【大師創作食譜】大師親授中菜美味食譜秘訣揭露

創作大師：林建龍師傅

香檳茸下鍋前先烤過，特有的堅果香味讓經典的焗雞料理注入新意。

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01:25

創作大師：楊光宗師傅

經典的「東坡肉」，使用低溫烹調，取代紅燒方式，改用炸的酥脆爽口，減少油膩感。

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01:31

創作大師：陳潤祺師傅

明蝦的鮮甜加入煨煮過的野菇，入口滋味令人驚喜，置入麵球使造型更具時尚感。

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01:06

創作大師：陳嘉謨師傅

將經典台式炊魚，變身好入口的魚捲，讓更多人喜愛品嚐魚料理。

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01:08

大師創作食譜 (10)