＜內容簡介＞ 小小一個京鍋，齊聚萬味千香。 滿香撲鼻、美味十足的京鍋菜，看似簡單易做，但從材料的選購、處理、烹調都有很大的學問。 本書收25道經典誘人的砂鍋菜，包括煲仔菜、煲仔飯、砂鍋湯等。從鍋子的選購擇、保養、選材、 食材處理至烹調要領，讓讀者掌握烹煮砂鍋菜的技巧，輕鬆體驗砂鍋的妙用及砂鍋菜的濃郁香氣。 每一道料理附有好吃的情報、好吃秘訣。 讓下廚更輕鬆。廚房新手或百戰主婦都實用的食譜。 ★目錄： 4煲仔菜的特色 Claypot Wonders 5砂鍋的挑選 How to pick a good earthen pot 砂鍋的保養 Claypot Care and Cleaning 6煲仔菜的烹調要領 Claypot Cooking Tips 8煲仔飯的特色 Goodness of Claypot Rice 做好煲仔飯的基本要領 Secrets to a Good Claypot Rice Dish 10三杯墨魚 Three Cups Squids 三杯口味的演變！ How have the traditional “three cups” dishes changed? 12燒肉豆腐煲 Braised Roasted Pork and Tofu 豆腐先炸過以便入味！ Deep-fry tofu first so it absorbs flavour more readily. 14鹹魚雞粒豆腐煲 Claypot Chicken with Salted Fish and Tofu 煲仔菜勾芡的秘訣！ How do you thicken the gravy in a claypot dish? 16薑蔥斑腩煲 Claypot Grouper with Ginger and Spring onion 爆香辛香料的技巧！ What is the technique for frying herbs and spices? 18砂鍋紅燒獅子頭 Braised Meatballs 為什麼獅子頭肉餡裏要加麵包？ Why do you need to add bread in the meat balls? 20嗜嗜雞煲 Sizzling Chicken Claypot 豬肝粉嫩好吃的秘訣！ The secret to perfectly cooked pig\'s liver. 22蒜香田雞煲 Claypot Garlic Frogs 如何使蒜香味更突出？ How do you intensify the flavour of the garlic? 24鹹魚花腩煲 Claypot Pork Belly with Salted Fish 如何挑選五花肉？ How do you choose pork belly? 26苦瓜燜雞 Braised Chicken with Bitter Gourd 食材為什麼要先過油？ Why is it necessary to scald the ingredients in hot oil before cooking? 28白蘿蔔牛腩煲 Claypot Beef Brisket and Radish 煲煮肉類時，不宜太早下鹽！ Do not add salt too early when braising meat. 30螃蟹粉絲煲 Claypot Crabs with Tung Hoon 自製蟹煲醬汁 D.I.Y Crab Sauce 回TOP↑