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從簡單原味到口味變化的創意料理，透過素食專家的專業傳授，讓您學習妙招，掌握關鍵，以素食手法美味重現！
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基礎操作（刀法）BASIC OPERATION (CUTTING)
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切絲 TO SHRED
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切片 TO SLICE
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切丁 TO DICE
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切段 TO SECTION
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滾刀 TO ROLL-CUT
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斜刀 TO CUATAN ANGLE
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剁末 TO CHOP OR MINCE
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花刀 TO SCORE CROSSES
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進階操作 ADVANCED OPERATION
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選材 TO DECIDE INGREDIENTS
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竹筍 BAMBOO SHOOT
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蓮藕 LOTUS ROOT
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大頭菜 TURNIP
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挑材 TO SELECT INGREDIENTS
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珊瑚草 DRIED BEAN CURD
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豆干 DRIED BEAN CURD
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海帶結 SEAWEED KNOT
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食材 CATEGORIES OF INGREDIENT
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豆類 BEAN-PRODUCTS
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穀物澱粉類 CEREALS AND STARCHES
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堅果、種子類 NUTS AND SEEDS
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水果類 FRUTTS
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蔬菜類 VEGETABLES
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藻類 ALGAE
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菇類 MUSHROOMS
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調味 TO SEASON FOOD
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紅燒常用 FOR BRALSED FOOD
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滷味常用 FOR STEWED FOOD
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工具 KITCHEN APPLIANCE
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家常用 FOR FAMILY USE
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營業用 FOR RESTAURANT USE
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實際操作 OPERATION
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初級操作 BASIC OPERATION
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清炒空心菜 STIR-FRIED WATER SPINACH
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紅燒柳片 BRAISED VEGGIE MEAT
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涼拌毛豆 YOUNG SOYBEANS SALAD
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蒸南瓜 STEAMED PUMPKIN
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炸薯條 FRENCH FRIES
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中級操作 MIDDLE-LEVEL OPERATION
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清炒小芥菜 STIR-FRIED BABY LEAF MUSTARD
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紅燒雙冬 BRAISED WINTER BAMBOO SHOOT
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涼拌豆腐 TOFU SALAD
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咖哩洋芋 POTATO WITH CURRY SAUCE
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炸脆菇 DEEP-FRIED CRISPY MUSHROOM
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高級操作 HIGH-LEVEL OPERATION
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炒高麗菜 STIR-FRIED CABBAGE
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金醬百頁 SAVORY CHEWY TOFU
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涼拌青木瓜 GREEN PAPAYA SALAD
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上品扣寶 STEAMED TOFU WITH TREASURE
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炸芋球 DEEP-FRIED TARO BALLS
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富貴鍋粑 WEALTHY RICE CRUST
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當歸素肚 STEWED VEGGIE TRIPE WITH HERB
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紅棗蓮藕 LOTUS ROOT WIHT RED DATE
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羅宋湯 BORSCH
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秀色田園 BEAUTIFUL GARDEN
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- 出版地 ： 臺灣
- 語言 ： 繁體中文
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