內容簡介
「李文基是我的門生，他今日在飲食界再次推出食譜著作，把廚藝心得與廣大入廚愛好者分享，十分難得。」
－－楊貫一世界御廚
世界御廚鮑魚大王楊貫一真徒、香港資深名廚李文基，透過食譜新作《阿基真味菜》，公開其創作靈感及入廚心得，與廣大愛吃愛下廚的人士分享。
基哥下廚，講究帶出食材真味；基哥巧手，精挑細度，嚴選中西食材，讓中西味道融匯貫通，拼出火花。
煙肉鯇魚腩、蓮霧火鴨腐皮卷、大樹菠蘿浸筍殼魚、薄荷炒海蝦、鵝肝醬煎魚塊、蒸釀迷你椰菜等等，口味創新，口感一流。
基哥美饌，賣相精緻，無論款待親朋或與家人分享，必定叫人回味無窮。
「明廚」坐鎮，讓你偷師取經，廚技輕易更上一層樓。
章節
- 烏雞雜菌燉椰青 Double-Boiled Black Chicken and Assorted Mushrooms in Young Coconut
- 皮蛋豆腐凍 Chilled Bean Curd with Century Egg
- 陳皮可樂雞Cola Chicken with Dried Tangerine Peel
- 生扣鵝掌翼 Braised Goose Webs and Wings
- 芙蓉冬瓜卷 Steamed Winter Melon Ham Rolls
- 薄荷炒海蝦 Sea Prawns with Mint Leaf
- 話梅炆豬手 Braised Pig ' s Trotter with Preserved Plum
- 紅酒洋蔥三文魚腩 Red Wine Salmon Belly and Onion
- 蒜香珧柱雞 Garlic Chicken with Dried Scallop
- 沙茶粉絲蟹煲 Clay Pot Sa Cha Crab and Vermicelli
- 大樹菠蘿浸筍殼魚 Marble Goby with Jackfruit
- 南瓜扣牛腩 Braised Beef Flank with Pumpkin
- 芋蓉釀油條 Deep-Fried Dough Stick Stuffed with Yam Puree
- 砂鍋啫銀鱈魚 Cod in Clay Pot
- 蓮霧火鴨腐皮卷 Smoked Duck Bean Curd Skin Roll with Bell Fruit
- 銀船載金龍 Baked Scampi with Egg Yoke Miracle Whip
- 蒸釀迷你椰菜 Steamed Stuffed Brussel Sprouts
- 腐乳醬炸鵝 Fried Goose with Fermented Bean Curd Paste
- 金腿串炒帶子 Skewered Scallop with Jinhua Ham
- 金蠔鴨甫扣珧柱 Golden Oysters and Smoked Duck with Dried Scallops
- 番茄海鮮盆 Tomato Seafood Combo Pot
- 薯蓉焗青口 Baked Mussels with Mashed Potato
- 太極牛肉球 Tai Chi Beef Balls
- 鵝肝醬煎魚塊 Pan-fried Fish Fillet with Pate de' Foie Gras
- 栗子砵酒炆鴨 Braised Duck with Chestnuts and Port Wine
- 三色椒炒釀蓮藕夾 Sliced Lotus Root with Stuffing and Bell Peppers
- 杏片田雞腿 Almond Frog Legs
- 八仙過海 Seafood Combo with Preserved Fruit
- 粟米紅蘿蔔馬蹄牛尾煲 Ox Tail Stew with Sweet Corn, Carrot and Water Chestnut
- 炒焗乳鴿甫 Stir-fried Pigeon Meat with Baked Wings
- 鐵板豆腐 Hot Plate Bean Curd
- 煙肉鯇魚腩 Bacon Grass Carp Belly Rolls
- 鴿吞燕 Pigeon with Bird ' s Nest
- 脆薑炒雞球 Crispy Ginger with Chicken Fillet
- 金鑲銀炒飯 Scallop and Egg Encrusted Fried Rice
- 熟炒糯米飯 Fried Glutinous Rice
- 印尼文食譜 Indonesian Recipes
- 重量換算表 Weight Conversion Chart
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