材料A:tvb now,tvbnow,bttvb* c5 m3 ?3 ]& O/ j2 e: V
雞腿肉......2個(去骨，保留雞皮）5.39.217.772 f9 b+ p) X0 Z6 S
白芝麻......100公克
C. ^+ G' G) _5 K k1 V' g/ y1 t5 _: ltvb now,tvbnow,bttvb蝦仁肉......200公克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。* e+ l6 w+ f2 e
2 q) M& [* L( ~* ~$ x1 x材料B:公仔箱論壇/ D5 M8 w! K0 v& M( x; p+ Z
蘿蔔......1/2 條(切丁)
6 ?2 x2 ?2 F1 B- g3 ^0 A$ v公仔箱論壇洋蔥......1/2 條(切丁)5.39.217.77/ o5 [& K5 l1 X$ A; U0 `. b7 X$ _
芹菜......1顆(切丁)
( I# N1 f6 a: Z; x# C! z/ Z/ W5.39.217.77水......100毫升. h. W5 H+ M& U$ z2 n. A$ Q$ J
紹興酒......1茶匙
) `$ {7 [6 s8 w0 d4 V+ X" j1 z公仔箱論壇
' y: S8 \1 m+ A3 X公仔箱論壇腌料: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。' M/ z: C {! R- \! ^& i
蛋白......1/2 粒
6 u9 f& R9 ^* l* @0 ?; g* l鹽......1/2 茶匙
1 c+ \" G" g! I# s5 n/ k S5.39.217.77糖......1/4 茶匙
8 B2 x3 P4 Q( r公仔箱論壇胡椒粉......1/4 茶匙
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/ _( e$ S- t6 C s% _" e7 |5.39.217.77調味料:tvb now,tvbnow,bttvb& @- x5 F% J- Z7 G0 g# l
薯粉......3大匙
$ Q- [. s" _' X! I' R3 S2 ATVBNOW 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。油......半小鍋(煎炸備用，以蓋過雞肉為準)# P- `5 Z! ^5 U# A: [, u
! _, p4 _, P) ~6 c( o" k Ptvb now,tvbnow,bttvb烹飪過程:5.39.217.77' H' n0 r* c4 o+ h' j
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)。tvb now,tvbnow,bttvb4 p# V4 f0 g) d# j ?- x# I u' D* g `
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。
! C3 `. M3 f9 O0 l \tvb now,tvbnow,bttvb03.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)。tvb now,tvbnow,bttvb0 }/ N# I9 O: l) C% s N7 x
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。tvb now,tvbnow,bttvb& o0 H6 Z& y; l6 {0 c& B, b
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。
$ g7 N7 }1 q/ N# _' \2 Y8 T公仔箱論壇
5 t, D2 X8 |: F; {9 F ^公仔箱論壇Ingredients A:
, A0 I$ `& s( b' fTVBNOW 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。2 chicken thighs, deboned, skin retained
$ C( D3 `. G+ T) g100g white sesame seeds7 n6 j3 ]( p9 V$ B
200g shelled fresh shrimps5.39.217.77. I; ^( t4 m' V& t" T
tvb now,tvbnow,bttvb: V0 u2 M y# ?" F) T
Ingredients B :
@: X+ t" d, V5 T. x1/2 carrot, dicedtvb now,tvbnow,bttvb& q' \% M% S/ W8 g6 m& _
1/2 onion, diced
% k0 a* O' F1 d; O, j+ U* p \公仔箱論壇1 celery, diced( w5 ]% L8 R( Q8 m5 ~
100ml water
3 ?4 D5 L3 [% i( O& ftvb now,tvbnow,bttvb1 tsp Shaoxing wine5.39.217.77/ P( h# X" J( I. `
& }" Z" I' d' ttvb now,tvbnow,bttvbMarinade :/ p/ C. ~ s# ^4 n% e8 e6 N3 I2 B
1/2 egg whitetvb now,tvbnow,bttvb6 y( m3 Q- ?( J0 {- F0 M5 ]% O
1/2 tsp salt
9 g/ `; Y _( b3 v j2 k1/4 tsp sugartvb now,tvbnow,bttvb% q$ x% ^ C, I; W `( z( K
1/4 tsp pepper5 K" r6 K9 c/ l6 i" J6 C3 e
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。4 O m, Y- b2 {7 B2 O
Seasoning :/ W9 G, N I# j9 m6 W
3 tbsps tapioca flour
4 f+ J' k+ o% v9 x1 e1/2 wok of oil for deep-frying (chicken should completely immerse in oil)公仔箱論壇2 X2 {) u- J! Q
tvb now,tvbnow,bttvb$ S8 X7 a, S1 M
Method:5.39.217.77) ]! \! m% _' y8 P# ]5 D5 ?
01. Blend ingredients B in a blender. Rub blended mixture thoroughlyover chicken thighs, leave to marinate overnight (or at least 5 hours).
+ e" W0 M. `$ Z2 v% G+ ^' L, z1 ^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.
0 ?4 r% \4 C( v' o; D. A" y* L- r03. Slice chicken thighs with knife or scissors. Coat chicken thighs(the meat side) evenly with tapioca flour and shrimp paste (about halfan inch thick).5.39.217.776 C$ [% b8 P1 ~8 r: |6 ^4 r
04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry.tvb now,tvbnow,bttvb: [' ? k( x' q; L0 e6 s
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. l: Q+ F! r8 E
tvb now,tvbnow,bttvb" j! a7 p3 F3 j$ B2 g
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發表於 2008-1-12 10:58 PM
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