材料A:
0 z) Q( W' l" r1 u. |, ^9 U$ Etvb now,tvbnow,bttvb雞腿肉......2個(去骨，保留雞皮）
) Q0 c7 f8 [5 V8 k5 D4 `1 r白芝麻......100公克公仔箱論壇& x b( ], v; }) g+ t [7 m& h
蝦仁肉......200公克5.39.217.77# B5 |8 A4 W2 b" [
2 q: A/ z: D3 ^$ x6 s, ^) c! g5 vtvb now,tvbnow,bttvb材料B:公仔箱論壇* ^4 s# M' y7 V" ^2 w
蘿蔔......1/2 條(切丁)0 B/ E5 W2 E6 N+ ^7 P4 A1 t
洋蔥......1/2 條(切丁)
7 D. g6 r2 y4 l, ` k! _TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。芹菜......1顆(切丁)5.39.217.77" X$ K! q' F: c, G0 V
水......100毫升
5 b, D6 o0 }4 x4 G% \紹興酒......1茶匙tvb now,tvbnow,bttvb) w! _6 ^8 W3 q$ ^& g
5 \5 Z/ n) l, x- \4 E1 P腌料:公仔箱論壇' t) S, z w# H" Z# b4 z
蛋白......1/2 粒tvb now,tvbnow,bttvb* J: u5 H, H- ^
鹽......1/2 茶匙2 g7 ]1 p) Z# \0 N+ H
糖......1/4 茶匙
9 q+ G6 o+ p' @* R+ K/ j5 tTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。胡椒粉......1/4 茶匙- ]9 f s1 R1 t2 m
tvb now,tvbnow,bttvb# f; {! C ?& b1 m, V5 k
調味料:
' F5 B6 ?7 e" j& |2 A" p5 {薯粉......3大匙
: s) }, P7 u4 O9 V# o3 y3 v油......半小鍋(煎炸備用，以蓋過雞肉為準) D F% v$ O% ], C- ]4 o
! J* B( d1 f( X1 t% DTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。烹飪過程:公仔箱論壇! B+ ~1 r6 |# z0 Q& ^
01.將材料B放入攪果機內攪碎，均勻地塗在雞腿上，腌過夜(或至少5個小時)。
+ u4 U5 O5 f+ T. N* xTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。02.用刀背拍平蝦仁肉後，加入所有的腌料，順一個方向攪拌至起膠，然後放入冰箱1小時，待凝固。TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1 I6 ]3 m: f5 J2 k5 r4 r/ E
03.用刀或剪刀將雞腿肉切薄，將薯粉均勻地塗上雞腿肉部上，再均勻地放上蝦膠 (厚度約半寸)。公仔箱論壇9 T6 y1 ]3 @' w& T& a% i7 w+ y8 z
04.略用力壓平雞腿及蝦膠後，均勻在雞皮部分，撒上白芝麻，即可準備煎炸。
. \) ^: P3 q$ O( H' RTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。05.起鍋倒入油，熱鍋。將芝麻那一面，倒放下層，中火煎至半熟，才翻過來，繼續煎至黃金色即可。tvb now,tvbnow,bttvb1 @) [) \; X2 L; x7 A2 |/ G, N- j
X1 H3 z# E$ Z! k5.39.217.77Ingredients A:5.39.217.77: Q1 b/ n8 v4 G: L
2 chicken thighs, deboned, skin retained5.39.217.77% g2 r/ x. |& y! `: K
100g white sesame seeds
. o0 @! a7 I7 \& a3 m0 V200g shelled fresh shrimps' h \3 \4 [ k, O7 O- K
5.39.217.774 x t" j N3 z3 }! n/ Z
Ingredients B :TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。, {; n9 D, s4 d6 c4 o
1/2 carrot, diced5.39.217.77) v6 D7 G" H! \# r. O( }: h
1/2 onion, diced
. I3 c+ P# n4 `2 c1 celery, diced
8 l+ ^$ p5 p7 j: a# E% t5 g: P100ml water
% A0 B) G2 _; n) K" |! j公仔箱論壇1 tsp Shaoxing winetvb now,tvbnow,bttvb& q- d2 C2 M; b2 P5 h# A7 e
tvb now,tvbnow,bttvb4 e& z" j% K+ z, A1 ?: B: E+ ?
Marinade :tvb now,tvbnow,bttvb" N% Y+ S- X. q, y o2 q% O
1/2 egg white5.39.217.770 i* I5 z) X. I) p
1/2 tsp salt5.39.217.779 H3 T! a/ Q3 b8 ^
1/4 tsp sugar
0 p$ c9 c% l! z% Xtvb now,tvbnow,bttvb1/4 tsp pepper5.39.217.775 G6 E0 J* q; @1 H+ x/ D% C
5.39.217.779 }- e+ f0 p5 A' M
Seasoning :
! q! q7 {$ f- ?, U) O2 x5 [5.39.217.773 tbsps tapioca flour
# b0 `1 M; m) b$ Z* d5.39.217.771/2 wok of oil for deep-frying (chicken should completely immerse in oil)公仔箱論壇" F7 ^9 `7 { u' ^# x! P) g- \! _% G
4 M' }( }" N4 }8 @( v5 JMethod:
6 B' D/ `% k- qtvb now,tvbnow,bttvb01. Blend ingredients B in a blender. Rub blended mixture thoroughlyover chicken thighs, leave to marinate overnight (or at least 5 hours).TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。8 B3 r% |% b* n9 p5 r [
02. Flatten shelled fresh shrimps with the back of a knife blade. Addmarinade, blend in one direction till thick and sticky, for about 10minutes. Then grasp the shrimp paste and toss it back into a bowl, forabout 7-8 times until shrimp paste becomes sticky and tough. Allow tochill in refrigerator for 1 hour.
5 U u q9 x' g. i5 V- ETVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。03. Slice chicken thighs with knife or scissors. Coat chicken thighs(the meat side) evenly with tapioca flour and shrimp paste (about halfan inch thick).tvb now,tvbnow,bttvb2 d: @: P# f* `; W/ w6 V a: m# S
04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry.8 S9 n9 K: |# o: o( c \
05. Heat up oil in wok. Put the chicken in with the sesame side down.Shallow fry over medium heat until the chickens are half cooked, thenturn over and continue frying until golden brown and serve immediately.tvb now,tvbnow,bttvb# ^/ s8 l1 `0 `6 T, ^
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發表於 2008-1-12 10:58 PM
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