A good sauce has always been the soul of Western cuisine, enhancing every dish with flavor and attractiveness. Our sauce bases are ready to use.
2014年11月10日 星期一
saucery 2 | Hong Kong recipe
Saucery 2
A good sauce has always been the soul of Western cuisine, enhancing every dish with flavor and attractiveness. Our sauce bases are ready to use.
A good sauce has always been the soul of Western cuisine, enhancing every dish with flavor and attractiveness. Our sauce bases are ready to use.
How to grow your tea business | Hong Kong recipe
At Lipton we believe that tea has the power to transform your business. We are committed to providing you with the very best concepts and services, enabling you to provide in turn the very best tea experience for your customers.
Knorr Loyalty Program's promotion | Hong Kong recipe
UFS Hongkong launches a campaign that is from 1 September 2014 to 31 August 2015, when purchasing any of 8 Knorr Loyalty Program's promotion products, you get a chance to win the $1.8 millions prize (A Point Card is placed in each tin and different products have different points), the customers can enjoy 3 Offers # by collecting points: (1)Online prize redemption, (2) Cash coupon redemption, (3) Lucky Draw. The more you buy, the more prizes you get!
Fruity Jelly with Ginger crème Brulee | Hong Kong recipe
It is a good recipe for chef, as it is easy and low cost. Don't just provide a jelly or ice-cream in to your customer any more.Take a trial and make it for your dears
| Preparation |
| 1. Boil milk with Carte D'OR Crème Brulee Mix and ginger juice, mix with cream, pour into a bowl and refrigerate |
| 2. Dissolve Carte D'OR Pure Gelatin, add peach puree when cooled, then refrigerate, as garnish |
| Amount | Name |
| 135g | Carte D'Or Pannacotta Mix |
| 120g | Ginger juice |
| 440g | milk |
| 440g | Cream |
| 1000ml | Hot water |
| 100g | Peach Puree |
| 130g | CARTE D’OR Gelatine |
Lipton Tea Panna Cotta | Hong Kong recipe
These classic Panna Cotta with ice tea are great for a party. It is recommended by one of my chef. Check it now and take a trial!
| Preparation |
| 1. Place 1 liter milk in a saucepan and bring to boil. Remove from heat. |
| 2. Add 20 bags Lipton Yellow Label Tea and soak for 10 minutes. Remove tea bag. |
| 3. Stir and bring to boil again. Add 400g Carte D’Or Panna Cotta Mix and 1 liter cream, stir well until combined. |
| 4. Portion and refrigerate for at least 2 hours, or until set. |
| Amount | Name |
| 400g | Carte D'Or Pannacotta Mix |
| 20pc | Lipton Yellow Label Tea - S120 Teabag |
| 1000ml | Milk |
| 1000ml | Cream |
Candied apple, chamomile jelly and Walnut crème brulee | Hong Kong recipe
We are pround to introduce a new recipe for you, it is easy and health. Also It is recommended by chef. Make it for your family and enjoy the meal!
| Preparation |
| 1. Mix milk and cream, add Carte D'OR Creme Brulee Mix and boil, then add walnut. |
| 2. Brew Lipton Pyramid Tea Camomile until aroma releases, add Carte D'OR Pure Gelatine and refrigeration, |
| 3. Decorate with candied apple. |
| Amount | Name |
| 135g | Carte D'Or Cream Brulee Mix |
| 500g | Cream |
| 500g | milk |
| 30g | Walnut (minced) |
| 30g | CARTE D’OR Gelatine |
| 2piece | LIPTON Pyramid Camomile |
| 1000ml | hot water |
| 120g | Candied Apple |
Tain of Avocado, Shrimp and Tomato Salad | Hong Kong recipe
I would like to recommend this receipe to youn as I like Shrimp and Tomato in it and the fact that it has lots of textures.
| Preparation |
| 1. Well stir avocado, red onion, chive with Best Foods Real Mayonnaise, Knorr Aromat Seasoning and black pepper, place in the bottom of mold |
| 2. Place drained Knorr Pronto on middle. |
| 3. Season shrimp with Best Foods Real Mayonnaise, chive and Knorr Aromat Seasoning, place it on top. Then decorate with lettuce and sprinkle ready Knorr Dressing Powder Italian Herbs. |
| Amount | Name |
| 600g | Shrimp(cooked, cut half) |
| 500g | Avocado (diced) |
| 50g | Red Onion (chopped) |
| 15g | Chive (chopped) |
| 20g | Lettuce |
| （已開） | |
| 400g | KNORR Pronto (Italian Tomato Sauce) |
| 100g | BEST FOODS Mayonnaise |
| 15g | KNORR Aromat Seasoning |
| 50g | Knorr Dressing Powder - Italian Herbs |
Veal Rack, Potato Gratin and Vegetable with Rosemary Jus | Hong Kong recipe
The receipe is good for you, as the sauce paired with it just bring out the best of the meat. Go with your dears to buy the materials and cook it together!
