李梅仙家常宴客菜

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.