材料A:
+ W. D/ u9 ]. d8 Q9 Jtvb now,tvbnow,bttvb雞腿肉......2個(去骨，保留雞皮）
, R, c0 H: ?8 _) `5.39.217.77:8898白芝麻......100公克
: H% X6 d6 `* Q6 g9 ?! A蝦仁肉......200公克
# F8 j- g: o6 N* }" C* ?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。tvb now,tvbnow,bttvb9 J2 U: c) R% f- {" ?) i
材料B:
6 T1 k: I9 n, Y; n. J5.39.217.77:8898蘿蔔......1/2 條(切丁)
- L3 D: F) w' M0 F) W洋蔥......1/2 條(切丁)
1 Y8 p0 J( a/ i- w d& y芹菜......1顆(切丁)5.39.217.77:8898; r: Y+ q% w0 W1 [
水......100毫升公仔箱論壇3 r5 M, v3 K! e: l
紹興酒......1茶匙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。" V; \0 d- q0 C j* A7 b6 p/ r% ?
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腌料:tvb now,tvbnow,bttvb T+ X r) P: e7 _! |
蛋白......1/2 粒5.39.217.77:8898# l8 N8 }" k y# `! d
鹽......1/2 茶匙
* }. y* [2 a& M" l糖......1/4 茶匙
8 O. i1 r! t6 T0 U% W) Y7 o) {' A胡椒粉......1/4 茶匙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。2 q# b6 |5 o+ K- c, r
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調味料:: y9 y2 H! a* I4 m) i, D* }) `! M
薯粉......3大匙tvb now,tvbnow,bttvb/ `( g5 X, }7 u, e
油......半小鍋(煎炸備用，以蓋過雞肉為準)
; { M6 z6 \4 I+ J2 w公仔箱論壇3 [' ^$ r7 ?3 M, I% Y' n! `
烹飪過程: O: G* f' ?$ c( @ T# x! E( E0 y
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)。; c2 t, L8 Y" r2 ]$ S( v1 y
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。公仔箱論壇( w! e- k0 H( T4 o
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)。
& F) Z; a, [ h# t M/ M5.39.217.77:889804.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,bttvb4 C7 o$ i# `1 L4 N+ q
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,bttvb" x4 H: @$ l/ }" z( h2 E( y( S
& j) V4 z. F* N2 N- gIngredients A:
$ V0 V0 p# v$ b1 h" L# m+ i5.39.217.77:88982 chicken thighs, deboned, skin retainedTVBNOW 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。( l- Q! H! ~. P' c) x: w6 D
100g white sesame seeds8 y; L4 \3 E, t6 C3 F! J
200g shelled fresh shrimps! f) d0 }) k! Q, N! r* p
. K0 ]" J4 ]' v% F公仔箱論壇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。7 c& I% O7 P: g6 S
1/2 carrot, diced公仔箱論壇% }# Z1 q+ j& H
1/2 onion, diced4 a4 b7 ~0 V0 C8 `" W
1 celery, diced公仔箱論壇: v1 z0 F( E3 C7 w
100ml water公仔箱論壇+ y; S: c1 u& K
1 tsp Shaoxing wine5.39.217.77:8898/ X' p6 n8 Y1 }) h) s) a: d
5.39.217.77:8898" F- ]9 {. n! ]
Marinade :5.39.217.77:8898$ r$ m' w9 b) B' T9 ]; ]: Q) c) b
1/2 egg white公仔箱論壇6 ?! m; m! z0 z9 Y4 a1 y
1/2 tsp salt
8 y( ^& k# e+ p* I, @tvb now,tvbnow,bttvb1/4 tsp sugar5.39.217.77:88987 Q2 D- j! ]9 H- j7 y7 z
1/4 tsp peppertvb now,tvbnow,bttvb9 m, |3 P) v$ Q1 C
h/ [7 K" S! v公仔箱論壇Seasoning :% W8 W* D" S% ?+ e
3 tbsps tapioca flour
, a" J& o, j! K v+ h9 x5 M# U8 z7 ]公仔箱論壇1/2 wok of oil for deep-frying (chicken should completely immerse in oil)tvb now,tvbnow,bttvb4 n$ u+ }% w3 f+ L- p
3 Y/ `! Q+ e% ?! P2 C- N! Q" M5 c) {Method:公仔箱論壇* X k; B7 j: Y
01. 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。. k9 O' Q/ Q1 I* l1 [1 B/ P: ^* N1 l
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.
1 G7 b. o( }8 d3 f7 Gtvb now,tvbnow,bttvb03. Slice chicken thighs with knife or scissors. Coat chicken thighs(the meat side) evenly with tapioca flour and shrimp paste (about halfan inch thick).) S( g. O o1 _, p5 s6 A n
04. Lightly press chicken thighs and shrimp paste. Sprinkle sesameevenly on top of the chicken skin, and get ready for deep-fry.
, }( }2 P( `3 Q5 Z公仔箱論壇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.
. k; ]+ ^' K; zTVBNOW 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。
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發表於 2008-1-12 10:58 PM
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