| Preparation |
| 1. Marinate the veal rack, bake it till cooked in oven |
| 2. Boil sliced potato, milk and cream till dry. Srinkle Cheddar and bake until cheese turns brown |
| 3. Melt butter, boil shallot and rosemary for a while. Add red wine and Knorr Gourmet Demi-glace till it is boiled. Simmer for 2 minutes |
| 4. Present with vegetable |
| Amount | Name |
| 250g | Veal Rack(cut) |
| 10g | Thyme (chopped) |
| 60g | Olive oil |
| 80g | Soften Butter |
| 1Proper | Salt, Pepper |
| 1Proper | KNORR Aromat Seasoning |
| 100g | Potato (thin slice) |
| 80g | milk |
| 60g | Cream |
| 30g | Cheddar cheese (grated) |
| 4piece | Butter Blanched Asparagus |
| 4piece | Butter Blanched Carrots |
| 2piece | Roast Shallot |
| 180ml | Knorr Gourmet Demi-glace |
| （已開） | |
| 20ml | Shallot |
| 20ml | Rosemary |
| 20ml | Red Wine |
European Cream Sauce Series | Hong Kong recipe
I have Food allergy, but this has been my favorite comfort food for the last 20 years. The receipe is detail. I think most of the chef would recommend to you.
| Preparation |
| 1. Heat olive oil in a flat pan. Coat both sides of chicken breast with flour and pan-fry both sides until golden brown. Add in a little broth and simmer until cooked. Take out the chicken breast to be ready to use. |
| 2. Pan-fry the chopped garlic and chopped onion in olive oil until fragrant. Add in the corn, string beans, red kidney beans, yellow zucchini, large tomatoes and mixed spices, and fry until the ingredients are soft. Then add in a little broth to be ready to use. |
| 3. Cut the small potatoes in two and boil in water. When cooked, fry the potatoes slightly in olive oil, and season to be ready to use. |
| 4. Place the ingredients from Step 2 into a plate. Then place the chicken breast on top. Mix the KNORR Demi-glace Brown Sauce with the Madeira wine sauce and serve with the small potatoes. |
| Amount | Name |
| 2piece | Chicken breast |
| 1Proper | KNORR KINGSFORD’S Cornstarch |
| 1Proper | Salt |
| 1Proper | Pepper |
| 10piece | String beans |
| 1piece | Large tomatoes |
| 20g | Red kidney beans |
| 30g | Yellow zucchini (sliced) |
| 50g | KNORR Professional Cream of Corn Soup |
Egg white Caviar, Tain of crab meat, Avocado and Seared Scallop | Hong Kong recipe
We are pround to introduce a new recipe for you, it is easy and health. Also It is recommended by chef. Check it now and make it for your family!
| Preparation |
| 1.Mix egg white and Knorr Concentrated Chicken Bouillon, steam to cooked and add cavier on top |
| 2.Season crab meat and avocado dice with Aromat Seasoning, stir well with Best Food's Real Mayonnaise and fix them with Knorr Pronto in three layers |
| 3.Season scallop with Knorr Aromat Seasoning and black pepper, pan fry till brown and decorate with sliced red bell pepper. |
| Amount | Name |
| 20g | Egg White |
| 30g | Knorr Chicken Liquid Bouillion |
| 10g | Black caviar |
| 80g | Crab Meat (Cooked) |
| 40g | Avocado (diced) |
| 40g | KNORR Pronto (Italian Tomato Sauce) |
| 10g | Red Onion (chopped) |
| 80g | Scallop (Seared) |
| 40g | Red Bell Pepper (sliced) |
| 1Proper | Black Pepper |
| 20g | salad vegetable |
| 80g | BEST FOODS Mayonnaise |
| 6g | KNORR Aromat Seasoning |
Black Truffle Sweet Corn Broth | Hong Kong recipe
Black Truffle Sweet Corn Broths is one of the earliest recipes I found for sprouts, and it's a rather nice one.Check it now! Make it for your most important people and enjoy it.
