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標題: [中式食譜] 芝麻脆雞脯 [打印本頁]
作者: carolfeeling    時間: 2008-1-12 10:58 PM     標題: 芝麻脆雞脯

材料A:
1 c! y+ H  n; q. w雞腿肉......2個(去骨，保留雞皮）3 E: t6 s$ U7 W8 ]$ y. x2 H; F
白芝麻......100公克
! R# n, {3 j3 `% s) [9 `公仔箱論壇蝦仁肉......200公克
3 a! ?. E8 S5 Z7 Q, ^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。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 [" g- O9 U: @# X. N2 {
材料B:
# p2 }2 q6 x/ Qtvb now,tvbnow,bttvb蘿蔔......1/2 條(切丁)
; U5 J+ o$ i) ^& i& f6 [0 }; B5.39.217.77洋蔥......1/2 條(切丁)
( L- R, C( k/ D) A& c, A芹菜......1顆(切丁)公仔箱論壇( |% h* i) K! N. t+ L: D$ _
水......100毫升
: w& F% w/ Q4 V9 V1 M0 |tvb now,tvbnow,bttvb紹興酒......1茶匙
2 Z& K" p' Q9 l3 |( V! x. x公仔箱論壇tvb now,tvbnow,bttvb% ?0 `) {# q: c6 C) o% x# b
腌料:
: Y, P4 L* M& D' G5.39.217.77蛋白......1/2 粒tvb now,tvbnow,bttvb9 x) V- ]8 m( k( h, n) e' L
鹽......1/2 茶匙$ X' R7 z7 G' \  {. \" r" o
糖......1/4 茶匙tvb now,tvbnow,bttvb# d1 r9 z" H$ G7 m, ]" b1 `
胡椒粉......1/4 茶匙
3 o! s7 f" P3 H; q* ?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。- @) P" H$ x2 g
調味料:
& J' h' `) J( g9 S1 K. y3 I2 W& L0 OTVBNOW 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。薯粉......3大匙
3 q, E8 K6 K: p( h! q# ~油......半小鍋(煎炸備用，以蓋過雞肉為準)
8 Q7 T3 d$ h7 _& ?tvb now,tvbnow,bttvb公仔箱論壇; k! f" j  J% ]- A: A% J
烹飪過程:" w/ W0 J) l' m/ U, ?5 [: m+ X
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)。
5 e& D: m. i$ I/ G/ f4 O5 f02.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。公仔箱論壇0 \9 u' ^5 ]* G1 ?$ k6 N+ `9 V5 C% l
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)。& p: i+ R  U9 ~8 N( i* ]
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。
% ?( @: F: j0 h* }- l: @tvb now,tvbnow,bttvb05.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。
, i# D, w8 f# T+ E7 `: C5.39.217.77- f: Q. C3 v5 x9 n# f. [+ I- _; L) ~7 g
Ingredients A:tvb now,tvbnow,bttvb! [: P; \' k" D' q9 @5 X3 b3 _
2 chicken thighs, deboned, skin retained
/ Z/ x' t& \& w( O  e; q公仔箱論壇100g white sesame seeds公仔箱論壇# @. c8 S! J' F0 v7 v
200g shelled fresh shrimps
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/ T5 H& {- ~( w% r0 Z& w- l6 ntvb now,tvbnow,bttvbIngredients B :公仔箱論壇' ~: i$ l) P" o, i$ @) s
1/2 carrot, diced5.39.217.77. j4 {# h8 p- N
1/2 onion, diced
( H9 R( a/ B% I5 dtvb now,tvbnow,bttvb1 celery, diced
+ M. e. W' }. P, @$ ~7 O, J公仔箱論壇100ml water
$ u6 v/ g, n! }8 U5 d- o+ {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 tsp Shaoxing wine5.39.217.770 I; a; k, Z$ E9 R
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。9 G1 x, U- f5 _" W, `! A9 y  C
Marinade :tvb now,tvbnow,bttvb+ w' Q1 v  Z. f. v% x/ _
1/2 egg white
; d' e, g! d) a+ q9 x# W1 C公仔箱論壇1/2 tsp salt
0 v  H" z  f$ G* L) m1/4 tsp sugar公仔箱論壇) t$ ^- w2 |1 _/ u. K; g
1/4 tsp pepper
$ t. D; N0 j0 h' ]& Atvb now,tvbnow,bttvbtvb now,tvbnow,bttvb$ O$ Z; L9 \& W3 F6 f6 `
Seasoning :2 h# f& k% m$ \' ^3 T5 i9 J
3 tbsps tapioca flour8 ]1 ~/ Z8 H4 }- W
1/2 wok of oil for deep-frying (chicken should completely immerse in oil)公仔箱論壇  m7 Y! o4 t; Z$ k3 M
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Method:' i. s. @' I6 S1 n" B2 A5 l+ N  E
01. Blend ingredients B in a blender. Rub blended mixture thoroughlyover chicken thighs, leave to marinate overnight (or at least 5 hours).% h1 b/ z! r) V7 Q: c
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.
7 s7 j, L. m( t1 W. R+ Y5.39.217.7703. Slice chicken thighs with knife or scissors. Coat chicken thighs(the meat side) evenly with tapioca flour and shrimp paste (about halfan inch thick).
  H% t4 r1 Z+ i  u1 [/ Q# V公仔箱論壇04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry.
$ r3 s+ S0 ?. T  @" N( f05. 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.5.39.217.77$ j0 f0 L7 B( ?7 |! P' F
公仔箱論壇; V' j' \+ ?3 ~




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