of experience in the food and beverage industry， Lai has joined the Department of Hotel， Service and Tourism Studies of IVE to be an instructor in Chinese cuisine since 1997。 Over a thousand students accomplished their study under the guidance of Lai and he has acquired a number of professional qualifications from various local and mainland institutions， including Technician-China National Occupational Qualification， and Food Hygiene Certificate， etc。 He also won the Overall Silver Medal in the team category of the 5th National Culinary Competition。