| Preparation |
| 1. Melt margarine and stir fry onion and fresh corn. |
| 2. Add the prepared material to Knorr Professional Cream Corn Soup and simmer for 2 minutes, then add black truffle paste for garnish. |
| 3.Decorate with Chive. |
| Amount | Name |
| 150g | Fresh Sweet Corn (diced & cooked) |
| 15g | Black Truffle Paste |
| 30g | Onion (chopped) |
| 5g | onions (finely chopped) |
| 15g | Butter |
| 1000ml | KNORR Professional Cream of Corn Soup |
「Culin'ART 食‧尚‧煮‧意」雜誌 - 2014年冬季號 No. 6 | 香港食譜網
聯合利華飲食在本期冬季號《團圓好食，玩美經典年菜》中，我們特別針對台港兩地最具代表性的兩道年菜『盆菜』和『佛跳牆』談起，介紹其歷史，也提出現代烹調的概念，強調省時、省力、口味創新且品質一致；也在『美味食譜』單元中，介紹各式各樣創意年菜料理。同時也介紹當季食材- 栗子及詳細介紹珍貴蕈菇的料理及應用。還有港式奶茶製作方式、廚房好幫手敲蛋器的應用，以及香港最大的茶餐廳 – 翠華專訪等單元與大家分享。
立頓如何增長茶的業務 | 香港食譜網
我們相信立頓茶定能提升您的業務，承諾提供最好建議及服務，讓您的顧客享受到最好品茶體驗。
1. 為您的顧客挑選最合適的茶
在各式各樣的茶當中，要挑選合適您生意的是非常困難。要了解您的客人喜歡哪類茶、何時、何地和怎樣提供，便會懂得將茶放在您的餐牌最好位置了。
為您的生意挑選合適的茶，便可
增加生意及利潤
鼓勵再次光顧
改善顧客滿意度
以下利潤計算機，可以簡單地比較茶與其他冷熱飲品之利潤。
1. 為您的顧客挑選最合適的茶
在各式各樣的茶當中，要挑選合適您生意的是非常困難。要了解您的客人喜歡哪類茶、何時、何地和怎樣提供，便會懂得將茶放在您的餐牌最好位置了。
為您的生意挑選合適的茶，便可
增加生意及利潤
鼓勵再次光顧
改善顧客滿意度
以下利潤計算機，可以簡單地比較茶與其他冷熱飲品之利潤。
酱心獨運 2 | 香港食譜網
酱心獨運 2
醬汁一直以來是西餐的靈魂。從頭盤沙律到正餐主食，每一道菜都需要醬汁為其增光添彩。然而，縱使醬汁千變萬化，每款醬汁都有一個基本醬汁，在這醬汁基礎上，添加不同原材料和風味，就能演化出無窮的創新醬汁。
醬汁一直以來是西餐的靈魂。從頭盤沙律到正餐主食，每一道菜都需要醬汁為其增光添彩。然而，縱使醬汁千變萬化，每款醬汁都有一個基本醬汁，在這醬汁基礎上，添加不同原材料和風味，就能演化出無窮的創新醬汁。
聯合利華飲食「儲分有賞」 | 香港食譜網
凡購買參與聯合利華飲食「儲分有賞」之8款家樂牌產品，累積分數可享3重奬賞，贏取總值180萬獎品：雞粉(1千克)、雞粉(1.8千克)、香港廚師金裝雞粉(罐裝)、港式忌廉雞湯粉、牛肉清湯粉、雲吞湯粉、日式豬骨湯粉、金華火腿雞粉。每罐罐內附有積分卡，不同產品有不同積分。
水果凍配薑汁焦糖布丁 | 香港食譜網
甜品係一餐晚餐既句號，所以一款好既甜品係可以令到食客再次光顧既原因。今次介紹既甜品絕對唔需用好多時間，令製作更容易!
