传统潮州菜制作技术

　　本书是中英文对照双语教材，是中国潮州菜研发与人才培养基地针对东南亚地区潮籍华人华侨学习家乡传统美食制作的配套教材，也是国家级非物质文化遗产代表性项目——潮州菜烹饪技艺向海外传承推广的重要媒介和工具。全书共分为三章，包括潮州菜概况、传统潮州菜制作技术、传统潮州小吃制作技术。 本书可作为以潮州菜为教学特色的高等院校、高职学校、培训机构等烹饪专业的教材使用，也可作为以其他菜系为特色烹饪院校教学参考书，也适合热爱潮州菜的广大朋友阅读。

　　黄武营，实验师，餐饮业国家裁判员，中式烹饪比赛国家评委，广东烹饪名师，中式烹调师不错技师（潮菜），韩山师范学院旅游管理与烹饪学院实验室主任，担任了烹饪专业《食品雕刻》《烹饪基本功训练》《潮菜工艺实训教程》等课程的教学任务。 张旭，中式烹调师高级技师、注册高级酒店培训师，韩山师范学院烹饪与营养系专任教师。

一 潮州菜概况
Overview of Chaozhou Cuisine
潮州菜的基本概念
Basic Concepts of Chaozhou Cuisine
潮州菜的发展历程
The Development of Chaozhou Cuisine
推动潮州菜发展的主要因素
The Main Factors Promoting the Development of Chaozhou Cuisine
潮州菜的发展现状
The Current Situation of Chaozhou Cuisine
潮州菜的发展趋势
The Development Trend of Chaozhou Cuisine
潮州菜的特点
Features of Chaozhou Cuisine

二 传统潮州菜制作技术
Preparation Techniques of Traditional Chaozhou Cuisine
护国菜
Patriotic Soup (Soup Boiled with Stir-fried Vegetables)
潮州果肉
Deep Fried Pork Rolls, Chaozhou Style
炸凤尾虾
Deep Fried Prawns
潮州蚝烙
Oyster Pancake, Chaozhou Style
来不及
Deep Fried Banana Rolls
笋焖鱼鳔
Braised Fish Maws with Bamboo Shoots
伊面蒸蟹
Steamed Crab with Noodles
明炉乌鱼
Steamed Grey Mullet
返砂芋头
Deep Fried Sugared Taro
潮州卤鹅
Marinated Goose, Chaozhou Style
豆酱焗蟹
Simmered Crab in Bean Sauce
炒麦穗花鱿
Stir Fried Squid
八宝素菜
Eight Vegetarian Treasures
绣球白菜
Steamed Chinese Cabbage Parcel
油泡鲜鱿
Sauteed Fresh Squid

三 传统潮州小吃制作技术
Preparation Techniques of Traditional Chaozhou Snacks
潮州鸭母捻
Glutinous Rice Balls, Chaozhou Style
潮州春饼
Spring Rolls, Chaozhou Style
潮州红桃粿
Steamed Peach-Shaped Dumplings, Chaozhou Style
潮州笋粿
Steamed Bamboo Shoots Dumplings, Chaozhou Style
潮州鼠麴粿
Steamed Cudweed Cake, Chaozhou Style
潮州猪脚圈
Deep Fried Taro Cake, Chaozhou Style
潮州无米粿
Sweet Potato Cake, Chaozhou Style
潮州萝卜糕
Fried Radish Cake, Chaozhou Style
潮州落汤钱
Sweet Glutinous Rice Cakes with Peanuts and Sesames, Chaozhou Style
潮州腐乳饼
Fermented Bean Curd Mooncake, Chaozhou Style
参考文献
References