| 製作方法 |
| 1. 將牛奶煮熱，加入奶凍粉及薑汁煮好，再加入忌廉混合，倒入碟內冷藏 |
| 2. 用熱水把魚膠粉開好，待涼後把桃蓉加入並冷藏 |
| TIPS：可加入咖啡或其他果蓉令其有不同風味 |
| 數量 | 材料 |
| 135克 | 羅拔臣意大利奶凍粉 |
| 120克 | 薑汁 |
| 440克 | 奶 |
| 440克 | 忌廉 |
| 1000毫升 | 熱水 |
| 100克 | 桃蓉 |
| 130克 | 羅拔臣純魚膠粉 |
考博沙律 | 香港食譜網
當大家都食左好多肉食既時候，都會想食番個沙律，而今次介紹既呢一個沙律酱就係唔用沙律汁，用沙律酱製作而成的。
| 製作方法 |
| 1. 羅馬生菜和火箭菜混合，用沙律碗盛上 |
| 2. 將所有材料放於羅馬生菜面 |
| 3. 家樂牌特色芝士忌廉汁和頂好牌沙律醬混合，跟沙律同食 |
| TIPS：可提供多种口味的沙律汁，如頂好牌千島汁或家樂牌意式香草油醋汁等 |
| 產品效果優勢：家乐牌特色芝士忌廉汁 风味浓郁，使用方便 |
| 數量 | 材料 |
| 500克 | 羅馬生菜 (洗淨／切塊） |
| 300克 | 雞肉粒（烚） |
| 200克 | 煙火腿（切粒） |
| 200克 | 牛油果(切粒) |
| 200克 | 蛋 |
| 200克 | 風乾蕃茄 |
| 150克 | 藍芝士(切粒) |
| 100克 | 火箭菜 |
| 400克 | 家樂牌特色芝士忌廉汁 |
糖漬蘋果，洋甘菊茶凍配核桃焦糖布丁 | 香港食譜網
甜品係一餐晚餐既句號，所以一款好既甜品係可以令到食客再次光顧既原因。今次介紹既甜品絕對可以幫你留住食客既心!
| 製作方法 |
| 1.將牛奶和忌廉混合，加入羅拔臣法式燉蛋布甸粉煮滾, 再加入核桃碎混合，倒進杯內 |
| 2. 把洋甘菊香草茶加入熱水令其散發香味後，再加入純魚膠粉冷藏便可 |
| 3. 糖漬蘋果裝飾即可 |
| 數量 | 材料 |
| 135克 | 羅拔臣法式燉蛋布甸粉 |
| 500克 | 忌廉 |
| 500克 | 奶 |
| 30克 | 核桃(切碎) |
| 30克 | 羅拔臣純魚膠粉 |
| 2個 | 立頓比利時洋甘菊立體茶包 |
| 1000毫升 | 熱水 |
| 120克 | 糖漬蘋果 |
大蝦牛油果番茄沙律 | 香港食譜網
當大家都食左好多肉食既時候，都會想食番個沙律，而今次介紹既呢一個沙律就係可以比食客有更加新鮮既感覺!
| 製作方法 |
| 1. 牛油果加洋蔥碎、法蔥、頂好牌美玉白汁、家樂牌調味粉、黑椒碎混合，放於模具底部 |
| 2. 把隔水切粒的番茄肉粒放中層 |
| 3. 開半的蝦用頂好牌美玉白汁，法蔥，調味粉調味后放於頂層，最後加上九芽菜裝飾，并加上已開的油醋汁 |
| 數量 | 材料 |
| 600克 | 蝦（烚熟，開半） |
| 500克 | 牛油果(切粒) |
| 50克 | 紅洋蔥（切碎） |
| 15克 | 法蔥 （切碎） |
| 20克 | 九芽菜 |
| （已開） | |
| 400克 | 家樂牌意大利蕃茄肉粒 |
| 100克 | 頂好牌美玉白汁 |
| 15克 | 家樂牌調味粉 |
| 50克 | 家樂牌油醋汁粉 - 意式香草 |
小牛肉，忌廉薯，時令什菜配迷迭香黃汁 | 香港食譜網
小牛肉，忌廉薯，時令什菜配迷迭香黃汁由一位高級餐廳既廚師教我既一味菜，佢話呢一款菜又容易整又好味。而且酱汁都可以買到，令好多人客都番黎再食既。大家有興趣都可以係自己間餐廳試下。
| 製作方法 |
| 1. 將小牛架和醃料一起醃製，將小牛架焗至熟。 |
| 2. 薯仔、奶和忌廉同煮到收乾，後放回焗爐焗至金黃。 |
| 3. 牛油起鑊，落干蔥和迷迭香略煮，加入紅酒及家樂牌高級黃汁粉煮起，用慢火煮2分鐘。 |
| 4. 用什菜做裝飾。 |
| 數量 | 材料 |
| 250克 | 小牛架（改好） |
| 10克 | 百里香（切碎） |
| 60克 | 橄欖油 |
| 80克 | 軟牛油 |
| 1適量 | 鹽，胡椒 |
| 1適量 | 家樂牌調味粉 |
| 100克 | 薯仔（切薄片） |
| 80克 | 奶 |
| 60克 | 忌廉 |
| 30克 | 車打芝士（磨碎） |
| 4個 | 牛油烚蘆筍 |
| 4個 | 牛油烚甘筍 |
| 2個 | 焗干蔥 |
| 180毫升 | 家樂牌高級黃汁粉 |
| （已開） | |
| 20毫升 | 干蔥碎 |
| 20毫升 | 迷迭香 |
| 20毫升 | 紅酒 |
南方火雞伴馬德拉酒醬汁 | 香港食譜網
南方火雞再以馬德拉酒醬汁配合而成既菜式，呢個菜式可以唔選擇用雞粉，只係需要用鷹粟粉，因為本身我地想用菜式自己既味道。希望可以幫到大家滿足食客既要求啦!
| 製作方法 |
| 1. 取一平底鑊放入橄欖油加熱後，將雞胸肉雙面沾粉煎至金黃，再加入少許上湯微煮至熟後取出備用。 |
| 2. 以橄欖油炒香蒜碎、洋蔥碎，並加入粟米、四季豆、紅腰豆、翠玉瓜、大番茄和綜合香料，炒至軟身後加少許上湯備用。 |
| 3. 小馬鈴薯一開二放入水中煮熟，並以橄欖油微炒後調味備用。 |
| 4. 將步驟 2 的材料放入碟中再放上雞胸，調和家樂牌黃汁粉並倒入馬德拉酒醬汁，再放上小馬鈴薯即可。 |
| ＊Note: |
| 著名美國南方傳統菜，食用此道餐點大多配搭印第安式時蔬 |
| 火雞若不易取得可用本地雞胸代替 |
| 數量 | 材料 |
| 2片 | 雞胸肉 |
| 1適量 | 家樂牌鷹粟粉 |
| 1適量 | 鹽 |
| 1適量 | 胡椒粉 |
| 10個 | 四季豆 |
| 1個 | 大蕃茄 |
| 20克 | 紅腰豆 |
| 30克 | 黃翠玉瓜(片) |
| 50克 | 家樂牌精選忌廉粟米湯 |
燉蛋白魚子酱，牛油果蟹肉沙律與煎帶子 | 香港食譜網
燉蛋白魚子酱，牛油果蟹肉沙律與煎帶子
係一款比較高難道既菜式，因為準備時間比較長，而且需要有經驗既廚師去整。但係呢一款菜式受好多食客歡迎，一定可以令你既餐廳收入增加!
係一款比較高難道既菜式，因為準備時間比較長，而且需要有經驗既廚師去整。但係呢一款菜式受好多食客歡迎，一定可以令你既餐廳收入增加!
| 製作方法 |
| 1. 蛋白和家樂牌濃縮鮮雞汁（已開）混合放入蒸爐，蒸熟，再加上黑魚子 |
| 2. 蟹肉，牛油果粒分別用家樂牌調味粉調味，再用頂好牌沙律醬拌勻。將牛油果和家樂牌意大利蕃茄肉粒用模具分三層固定 |
| 3. 帶子用家樂牌調味粉和適量黑胡椒調味，快煎至熟透，加上紅椒切絲墊底。 |
| TIPS：4款前菜可以進行組合，提供不同的選擇 |
| 數量 | 材料 |
| 20克 | 蛋白 |
| 30克 | 家樂牌濃縮鮮雞汁 |
| （已開） | |
| 10克 | 黑魚子 |
| 80克 | 蟹肉（已熟） |
| 40克 | 牛油果(切粒) |
| 40克 | 家樂牌意大利蕃茄肉粒 |
| （隔水） | |
| 10克 | 紅洋蔥（切碎） |
| 80克 | 帶子（煎熟） |
| 40克 | 紅椒（切好） |
| 1適量 | 黑胡椒碎 |
| 20克 | 沙律菜 |
| 80克 | 頂好牌美玉白汁 |
| 6克 | 家樂牌調味粉 |
黑松露玉米濃湯 | 香港食譜網
今次我想為大家介紹一款由一位高級餐廳既廚師教我既一味菜，佢話呢一款菜又容易整又好味。好多人客都番黎再食既。大家有興趣都可以係自己間餐廳試下。
| 製作方法 |
| 1. 加熱植物牛油炒香白洋蔥及粟米粒。 |
| 2. 將已炒好的材料加到家樂牌精選忌廉粟米湯煮約２分鐘，並加入黑松露醬裝飾。 |
| 3. 加入法蔥裝飾。. |
| 數量 | 材料 |
| 150克 | 鮮粟米粒 |
| 15克 | 黑松露醬 |
| 30克 | 白洋蔥（切碎） |
| 5克 | 法蔥 (切幼粒) |
| 15克 | 牛油 |
| 1000毫升 | 家樂牌精選忌廉粟米湯 |
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